Campus All Electric Foodservice Facility @ CSUDH Innovation & Instruction Building

Innovation & Instruction Building in construction at the campus was originally specified with gas ovens, cooktops, combi ovens, and fryers. Project is to specify and replace gas equipment, modify design for all electric equipment that will replace the gas counterparts. Adjust ventilation requirements as necessary. In addition, replace original walk-in coolers and freezers to meet requirements for new CARB limits for GWP in 2022. Replace gas water heating with HPWH. Building will open in 2nd quarter of 2021. We will use modeling tools and instrumentation of the installed equipment to determine energy savings, air quality benefits, and better work environment.

Energy Solutions contracted with SCE to monitor the energy consumption of the new all-electric cafeteria at California State University of Dominguez Hills (CSUDH) and determine the energy and Greenhouse Gas (GHG) reductions resulting from the project. The completion of the cafeteria’s construction occurred during the COVID pandemic, which caused multiple unanticipated disruptions to CSUDH’s campus plans and operation. The University went to online class formats during the height of the pandemic, which delayed the kitchen opening. Even with CSUDH returning to in-person classes, the kitchen, which is mainly used for food storage, has seen little use. Given these project setbacks, Energy Solutions and SCE agreed to model the kitchen’s energy use to estimate the impacts the kitchen would have when fully operational. Energy Solutions modeled two different baseline scenarios: standard-efficiency electric and high-efficiency gas-fired cooking equipment, with standard-efficiency electric refrigeration equipment. The installed high-efficiency electric equipment resulted in a 37% decrease in annual emissions compared to the electric baseline. The current installed equipment resulted in a 42% decrease in emissions compared to the high-efficiency gas baseline.