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<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Franklin Gothic Book","sans-serif";color:#1F497D">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.
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<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Franklin Gothic Book","sans-serif";color:#1F497D">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.<o:p></o:p></span></p>
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<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Franklin Gothic Book","sans-serif";color:#1F497D">Then I have to use the LEED v4 Appendix 3 to determine the baseline peak and idle rates.
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<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Franklin Gothic Book","sans-serif";color:#1F497D">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?<o:p></o:p></span></p>
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<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Franklin Gothic Book","sans-serif";color:#1F497D">As always, thanks for your insights.
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<p class="MsoNormal"><b><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1C467A">Christopher Jones</span></b><b><span style="font-size:10.0pt;font-family:"Calibri","sans-serif";color:#1C467A">,</span></b><b><span style="font-size:10.0pt;font-family:"Calibri","sans-serif";color:#1F497D">
</span></b><span style="font-size:9.0pt;font-family:"Calibri","sans-serif";color:#1F497D">P.Eng.</span><i><span style="font-size:10.0pt;font-family:"Calibri","sans-serif";color:#1F497D">
<br>
</span></i><span lang="EN-CA" style="font-size:9.0pt;font-family:"Calibri","sans-serif";color:#1F497D">Tel: 416.644.4226 • Toll Free: 1.888.425.7255 x 527</span><span style="font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D"><o:p></o:p></span></p>
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