To optimize energy efficiency, it's important to plan ahead. However, you'd also like to start saving now. The following low-cost operational measures and quick upgrades can help you do just that. We've also included a few long-term savings tips for when you're taking a longer view.
Food preparation
In a typical restaurant, food preparation is responsible for more than 50% of all natural gas consumption. These operational changes should be a part of your menu of energy-saving measures:
- Don't preheat steam tables, grills or broilers. For preheating ovens, 15 minutes generally does the job, depending on the appliance and desired temperature.
- Avoid using the range top whenever possible. Steamers and ovens use less energy and add less heat to the kitchen.
- Cover all pots to reduce heat loss and cook food faster.
- Precook foods, such as potatoes and chicken, in a steamer before frying; steamers are much more energy efficient.
- Integrate equipment controls with sensors to turn down the heat input during slack periods; unused equipment left idling wastes energy.
- Use microwave ovens where appropriate. Microwave ovens use less energy than other cooking equipment for thawing, partially cooking and reheating food.
- Separate your cooling equipment from your cooking equipment so your refrigerators don't have to work as hard. Group hot appliances, like broilers, steamers and open burners, under the same vent.
LONG-TERM SAVINGS. Upgrade to high efficiency ENERGY STAR®-certified foodservice equipment.
Water heating
Dishwashing can really drain your operating budget. Put a stop to it with these cost-saving tips:
- Only operate the dishwasher with full loads. During slack periods, use a cold water rinse, and stack dishes and pots until you have enough for a full load. Rinse scraps and residue as soon as possible for best results.
- Keep dishwasher temperatures at the proper level. Standard temperatures are 140°F wash, 160°F power rinse and 180°F final rinse. Lower temperatures may require chemical sanitizers.
- Avoid heating water when you don't need it. Turn off booster heaters and dishwasher water heaters when the dishwasher is not in use and at closing.
- Clean the dishwasher and empty scrap trays regularly. Check wash and rinse jets for lime build-up after each use. To avoid clogging, use a de-lime solution regularly.
LONG-TERM SAVINGS. Install low-flow pre-rinse spray valves; they can save you more than half of the hot water used with the previous model, saving hundreds of dollars a year. Also, ensure that hot water pipes are insulated properly and regularly maintained. A hot water leak can be costly.
Space conditioning
HVAC costs can really make you sweat. They account for more than 20% of energy expenses in a typical restaurant. The cost-saving tips can help take the heat off:
- Change filters regularly, and make sure the system is cleaned and inspected on an annual basis.
- Only use kitchen exhaust fans when needed and at speeds no higher than necessary.
- Hire a qualified professional to inspect ductwork and repair leaks; make sure ductwork is tightly connected from the heater to the diffuser.
LONG-TERM SAVINGS. Install smart, programmable thermostats to adjust building temperatures according to your schedule. Also, install demand control ventilation to automatically adjust kitchen ventilation speed and operation according to need.