Energy consumption in commercial kitchens knowledge mapping and elaboration of guidelines

Transcription

1 Energy consumption in commercial kitchens knowledge mapping and elaboration of guidelines Lars Bang-Jensen Danish Energy Saving Trust Amaliegade 44 DK-1256 Copenhagen K lbje@sparenergi.dk Mads Lindevall Kristiansen Project Manager Danish Energy Saving Trust Amaliegade 44 DK-1256 Copenhagen K malk@sparenergi.dk Annette Gydesen Consultant Viegand & Maagøe ApS Nr. Farimagsgade 37 DK-1364 Copenhagen K. ag@vmas.dk Keywords energy consumption, energy efficiency measures, behaviour, equipment, guidelines, public procurement, kitchen, refrigerators, dishwashers, design of kitchens, professional cooking Abstract Knowledge about the energy consumption and energy saving potential in commercial kitchens in Denmark is rather limited and fragmented. A commercial kitchen is a working area, so aspects such as the working environment and food safety should also be taken into account when looking at the potential for reducing the amount of energy used. Against this background the Danish Energy Saving Trust has carried out a project with the aim of reducing energy consumption in commercial kitchens. This paper includes a review of existing expertise and knowledge about energy consumption in commercial kitchens in Denmark; an analysis of the distribution of energy consumption by various end-uses; and a description of the potential for reducing the amount of energy used by the most energy consuming equipment. Measures such as technical improvements, interior design aspects, energy efficient purchasing and energy efficient working practices are described. Finally the paper discusses suitable instruments to promote energy efficiency in commercial kitchens. The paper gathers information from the literature, technical experts, the relevant trade associations and authorities, the suppliers of equipment, and the users and buyers of commercial kitchen equipment. Ongoing dialogue with commercial and trade organisations and users of commercial kitchens has played an important part in the process. Cooperation with, and involving, the relevant stakeholders will be strengthened in the next phase. The project resulted in the elaboration of the Trust s Purchasing Guidelines with a new section on commercial kitchen equipment, and the addition of a section in the Trust s Interior Design Guidelines covering energy efficient interior design of commercial kitchens. Finally in 2010, new Commercial Kitchen Guidelines were developed in partnership with industry associations, societies and users. The guidelines contain helpful advice on kitchen design, purchasing and working practices. The results of the project will be included in the Trust s 2010/2011 campaign activities in a partnership with commercial users of the equipment and relevant trade organisations. Introduction In many institutions and companies, the energy used in kitchens accounts for a sizeable share of the total energy consumption. However, there has been very little awareness of the possibilities to reduce the energy consumption in commercial kitchens in Denmark because limited data exist about the scale of consumption, and the potential for savings. The situation is quite similar in other European countries. To address this knowledge gap, the Danish Energy Saving Trust carried out a pilot project to investigate the energy consumption and saving possibilities in commercial kitchens. The project also involved drawing up useful advice on how to save energy by implementing interior design suggestions, energy efficient purchasing and energy efficient working practices (Viegand & Maagøe 2010). Amongst other outcomes, the project led to the development and dissemination of the Trust s Commercial Kitchen Guidelines in association with Danish industry associations, societies and users. ECEEE 2011 SUMMER STUDY Energy efficiency first: The foundation of a low-carbon society 2031

2 8-339 Bang-Jensen et al PANEL 8: DYNAMICS OF CONSUMPTION Approach The project compiled and investigated existing knowledge about energy consumption and the energy saving potential in commercial kitchens in Denmark. The methodology used included: Interviews with relevant stakeholders, experts and industry associations Literature review (reports, brochures, legislation, etc.) Information search on the internet Examples of relevant activities and/or related initiatives of the organisations contacted are listed below: Danish Energy Agency (Investigation of energy saving potential and the development of standardised subsidy schemes in the 1990s) Danish Technological Institute (Measurement of energy consumptions, development of measurement standards and energy criteria) HORESTA 1 (Analysis of energy consumption in the 1990s) Danish Energy Association (Energiguiden, Spareopvaskemaskiner (list providing data on commercial hood dishwashers on the Danish market), etc.) Danish