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BRSI Energy Education for Restaurants


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Part of the Blue Ridge Sustainability Institute Green Restaurant Intiative

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BRSI Energy Education for Restaurants

  1. 1. The Money Savings Menu: An Energy Efficiency and Conservation Education Program for Restaurants Prepared by Laura Piraino,Energy Education Manager, Green Restaurant Initiative Funded by the North Carolina Green Business Fund
  2. 2. Interactive Program Development Unique Program Combines: Conservation & Efficiency Education -and- Peer to Peer Exchanges of Tips, Best Practices and Lessons Learned• Integrates info from peer to peer exchanges, site visits and training visits into educational program• Final program made available on AIR website
  3. 3. Efficiency and Conservation Best Practices Educational Program will cover:• Intro to Restaurant Energy Use• Appliance Certifications & Life Cycle Costs• Operating Procedures, Cooking Methods and Maintenance That Can Save Energy• Considerations for efficient purchasing• Rebate Programs• Case Studies in Asheville
  4. 4. 11K-18K kilowatt hours (kWh) is enough to power a typical electric open deep fryer for a year.*(EPA) The average 11,000 kWhhousehold consumes American is equal to 11,000 metricatons of(2 years in California.) 7.6 kWh year greenhouse gases. One broiler can use as much energy as (Energy Information Administration) 6 deep fryers (FSTC) Restaurants are the most energy intensive commercial buildings in the US*Typical natural gas fryers use @20,000 btu’s/hr- still consuming roughly the same equivalent
  5. 5. A $1 reduction in energy costs equals $12.50 in sales at an 8% profit margin. Energy costs have increased at a rate of 6-8% a year (National Restaurant Association)Conscientious use of kitchen equipment has been estimated to reduce restaurant energy consumption by up to 7% (The Illinois Smart Energy Design Assistance Center)
  6. 6. How Restaurants Use Energy Typical Restaurant Energy Consumption Food Prep* HVAC Lighting Hot Water Misc. Use Other Processes *May include hot water useRestaurant Staff Can Impact: All of the Above Source: North Carolina State Energy Office
  7. 7. Certified Green Restaurants• Sets a standard to avoid green-washing• Accumulate a total of 100 Points• Minimum Points in each category, no double dipping• Full-scale recycling program• Be Styrofoam Free• Conduct Yearly Education: Once certified, choose from a list of actions suggested, such as: giving a quiz to employees, attend approved webinar or seminar, add section to your training manual, add signage specific to steps taken towards certification
  8. 8. Category 2 Stars 3 Stars 4 Stars Water Efficiency 10 points 10 points 10 points Waste Reduction & Recycling 10 points 10 points 10 points Sustainable Furnishings & Bldg Materials 0 0 0 Sustainable Food 10 points 10 points 10 points Energy 10 points 10 points 10 points Disposables 10 points 10 points 10 pointsChemical & Pollution Reduction 10 points 10 points 10 pointsPoints that can be receivedo from any category 40 points 115 points 240 pointsREQUIRED MINIMUM 100 Points 175 Points 300 Points
  9. 9. Appliance CertificationsThe US EPA has eight types of Energy Star™commercial food service (CFS) equipment:fryers (11.25pt)hot food holding cabinets (7.5pt)solid or glass door reach-in refrigerators, (6pt)freezers (6pt)ice machines (7.5 pt)dishwashers (7.5 pt) Energy Starsteamers (11.25 pt)griddles (7.5pt) andconvection ovens (11.25pt) Not Energy Star
  10. 10. The Consortium for Energy EfficiencyCEE Certified Tier 1 and 11 or 111Does not replace Energy Star certificationstep beyond-more energy efficientTier 3 the most efficientCalifornia commercial food service incentive programappliances lists that meet higher efficiency Restaurant Association recognizes all threeNo policy in place or proposed for NC Appliance Standards
