Demonstration of High-Efficiency Commercial Cooking Equipment and Kitchen Ventilation System
High Efficiency Commercial Cooking Equipment
Projects Updates/The Results
Monitored sites experienced cookline gas usage reduction after the energy efficient appliance replacements, ranging from 19% to 68%. Average gas savings were about 35% for the entire cookline. NOx emissions were evaluated on five appliance types: fryers, broilers, griddles, ovens, and ranges. NOx concentration ranged from 10 to 110 ppm (corrected to 0% oxygen) across these appliance categories. Various high efficiency cookline equipment is now used by a large catering company, a university hospital, a hotel, a restaurant & bar, a grocery store, and a full-service restaurant. The results have been communicated to the food service industry, engineers, designers and other key decision makers through the Food Service Technology Center website and case studies: https://fishnick.com/about/casestudies/.
This project demonstrates natural gas savings potential resulting from installation of innovative energy-efficient commercial food service technologies in a holistic approach to kitchen cook line design. The demonstration of natural gas and cost savings, and other benefits accelerates the adoption of the advanced energy-efficient cooking equipment within the food service industry. The project includes a kitchen exhaust ventilation optimization process and incorporates best practices from the Commercial Kitchen Ventilation Design Guides and includes a demand control ventilation system for selected sites.
With roughly 100,000 foodservice facilities operating in California, most of which having at least some combination of range, fryer, griddle, or oven, there is large market potential for implementing energy-efficient appliances. Sites in this project demonstrated up to 68% energy savings. As an industry that accounts for an estimated 475 million therms in annual gas consumption, the average demonstrated gas savings of 35% for food service establishments is significant. This indicates a potential 166 million therm reduction in annual gas consumption.
Environmental & Public Health
The reductions in natural gas and electricity savings results in a reduction of 14.4 metric tons of greenhouse gas emissions.
Key Project Members
Davis Energy Group, Inc.
Gas Technology Institute