ASHRAE-90.1-2022- - Page 196
Extracted Content
Table 11.5.2.7.2-1 Minimum Efficiency Requirements: Commercial Fryers
| Col1 | Heavy-Load Cooking Energy Efficiency | Idle Energy Rate | Test Procedure |
|---|---|---|---|
| Standard open deep-fat gas fryers | ≥50% | ≤9000 Btu/h | ASTM Standard F1361-07 |
| Standard open deep-fat electric fryers | ≥83% | ≤800 W | ≤800 W |
| Large-vat open deep-fat gas fryers | ≥50% | ≤12,000 Btu/h | ASTM Standard F2144-17 |
| Large-vat open deep-fat electric fryers | ≥80% | ≤1100 W | ≤1100 W |
Table 11.5.2.7.2-2 Minimum Efficiency Requirements: Commercial Steam Cookers
| Fuel Type | Pan Capacity | Cooking Energy Efficiencya | Idle Rate | Test Procedure |
|---|---|---|---|---|
| Electric steam | 3-pan | ≥50% | ≤400 W | ASTM Standard F1484-18 |
| Electric steam | 4-pan | ≥50% | ≤530 W | ≤530 W |
| Electric steam | 5-pan | ≥50% | ≤670 W | ≤670 W |
| Electric steam | 6-pan and larger | ≥50% | ≤800 W | ≤800 W |
| Gas steam | 3-pan | ≥38% | ≤6250 Btu/h | ≤6250 Btu/h |
| Gas steam | 4-pan | ≥38% | ≤8350 Btu/h | ≤8350 Btu/h |
| Gas steam | 5-pan | ≥38% | ≤10,400 Btu/h | ≤10,400 Btu/h |
| Gas steam | 6-pan and larger | ≥38% | ≤12,500 Btu/h | ≤12,500 Btu/h |
a. Cooking energy efficiency is based on heavy load (potato) cooking capacity.
EC Q01_base = Q01 base energy credit from Section 11.5.3
FA = sum of floors served by each Class A elevator
FB = sum of floors served by all building elevators and escalators
Informative Note: For example, sum of floors is 10 where Elevator 1 serves five (5) floors, Elevator 2 serves three (3) floors, and an escalator serves two (2) floors: 5 + 3 + 2 = 10.
11.5.2.7.2 Q02: Efficient Kitchen Equipment. To achieve this credit, in projects or facilities that include a commercial kitchen with at least one gas or electric fryer, all fryers, dishwashers, steam cookers, and ovens shall comply with all of the following:
a. Achieve performance levels in accordance with the equipment specifications listed in Tables 11.5.2.7.2-1
through 11.5.2.7.2-4 when rated in accordance with the applicable test procedure. b. Be installed prior to the issuance of the certificate of occupancy. c. Have associated performance levels listed on the construction documents submitted for permitting.
Energy credits for efficient kitchen equipment shall be as stated in Section 11.5.3. Informative Note: Where a commercial kitchen is included in a building where credits for efficient kitchen equipment are excluded, such as a cafeteria in an office building, treat the kitchen and dining area as a restaurant building use type following the weighted-average method in Section 11.5.1(a).
11.5.2.7.3 Q03: Fault Detection and Diagnostics System. To achieve this credit, where not otherwise required in Sections 6 through 10, a fault detection and diagnostics (FDD) system shall be installed to monitor the HVAC system ’s performance and automatically identify faults. This installation is in addition to and more comprehensive than existing requirements in Section 6.4.3.12. The FDD system shall include all of the following:
a. Utilize sensors or devices to directly or indirectly monitor the HVAC system ’s central plant equipment,
zone terminal equipment, and associated mechanical components, including (but not limited to) motors, actuators, valves, and dampers. Control device positions or air and fluid flows shall be permitted to be estimated based on related sensed inputs. b. Sample the sensors and devices at least once per 15 minutes.
194 ANSI/ASHRAE/IES Standard 90.1-2022 (I-P)