  11. 11. Appliance Lifecycle Cost Calculator You Select Fill in Appliance INFO Performance: Width Idle Preheat Production Heavy-Load Energy Energy: Capacity: Energy Electric Convection and Steam Combo Oven: Rate:(kW) (kWh) (lbs/h) Efficiency:(%) Standard: $ 58,169 Pounds Operating Number ofUsage: Operating days of Food Hours Preheats High Efficiency: $35,165 Demand Discount Lifespan Cost per kWh:Utility Cost and Rate of Charge perLifespan (or N/A) Griddle kW Gas Convection and Steam Combo Oven:of Griddle Other: Maintenance Cost Standard: $27, 269 Costs per Year: High Efficiency: $13,027 Lifetime Results: Annual Annual Lifetime Total Lifecycle Energy Energy Energy Maintenance Cost for High and Consu Cost: Cost Lower Efficiency mption Models
  12. 12. Compared to conventional equipment ENERGY STAR qualified appliances could save you the following over their lifetimes*:Fryers Dishwashers Ovens Over $10,000 for one oven! Griddles Hot Food Holding Cabinets Ice Machines Steam Cookers *Source: EPA
  13. 13. Efficiency & Conservation Best Practices
  14. 14. EPA Commercial Kitchen Conservation 101• Establish an equipment start-up and shut down plan to reduce idle time• Do not preheat or reduce preheat time for steam tables, ovens, grills, broilers, etc. Usually no more than 15-20 minutes.• Set cooking temperatures no higher than necessary• Turn off unused sections of appliances• Keep equipment clean, in good repair, perform regular maintenance, recalibrate thermostats• Buy appliances that are appropriate for the scale of food production. Oversized appliances cost more to operate to heat up extra space• Consider life cycle costs
  15. 15. The BIG COVERUP Leaving the lids open on prep tables can increase energy consumption by up to 50% (
  16. 16. Cooking • PUT A LID ON IT:Methods Put lidsuse pots timepans and reduce up energy on and and for cooking. Use to 50% less energy for boiling (EPA) • Microwaves have a cooking efficiency of 57.5% as compared to a standard electric oven, with 12-14% cooking efficiency.(APS) • Use minimum temp setting for boiling water and cooking, rather than the max, lower heat settings save energy (EPA) • Electric frypans, woks, and slow cookers are more efficient than stovetop burners (APS)
  17. 17. • Using glass or ceramic pans will allow you to cook foods at an oven Cooking for temperature 25 degrees lower than Two…Reasons cooking in metal pans (APS)• Pressure cookers reduce time and energy needed to cook: on average by two thirds. (• Use timers whenever possible instead of opening oven doors. Opening the door can lower the internal temperature as much as Posana Café “preheats” 25 degrees. (Union of Concerned Scientists) pans on metal shelf above range• Can turn off electric burners a few minutes before cooking time is done.
  18. 18. Heat Transfer• Pots and pans should be @1inch larger in diameter than the range burner. Don’t waste energy to heat up the air around it. (FSTC)• Cookware with heat sink fins transfers more energy to the pot and its contents. FSTC tested the “Turbo Pot” and concluded they boiled water in half the time it takes in a normal pot. (
  19. 19. Warped SpeedCookware Electricity Use to bring 1.5 gallons to boil on electric stovetopWarped bottom 290Flat bottom 190Insulated pan 80Pressure cooker 60 Technology Atlas Series V5, Appliances, E Source 1996
  20. 20. Green Design Beginnings: Case Study: Posana Café• North Carolina’s First Certified Green Restaurant• Embodied energy reduced in sustainable, local, toxic free and recycled materials- paperstone, icestone, recycled sorghum fiberboard, recycled carpet, and local art• Daylighting reduces need for bulbs in front of house• Hands free sensors in washroom reduces germs, and costs
