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Center Overview Services We Provide Energy Saving Tips Dealer Directory Manufacturers Representatives & Distributors Associations Trade Publications Other Links Contact Us	Energy Saving Tips Foodservice operators use lots of energy - more than anyone else in the commercial sector. OG&E and the Foodservice Technology Center want you to use energy efficiently. This is very critical to your profitability. Before you try to save on your energy usage, it is important for you to understand how it is used. The following graph illustrates the typical breakdown of energy usage. Note: This graph generally accounts for 3% of the total operating budget. WHERE YOUR ENERGY MONEY GOES Source: National Restaurant Association Preheat Only Equipment That Will Be Used A common practice in many operations is for the first employee in to have the responsibility of turning on all the equipment. This is wasteful and costly. The time required to preheat most pieces of electric equipment is extremely short. Example: 5 to 6 minutes to preheat a fryer; 7 to 12 minutes for a griddle; and 8 to 10 minutes for a convection oven. • Check the preheat time on each piece of your equipment. • Post the preheat times near the equipment. • Train employees at what point in pre-preparation the equipment should be turned on. • Do an occasional walk-through check. Cook At Full Capacity The ideal energy efficient practice is to preheat equipment; load equipment to full capacity. Of course, in many instances, this is not practical. Some foods must be cooked to order or in small batches. Examine your operation. Are there times when you could take advantage of the energy savings of full capacity cooking? Cook At Lowest Temps First When foods requiring different temperatures are baked in the same piece of equipment, if possible, cook the foods requiring the lowest temperature first. Why? Because anytime equipment must be cooled down, there is energy wasted, generally into the working environment. This can also increase ventilation and air conditioning costs. It takes less time to raise the temperature 50 degrees than to lower it 50 degrees. Here again, the key to reducing energy cost is to plan ahead. Reduce Temperature Or Turn Equipment Off During Slack Periods This is a sound practice that can save a lot of energy. As an example, less than half of the energy is required to maintain a fryer at 200 degrees than at 350 degrees. It takes less than 2 minutes to recover to 350 degrees. Use Broilers Properly Broilers are one of the most energy hungry pieces of equipment. One broiler may use more energy than six fryers. Turn it off when you aren't using it or at least turn sections of it off. This can save you hundreds of dollars each year. Use broilers for broiling - not for heating or keeping food warm. There are more efficient ways to do these tasks. Lower the Lids On Braising Pans During Simmering Operations This can reduce energy use by 50%. Refrigeration Refrigeration accounts for 6% of dollars spent on energy. Develop the following practices: • Make sure your walk-in doors latch tightly and door gaskets seal securely. • When deliveries are made, load cold items as soon as possible. The longer they sit at room temperature, the more energy it will take to re chill them. • Load as quickly as possible. Carts or dollies can be beneficial. • Economize on trips into walk-ins. This not only can reduce energy costs but also labor costs. • Use door closers or curtains to reduce the warm air entering. • Keep evaporator coil clean. Check on a regular basis. • Check walk-in at least once a month for ice buildup or debris in the condenser fans. Lighting Energy Can Be Reduced And Used More Efficiently Through Control, More Efficient Light Sources And Better Design • Turn lights off when not needed. If needed use the most efficient type of light source. • Provide lighting only where needed. • High levels of general lighting and high utility costs can be reduced with proper task lighting design. • ON/OFF lighting controls are most suited for areas where lighting is not needed for extended periods. • Day lighting control systems control the amount of light needed depending on the amount of sunlight. • When retrofitting lighting systems use the T8 lamps and ballasts. • It's a good idea to replace incandescent lamps with compact fluorescent ones. The ratio is about 3.5 incandescent watts to 1.0 fluorescent watt. • Use only high-pressure sodium or metal halide lamps for outside lighting. • Remove lamps where you have more lighting than needed. • Install automatic room lighting controls and use lighting only in times of occupancy. Space Conditioning Equipment Is One Of The Largest Energy Users But comfort can be maintained without sacrificing efficiency. • Over sizing HVAC equipment costs you energy dollars and comfort is jeopardized. • Look for opportunities to reuse space conditioning waste energy. Reclaiming heat energy can greatly reduce energy bills. • Keep temperatures set as high as possible in the summer and as low as possible in the winter. Comfort can be maintained. • Check the building envelope. Don't loose heated and cooled air to the outside. • Change air filters regularly. • Make sure the air circulation around equipment is not restricted. • Make sure outside units are clean. • Seal heating and cooling ducts. Leaks can loose 20 to 30%. • Seal off unused non-food storage areas. Don't use unneeded heating and cooling energy. • Purchase the most energy efficient equipment possible. • Install programmable thermostats. • Consider installing air curtains. Don't heat and cool the outside air. • Develop a set procedure for having equipment routinely cleaned and maintained. • Shade sun exposed windows to reduce your cooling energy requirements. Kitchen Ventilation Systems Can Cost You Extra Money • Closely design the ventilation requirements needed for your kitchen to hold the line on energy costs for conditioning make-up air. • When practical locate the vent canopy to take advantage of any natural air flow through the kitchen. • If possible the canopy should be located on a wall as wall canopies require lower velocities of air. • The efficiencies of an island canopy can be improved with a partition placed at the back of a row of cooking equipment or between a double row of equipment. • The design rate for kitchen air velocities should be kept at a minimum and still meet codes. • Kitchens equipped with electric cooking uses less ventilation. • Check all types of cooking equipment. Some electric equipment does not have to be vented. • Use a two speed fan if cooking and ventilation requirements allow. • Regularly clean filters and traps. Check Your Dish Washing Equipment, It Might Be Costing You Profits • Equipment should be properly sized. Over sizing wastes energy by heating large amounts of water unnecessarily. • They waste more energy when idle. • Check the location of the booster heater. Long piping runs reduces the efficiency and wastes energy. Even if hot water lines are within specifications insulating them increases efficiency. • Fully load the machine for each cycle. A partial load will use almost as much energy as a full load. • R educed water temperatures saves tank stand-by losses and energy usage. Hand washing might require 110 degrees F and dish washing might require a much higher temperature of 140 degrees F. • Install water flow restrictors and aerators in sink faucets. • Wrap the water heater with an insulation jacket.