Commercial food service operations use about 0.9 quads of primary energy per year, or about 5% of total commercial use in the U.S. Cooking accounts for 25% of the total delivered energy use in the commercial food service sector and increases the need for space conditioning in a building.
Refrigeration, space heating, and water heating each constitute about one-sixth of the total delivered energy of commercial food service; one-tenth of the delivered energy is consumed by lighting. Members of the Food Service team work to improve the efficiency of new food service equipment and represent many of the nation's most energy-innovative companies with large-scale food service loads.
Contact us to join the Food Service team or for additional information.