electricity utility companies (projects on energy efficient working practices in the 1990s and brochures) A number of Danish municipalities (Some have carried out small stand-alone projects) BFS 2 (Product knowledge and information, and product list of energy efficient commercial refrigerators and freezers (in cooperation with the Trust)). Danish Environmental Protection Agency (Has supported a few projects carried out by consultants. No expert knowledge in the agency) Based on the information collected, a list of recommendations on how to save energy in commercial kitchens was compiled. In the next phase, the recommendations were further refined in cooperation with relevant interested parties and experts. This process entailed discussions, meetings, telephone interview and other communication activities. Finally, the recommendations were used to produce new guidelines (in Danish and English) on energy efficiency in commercial kitchens, which were distributed to relevant parties at the start of During the project period efforts were made to locate companies and organisations with positive experiences of implementing energy efficiency initiatives in commercial kitchens. For example, all interviews included a question about the organisation s practical experiences of energy efficient working practices. These cases will play an important role in the PR activities coinciding with the distribution of the guidelines. 1. HORESTA: Hotel, restaurant and tourism industry nationwide trade association. 2. Association for manufacturers and importers of commercial kitchen/catering equipment Energy consumption in commercial kitchens Knowledge mapping The pilot project revealed that knowledge on the energy consumption and the saving potential in commercial kitchens is fragmented, and that much of the existing data is out of date (mainly from 1990s). Many of those who previously worked on, and produced materials about, energy consumption in commercial kitchens have long ceased to be involved in the area and have now moved to other jobs, or have new responsibilities. For this reason, we were unable to contact some of the authors. It was not possible to locate communities or individuals with extensive and recent knowledge of the overall energy consumption and savings opportunities in commercial kitchens. But there are organizations and individuals with specialist knowledge in some specific areas. For example, some energy consumption data were available for one product group. The knowledge mapping process indicates that there is a lot of data on how energy efficient working practices can reduce energy consumption. This information was published by the electricity utilities in brochures during the 1990s, and is used by the Danish Energy Association in its Energy Guide and in the Trust s 2011 Purchasing Guidelines. However, not much data are available about the energy consumption of products intended for use in commercial kitchens. Relevant data only exist for a few product groups, with little or no data existing for other product groups. Furthermore, it is difficult to compare existing data due to the lack of standardised test and measurement methods because, for many products, no internationally agreed methods have been elaborated. Existing knowledge about the energy consumption of products is primarily available from industry associations (and its members) representing the producers of the equipment, the Danish Technological Institute, the Danish Energy Association, Viegand & Maagøe and the Danish Energy Saving Trust. Mapping of energy consumption In many institutions and companies, the energy used in kitchens accounts for a sizeable share of the total energy consumption. For the hotel and restaurant sector as a whole, electricity consumption in the kitchen (excl. consumption by fridges and freezers) accounts for % of the total electricity used (HORESTA 1998). There is no recent in-depth research of the distribution of energy consumption in commercial kitchens in terms of the various products in use. A few small-scale studies exist, but these are relatively out of date. It has only been possible to find one recent small-scale study of the energy used in the canteens of four public institutions. Although the findings are not very detailed they confirm the results of previous research. Both old and existing studies show nearly the same distribution of electricity consumption by major groups of equipment in commercial kitchens. The distribution is shown in Figure 1 as a percentage share of consumption per equipment group. However this distribution may vary from kitchen to kitchen depending on the food production form, etc ECEEE 2011 SUMMER STUDY Energy efficiency first: The foundation of a low-carbon society

