There are several different ways to make your food service establishment energy efficient. Some are simple things to do on a daily basis, others can be somewhat expensive now and pay off in the future. Most of these tips can are based off of two things: 1.) Turn it off if you don't need it (turning the broiler off for one hour versus idling can save you up to $200 annually), and 2.) When its time to purchase new equipment, find the most efficient equipment you can (look for the Energy Star label on your appliances and lighting).
Lighting:Turn off lights in unoccupied areas. Switch to motion sensors in areas like walk-in refrigerators and freezers to avoid the excess energy from the lights on all day and night. If you are currently using incandescent lighting, think about switching to fluorescent lighting. Fluorescent lighting uses 1/4 to 1/3 of the energy a standard incandescent lighting uses, you can save up to $34 a year per lamp on your electric bill. Use timers on the lights outside of the building and in parking lots, these do not need to be on in the daylight hours.
Heating, and Air Conditioning:Use the factory settings for heating and cooling, 78º for cooling and 68º for heating. This will help to maintain your comfort without breaking the bank! Schedule routine maintenance on your heating and cooling systems. Regularly clean out easily accessible areas to prevent clogs from dust and other air pollutants. Don't forget to seal off area that are unoccupied such as storage rooms, and warehouses.
Water Heating:Fully load the
dishwashers. It will take as much energy to heat the water with a small load as it will a full load. Don't leave the water running unless its necessary. Set your water heater thermostats to the recommended temperatures to avoid extra costs from the unnecessary heating. Clean the dishwasher on a regular basis, food deposits and lime build-up will clog the wash and rinse jets. Consider purchasing a low-temperature dishwasher with a chemical rinse. This will not need the last rinse of hot water, instead it will use a bleach-like chemical product to do the final step of the cycle.
Cooking:Check that your burners are clean and operating at the optimum level. Use the correct size of equipment for your operations. Turn off the
cooking equipment when not in use or during slow periods. Replace inefficient fryers, holding cabinets, steamers, and any other cooking equipment not performing properly. Check the seals on holding cabinets and replace if needed.
Refrigeration:Keep refrigerators at least 4 inches away from the walls for proper air circulation. Set the thermostats to the right temperatures. Keeping food too cold will use more energy and does not help the shelf life of the food. Clean the condenser coils, and check for leaks on doors latches and gaskets. Make sure the doors are getting an air tight seal. Replace you inefficient ice machines and other
refrigeration products with energy efficient models.
These are just a few steps you can take to help lower your energy bills and create a more energy efficient foodservice establishment.
Jean's Restaurant Supply has trained staff waiting to help you with any of your questions regarding energy efficient restaurant equipment. Call or stop by today to speak to someone about what steps you need to take to become more energy efficient.
