6. STEP 1: Change Habits
• Energy efficient • Energy conservation
equipment does not must be integrated into
save energy if it is not the training and daily
used correctly or activities of all staff to
properly maintained. ensure successful
sustainability efforts.
8. STEP 3: USE AUDIT RESULTS
• IMPLEMENT • CREATE SCHEDULE TO
RECOMMENDATIONS CLEAN, CALIBRATE AND
INTO WRITTEN POLICY INSPECT ALL IN-HOUSE
OR MAINTENANCE EQUIPMENT
PROGRAM
CONCERNING
CONSERVATION &
EFFICIENCY
9. STEP 4: UPGRADE COOKING
EQUIPMENT
• Cooking/Refrigeration accounts for 30-40 percent
of energy bill
• Includes combination ovens, convection ovens,
rack ovens, fryers, large vat fryers, griddles, steam
cookers and insulated holding cabinets.
• Energy Star cooking equipment includes fryers,
steam cookers and hot food holding cabinets.
Steam cookers and ice machines in particular
offer a huge savings for both energy and water.
10. Save Energy, Save Money
Outfitting an entire kitchen with a suite of
ENERGY STAR qualified CFS equipment could
save operators about 350 Mbtu/year annually,
or the equivalent of approximately $3,600
11. STEP 4 (Continued)
• REPLACE ICE MACHINE
• A conservative savings estimate for upgrading the ice
machine yields approximately $1400.
• Alternatively, buy an ice making head unit and put on
a timer to produce ice overnight when cooling
demand is much lower and potentially cheaper
because of reduced demand rate costs.
12. STEP 4 (Continued)
• REPLACE DISH WASHER
• Energy Star qualified machines can save
restaurants an average of $850 a year on energy
costs and $200 on water costs
• Install a low-flow pre-rinse spray valve…replacing
a traditional sprayer that is used just one hour
per day with a low-flow equivalent will save over
$200 a year in gas bills even with a high efficiency
hot water heater.
13.
14. STEP 4 (Continued)
Heating water consumes about 11-18% of a
restaurant's annual energy bill.
• Replace Water Heater • Increase Insulation for
w/more efficient unit hot water pipes
15. STEP 5: IMPROVE AIR CONDITIONING
& HEATING UNITS
• Space heating and air conditioning make up
about 25% of a restaurant's energy bill; the
largest energy cost next to cooking.
• Foodservice operations use a variety of
equipment for heating and cooling building
spaces
• System Sizing and Maintenance/Servicing
Issues
16. When replacing central air
conditioner, choose an ENERGY STAR-
labeled model
• Increase so SEER = 14
• Annual Bill Savings = $412.00
• Estimated ROI = 16% Payback Time = 5 years
17. STEP 5 (Continued)
SIMPLE FIXES
• Programmable thermostats – adjust accordingly
• The energy savings can be as much as two percent of air
conditioning costs for each degree that you raise the
thermostat in cooling months
• In the winter, set the thermostat to 68 degrees during
open hours and lower it to 55 degrees during afterhours.
Adjusting the thermostat in the winter can save up to five
percent on heating costs for every degree lowered.
18. STEP 5 (Continued)
SIMPLE FIXES
Shade HVAC units – green roof mimic
Have ducts professionally sealed to reduce leakage
• Duct Sealing Goal = Reduce leakage to 6%
total airflow
• Estimated ROI = 179% Payback Time = 1 year
19. STEP 6: IMPROVE VENTILATION
EFFICIENCY
• The kitchen exhaust hood, known at
Commercial Kitchen Ventilation (CKV), is one
of the most important and complicated
systems at Stoney River.
• A well-designed, efficient CKV can mean the
difference between a hot, smoky kitchen and
a cool bearable one that will save thousands
of dollars in energy costs.
20. Variable Speed Exhaust System
• Use sensors to detect heat and CO2 to determine
demand load and adjust the exhaust fans
accordingly.
• Adjust motors speeds down to 10% capacity, which
generates substantial savings (around 40%) with very
quick payback periods.
• Case studies have calculated payback periods ranging
from 11 months to 3.2 years.
21.
22. STEP 7: IMPROVE LIGHTING
EFFICIENCY
Lighting represents approximately 11% of a restaurant's energy
bill
• Need for dimming lights eliminates CFLs in
certain areas- install longer lasting
incandescent bulbs (2000-20,000 hours)
• CFLs should replace incandescent bulbs
everywhere that lights are not dimmed. Walk-
in coolers (CFLs produce very little heat),
exhaust hoods, hallways, offices and storage
rooms
23. Energy Star estimates annual savings
using CFLs that each bulb running six
hours a day saves about $30 a year in
energy costs.
24. STEP 7 (Continued)
• Use Occupancy Sensors
• Great energy savers in spaces like walk-in
coolers, bathrooms and storerooms where the
lights (especially incandescent) tend to be left
on, but have little activity throughout the day.
25. STEP 8: INCORPORATE RENEWABLES
• Money saved through efficiency measures
could purchase renewable power either
through the local utility company or by
installing a production system on-site
• Unfortunately, due building orientation, the
construction design, and cost analysis, there
is not a viable area for either solar pv or wind
power generation
26. Purchase Green Power
• However, because renewable energies are a great way
to help reduce an establishment's greenhouse gas
emissions, reduce other toxic emissions and potentially
save money, purchasing renewable energy from TVA's
Green Power Switch program would be a great option.
• Green power rates run a premium of a fraction of a
cent higher than base costs to 17 cents higher per
kilowatt hour (kWh). The average green energy
premium across the U.S. was 2.36 cents per kWh in
2005. These premiums should continue to fall as they,
and it may be wise investment to lock into stable
renewable energy pricing as fossil fuel prices continue
to climb.
27. STEP 8 (Continued)
• Install Solar Water Heater
• Solar water heaters are reasonable
investments and are an even more minor an
investment when paired with rebates and tax
credits and offer a fairly small payback period.
Spend $2,500 now and SAVE $280 each year...
ROI = 11.2%
Very possible for a considerably larger
installation
28. REUSEABLE SOURCING: HEAT
RECOVERY & TRANSFER
• Heat recovery (heat exchange) ventilation
captures and transfers heat from one outgoing
source to usually air or water coming into the
building.
• Waste heat from HVAC systems, walk-in
coolers and freezers, kitchen exhaust systems,
dishwasher exhaust hoods or ambient air can
be used to preheat incoming water
29. HEAT TRANSFER
• Basic idea is to recycle heat that would
normally be dumped outside into a usable
energy source to heat water coming into the
water heater
• Total gas consumption drops 30-40%
• On a $75,000 retrofit, which is about the cost
such a system would cost for Stoney River,
translate into a payback period ranging from
two to three years.
31. CONCLUSION
• Holistic, Systems approach needed
• Significant reduction in energy use and the
associated energy costs will occur
• It is extremely important that these topics are
addressed and consumption is reduced since
restaurants are the most energy intensive
commercial buildings to operate
• Vitally important not only to bottom line profits,
but more importantly to the environmental
impact and burden that operating a restaurant
has on the surrounding environment.
