Energy & Water Savings in Commercial Food Service

Transcription

1 Energy & Water Savings in Commercial Food Service Don Fisher Manager Food Service Technology Center The Food Service Technology Center (FSTC) program is funded by California utility customers and administered by the Pacific Gas and Electric Company under the auspices of the California Public Utilities Commission. Promoting: Energy Efficiency in Commercial Food Service

2 Foodservice is energy intensive BTU per FT Retail Office Lodging Restaurant and Water Intensive! gallons per day Conservation Perspective: 1,000,000 food service facilities in U.S. $10 billion energy bill 300 billion gallons of water per year Untapped conservation potential Energy/water use of an individual appliance can dwarf that of your home!

3 Monitoring the Dishroom Cost Projection Average daily electrical Consumption (kwh) Peak demand (kw) (15 minute interval) Average electric demand (kw) Daily electric costs* Annual electric costs* (360 days) Conveyor Dishwasher $17.28 $6,221 Booster Heater Add $2000 for Water/Sewer! Add $3000 for Gas! Add $3000 for Detergent! 4.58 $9.84 $3,542 *$0.15 kwh

4 $18,000 Operating Cost! All Driven by Water Consumption! 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

5 50000 Quick-Service Restaurant: 12-Month Electricity History North West Climate Zone Vestibule Heating Space Cooling kwh per Month Base Load Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Quick-Service Restaurant: 12-Month Electricity History California Climate Zone KWH per Month Base Load Outdoor Air & Space Cooling Aug- 96 Sep- 96 Oct- 96 Nov- 96 Dec- 96 Jan- 97 Feb- 97 Mar- 97 Apr- 97 May- 97 Jun- 97 Jul-97 Aug- 97

6 Quick-Service Restaurant: 12-Month Gas History 350 North West Climate Zone MBtu per Month Outdoor Air & Space Heating 50 Base Load 0 Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Quick-Service Restaurant: 12-Month Water History 900 North West Climate Zone Irrigation M3 Water Base Load Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov

7 Mid-Size Super Market: 3-Year Gas History California Climate Zone Usage Trend Line 2000 Therms Aug-00 Oct-00 Dec-00 Feb-01 Apr-01 Jun-01 Aug-01 Oct-01 Dec-01 Feb-02 Apr-02 Jun-02 Aug-02 Oct-02 Dec-02 Feb-03 Apr-03 Jun-03 Baseline Usage Date The commercial kitchen is a complicated and challenging environment!

8 Kitchen operators are highly skilled at controlling labor and food costs. But, many other variables remain essentially out of control.

9 Room to Improve Efficiency? Yes! Efficiency of a gas appliance = 20 to 60% but Utilization Efficiency = 5 to 15% And Just What is Energy Efficiency Anyway? Efficiency = = % The percentage of energy consumed by an appliance that actually goes into cooking the food.

10 What can make an appliance efficient? Induction Good Heat Exchange Smart Controls Insulation! Powered or IR Burners... less efficient? Poor Heat Exchange Low-Cost Components No Insulation! Manual Control!

11 Insulation Saves Energy! 40% Reduction in Energy Use The Dilemma... How do you specify an energy-efficient appliance without performance data?

12 Enter the Food Service Technology Center! Appliance Testing Laboratory create standard test methods Use data to create customer specific energy use & cost model ASTM Test Methods for.. fryers steamers griddles rangetops ovens broilers and 25 more! dishwashers

13 to help customers spec the right appliance for their kitchen!??? Appliances are not created equal!

14 Steam Generator (8 kw Electric) Boilerless (9 kw Electric) Full-Load Frozen Green Peas: 8.4 kw 27 gal/h Full-Load Red Potatoes: 8.4 kw 27 gal/h Full-Load Frozen Green Peas: 5.8 kw < 2.0 gal/h Full-Load Red Potatoes: 4.2 kw < 2.0 gal/h Life Cycle Costing Getting the bigger picture.

15 The Big Picture 2 to 20 times greater Utility Costs Energy (and water) consumption (based on performance testing) preheat energy use Idle (ready-to-cook) energy use cooking energy use Utility cost gas electric water/sewer

16 LCC Cost Calculators or Fryers Griddles Ovens Steamers Underfired Char-Broilers Holding Cabinets Hot Food Holding Cabinet Energy Consumption Model Known Quantities 16-hour operating day Idle energy rates from FSTC reports or the manufacturer. un-insulated unit uses 1400 watts insulated unit uses 400 watts

17 Holding Cabinet Cost Calculator Holding Cabinet Cost Calculator ASTM Data User Data

18 Sample Results Life-Cycle Costs* Hot Food Holding Cabinets Purchase Energy $6,000 Present Value $5,000 $4,000 $3,000 $2,000 $1,000 $0 uninsulated cabinet insulated cabinet $2,200! *Based on 10 /kwh, a 5-year life expectancy and a 3.1% discount rate

