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electrification of commercial kitchens

From: domainremoved <Scott>
Date: Thu, 29 Aug 2019 04:06:17 +0000

Members of the City Council,

Thank you for a very thoughtful discussion of the electrification ordinance at last night's council meeting.

Attached is a slide deck addressing the feasibility of all electric commercial kitchens.

Many areas of the U.S. are dominated by electricity with less access to gas as shown in the map below. In these regions all electric restaurants are common. In the Florida Gulf Power service territory where I grew up, 60% of restaurants are all electric.

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There is not a technical or equipment challenge, equipment typically comes in both gas and electric versions, this is primarily an education and training issue.

When chef's try induction, they like it. I have spoken with several chefs who said they were skeptical of induction, but after trying it they are now big supporters.
SMUD found that before trying induction 79% of people had a negative impression, but after trying it that switched to a 91% positive impression.

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https://zoom.us/recording/play/9X8Gz2kqyscEWCSiY_J2G7-1rRSefN3BRP7_wwcdmgnIEWBkcNZvpz6Qjl6hc24G?startTime=1565886374000

The ordinance only affects NEW buildings, not existing restaurants or renovations, so it will affect a very small number of commercial kitchens.
A number of large tech companies have been embracing electric kitchens, one company is actively converting their kitchens around the world to all electric.

There is a cultural and educational challenge here.
But if Florida can do it, I think that Silicon Valley can too.

Sincerely,
Scott Shell


Scott Shell FAIA, LEED(r) AP BD+C, CPHC(r)
Principal

Pier 1 The Embarcadero, Bay 2
San Francisco, CA 94111
+1 415-214-7277










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Received on Wed Aug 28 2019 - 20:59:02 PDT

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