CSFG launches CIBSE Guide to Energy Efficiency
Energy savings relate directly to the profitability of the kitchen operation and the new CIBSE Guide on Energy Efficiency in Commercial Kitchens offers guidance and advice on sustainability and how to reduce energy for managers, operators, owners, contract caterers, kitchen designers,specifiers and installers of commercial kitchen facilities.
Each section has been written by experts in their field and provides clear, practical advice that readers can begin using immediately to save energy and cost and improve their carbon footprint. A full synopsis appears below.
The Guide has been produced in association with CIBSE, The Chartered Institute of Building Services Engineers.
Energy Efficiency in Commercial Kitchens
TM50: 2009 CIBSE Industry Guide
DOWNLOAD THE ORDER FORM NOW VIA: http://www.csfg.co.uk
Energy Efficiency in Commercial Kitchens’ runs to 98 pages and costs £60, a figure easily recouped as running costs will be reduced following the advice in the Guide.
The Guide is the result of a unique collaboration by catering consultants, catering equipment manufacturers and catering equipment distributors who came together to form the CSFG in 2006.
Synopsis
Commercial kitchens are large users of gas, water and electrical energy and leave a significant carbon footprint. It is estimated that the total energy consumption of Britain’s catering industry is in excess of 21,600 million kWh per year.
This Guide provides industry-specific guidance and advice on sustainability and how to reduce energy use and it will help reduce the kitchen’s carbon emissions and running costs.
GUIDE CONTENTS:
- New and existing kitchens
- Refurbishment and replacement of kitchen equipment
- Natural resources, basic kitchen structure
- Basic kitchen materials
- Environmental targets
- Kitchen service requirements
- Sub-metering and service supplies
- Drainage and kitchen waste removal
- Energy controls
- Ventilation
- Appliance specification, fabrication specification and utensil specification
- Refrigeration
- Warewashing, Dishwashers and Glasswashers
- Cooking appliance selection
- Water temperature, taps, faucets and water saving controls
- Kitchen layout
- Installation, commissioning, handover and feedback
- Documenting the kitchen
- Managing the building
- Maintenance & energy efficiency
- Operational checklists
- Energy audits and surveys
- Energy and water benchmarking
- Energy benchmarks
The CIBSE Guide on Energy Efficiency in Commercial Kitchens TM50:2009 has been prepared by CIBSE and the Catering For a Sustainable Future Group (CSFG,) which is a sub-committee of CEDA (Catering Equipment Distributors Association,) CESA (Catering Equipment Suppliers Association,) and FCSI (Foodservice Consultants Society International) for publication in July 2009.
DOWNLOAD THE ORDER FORM NOW VIA: http://www.csfg.co.uk