19 Refrigeration Fryers Holding Cabinets Steamers Ice Machines Water & Energy Saving Candidates? Ice machines are found in wide variety of commercial applications: from bars, delis, and restaurants, to hotels, hospitals, and other institutional kitchens. Typically harvest ice from 250 lb/24 hr to 1400 lb/24 hr

20 ARI Ice Machine Database Air-Conditioning & Refrigeration Institute (ARI)* Ice harvest (lb/24 hr) Water usage (gal/100 lb ice) Energy consumption rate (kwh/100 lb ice) Condenser water usage (gal/100 lb ice) *( kw per 100 lb of Ice ARI - Air-Cooled Models Rated Ice Harvest 24h (lb.) Manitowoc Hoshizaki Cornelius Ice-O-Matic Scotsman

21 ARI - Air-Cooled Models 80 Potable Water per 100 lb ice (gal.) Hoshizaki Cornelius Manitowoc Ice-O-Matic Scotsman Rated Ice Harvest 24h (lb.) Kitchen Ventilation $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

22 Variable Speed Fans Applying Demand Ventilation Control to Commercial Kitchen Ventilation? Exhaust Fan Control Air Purge Unit Temperature Sensor I/O Processor Optic Sensors Keypad

23 The Mark Hopkins Hotel Case Study Melink Intelli-Hood Project Equipment Two Greenheck exhaust fans 7.5 hp belt driven, 208, 3ph, 22,500 cfm Temtrol MUA unit 20 hp belt driven, 208, 3ph, 100% outside air, heating only through hot water 19,500 cfm A Gaylord 30-foot, double canopy exhaust hood ABB Variable Frequency Drives Melink Intelli-Hood System

24 Front Line Front line (left to right) ½ size HFHC 4-burner range w/oven 4-burner range w/oven Fryer (elect.) Griddle w/oven & salamander 1.5 ft broiler Fryer (elect.) 8-burner range w/oven & sal. Over-fired broiler Back Line Back line (left to right) 4-steam jacketed kettles, three 60 gal. and one 30 gal. Skillet 6-burner range w/oven 2 roll-in ovens

25 All Fans With and W/O Melink With and Without Melink With Melink 5.3 kw W/O Melink 14 kw kw :00 AM 1:15 AM 2:30 AM 3:45 AM 5:00 AM 6:15 AM 7:30 AM 8:45 AM 10:00 AM 11:15 AM 12:30 PM 1:45 PM 3:00 PM 4:15 PM 5:30 PM 6:45 PM 8:00 PM 9:15 PM 10:30 PM 11:45 PM Time Summary Average kw Average kwh/d Calculated Annual Operational Cost Without Intelli-Hood $15,940 With Intelli-Hood (FSTC Optimized) $6,030 Intelli-Hood Calculated Annual Savings $9,910 Calculated MUA Heating Savings $9,460 Total Annual Savings $19,370 Intelli-Hood Cost $15,000 Pay-Back < 1 yr 24/7 kitchen and $0.13 kwh

26 Focused on minimizing the effect that makeup air supply can have on the performance of exhaust hoods New Guide: Focused on Hood Selection & Sizing Download at:

27 Pre-Rinse Valves Huge Energy & Water Saving Potential! Flow rates Ranging from just over 1 gpm to 5 gpm at various water pressures Spray patterns Traditional multi-jet spray pattern New fan/blade single jet spray pattern Some spray nozzles have a ring or clip attached for continual spraying.are Not Created Equal! 1.6 gpm 1.6 gpm 2.6 gpm 4.5 gpm $1400/yr 3 hr per day usage

28 Easy to measure in the field In the CUWCC, in partnership with water utilities, installed more than 17,000 spray valves in California food service facilities under a CPUC funded program

29 Look at the Numbers! 1.9 billion gallons of water saved annually $5.2 million dollars in water saving $7.8 million dollars in sewer saving 20 million therms saved annually $12.1 million in gas savings For a grand total savings of $25.1 million dollars a year in gas, water, and sewer! Run Your Own Numbers! Water & Energy Cost Saving Estimate Spreadsheet Gas Cost $ 0.50 per therm Water Cost $ 2.00 per CCF (100 cu ft.) Sewer Cost $ 3.00 per CCF Water Device Saving Electric Cost $ 0.15 per kwh Gallons per Hours a Days a year Daily Annual Water Converted into Water Combined W&S Minute day used used Consumption Consumpt Units Water Cost Sewer Cost Cost $ $ $ Water Heating Gallons of water lb/gal lb Delta T Btu Water Heater Efficiency Btu Input Therms or kwh Consumed Heating Cost $ Gas $ 1, Electric using the FSTC Spreadsheet

30 Who Wouldn t Like a New Sprayer? Role of CEE? CEE initiatives encourage the specification of energy efficient equipment in commercial food service