  21. 21. Energy Drinks• Astoria Plus4U espresso machine- has automatic stand-by mode for nonpeak hours• Fetco coffee maker has eco-mode that reduces tank temp by 30 degrees after one hour idle time
  22. 22. Elegant Green Décor ……AND Operations• Natura water filtration system eliminatesneed for bottled water-process capturesgases to produce carbonated beverages,for specialty sodasKeeping the Kitchen Cool at Posana Café:Open windows, super insulated oven,prep area have drawers underneath,turn on many appliances only minutes beforeopening. Turns off convection oven fan.Clean condenser coils and filters once a weekto reduce maintenance visits
  23. 23. Appliance Considerations“The efficiency of commercially available gas firedcooking equipment varies significantly depending on thespecific manufacturer and model. Most models aretested when at full capacity, (most efficient) rather thanpartial capacity.” (DOE)Look for high efficiency models,reduced cooking time,extra insulation, lifecycle costsGood resource:Ask your vendors Villaseca: Solar Oven Restaurant in Chilefor efficiency info & specs
  24. 24. Fryers What temp ?• Fryers are typically left idling for 75% of the day • Do not overload the fryer baskets, beyond one-half to• Do not operate fryers higher two-thirds full- Prolongs than between 325-350º. cooking time( Higher temperatures are • Insulated especially less efficient (EPA) important around fry pot-• Adjust/calibrate losses could be as high as thermostats- 25% they become less accurate • Fryers that have earned the over time (FSTC) ENERGY STAR label up to 25 percent more energy-• Turn off or put on energy efficient-minimum cooking savings mode (puts fryer at efficiency of 50% for gas idle, heating at 250 degrees) and 80% for electric EPA in periods of inactivity (11.25 pts)
  25. 25. Stove Tops and Ovens More efficient to keep oven fully loaded when cooking Turn oven off or temp down when possible• Keep seals and gaskets replaced, heat loss through walls and door heat up the kitchen• Burners need to be cleaned, air shutters adjusted when flame looks wavy, uneven or yellow- should be bullet shaped and blue (loosen and readjust screw) (fypower)• If reflective pans below burner kept clean- more heat will be directed to the cookware
  26. 26. Combination Ovens • The most efficient combo oven models will use about half as much energy and water• Use combi-mode sparingly- as the inefficient models. (ovens and steamers) nearly doubles energy use of convection mode • Regular combo steam and convection ovens use more• Program the oven to properly energy to create constant control cooking modes supply of steam- IF used very• Save $400 to $800 annually briefly at very beginning of by cutting out two hours of cooking cycle, cooking time idle time per day (electric) reduced without large increase (EPA) in energy use (FSTC)
  27. 27. The Heat is On: Broilers• When possible-load broiler to max capacity• Do not increase temp during "rush hours“• Keep grates free of carbonized grease• Turn off or turn down any unused sections, can also turn one section to full heat for rare meats, and another section to a lower setting for well-done meats. (FSTC) Turning off for at least one hour-a day can save @450 dollars a year (• Look for new lighter weight salamander/cheese-melters broilers that allow for lower energy rate reductions (not running on max continuously.)• New Clamshell broiler/griddle combo- closing the lid activates burners, rather than on max all the time (FSTC)
  28. 28. Broiler ComparisonType of Fuel Grid Grid Rated Input Depth Width Energy DensityBroiler Input* kBTU/h per ft² kBTU/hUnder-fired Gas 14-35 13- 30-240 16.7-28.8 Electric 18 122 21-46 3-6.6 18-30Upright Gas 24-30 24-28 65-100 15.3-20.4 Electric 23 26 41 5.9Salamander Gas 12-14 21-28 30-66 12-19.6 Electric 13-14 25 17-20 2.5-2.9Cheese Gas 13-15 24-70 18-60 7.8-10.1Melter Electric 13 20-42 8-16 1.2-3.4SOURCE: Food Service Technology Center Equipment Technology Assessment* Rated energy input is the peak or max rate at which appliances willconsume energy, specified by manufacturers
