Planned Maintenance Programs
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.
Upgrade to Energy Efficient Equipment
When purchasing equipment, it is important to focus on a products total cost of ownership. An Energy Star qualified piece of equipment may cost $500 more up front, but could save you thousands in utility costs in the long run. Foodservice operators should also replace light fixtures within your refrigeration units with Energy Star qualified light bulbs to reduce energy consumption and decrease heat production. In addition, LED light bulbs have an average life span that's 10-50 times longer than an average light bulb.
- Purchase equipment with spring loaded doors
- Spring loaded doors shut faster, seal tighter, and decrease cold air leakage
- Clean your gaskets
- Clean gaskets create a better seal & prevent cold air from escaping
- Properly load the unit with foodservice product
- Make sure you load your unit properly by not overcrowding the top shelf which blocks airflow throughout your unit causing the unit to work harder and distribute cold air unevenly. Space product out evenly on the shelves and ensure that there is ample room for air flow between products.
- Keep refrigeration away from high humidity equipment like dishwashers
- The higher the humidity, the more energy it takes for a refrigerator to cool. Ensure that your refrigerator is away from moisture producing equipment like dishwashers and steamers.
- Make sure equipment is properly ventilated
- Your refrigeration unit should have plenty of space to discard the hot air it has removed in the refrigeration process. If hot air is trapped around the unit, it will have to work harder to produce the desired temperature inside of the unit.
- Do not use walk-ins like reach-ins
- Walk-in refrigerators are meant to store items for an extended amount of time. If you are constantly going in and out of your walk-in the unit will work inefficiently to keep the desired temperature in the larger space. We have seen this cause numerous problems with the defrost cycles of the units. If there are products you know you are going to need frequently throughout the day, place them in a reach-in to avoid inefficiencies.
- Make sure coils are clean
- Coils should be cleaned with compressed air and a brush on a regular basis. When the coils are clogged with dirt and dust the coils can’t release heat - decreasing the efficiency of the product.