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CALGreen Commercial Kitchens

2016 Title 24 CASE Topics

Measure Overview

A summary of the proposed code changes for commercial food service equipment is provided below. All proposed changes are intended to apply to new construction, additions, and alterations.

Commercial Food Waste Disposer Efficiency (Mandatory)

The proposed code change would add a mandatory water efficiency requirement for food waste disposers in commercial buildings. The proposed requirement limits disposer water use to no more than 8 gallons per minute (gpm) and requires that disposers either modulate the use of water to no more than 1 gpm when the disposer is not in use (i.e. not actively grinding food waste or the no-load condition) or automatically shut off after no more than 10 minutes of inactivity.

Commercial Dishwasher Efficiency (Voluntary)

The proposed code change would update the existing voluntary requirement for commercial dishwashers. The existing voluntary CALGreen standard requires that dishwashers comply with the water usage maximum levels described in Table A5.303.3 of the 2013 Standards.
The proposed code changes are not designed to enact substantial changes to CALGreen at this time and would modify the existing requirements so that they align with ENERGY STAR® by:

  • adding additional equipment types;
  • modifying the high temperature maximum gallon per rack requirements;
  • and replacing the chemical maximum gallon per rack requirements with low temperature maximum gallon per rack requirements.

Commercial Combination Oven Efficiency (Voluntary)

The proposed code change would update the existing voluntary requirement for commercial combination ovens. The existing voluntary CALGreen standard requires that combination ovens consume no more than 10 gallons (38 liters) per hour per pan in full operational mode (BSC 2013b). The proposed voluntary language sets a maximum water use of 1.5 gallons per hour per pan, including condensate water.

Commercial Food Steamer Efficiency (Voluntary)

The proposed code change would update the existing voluntary requirement for commercial food steamers. The existing voluntary CALGreen standard requires that food steamers be connectionless or boilerless (BSC 2013b). The proposed voluntary code sets water usage requirements by production design of steamer: batch and cook-to-order. While still requiring that food steamers be connectionless or boilerless, the requirement is amended to also mandate that batch type steamers consume no more than 2 gallons of water per pan per hour and cook-to-order steamers no more than 5 gallons of water per pan per hour, including condensate water.

Pulper Efficiency (Voluntary)

The proposed code change would add a voluntary water efficiency requirement for food waste pulpers in commercial buildings. The proposed requirement limits freshwater use of pulpers to no more than 2 gpm.

Stakeholder Meeting

Several stakeholder meetings and CEC staff workshops were held regarding the Nonresidential HVAC Economizer Modifications building energy efficiency topic. The list of past meetings and hearings can be found here. If you would like to receive email updates on this CASE topic, click the link below.

Resources

  1. CASE Report