LEED Certification Process

Pursuing LEED certification is no simple task. the USGBC has a significant guideline of steps foodservice operators need to follow to ensure that their facilities are responsible to improve the environment, by adopting sustainability and striving to live up to it in practice. In other words, earning LEED credit required effort from all professionals within its industry, from the owner operators to architects, to engineers and consultants, to general contractors and building maintenance operators.

With the green movement continuing to impact how we live and preserve our environment for future generations, the foodservice equipment manufacturers have tremendously improved their equipment with the latest technologies and renovation in response to sustainability demand.

Hospital and Nursing Home Facility Foodservice

Foodservice plays an important role in patient care in hospital and nursing home facilities. A segment of the foodservice facility within hospital and nursing home continues to be ever-evolving, ever-challenging for designing a functional kitchen with emphasis on the aesthetic appeal of the dining room, that enhance the sense of healing in patients’ minds.

In response to the demand and the latest trends within healthcare and nursing home foodservice system, blending the conventional system with the latest trends will contribute to patient satisfaction.

Below is an overview on Hospital and Nursing Home Facility Foodservice and operational planning and design:

• Hotel Style Room Service vs. old-fashioned assembly lines
• Cooked to Order – by utilizing the right piece of equipment to produce fresh meals and preserve food nutrients
• Sustainability – Using fresh foods and ingredients with the right cooking equipment, will seal the nutrients and provide better quality and texture in foods
• Retain Dining for Staff – Wellness for employee staff as well as wellness care for the patients
• Upscale “5 Star” Catering – There is a need to change the eating habits of the medical staff as well as the patients by catering organic food options
• Restaurant-Style Menus – A variety of entrees to choose from
• Classically Trained Chefs – Chefs who are willing to step outside the kitchen to create lean and nutritious meals

Energy Efficiency in the Commercial Kitchen Hood

Similar to a Lighting Control system, a Demand Control Ventilation system for commercial kitchen hoods is an intelligent network based ventilation control solution, that modulates exhaust and supplies airflow to match cooking demands with the use of one central computing device.

The system optimizes energy efficiency by reducing the exhaust and MUA fan speed. The technology is accomplished by leveraging sensors to determine the minimum amount of exhaust air required to capture and contain effluent from the cook line.

The system also measures the temperature, steam and smoke under the hood, and it also adjusts the fan speed accordingly to save both fan energy and conditioned air. During actual cooking, the speed increases as needed up to 100% until smoke and vapors are removed, keeping the kitchen environment temperature comfortable.

This new technology is applicable in buildings with large kitchen facilities such as: hospitals, schools, prisons, housing, hotels, theme parks, sports stadiums, and country clubs.