  29. 29. Tech Ed• Convection ovens, which use fans to circulate air, are on average 23% more energy efficient than conventional ovens DOE (Energy Star: 11.25 pts.) Combo microwave/convection even more efficient.• Direct fired convection ovens- route gases through passages in the cooking cavity, rather than indirectly heating the oven cavity from exterior- known as “indirect” cooking. “Pinking” issue? Recirculation systems reuse the hot air rather than vent it away.• Infrared griddles, fryers, broilers-uses infrared radiation (exists within the Electromagnetic Spectrum like microwave radiation) Hybrid infrared & convection also available. (Infrared charbroiler: 2.25 pts- no other infrareds since not tested by FSTC)
  30. 30. Tech Savvy Induction ovens and ranges use electromagnetic energy as an alternative. Cook tops require magnetic (ferrous) cookware. Ranges often have microprocessors for temp control. “Free Induction” New in 2011 from Gaggenau has 48 micro inductors that sense pans on surface and only activate the zone beneath each one.Energy Savings for induction, infrared, convection, andtheir many combinations can be up to 40% or more (FSTC)
  31. 31. Traditional Steamers Connectionless Steamers• Older boiler steamers • No water and drain connections. consume @ 40 gallons of Water is manually poured into a water an hour, which must be reservoir. heated to a boil.• Use the timer- leaving on full • Operate as a closed system- blast on manual can use require no deliming. FSTC study @60% more energy and twice found connectionless 3 pan the water(FSTC) steamer saved 3k on electric and• Shut down unnecessary 2 k on water bills in California. compartments• Fix leaks immediately, replace • Energy Star Boilerless/ gaskets connectionless steamer 8 pts• Flush out and remove mineral deposits• Turning off a traditional electric open system steamer for one hour a day can save $250-300 dollars a year (EPA)
  32. 32. If You Can’t Stand the Heat: Recycle It: Waste Heat Recovery• Heat recovery systems for water cooled refrigerator equipment- use to preheat hot water or makeup air. (• Drainpipe heat exchangers in your dishwashing station. They can save @50 percent of energy for water heating, and double or triple the water heater’s first-hour capacity. (E Source™ Companies)• Kitchen hood heat recovery used to preheat makeup air- is challenging due to grease, look for new models• Hot air in the kitchen “from hot spots” used by a heat pump to preheat hot water (
  33. 33. Cool the kitchen down• MIND THE GAP- Push back equipment as far back against the wall to maximize hood overhang, grouping heavy-duty appliances under center of the hood.• Turn off coffee pot warmers, conveyer toasters, steam tables, hot food holding cabinets, heat lamps during lulls- not usually under hood, waste heat released• Save energy by turning off the exhaust hood at night, or retrofit with two speed blowers, can turn down• Integrated appliances have specific ventilation systems on ovens- more enclosed, reduce load on HVAC
  34. 34. Full of Hot Air?• Install side panels to hoods to direct more cooking effluent into hood (ASHRAE)• Maximize size of hood- can be 5-6 ft (FSTC)• Check that ducts or fans above are not torn or broken. Controls for demand based exhaust system• Can locate exhaust hoods on walls- require lower air velocities, smaller fan motors and less make-up air 2.5 points (Energy Ideas Clearing House) Demand ventilation controls can decrease costs 30- 50% (FSTC.) Consider variable speed, demand-based exhaust control system. Sensors detect cooking and slow fans to match ventilation needs. Install on new equipment or retrofit existing hoods.
