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  • PublisherCIBSE
  • Product CodeTM50
  • Number of pages72
  • Publication DateOct 2009
  • ISBN9781906846053

TM50: Energy Efficiency in Commercial Kitchens


PDF Format







PDF Format






TM50: Energy Efficiency in Commercial Kitchens

Commercial kitchens are large users of gas, water and electrical energy, and can leave a large carbon footprint. It is estimated that the total energy consumption of Britain's catering industry is in excess of 21600 million kW·h per year.

This publication has been prepared jointly by CIBSE and the Catering for a Sustainable Future Group (CSFG) to provide industry-specific guidance and advice for kitchen designers, specifiers, installers, managers, operators, owners, and contract caterers in hotels, pubs, restaurants, business and industry, and all commercial kitchen facilities on sustainability, and how to reduce the amount of energy used. This in turn reduces the size of the kitchen's carbon emissions and its running costs.

This publication is not intended as a guide to commercial kitchen design, but aims to provide comprehensive and practical advice on energy saving measures that can be included in large and small kitchen operations, as well as providing benchmarks in terms of energy cost per meal. This publication does not advise on sustainability of the food supply chain.


1         New and existing kitchens

2         Refurbishment and replacement of kitchen equipment

3         Natural resources and basic kitchen structure

4         Basic kitchen materials

5         Environmental targets

6         Kitchen service requirements

7         Sub-metering and service supplies

8         Drainage and kitchen waste removal

9         Energy controls

10       Ventilation

11       Appliance, fabrication and utensil specification (all types)

12       Refrigeration

13       Warewashing: dishwashers and glasswashers

14       Cooking appliance selection

15       Water temperatures, taps, faucets and water saving controls

16       Kitchen layout

17       Installation, commissioning, handover and feedback

18       Documenting the kitchen

19       Managing the building

20       Maintenance and energy efficiency

21       Operational checklist

22       Energy audits and surveys

23       Energy and water benchmarking

24       Energy benchmarks