3 PANEL 8: DYNAMICS OF CONSUMPTION Bang-Jensen et al Table 1. Examples of a kitchen s share of consumption by type of user (HORESTA 1998). Type of company Hotel Hostel Campsite Restaurant Share of institution's 35% 25% 25% 70% consumption Figure 1. Distribution of electricity consumption in commercial kitchens (average based on existing data). Figure 2. Distribution of electricity consumption in hotel kitchens (Danske elværkers forening, 1993, NESA 1999). Figure 3. Distribution of electricity consumption by major groups of equipment in 4 canteens. (SEAS/NVE 2009). Results from two different sources and types of kitchens are shown in Figures 2 and 3. The pie chart in Figure 3 shows the average percentage share of consumption in the 4 canteens. The hot kitchen equipment category covers cooking equipment, ovens and dishwashers. Based on current evidence, the electricity consumption in commercial kitchens in Denmark is estimated to be in the range of 1,200 1,400 GWh. This corresponds to about 15 % of the electricity consumed by household appliances, and represents almost 4 % of Denmark s total electricity consumption. (Dansk Energi Analyse, HORESTA and NESA 2005), (NESA 1999), (SEAS/NVE 2009). Energy saving potential The existing literature only contains limited information on the energy saving potential for commercial kitchen equipment. While some data exist for the energy consumption of fridges and freezers, hood dishwashers and ovens, there are no data for other products. This is partly due to a lack of lack of standardised test and measurement methods, and partly because of a lack of awareness. Nonetheless, although existing data are limited in their scope, we have made rough estimates of the saving potential based on four categories: Technical/product design: Savings which can be obtained by improving the design of a product or products (e.g. improved insulation). ECEEE 2011 SUMMER STUDY Energy efficiency first: The foundation of a low-carbon society 2033

4 8-339 Bang-Jensen et al PANEL 8: DYNAMICS OF CONSUMPTION Table 2. Saving potential for major energy consumers in commercial kitchens under normal circumstances. (Large 40 % or better; Medium %; Small 0 20 %). Products Evaluation of saving potential Technical/product design Interior design of kitchen Efficient purchasing Fridges/freezers Large Small Large Small Dishwashers Large Large Large Large Cooking Large (ovens) Small (cooktops) Medium (others) Small (ovens) Large (cooktops) Large (ovens) Small (cooktops) Medium (others) Working practices Large Interior design of the kitchen: Savings which can be achieved through the appropriate design of the kitchen/building envelope. For instance, the energy used for ventilation/cooling can be reduced by having north-facing windows, and the energy consumption for lighting can be reduced by using light-coloured surfaces on walls, ceilings, cupboards, etc. This category also includes savings that can be obtained by installing natural gas in the kitchen for use by cooktops and ovens, and by connecting dishwashers to the hot water supply in the building (hot fill). Efficient purchasing: Saving which can be obtained by procurement of the most efficient appliances on the market compared with products with average efficiency. Working practices: Savings which can be obtained by encouraging and implementing energy efficient behaviour in the kitchen. For instance by placing lids on pots, by turning off equipment when not in use, by using cold water for prerinsing, and other measures. For ovens, dishwashers and fridges/freezers the technical saving potential is estimated to be large because there is a wide variation in the energy used by different products on the market (Danish Technological Institute 2007; Dansk Energi Analyse, HORESTA and NESA 2005; European Commission GD TREN (2007), (only in Danish)). Indications are that a lot of energy can potentially be saved by purchasing the most efficient products on the market because the best products on the market already exploit the maximum saving potential that is technically feasible today. One of the ways of saving large amounts of energy used by commercial dishwashers is to use hot water filling, and to fit heat recovery systems for both extracted air and waste water. However, in order to achieve these savings kitchens need to be designed to make these solutions both possible and appropriate. Working practices in the kitchen have a very great influence on the energy consumption, especially when it comes to cooking and dishwashing. In both cases, consumption can more than double as a result of poor working practices (cooking without covering pots and pans with lids; turning on all equipment in the morning; using hot water for pre-rinse, etc.) (Danske Elværkers Forening 1993), (NESA 1999), (NESA 1998). Suitable instruments The analyses of the saving potential have shown that large potential savings exist in categories such as product design, interior kitchen design, and purchasing and working practices. Suitable instrument in the four categories are: Product design: Minimum energy efficiency requirements and/or