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This product is a PDF that 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.

A motivating force for sustainability in the restaurant business is energy and water savings. The foodservice industry has embraced the U.S. Green Building Council's Leadership in Energy and Environmental Design (LEED) rating program with tempered enthusiasm. But designing a LEED restaurant or commercial kitchen is not without its challenges. Up to 75% of the energy consumed in a foodservice facility is driven by the process loads. A modeler needs a comprehensive understanding of the process loads to derive accurate predictions for energy use in a restaurant. This seminar shares real-world experiences with foodservice LEED projects and energy modeling.

Estimating Food Process Loads: Loaded with Uncertainty
Vernon A Smith, P.E., Associate Member
Product Contains: Slides (pdf), Recorded Presentation, Audio (mp3) Experiences in Designing and Constructing a LEED Cafeteria on the NREL Campus
Rois M. Langner
Product Contains: Slides (pdf), Recorded Presentation, Audio (mp3) Practical Approaches to Developing Using Energy Models for LEED Restaurants
Adam P. Jarboe, Member
Product Contains: Slides (pdf), Recorded Presentation, Audio (mp3)

Citation: ASHRAE Seminar Recordings, 2014 Annual Conference, Seattle, WA

Product Details

Published: 2014File Size: 1 file , 130 KB Product Code(s): D-SE14Sem24