Stoney River Energy Analysis


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Stoney River Energy Analysis

  1. 1. Stoney River Energy Evaluation
  2. 2. 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.
  5. 5. 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.
  6. 6. 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
  7. 7. 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.
  8. 8. 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.
  9. 9. 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
  10. 10. 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
  11. 11. 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
  12. 12. 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.
  13. 13. 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
  14. 14. 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.
  15. 15. 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.
  16. 16. 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
  17. 17. Energy Star estimates annual savings using CFLs that each bulb running six hours a day saves about $30 a year in energy costs.
  18. 18. 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.
  19. 19. 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
  20. 20. 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.
  21. 21. 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
  22. 22. 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
  23. 23. 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.
  24. 24. EVERY 5% REDUCTION = +/- $1000.00
  25. 25. 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.