energy labelling. Interior kitchen design: Information to architects, kitchen designers and consultants, staff responsible for buildings, etc. Purchasing: Development of criteria for energy efficient procurement, purchasing guidelines, and information to purchasers and staff responsible for energy, senior management, etc. Working practices: Information targeted at kitchen staff and managers. European minimum energy efficiency requirements and/or energy labelling are under consideration for commercial fridges/ freezers, professional dishwashers, ovens, grills and cooktops within the ecodesign framework. ( org, Against this background the Trust has decided to focus on suitable instruments dealing with aspects of interior kitchen design, purchasing and working practices. Elaboration of Guidelines Based on the results of the pilot project the Trust decided to develop and disseminate its Commercial Kitchen Guidelines. (Danish Energy Saving Trust, 2011). Furthermore, the project resulted in the elaboration of the Trust s Purchasing Guidelines with a new section on commercial kitchen equipment, and the addition of a section in the Trust s Interior Design Guidelines covering energy efficient interior design of commercial kitchens (only in Danish). The Commercial Kitchen Guidelines contain helpful advice on reducing energy consumption in commercial kitchens under the following three headings: Energy efficient design and renovation of commercial kitchens Purchasing of energy efficient equipment for commercial kitchens Energy efficient working practices in commercial kitchens The Guidelines are targeted at individuals and organisations that can influence the process and take decisions in favour of energy efficient commercial kitchens, including staff responsible for energy efficient design, purchasing and working practices in commercial kitchens ECEEE 2011 SUMMER STUDY Energy efficiency first: The foundation of a low-carbon society

5 PANEL 8: DYNAMICS OF CONSUMPTION Bang-Jensen et al Figure 4. Commercial Kitchen Guidelines (in the final paper an English version will be shown). The Commercial Kitchen Guidelines were produced in partnership with industry associations, societies and users who all have connections with commercial kitchens. The parties involved have also been actively involved in the distribution of the Guidelines and the promotion of related initiatives through their respective channels. This ensures that the Guidelines are distributed efficiently to the various target groups. Commercial kitchens are workplaces where food is produced for large numbers of people. Kitchens therefore need to be efficient and safe places in which to work, and everyone should be able to eat the food produced there with confidence. Against this background the Guidelines focus on energy efficiency, but also touch on other areas that are significant for the design and running of commercial kitchens, including the working environment, hygiene, and food quality. References Viegand & Maagøe ApS (2010): Kortlægning af viden på storkøkkenområdet (Mapping of knowledge about commercial kitchens) (only in Danish) Danish Energy Saving Trust (2011) Commercial Kitchen Guidelines 2011 Dansk Energi Analyse, HORESTA and NESA (2005): Energimærkning af hætteopvaskemaskiner og køle-/fryseskabe i institutioner, storkøkkener m.m. (Energy labelling of hood dishwasher and fridge/freezers for institutions, commercial kitchens etc.) (only in Danish) Danish Technological Institute (2007): Positivliste for storkøkken-ovne (Product list of ovens for commercial kitchens) (only in Danish) Danske Elværkers Forening (1993): Storkøkkener. Bedre elvaner mindre forbrug bedre miljø (Commercial kitchens. Better working practice reduced consumption improved environment) (only in Danish) HORESTA (1998): Udredningsarbejde vedrørende forberedelse af brancherettet information (Work on the preparation of trade specific information) (only in Danish) NESA (1999): Gennemførelse af adfærdsrelaterede energibesparelser i et hotelkøkken (Implementation of energy efficient working practices in hotel kitchens) (only in Danish) NESA (1998): Læg låg på varmen i køkkenet (Reduce the heat in the kitchen by covering up) (brochure only in Danish) SEAS/NVE (2009): Kortlægning af energiforbrug og besparelsespotentialer i kantiner i 4 offentlige institutioner (Mapping of energy consumption in four public canteens) (only in Danish) European Commission DG TREN (2007): Preparatory Studies for Eco-design requirements of EuPs Lot 12, Commercial refrigerators and freezers, Final report Spareopvaskemaskiner: Website hosted by Danish Energy Association listing hood dishwashers on the Danish Market. (only in Danish) Energiguiden: Website hosted by Danish Energy Association with energy advice, best practice etc. targeted the commercial sector. (only in Danish) ECEEE 2011 SUMMER STUDY Energy efficiency first: The foundation of a low-carbon society 2035