EE16: Commercial Kitchen Requirements

(1-2 points)

PURPOSE

Provide additional energy reduction during operations by installing ENERGY STAR Labeled products and high efficiency exhausts.

CRITERIA

Select one or both of the options below:

Option A. Exhaust Requirements (1 point)

• Side panels are required on hoods 
• VAV demand-based exhaust (for kitchens with total hood exhaust air flow rate over 2000 cfm)

Option B. Refrigeration Requirements for walk-in units (1 point) 

• ENERGY STAR Qualified walk-in refrigerators and freezers 
• 6” insulation on low-temp walk-in equipment ▪ Condensing unit must be outside

VERIFICATION 

• Manufacture specifications for equipment that does not have visible ENERGY STAR Label validation on appliance

RESOURCES

ENERGY STAR Labeled Products: www.energystar.gov

Energy Design Resources by California Public Utilities Commission | Design Brief: Commercial Kitchen Ventilation Design

Food Service Consultants Society International HVAC-Handbook-Commercial-Kitchen-Ventilation-Best-Practice.pdf