FCSI Conference April 20 th and 21 st Presentation by: Richard Young Senior Engineer and Director of Education

Transcription

1 FCSI Conference April 20 th and 21 st 2012 Presentation by: Richard Young Senior Engineer and Director of Education 1

2 5 New FSTC Blog! 2

3 While you are there... please like us on Facebook Today s Menu LEED: Does foodservice matter LEED 2012 LEED Calcs Energy Star Update The NAFEM Sustainability Calculator 3

4 Does foodservice matter? 4

5 LEED Credit Categories Sustainable Sites Innovation in Design Water Efficiency Indoor Environmental Quality Energy & Atmosphere Materials & Resources Source: USGBC Let s look at the energy credits: Building Design and Construction (BD&C) and Interior Design and Construction (ID&C) 5

6 The Green Hummer: A Parable hemp seat covers Bamboo body panels LEDs Natural rubber bumpers recycled aluminum wheels Could you really call that green? This is exactly what happens on many green building projects with commercial kitchens. The commercial kitchen is the energy guzzler in the building! 6

7 LEED demands that all energy loads be included in the building energy modeling. But, LEED 2009 allowed you to ignore potential energy savings in process loads. Foodservice projects include both process and regulated loads An example of the total energy breakdown (BTU) in a full service restaurant. 7

8 What is a Regulated load? REFRIG 6% SANITATION 18% LIGHTING 13% HVAC 28% FOOD PREP 35% An example of the total energy breakdown (BTU) in a full service restaurant. What is a process load? REFRIG 6% SANITATION 18% LIGHTING 13% HVAC 28% FOOD PREP 35% An example of the total energy breakdown (BTU) in a full service restaurant. 8

9 Important because: process loads can dominate the energy pie. REFRIG 6% SANITATION 18% LIGHTING 13% HVAC 28% FOOD PREP 35% An example of the total energy breakdown (BTU) in a full service restaurant. All appliances are not created equal! 9

10 Gas Fryer Efficiency 70 Cooking-Energy Efficiency (%) Low Efficiency Mid Efficiency High Efficiency Test Fryer Number Low/Mid-Efficiency Fryers Don t Belong in a LEED Building! 70 Cooking-Energy Efficiency (%) Low Efficiency Mid Efficiency High Efficiency Test Fryer Number 10

11 LEED 2012 Process loads must be included in the energy model Document the energy modeling input assumptions for unregulated loads. Unregulated loads should be modeled accurately to reflect the actual expected energy consumption of the building. If unregulated loads are not identical for both the baseline and the proposed building performance rating, follow the exceptional calculation method LEED 2012 Process loads and food service process loads for retail may include refrigeration equipment, cooking and food preparation small moveable appliances are not candidates for improved energy performance... Many of the industry standard baseline conditions for commercial kitchen equipment and refrigeration have been defined within Tables 1 4 in the Requirements section of EA Credit: Optimize Energy Performance, Option 1. No additional documentation is necessary to substantiate these pre-defined baseline systems as industry standard. 11

12 Resource: 12

13 Unregulated loads should be modeled accurately to reflect the actual expected energy consumption (Do not use nameplate data for this.) Use the tables and the FSTC online calculators to model the appliances. The F.S.T.C Modeling Method 1. Find the appliance energy information 2. Simulate the appliance energy usage 3. Transfer the info to a spreadsheet 4. Compare the efficient appliance to the baseline appliance 13

14 Find 14

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16 Simulate 16

17 Transfer fryer 1 annual energy cost baseline 100 actual design 75 dollar savings $ 25 percent difference 25% 17

18 Compare fryer 1 annual energy cost baseline 100 actual design 75 dollar savings $ 25 percent difference 25% fryer 2 baseline 100 actual design 70 dollar savings $ 30 percent difference 30% 18

19 Prescriptive Compliance Prescriptive Compliance Path In addition to requirements of Option 2 or Option 3, comply with the prescriptive measures in Tables 1-4 for 90% of total energy consumption for all process equipment. Prescriptive Compliance 19

20 Prescriptive Compliance...and Prescriptive Compliance Path In addition to requirements of Option 2 or Option 3, comply with the prescriptive measures in Tables 1-4 for 90% of total energy consumption for all process equipment. How does Energy Star fit into ID&C prescriptive path? This is where nameplate matters One low-efficiency, high-input appliance can blow this credit. Example: a 120kBtu/h fryer = 35 kw 20

21 Leed 2012 Water Credits The process water requirements are now prescriptive. No need for calculations. But only one point is available in most cases. Leed 2012 Water Credits Prerequisites APPLIANCE & PROCESS WATER USE Newly installed water-consuming appliances, equipment, and processes used within the project scope must meet the prescriptive minimum performance requirements listed in the tables below (as applicable to the project). Appliances and water-consuming processes not listed below are not subject to any additional prescriptive requirements. Table 2. Minimum performance requirements for water-consuming appliances Appliance Minimum Performance Requirement Residential clothes washers ENERGY STAR or equivalent Commercial clothes washers Residential dishwashers (standard and compact) Prerinse spray valves Ice Machine gpm = gallons per minute CEE Tier 3A ENERGY STAR or equivalent 1.3 gpm (6 lpm) ENERGY STAR or equivalent and use either aircooled or closed-loop cooling, such as a chilled or condenser water system. 21

