Optimizing Your Commercial Kitchen Design

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Whether you are an MEP firm, building operator, commercial kitchen designer or a kitchen operator, we can help you optimize your kitchen design. Productivity and ergonomics should not be sacrificed for energy and water efficient kitchen design.  We will reduce your building energy footprint and reduce operating costs. Our design services will contribute to your client's sustainability goals and will put you ahead of your competition. Our services are not limited to the commercial sector and include:

• Cooking Equipment production capacity and annual energy consumption estimates
• Refrigeration Equipment specification for energy reduction and refrigerant management
• Cookline Optimization for improved ventilation and indoor IAQ, DCKV calculations
• Holding Equipment scheduling for energy reduction 
• Dishroom Optimization for reduced water consumption, water heating savings and improved IAQ
• Cooking Process Optimization: cook to order, cook and chill, serving and buffet lines
• System Integration: water heating systems, HVAC and DCKV, HVAC and refrigeration
• Appliance Heatload and HVAC Impact: sensible and latent heat gain calculation for unhooded cooking, refrigeration and dishroom equipment
• Electrification Analysis: gas vs electric operating costs and electrical panel sizing
• LEED compliance and filing preparation
• EUI energy density or energy per meal calculations
• Waste reduction and sustainable cleaning procedures

We can work with you directly or through your established MEP while meeting the needs of your kitchen operator.  We can select the most energy and water efficient equipment within your preferred equipment brand family.