  35. 35. Walk ins• Replace bulbs with low temperature LED/CFL’s to reduce heat- Can reduce the lamps’ heat output by 75% (Look for lowest “minimum start temp”) (EPA)• Install evaporator fan controls to reduce fan use• Install efficient ECM (electronically commutated motors) on evaporator and condenser fans. Reduces fan energy consumption by @two-thirds/saves @$200/year (EPA) (4.5 points)
  36. 36. Talking -Walk In• Turn off door heaters. The FSTC estimates you will save $75.00 a year, per door since they run 24/7 - Only leave on if condensation appears• Clean condenser coils and evaporator coils with a vacuum or coil brooms Dirty condenser coils are the main reason for service calls for walk ins• Defrost for only as long needed. Check and set defrost cycles- usually for no more than 15 minutes, 4X daily. ( Defrost during non-peak hours
  37. 37. Have a Closed Door Policy • Install strip curtains and automatic door closers. Strip curtains can cut outside air infiltration by up to @75% (EPA) (2.25 points) • Install night curtains on open case units • Replace any worn or torn gaskets- with manufacturer’s specified replacement • Avoid propping open doors
  38. 38. • Keep refrigerators filled- Keep Chilled consolidate food & unplug empty ones• Place coolers, refrigerators, and ice machines away from direct sunlight, & sources of heat• Shade remote condensers outdoors- install away from direct sunlight• Recharge low refrigerant: sight glass has small window into refrigerant line on the condenser-bubbles while system is running a sign that you should recharge(Source: and NC Center for Sustainable Tourism
  39. 39. Pre-Rinse • Replace old spray valves with Low flow pre-rinse spray valves, (flowSpray valves & rate ≤ 1.28 gpm) 6 pts ORHigh Pressure Ultra low flow pre-rinse sprayNozzles valves,(flow rate ≤ 1 gpm) 6.75 ptsA garden hose can have a flow Saves: $300 to $350 yr for water,rate of @9-20 gpm comparedwith 0.99gpm sewer, and natural gas costs (used 1 hour a day compared to 3 gpm sprayer, EPA) • Cleanability requirement (expressed as seconds per plate) 21 seconds or less. 40 psi or below problem. • High pressure nozzle for hw hose with an insulated handle & on/off grip will use @75% less hw (FSTC)
  40. 40. • If you don’t have large volume of dishes, use a basin. Dishwashers• Use dishwasher rather than dipwell• Most commercial units designed to run more efficiently when full. Uses same amt water to clean half load. use variable cycle controls Turn off when not in use- turns off internal tank and/or booster heaters• Check the rinse water pressure gage- most require only 20 psi (pound-force per square inch of rinse pressure)• Keep dishwasher temperature at the proper level. Standard temps: 140° F, wash; 160° F, power rinse; 180° F, final rinse (Source: EPA/FSTC)
  41. 41. Dish Detail • Check jets, empty scrap trays. Replace worn spray heads. • Use a de-lime solution regularly or run de-lime cycle Energy Star Qualified 7.5 points If conveyer dishwasher: • Make sure that the power rinse is turning off automatically when the tray has gone through the machine • Run on auto mode, which saves electricity by running the motor only when needed • Adjust rinse bypass valve so rinse tank stays full
  42. 42. Down the Drain• Do not use water to defrost meat or melt ice.• Use cold water when using disposal- also gets rid of grease• Install aerators/motion detectors in washroom faucets (1.75) Repair all water leaks/drips. One tenth of a gallon lost per minute adds up to over 50K gallons a year– saves over $700 a year if hot water (EPA)• Landscape: native drought tolerant plants, drip irrigation, rainbarrels (up to 7.25 points)• Use floor cleaning equipment with high pressure, low volume and recycling filtering systems-water brooms use @ half the water than water hose (NC Sustainable Tourism)
  43. 43. Water Heater ……Bleeder???• Adjust temperature to lowest setting usually >140 degrees A gas heater set 10°F too high costs an extra $650.00/year*• Insulate pipes with insulated covers• Check pressure relief valve to make sure not leaking• Install timers to turn down temp at closing• Descaling: remove mineral deposits regularly with 50 part white vinegar/50 part water. Must drain, descale, scrib, and rinse thoroughly *Based on water heater efficiency of 70%, water use of 1,500 gallons/day and cost of $1.00/Therm, Source: FSTC
  44. 44. Green Renovation:Case Study: Corner Kitchen• Staff encouraged ownersto improve recycling and compostingprogram. Reduced dumpsters.Employee retention improved• Staff involved in routine efficiencymaintenance• Use no heat lamps, servicecoordinated to bring food out quickly.Maintains quality while saving energy
  45. 45. Savings in the Corner Pocket• New pre-rinse spray valve uses less water without pressure loss• New Hoshizaki ice machine makes more ice with less energy• New efficient Energy Star reach in refrigerator• Programmable thermostats
  46. 46. Historic Charm…Gone Green • Historic 19th Century Building • Efficient windows on “porch” dining area reduced draft and heating bills • Window shades in dining area cool summer temperatures by 8-10 degrees • Reuse of furniture parts • Insulation, gas fireplace insert • Knows President Obama!