22 Leed 2012 Water Credits Prerequisites Table 3: Minimum performance requirements for water-consuming processes. Process Minimum Performance Requirement Heat Rejection and Cooling No once through cooling with potable water for any equipment or appliances that reject heat Cooling Towers and Evaporative Condensers Equip with : Makeup and blowdown meters, Conductivity controllers and overflow alarms. Efficient drift eliminators that achieve drift reduction to a maximum of0.2% of the recirculated water volume for counterflow towers and 0.5% of the recirculated water flow for cross-flow towers. Leed 2012 Water Credits Prerequisites Table 4. Appliances. DESCRIPTION Kitchen equipment METRIC (Imperial Units) Minimum Performance Requirement Dishwasher under counter 1.6 gal/rack Stationary single tank door Single tank conveyor Multiple tank conveyor 1.4 gal/rack 1.0 gal/rack 0.9 gal/rack Flight machine 180 gal/hour Food steamer batch 6 gal/hour/pan Cook-to-order 10 gal/hour/pan Combination oven, Counter top or 3.5 gal/hour/pan stand Roll-in 3.5 gal/hour/pan 22

23 Leed 2012 Water Credits Prerequisites Table 5. Process. Discharge water temperature tempering Venturi-type flow-through vacuum generators or aspirators Where local requirements mandate limiting the discharge temperature of fluids into the drainage system, a tempering device must be used that runs water only when the equipment discharges hot water. OR Provide a thermal recovery heat exchanger that allows drained discharge water to be cooled below code required maximum discharge temperatures while simultaneously preheating inlet makeup water OR If the fluid is steam condensate, return it to the boiler. No device may be used that generates vacuum by means of water flow through device into drain. Leed 2012 Water Credits Process APPLIANCE & PROCESS WATER Install water-using equipment within the project scope that meets the minimum standards in at least one of the Tables 1 through 5. One point is awarded for meeting ALL applicable standards within any one of the tables below, as applicable to the project. All equipment in the applicable table must meet the standard; for example, all the project s dishwashers, regardless of type, must be in compliance in order to earn credit. Healthcare and Retail project can earn a second point for meeting the requirements of a total of two of the tables below. 23

24 Leed 2012 Water Credits Process Table 1. Compliant commercial washing machines In order to be eligible for this option, the project must process at least 120,000 lbs ( kg) of laundry per year: DESCRIPTION Washing machine On-premise, minimum capacity 2,400 lbs ( kg) per 8- hour shift METRIC (Imperial Units) Standard Less than or equal to Maximum 1.8 gals per pound * * Based on equal quantities of heavy, medium, and light soil laundry. METRIC (Metric Units) Standard Less than or equal to Maximum 7 liters per 0.45 kilograms * Leed 2012 Water Credits Process Table 2. Compliant commercial kitchen equipment In order to be eligible for this option, the project must serve at least 100 meals per day of operation. All process and appliance equipment listed in the category of kitchen equipment and present on the project must comply with the metric listed below. DESCRIPTION Kitchen equipment Dishwasher METRIC (Imperial Units) Standard under counter ENERGY STAR Stationary single tank door Single tank conveyor Multiple tank conveyor ENERGY STAR ENERGY STAR ENERGY STAR Flight machine 150 gph and 1 gal/100 9 dishes METRIC (Metric Units) Standard 568 lph and 6 liters/100 23cm dishes 24

25 Leed 2012 Water Credits Process Food steamer Batch (no drain connection) 2 gal/hour/pan including condensate cooling water Cook-to-order (with drain connection) 5 gal/hour/pan including condensate cooling water Combination oven, Counter top or stand 1.5 gal/hour/pan including condensate cooling water Roll-in 1.5 gal/hour/pan including condensate cooling water Food waste disposer grinder 3 8 gpm, full load condition; 10- minute automatic shutoff or 1 gpm, no-load condition; scrap collector Maximum 2 gpm makeup water pulper Maximum 2 gpm makeup water strainer basket No additional water usage LEED 2012 Just closed 3rd public comment Unified approach BD&C, ID&C Unregulated - Process loads must be addressed Process water credits are now prescriptive 25

26 ENERGY STAR Update: Energy Star Updates Updated dishwasher spec Includes flight-type machines Tightening idle rate spec Updated ice machine spec Includes flake and nugget Tightening energy by 2kw/100 lb New spec for combination ovens 26

27 Energy Star Concerns Are specs moving faster than the market? Unreachable goals? Are the sales numbers accurate? Overestimating adoption of ES? Are verification costs burdensome? Will manufacturers bail out? California s Appliance Rebates are the gold standard Every qualified cooking appliance is tested in-house at one of the California Food Service Centers 27

28 Nafem Sustainability Calculator Nafem Sustainability Calculator Standard way to estimate the environmental impact of food service equipment Spreadsheet adjunct to the Nafem life-cycle calculator Trying to make it easier for manufacturers to input materials information into LEED and other green building projects. 28

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