leed v4
TRANSCRIPT
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LEED v4
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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.
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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
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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
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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
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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
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Pressure Washers
• Electric-powered spray down systems use 30% less water
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Pulpers / Extractors
• Reduces waste volume by 80%
• Uses 60% less water than garbage disposal
• Labor efficient
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Credit 1.4: Optimize Energy Performance - Appliances• Electric vs. gas utilities• Energy Star equipment• Heat recovery units• Air doors
Energy and Atmosphere
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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)
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Energy Star Heated Cabinets
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Energy Star Convection Steamers
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Non-CFC refrigerant
Energy Star Refrigerators
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Air Screen Door
• Application over doorways or walk-in coolers and freezers
• Keeps air inside to lower the cost of maintaining the temperature
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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
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Choose equipment and manufacturer within 500 mile radius of the project
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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
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Electrolyzer
• Vegetable and fruit wash
• Sanitize work tables
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Credit 1.1: Innovation in Design
• Grease-eating bacteria solutions
• Healthy menus
• Zero waste
Innovation and Design Process
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Grease Traps
Grease-eating bacteria
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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
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• Low water usage
• Low gas/electric usage
• Zero or reduced waster
• Efficient cooking exhaust
• Heat and cooling retention
Low Carbon Kitchens
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• Prep areas
• Cooking battery
• Wait stations
• Dish wash area
• Food storage
Areas of Study
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• 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
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• 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
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• 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
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• 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
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• 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
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• 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
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Walkin-in Coolers and Freezers
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Camacho is ready to work with you on your next LEED-Certified project!