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Saving energy in commercial kitchens - new guide

24 June 2009

The Guide on Energy Efficiency in Commercial Kitchens offers guidance and advice on sustainability and how to reduce energy throughout all sections of the kitchen, for managers, operators, owners, contract caterers, kitchen designers, specifiers and installers of commercial kitchen facilities.

TM50: Energy efficiency in commercial kitchens has been prepared jointly by CIBSE and the Catering for a Sustainable Future Group (CSFG) and the combined input of the three major catering equipment trade associations – CEDA, CESA and FCSI. It provides industry-specific guidance and advice on sustainability and how to reduce the amount of energy used in commercial kitchens.

Energy savings relate directly to the profitability of the kitchen operation and will prove especially useful as the industry fights its way out of recession. ‘Energy Efficiency in Commercial Kitchens’ runs to 64 pages and costs £60 but this will be easily recouped as running costs will be reduced following the advice in the Guide.

The Guide is the result of a unique a collaboration of catering consultants, catering equipment manufacturers and catering equipment distributors who came together to form the CSFG in 2006.
Each section has been written by experts in their field and provides clear, practical advice that readers can begin using immediately to save energy and cost and improve their carbon footprint.

Commercial kitchens are large users of gas, water and electrical energy and leave a significant carbon footprint. It is estimated that the total energy consumption of Britain’s catering industry is in excess of 21,600 million kWh per year. Estimates suggest that the total energy consumption of Britain’s catering industry is in excess of 21,600 million kW·h per year, while energy can be a kitchen’s highest cost after labour.

The TM50: Energy efficiency in commercial kitchen provides industry-specific guidance and advice on sustainability and how to reduce energy. The Guide covers:

New and existing kitchens; Refurbishment and kitchen replacement; Natural resources, basic kitchen structure; Basic kitchen materials; Environmental targets; Kitchen service requirements; Sub-metering and service supplies; Drainage and kitchen waste removal; Energy controls; Ventilation; Kitchen appliance and fabrication specification; Utensil specification; Refrigeration;; Warewashing, Dishwashers and Glasswashers; Cooking appliance selection; Water temperature, taps, faucets and water saving controls; Energy efficient kitchen layout; Installation, commissioning, handover and feedback; Documenting the kitchen.

Managing the building; Maintenance & energy efficiency; Operational checklist for new & existing kitchens.

Energy audits and surveys; Energy and water benchmarking.

TM50: Energy efficiency in commercial kitchens is available now priced at £30 for CIBSE members and £60 for non-members. For more information or to purchase this publication at or call 020 8772 3618.
Copies can also be ordered via

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