leed v4
Post on 18-Aug-2015
16 Views
Preview:
TRANSCRIPT
LEED v4
Wow!
• Foodservice and laundry use five times more BTUs per square foot than other areas of all commercial buildings.
• Kitchens generate more waste than any other apartment.
Ratings are based on five categories: Water Efficiency, Energy and Atmosphere, Material and Resources, Indoor Environmental Quality, and Innovation and Design Process
• Kitchens
• Laundry
LEED Rating System
Credit 1.1: Water Use Reductions – 20% Reduction
Credit 1.2: Water Use Reductions – 30% Reduction
• Energy Star equipment
• Water-saving dishwashing
• Water-saving pre-rinse spray heads and aerators
• Water-saving ice makers
• New steamer technology
Water Efficiency
Rack Conveyor Dishwashers
• Some models consume 50% less water
• Largest water consuming equipment in the kitchen
• Lower water consumption facilitates the use of less electricity to heat the water
Pre-Rinse Spray
• New water-saving spray nozzles use 30% less water
• Electric eye and foot pedal faucets in hand sinks reduce water usage
• Solar-powered faucets
Pressure Washers
• Electric-powered spray down systems use 30% less water
Pulpers / Extractors
• Reduces waste volume by 80%
• Uses 60% less water than garbage disposal
• Labor efficient
Credit 1.4: Optimize Energy Performance - Appliances• Electric vs. gas utilities• Energy Star equipment• Heat recovery units• Air doors
Energy and Atmosphere
The exhaust rate can be adjusted with variable speed fans. Instead of a fan running at 20,000 CFM all day long, the speed can be adjusted during slower times to only run at 5,000 CFM.
Hood Systems (Variable Speed Fans)
Energy Star Heated Cabinets
Energy Star Convection Steamers
Non-CFC refrigerant
Energy Star Refrigerators
Air Screen Door
• Application over doorways or walk-in coolers and freezers
• Keeps air inside to lower the cost of maintaining the temperature
Credit 4.1: Recycled Content
• Disposable vs. reusable serviceware
• Wheat board for millwork counters
• Recycled floor tiles
• Walls made from recycled milk jugs
Credit 5.1: Regional Materials – 20% Manufactured Regionally
• Equipment manufactured within a 500 mile radius of the job site
Material and Resources
Choose equipment and manufacturer within 500 mile radius of the project
Credit 5.0: Indoor Chemical and Pollutant Source Control
• Listing of safe chemicals
• Not using uria or formaldehyde-based glues on plastic laminate
• Electrolyzer
• CFC-free refrigerators
• HEPA air filters in walk-ins
Credit 8.1: Daylight and Views – Daylight 75% of Spaces
• Designing the food service where 70% of space can get daylight
Indoor Environmental Quality
Electrolyzer
• Vegetable and fruit wash
• Sanitize work tables
Credit 1.1: Innovation in Design
• Grease-eating bacteria solutions
• Healthy menus
• Zero waste
Innovation and Design Process
Grease Traps
Grease-eating bacteria
Kitchen
• Non-chlorine bleached paper products
• “Green” cleaning solutions
• Recycling and composting
Laundry
• No waste washers
• Water reclamation and filter reuse
• Ozone systems
Green Operational Procedures
• Low water usage
• Low gas/electric usage
• Zero or reduced waster
• Efficient cooking exhaust
• Heat and cooling retention
Low Carbon Kitchens
• Prep areas
• Cooking battery
• Wait stations
• Dish wash area
• Food storage
Areas of Study
• Composting and donating foods
• Stainless steel 300
• Sanitize with electrified water
• Correct faucet aerators
• Correct thawing procedure equipment
• Recipes/scales and production amounts
• Efficient work stations
Prep Area
• Induction cooking
• Speed ovens
• Waterless steamers
• Variable speed exhaust fans
• Energy Star (steamers, convection oven, combi oven, fryers)
• Oil conservation fryers
• Convected oil systems
Cooking Battery
• Low water use machines – Energy Star
• Heat reclaim / no exhaust machines
• Built-in booster heater
• Pressure spray verse hose bibb
• Drain line reclaim systems
• Tankless water heater
Dishroom
• Use ventless technology when possible• Pulper / extractor with centrifugal extraction are less
noisy and use less water• More exact control of humidity / temperature (duke felx
tech)• More exact oil quality measurement (Frymaster Filter
Quick measures quality on oil continuously)• Purifying the air in walk-in cooler extends food shelf life• Larger ice makers use less energy per cube than small
ice makers
Good Practise
• Remote condenser
• Scroll type condensers for larger coolers
• ECM-controlled evaporator coils
• Center-hung condenser coils versus wall-hung
• Insulated slab and 5” ceiling versus 4”
• LED lighting
• Air curtains
Food Storage
• Wait stations
• Energy Star coffee makers
• Ice cream dipper wells – heated water
• Ice makers with on-demand controls
• Remote all refrigeration
• Automatic defrost versus manual defrost
• Compostable versus biodegradable
• ASTMS-6868-11 code says demonstrate 60-180 day total decomposition
NEW TRENDS
Walkin-in Coolers and Freezers
Camacho is ready to work with you on your next LEED-Certified project!
top related