I have an office building project with a large commercial kitchen. I am looking for guidance on modeling the energy consumption and the heat gains/losses.

All the kitchen equipment cut sheets have been provided so I know the peak loads but I am not sure of how to construct operating schedules for the times of peak loads and the times of idling for the equipment.

Then I have to use the LEED v4 Appendix 3 to determine the baseline peak and idle rates.

Can anyone point to studies of actual commercial kitchen energy use? Does anyone have some general rules of thumb for modeling this kind of issue?

As always, thanks for your insights.

Christopher Jones, P.Eng.
Tel: 416.644.4226 ? Toll Free: 1.888.425.7255 x 527

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