  47. 47. The Office• Replace dated equipment with Energy Star qualified cordless phone, computer, monitors, copier, fax, scanner and printer (1.5 pts)• Put electronics with digital displays-VCR’s, tv’s, stereos, and iPod, digital camera, laptop and cell phone battery chargers on a Smart Strip power strip and turn off when not in use to avoid phantom loads (.75pts)• Green Switch™ wireless systems turn off designated switches and plugs & adjusts thermostat for whole building with one touch
  48. 48. Computing Costs Set your computer to hibernate (sleep mode) when shutting off. This saves your work to the hard-drive, and shuts off components without the boot sequence.Also, disable blue-tooth and network adapters you are not using. Can save $25-$75 per computer annually. (PA DEP).
  49. 49. Cure for the Common ColdDrafts can waste 5 to 30% of your energy use. (DOE) Insulate and seal air ducts- among biggest ROIInsulate and seal window ledges, ducts, basement ceilings, pipe fittings and behind wall plates. Weatherize doors- caulk, replace worn weather-stripping and door sweeps.A professional energy audit will prioritize efficiency needs
  50. 50. • Use digital infrared thermometers to detect leaks• Use a Kill-A-Watt Meter to monitor electricity consumption for older appliances• Does not replace a professional audit
  51. 51. Energy use falls between Snuggie NOT 2-5% for each degree you required to save energy raise/lower thermostat. Easing back on central cooling by only 3°F could trim air conditioning costs by 12 to 15 percent. (EPA)• Use Energy Star ceiling fans to circulate cool air. (3.75 pts) Save $17 annually for electricity costs per ceiling fan (EPA)• Clean heat transfer/condenser coils and vents in back of units, replace dirty air filters. Check every three months• Install and properly program programmable thermostats. (3 pts) Program “unoccupied” and “night set back” features, establish a start up/shut down schedule
  52. 52. • Have routine maintenance on HVAC systems-& re-commission economizers (mechanical and electronic systems in air handling equipment)• Turn off patio and outdoor heaters when they’re not needed. Because patio heaters warm up quickly, you can turn them off and on as needed• Window glazing/films reduces need for cooling (3.75 pts) or install interior shades• Place overhangs on east or west facing windows
  53. 53. Don’t Leave the Light OnLeaving the room and lights comingthe day Turn off outdoor then during back?An incandescent bulb only has to be turned off for three Turn off lights near windows when sunnyseconds (EPA) before the case of turning it back on is Turn off refrigerator cost lights at closingoutweighed. (DOE) A CFL is just a few minutes.
  54. 54. Lighter on the Pocketbook • CFL’s (compact fluorescent light bulbs) use @ 75% less energy than traditional bulbs and last longer. Make sure cheapie ones are still Energy Star. LED’s use @90% less energy. • Dimmable CCFL’s , or cold compact cathode fluorescents- higher voltage , less heat @10X longer life, can flash or dim • Install occupancy sensors for lights in storage and break rooms, bathrooms, and walk ins (low temp sealed, low-temperature- specific sensors for refrigerated environments) • Replace magnetic ballasts with electronic ones, and old T-12’sThe EPA estimates on average:CFL’s Incandescent BulbsCost per Bulb: $1.25 – 3.50 Cost per Bulb: $0.95 - 2.19Lifetime: 12,500 hours Lifetime: 1,750 hoursCO2 per Year: 2.92 lbs CO2 per Year: 98.96 lbs
  55. 55. Lighten up Your Walk-in/the Hood Incandescent Light Bulbs in exhaust hoods and walk-ins - 85% of energy wasted as heatHave an Exit Strategy - lifespan of 750 to 1000 hours - initial cost of about 50¢ eachIncandescent Exit Sign -Annual Energy Cost: @$525 Wattage: 40W - lifespan of 750 to 1000 hours Compact Fluorescent Lamps - initial cost of about $30.00 in exhaust hoods and walk-ins Annual Energy Cost: @$52.56 - only 25% energy wasted as heat - lifespan of 7,500 to 10,000 hoursLED Exit Sign - initial cost of about $10 each - Wattage: 5W Annual Energy Cost: @$160 - lifespan of 7,500 to 10,000 hours - initial cost of about $40.00 SOURCE: Annual Energy Cost: @$6.57 Food Service Technology Center Energy Tip Website
