Designing and Operating an Energy Efficient Foodservice Facility March 12, 2014 Winnipeg, MB

Transcription

1 Designing and Operating an Energy Efficient Foodservice Facility March 12, 2014 Winnipeg, MB Don Fisher, P. Eng. Fisher Consultants PG&E Food Service Technology Center

2 Your online toolbox Reports Energy saving tips Design guides Cost calculators Energy Star Rebates

3 What the Food Service Technology Center has been doing for over 20 years... Appliance Testing Real World Energy Use Monitoring Kitchen Ventilation Laboratory Site Survey/Energy Audits Equipment Specification Review Facility Design Assistance Publications Seminars Utility Food Service Equipment Rebates Online Resources

4 Appliance Testing Laboratory create ASTM Standard Test Methods & miles-per-gallon numbers for appliances The controlled environment levels the playing field.

5 A single appliance can consume more energy per year than your home! >

6 If your had to gas each appliance every morning, one s perspective would quickly change

7 Consider Total this Operating line s Energy Cost Bill $11,400 Manual Griddle $3,000/yr Broiler Range $3,000/yr $1,000/yr Ovens $2,000/yr Fryer $2,000/yr Refrigerated Chef Ba $400/yr

8 Food Service is Energy Intensive! 7 times more 5 times more Source:

9 Commercial kitchens use 5 times more energy per square foot than rest of the building! kitchen

10 How does it break down? Refrig 6% Sanitation 18% Lighting 13% Food Prep 35% HVAC 28%

11 Diversity: There are commercial kitchens in almost every type of building... Hotels/Hospitality Supermarkets Prisons Hospitals Corporate Offices Large Retail Schools and Universities

12 ...and a huge variety of restaurants. Kiosks Cafes Bars Quick Service Fast Casual Full Service Fine Dining

13 Each commercial kitchen can include dozens of energy uses. Example: A typical McDonald s kitchen has about 70 different pieces of gas and electric equipment.

14 $1.00/watt per year! 100 W 100 watt bulb Operating 24 hr/day 365 days per $0.11/kWh 100W x 24 x 365 = 657,000 Wh/yr = 657 kwh x $0.11/kWh = $96/yr

15 at $1.20 per therm! (~$11.50 per GJ) Rated input: 144,000 Btu/hr Assume average consumption of 100,000 Btu/h Over a 10 hr Day 360 days per $1.20/therm 100,000 Btu/h = 1 therm, so.. 1 therm x 10 hr x 360 days = 3600 therms/yr = 3600 therms x $1.20 = $4320/yr!

16 How efficient is this broiler?

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20 Why not a lid?

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22 What is Energy Efficiency? Efficiency = = % The percentage of energy consumed by an appliance that actually goes into cooking the food.

23 You buy and resell energy! Efficiency = energy you sold energy you bought

24 Food is Energy Like it or not, you are in the energy business!

25 Every dollar of energy that you save is pure profit!

26 But the commercial kitchen is a complicated and challenging environment!

27 And while kitchen operators are highly skilled at controlling labor and food costs

28 utility costs remain essentially out of control

29 Bottom Line: You can t control what you don t measure and monitor!

30 Tracking Utility Costs (aka Utility Accounting) Under utilized tool in the foodservice world, despite spreadsheet literacy of this industry. Foundation of an energy/water efficiency initiative - particularly for multi-unit operations. 12-month consumption patterns tell important story. DATE DAYS THERMS therms/norm USE/DAY CHARGE Sep 30-Sep Oct 31-Oct Nov 1-Dec Dec 30-Dec Jan 31-Jan Feb 2-Mar Mar 1-Apr Apr 29-Apr May 31-May Jun 27-Jun Jul 28-Jul Aug 28-Aug Sep 28-Sep

31 kwh per Month Quick-Service Restaurant: 12-Month Electricity History Canadian Climate Zone ??? Vestibule Heating Space Cooling Base Load Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov

32 MBtu per Month Quick-Service Restaurant: 12-Month Gas History 350 Canadian Climate Zone Outdoor Air & Space Heating 50 0 Base Load Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov

33 M3 Water 900 Quick-Service Restaurant: 12-Month Water History Canadian Climate Zone Irrigation Base Load Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov

34 Even a small drip adds up: 50,000 gallons/yr water/sewer: $330 gas: $640 Total: $970! $1.20/therm gas & $5.00 per unit water/sewer

35 Coffee Chain removes a water waster...

36 The Audit Starts with Energy Accounting

37 Ware Washing Cooking Appliances Lighting & Air Conditioning Exhaust System What an Energy Audit Tackles Water Heating Refrigeration

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40 Energy Efficient Cooking Equipment

41 ASTM Test Methods for 35 appliance types! 42

42 What have we learned?

43 Appliances are not created equal!

44 ENERGY STAR Categories Refrigeration Hot Holding Cabinets Fryers Steamers Griddles Dish Machines Ice Machines Convection Ovens

45 What makes an appliance more efficient? Induction Good Heat Exchange Smart Controls Insulation Powered or IR Burners

46 ...less efficient? Poor Heat Exchange Low-Cost Components No Insulation Manual Control

47 Insulation Saves Energy! 40% Reduction in Energy Use