Energy Efficiency, Conservation, and Management

for Food Services

Following are suggested steps for practicing energy efficiency, conservation and management:

• Conduct an energy audit with an energy conservation specialist to determine your baseline energy use and any improvements that should be made.
• Monitor, record, and post rates of energy to quickly identify if there is system leakage.
• Work with an energy expert to develop an energy management system.
• Develop an energy education and conservation program for your place of business.
• Use a renewable energy heating system (e.g. passive solar or geo-thermal).
• Use natural light whenever possible.
• Turn off electronic equipment at the end of each workday. Use surge protectors equipped with master on/off switches so that energy won't be consumed when electronics are not in use.
• Activate sleep/standby or low energy mode on appliances.
• Maximize central air efficiency by allowing sunlight to enter through windows in the winter and blocking sunlight in the summer.
• Weatherize the workplace by ensuring that doors and windows have tight seals and remain closed when shut; Seal unused windows and doors, and inspect the workplace at least annually for cracks and leaks.
• Set water heater to 120 degrees Fahrenheit rather than pre-set 140 degrees.
• Replace existing light bulbs and/or incandescent lighting with energy efficient or compact florescent bulbs. Replace or retrofit T12 florescent lamps and magnetic ballasts with T8 or T5 lamps and electronic ballasts.
• Use programmable Energy Star©-labeled thermostats. Set to appropriate temperature ranges and conduct regular inspections to ensure efficient function.
• Perform regularly scheduled preventative maintenance on equipment and appliances, including replacing and cleaning air filters, cleaning burners and air conditioner coils, and checking duct and pipe insulation for damage:
• • Boilers and cooling towers
  • Ice machines, freezers, walk-in coolers, and refrigerators
  • Hot water heaters
  • Dishwashers
  • Washing machines
  • Dryers
  • HVAC systems
  • Ranges, ovens, grills, and broilers
• Install heat-control glass and/or sun control window film to windows with heavy sun exposure.
  
• Wrap older water heaters with insulation blankets.
• Install energy saving equipment, such as timers, motion sensors, master switches, and photocells. Conduct regular inspects to ensure proper function.
• Purchase and replace existing equipment with energy efficient or Energy Star© labeled electronics, appliances, and heating and cooling equipment.
• Insulate facilities, including hot water pipes, interior and exterior walls, ceilings, and wall cavities.
• Use only LED or electroluminescent exit signs.
• Open windows rather than using central air when possible.
• Install and use ceiling fans to circulate air in both winter and summer.
• Install VendingMiser© or similar technology and/or remove unneeded lights on vending and snack machines.
• Consider installing a "white" or "green" roof to reduce heat island effect.
• Install variable speed fans where feasible.
• Use fans with humidity sensors.
• Segregate heat zones and thermostats in each room.
• Clean lighting fixtures and lamps regularly to increase illumination.
• Keep kitchen appliances on only when in use, including exhaust hoods and hood lights.
• Place coolers, refrigerators, and ice machines away from direct sunlight, ovens, and other sources of internal heat.
• Develop a seating policy to minimize the number of rooms needed to be lit and/or heated/cooled.
• Use Energy Star’s© Benchmarking Tools for the Hospitality Industry.
• Install plastic strip curtains at walk-in refrigerator and freezer doors.