2. • Define energy.
• Explain the importance of energy conservation
• Identify ways in which energy can be conserved
in the workplace
3. • Energy is the capacity of a physical system to
perform work.
• the ability to do work.
4. Direct Energy
• Energy expended within the foodservice operation to
produce and serve meals at safe temperatures
• Required for storage, heating, cooling, packaging,
reheating, distributing, or serving functions
Indirect Energy
• Energy expended to facilitate functions that use direct
energy
• Waste disposal, sanitation, maintenance of optimal
work environment
5. Carryover Cooking
• Internal temperature in meat continues to rise
even after removal from heat
Residual Heat
• After turning off microwave or other oven,
residual heat can be used to finish cook food
Heat Recovery
• The time it takes for oil to return to optimal
cooking temperature after food has been added
6. • Energy conservation means making an effort to
reduce the consumption of natural energy sources
like electricity, water and so on.
• Energy is limited and hence to maintain the
quality of life, it is important that we use our
energy resources wisely.
• Good way to save money and reduce
environmental harm
7. • Refrigerators, freezers, ovens, ranges, fryers,
holding equipment, dish machines, water heaters,
air conditioning
• Spaces for production & service must be lighted,
heated, cooled, ventilated
9. • Food preparation
• Refrigerator
• Lighting
• HVAC – heat ventilation air conditioning
• Water
• Office & Administration
• General Tips
10. • Tracking monthly utility use and cost
• Identify forms of energy used in facility
• Determine potential for improved energy
efficiency
• Set energy goals
• Identify waste points and address
• Monitor & evaluate