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Title: Food Service Building Asset Rating Methodology and Analysis

Food Service buildings are extremely energy intensive, using about 5 to 7 times more energy per square foot than conventional commercial buildings. Energy intensive commercial kitchen appliances are the primary drivers, often necessitating high exhaust air requirements. Currently, no standardized method exists to directly compare energy efficiency between different Food Service buildings. Different restaurant types have various types of appliances and cooked food throughput requirements and thus it is challenging to make direct comparisons. Past attempts to categorize Food Service use types into “Quick-Service” and “Full-Service” led to the development of the Standard 90.1 prototype building models. However, these models do not address the highly diverse Food Service use types. This paper proposes a methodology to compare Food Service buildings through an asset rating system. By identifying all unique systems in a kitchen and creating a common baseline, this methodology identifies approaches for normalizing variations in kitchen requirements and to compare all Food Service buildings against one another.
Authors:
 [1] ;  [1] ;  [1] ;  [1]
  1. Pacific Northwest National Lab. (PNNL), Richland, WA (United States)
Publication Date:
Report Number(s):
PNNL-SA-132795
Journal ID: ISSN 0001-2491
Grant/Contract Number:
AC05-76RL01830
Type:
Accepted Manuscript
Journal Name:
ASHRAE Journal
Additional Journal Information:
Journal Name: ASHRAE Journal; Journal ID: ISSN 0001-2491
Publisher:
American Society of Heating, Refrigerating and Air-Conditioning Engineers
Research Org:
Pacific Northwest National Lab. (PNNL), Richland, WA (United States)
Sponsoring Org:
USDOE
Country of Publication:
United States
Language:
English
Subject:
32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
OSTI Identifier:
1459906

Goel, Supriya, Gonzalez Matamoros, Juan, Vlachokostas, Alex, and Wang, Nora. Food Service Building Asset Rating Methodology and Analysis. United States: N. p., Web.
Goel, Supriya, Gonzalez Matamoros, Juan, Vlachokostas, Alex, & Wang, Nora. Food Service Building Asset Rating Methodology and Analysis. United States.
Goel, Supriya, Gonzalez Matamoros, Juan, Vlachokostas, Alex, and Wang, Nora. 2018. "Food Service Building Asset Rating Methodology and Analysis". United States. doi:. https://www.osti.gov/servlets/purl/1459906.
@article{osti_1459906,
title = {Food Service Building Asset Rating Methodology and Analysis},
author = {Goel, Supriya and Gonzalez Matamoros, Juan and Vlachokostas, Alex and Wang, Nora},
abstractNote = {Food Service buildings are extremely energy intensive, using about 5 to 7 times more energy per square foot than conventional commercial buildings. Energy intensive commercial kitchen appliances are the primary drivers, often necessitating high exhaust air requirements. Currently, no standardized method exists to directly compare energy efficiency between different Food Service buildings. Different restaurant types have various types of appliances and cooked food throughput requirements and thus it is challenging to make direct comparisons. Past attempts to categorize Food Service use types into “Quick-Service” and “Full-Service” led to the development of the Standard 90.1 prototype building models. However, these models do not address the highly diverse Food Service use types. This paper proposes a methodology to compare Food Service buildings through an asset rating system. By identifying all unique systems in a kitchen and creating a common baseline, this methodology identifies approaches for normalizing variations in kitchen requirements and to compare all Food Service buildings against one another.},
doi = {},
journal = {ASHRAE Journal},
number = ,
volume = ,
place = {United States},
year = {2018},
month = {1}
}