LEED v4

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.

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

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

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

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

Pressure Washers

• Electric-powered spray down systems use 30% less water

Pulpers / Extractors

• Reduces waste volume by 80%

• Uses 60% less water than garbage disposal

• Labor efficient

Credit 1.4: Optimize Energy Performance - Appliances• Electric vs. gas utilities• Energy Star equipment• Heat recovery units• Air doors

Energy and Atmosphere

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)

Energy Star Heated Cabinets

Energy Star Convection Steamers

Non-CFC refrigerant

Energy Star Refrigerators

Air Screen Door

• Application over doorways or walk-in coolers and freezers

• Keeps air inside to lower the cost of maintaining the temperature

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

Choose equipment and manufacturer within 500 mile radius of the project

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

Electrolyzer

• Vegetable and fruit wash

• Sanitize work tables

Credit 1.1: Innovation in Design

• Grease-eating bacteria solutions

• Healthy menus

• Zero waste

Innovation and Design Process

Grease Traps

Grease-eating bacteria

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

• Low water usage

• Low gas/electric usage

• Zero or reduced waster

• Efficient cooking exhaust

• Heat and cooling retention

Low Carbon Kitchens

• Prep areas

• Cooking battery

• Wait stations

• Dish wash area

• Food storage

Areas of Study

• 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

• 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

• 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

• 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

• 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

• 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

Walkin-in Coolers and Freezers

Camacho is ready to work with you on your next LEED-Certified project!