It's no secret that foodservice operations burn through a tremendous amount of energy in day to day operations. According to EnergyStar.gov, restaurants use 5-7 times more energy per square foot than other commercial buildings. With energy needs increasing along with energy prices, it is essential to take steps toward reducing energy consumption. The following tips can drastically reduce your energy consumption and increase your bottom line by thousands every year:
1. Perform a Detailed Equipment Inspection
The first step to decreasing energy consumption is to perform a detailed inspection on your equipment to check for obvious signs of energy waste. When performing this inspection pay close attention to equipment with doors, water hookups and knobs. These pieces experience the greatest wear and tear in a short amount of time. Leaky door gaskets and doors that don't shut properly can lead to leakage of heat and refrigeration that could cost you thousands per year. According to EnergyStar.com, fixing leaks in sinks, mop stations, and dish machines can save you $1000 annually. Worn down knobs fail to indicate the correct temperature and can result in inflated energy usage. In addition, all of these issues (normally) are an easy, cheap fix.
2. Upgrade to Energy Efficient Equipment
As new technology and regulations emerge, foodservice equipment manufacturers continue to focus on Energy Star qualified equipment. When purchasing equipment, it is important to focus on a products lifetime cost. An Energy Star qualified piece of equipment may cost $500 dollars more up front, but could save you thousands in utility costs in the long run. In addition, Energy Star qualified product's produce faster cook times and higher production rates increasing your output and customer satisfaction. Foodservice operators should also replace light fixtures with Energy Star qualified light bulbs which reduce energy consumption, heat production, and have an average life span that's 10-50 times longer than an average light bulb.
1. Perform a Detailed Equipment Inspection
The first step to decreasing energy consumption is to perform a detailed inspection on your equipment to check for obvious signs of energy waste. When performing this inspection pay close attention to equipment with doors, water hookups and knobs. These pieces experience the greatest wear and tear in a short amount of time. Leaky door gaskets and doors that don't shut properly can lead to leakage of heat and refrigeration that could cost you thousands per year. According to EnergyStar.com, fixing leaks in sinks, mop stations, and dish machines can save you $1000 annually. Worn down knobs fail to indicate the correct temperature and can result in inflated energy usage. In addition, all of these issues (normally) are an easy, cheap fix.
2. Upgrade to Energy Efficient Equipment
As new technology and regulations emerge, foodservice equipment manufacturers continue to focus on Energy Star qualified equipment. When purchasing equipment, it is important to focus on a products lifetime cost. An Energy Star qualified piece of equipment may cost $500 dollars more up front, but could save you thousands in utility costs in the long run. In addition, Energy Star qualified product's produce faster cook times and higher production rates increasing your output and customer satisfaction. Foodservice operators should also replace light fixtures with Energy Star qualified light bulbs which reduce energy consumption, heat production, and have an average life span that's 10-50 times longer than an average light bulb.
Annual Energy Savings from Upgrading to an Energy Star Qualified Product*:
|
Total savings of $4,000+ annually
*Information obtained from EnergyStar.gov
*Information obtained from EnergyStar.gov
3. Implement a Equipment Startup & Shutdown Plan
One of the largest, and most avoidable causes of energy usage in the kitchen is equipment idle time. Idle time occurs when a piece of equipment is turned on, but not being used. For foodservice operations, it is imperative to develop a start-up and shut-down schedule to ensure that you are only drawing energy from equipment when you need it.
The first step in implementing a start-up and shut-down plan is to understand your equipment, and your business. For instance, if you know you'll need your grill from 3:00 p.m. - 9:00 p.m., and you know it takes 30 minutes to heat up, your plan for that piece of equipment should include start-up at 2:30 p.m. and shutdown at 9:00 p.m.. Foodservice operators should conduct a detailed study of peak operation times and prep times before setting a start-up and shut-down plan.
The second step of implementation is conveying the plan to your staff. Foodservice operators need to ensure that the plan is followed explicitly by their staff. Be sure that the plan for each piece of equipment is attached directly to the equipment in a laminated paper form. Your plan can only be effective if your staff commits to it.
Annual Energy Savings From Decreasing Idle Time by One Hour Per Day*:
*Information obtained from EnergyStar.gov
**Savings from turning holding cabinet off when kitchen is closed. Not based on 1 hour decrease.
4. Quarterly Planned Maintenance
Planned Maintenance (PM) on foodservice and refrigeration equipment can decrease energy consumption on each piece of equipment anywhere from 10%-30%. Clark Service Group suggests quarterly planned maintenance services for most foodservice operations to ensure that your equipment is running at peak efficiency. PM consists of services that reset equipment efficiency to near factory standards through the cleaning and sanitizing of equipment, inspection of key parts, filter replacement, part lubrication, and calibration of key sensors.
Before and After Planned Maintenance Pictures:
One of the largest, and most avoidable causes of energy usage in the kitchen is equipment idle time. Idle time occurs when a piece of equipment is turned on, but not being used. For foodservice operations, it is imperative to develop a start-up and shut-down schedule to ensure that you are only drawing energy from equipment when you need it.
The first step in implementing a start-up and shut-down plan is to understand your equipment, and your business. For instance, if you know you'll need your grill from 3:00 p.m. - 9:00 p.m., and you know it takes 30 minutes to heat up, your plan for that piece of equipment should include start-up at 2:30 p.m. and shutdown at 9:00 p.m.. Foodservice operators should conduct a detailed study of peak operation times and prep times before setting a start-up and shut-down plan.
The second step of implementation is conveying the plan to your staff. Foodservice operators need to ensure that the plan is followed explicitly by their staff. Be sure that the plan for each piece of equipment is attached directly to the equipment in a laminated paper form. Your plan can only be effective if your staff commits to it.
Annual Energy Savings From Decreasing Idle Time by One Hour Per Day*:
- Steamers: $350
- Fryers: $100
- Griddle: $84
- Holding Cabinets: $500**
- Combi Ovens: $400
- Broilers: $300
*Information obtained from EnergyStar.gov
**Savings from turning holding cabinet off when kitchen is closed. Not based on 1 hour decrease.
4. Quarterly Planned Maintenance
Planned Maintenance (PM) on foodservice and refrigeration equipment can decrease energy consumption on each piece of equipment anywhere from 10%-30%. Clark Service Group suggests quarterly planned maintenance services for most foodservice operations to ensure that your equipment is running at peak efficiency. PM consists of services that reset equipment efficiency to near factory standards through the cleaning and sanitizing of equipment, inspection of key parts, filter replacement, part lubrication, and calibration of key sensors.
Before and After Planned Maintenance Pictures:
For more information on energy savings and planned maintenance programs visit www.ClarkServiceGroup.com
Written by Tilghman Grandstaff
Written by Tilghman Grandstaff