  56. 56. Tale of Two Restaurants Case Study: Green Sage “North”• 12 thermal solar panels generate 480 gallons of hot water per day• Awnings reduce summer cooling loads• CFL lighting (even under the hood)• The Green Sage does not have a dumpster, just a compost and recycling station. Veggie oil is picked up for conversion to bio-fuel.• Bicycles are used for delivery• Locally made and toxic free Earth Paint on exterior & interior walls
  57. 57. Green Sage South: Opening Soon!• 6 Kioto solar hot water panels, average output of @130000 BTU/day.• 94% efficient gas water heater to supply heat when the sun isnt shining• All LED lightng including the CR24 Cree Troffers at 100 lumens/watt.• All refrigeration units and equipment are cooled off of a rack system with a single compressor located outside the building.• Reclaims the heat from this rack to pre-heat water supply
  58. 58. Special Delivery
  59. 59. Making anEntrance
  60. 60. Give Me a Sign• Stewardship Communications Strategies:• Place signage near light switches, faucets, beverage service areas, & kitchens. Customers appreciate personal stories• Reinforce and reward• Involve all managers, chef’s, staff and customers in energy savings program• Continue peer to peer sharing: Jan. program and Facebook??
  61. 61. Peak ExperienceInvestigate time-of-use electricity rates Give incentives to shift consumption to off-peak periods, Designed for 24/7 businessesOn-Peak Periods for Time of UseRates at Progress Energy:Monday through FridayNov through March: 6am to 1pmand 4pm to 9 p.m.April through October: 10am to 10 p.m.Off-Peak hours also include:Saturday, Sunday, and six major holidaysAccount manager can calculate usage historyAdditional demand KW charges for peak use for commercialcustomers
  62. 62. Progress Energy Energy-Efficiency for Business Program• Rebates for prescriptive efficiency measures, based on annual kilowatt-hours (kWh) saved• Lighting , Occupancy Sensors, Air Conditioners/Heat Pumps, Chillers, Refrigeration Upgrades, Ice Makers, Motors, etc….• Better than current energy code, payback <1 year• New construction or retrofits, through 1/1/2013• Submit within 90 days, subject to approval• Custom Projects: Up to 75% of the incremental measure costs• Specific guidelines for lighting: no residential discounted items• Separate Program for SWH: Sunsense Program• Local Contact: Kevin Brocks 772-6956
  63. 63. PSNC Business appliance • For Natural gas furnace, boiler, and water heaters with Thermal Efficiency 90% or more; $100 credit • The rebate program applies only when existing natural gas-fired water heating or heating equipment is replaced with more energy efficient natural gas-fired equipment. • No more than two rebates per year may be received at any one address, and each applicant is limited to receiving no more than a total of ten rebates per year.
  64. 64. Upcoming Webinars DOE/EPANovember 16 at 2:00 pm“Restaurant Energy Performance Evaluation:How-To Guide and Spreadsheet“Prioritize use of capital resources for cost-effectiveenergy-efficiency measures. DOE Building TechnologiesProgram.November 30, 1:30 p.m“Implementation of the ENERGY STAR® CommercialKitchen Package”Overview of EPA’s ENERGY STAR Commercial KitchenPackage, outlining energy- and cost-savings benefits forcommercial kitchens
  65. 65. Food Service Technology Center website: Efficient Commercial Cooking Restaurant Profits With Energy Energy in the Kitchen Union of Concerned Scientists Energy Savings Tips Star Guide for Restaurants - Green STAR Guide for Restaurants: Putting Energy into Energy Savings Tips
  66. 66. Solving Kitchen Ventilation ProblemsASHRAE Journal, July 2009Sustainable Use and Energy Efficiency Opportunities in Restaurants Energy - Energy-saving Tips for Restaurants Solutions for up some energy savings Practices Checklist for the Restaurant and Foodservice Industry
  67. 67. Thank You