Kitchen process loads

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Here are a few sources.

1. DOE Commercial Reference Buildings
2. DOE Commercial Prototype Buildings
3. CA Title 24
4. Food Service Technology Center

The K-12 Schools Advanced Energy Design Guide (https://www.nrel.gov/docs/fy13osti/51...) has a list of typical kitchen equipment, input rates, and profiles. Focused on school kitchens but could be modified and applied to other building types. Pages 43-47

This document (https://www.epri.com/#/pages/product/...) is old but has good info on typical gas equipment, input rates, and profiles in different building types.

The Quick Service Restaurant AEDG (https://www.pnnl.gov/main/publication...) has some good info on cooking EUIs for restaurants as well as a few sample use profiles. Starting on Page 3.9

This one (https://www.energy.gov/sites/prod/fil...) has more general data about commercial kitchen equipment in Chapter 2.

I haven't looked into kitchen water data.