What is it about?
Pubs and restaurants use more energy than most service sector buildings (in terms of kWh/m2), but they have previously been overlooked in academic research. This study monitors and analyses the energy consumption of 14 UK public houses and presents consumption of appliances. 63% of energy use results from cooking activity in these premises. Behaviour, maintenance and equipment specification were identified as major contributors to over consumption.
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Why is it important?
This research is the first to present the energy use of commercial kitchens in situ. This information is vital to set meaningful energy reduction targets for the sector and for operators to assess priorities for energy and carbon savings.
Perspectives
A great deal of industry stakeholders contributed to this research, enhancing the practical benefit of the research.
Dr Samantha A Mudie
Brunel University
Read the Original
This page is a summary of: Electricity use in the commercial kitchen, International Journal of Low-Carbon Technologies, September 2013, Oxford University Press (OUP),
DOI: 10.1093/ijlct/ctt068.
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