Seminar 67 -- The Future of Water and Energy Efficiency in Commercial Foodservice

This product contains links to files that consist of PowerPoint slides synchronized with the audio-recording of the speaker (recorded presentation), PDF files of the slides, and audio only (mp3) as noted.

Restaurants are among the buildings with the highest energy and water consumption. But utilities, representing 2% to 6% of the operating cost, are a low priority within the design process due to the lack of “hard” data. The challenge for the designer is to identify efficient technologies that deliver consistent savings that “payback” the incremental cost. Fortunately, energy and water efficiency generally translates to increased performance. The less energy wasted the more available for cooking product! Energy and water efficiency is one of the most practical ways to imbed “green” into the design of a commercial foodservice facility.

• Emerging Technologies and the Water-Energy Nexus in the Commercial Kitchens
  David Zabrowski, FisherNickel Inc, San Ramon, CA
  
• Commercial Ice Machines: Case Studies in Energy/Water Savings Combined with Load Shifting
  Don Fisher, P.Eng., Life Member, Food Service Technology Center, San Ramon, CA
  
• Optimizing the Design of the Water Heating System in a Full-Service Restaurant: A Retrofit Case Study
  Amin Delagah, Associate Member, Fisher Nickel Inc., San Ramon, CA
  
• Restaurant Sustainability: Impact on Energy and Water Reduction
  Cherish Samuels, Associate Member, McDonald's USA, Oak Brook, IL
  

Run Time: 90 mins.