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 925-866-5770 dfisher@fishnick.com
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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 www.fishnick.com
Appliance Testing Laboratory create ASTM Standard Test Methods & miles-per-gallon numbers for appliances The controlled environment levels the playing field.
A single appliance can consume more energy per year than your home! >
If your had to gas each appliance every morning, one s perspective would quickly change
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
Food Service is Energy Intensive! 7 times more 5 times more Source: www.energy.ca.gov/2006publications/cec-400-2006-005/cec-400-2006-005.pdf
Commercial kitchens use 5 times more energy per square foot than rest of the building! kitchen
How does it break down? Refrig 6% Sanitation 18% Lighting 13% Food Prep 35% HVAC 28%
Diversity: There are commercial kitchens in almost every type of building... Hotels/Hospitality Supermarkets Prisons Hospitals Corporate Offices Large Retail Schools and Universities
...and a huge variety of restaurants. Kiosks Cafes Bars Quick Service Fast Casual Full Service Fine Dining
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.
$1.00/watt per year! 100 W 100 watt bulb Operating 24 hr/day 365 days per year @ $0.11/kWh 100W x 24 x 365 = 657,000 Wh/yr = 657 kwh x $0.11/kWh = $96/yr
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 year @ $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!
How efficient is this broiler?
Why not a lid?
What is Energy Efficiency? Efficiency = = % The percentage of energy consumed by an appliance that actually goes into cooking the food.
You buy and resell energy! Efficiency = energy you sold energy you bought
Food is Energy Like it or not, you are in the energy business!
Every dollar of energy that you save is pure profit!
But the commercial kitchen is a complicated and challenging environment!
And while kitchen operators are highly skilled at controlling labor and food costs
utility costs remain essentially out of control
Bottom Line: You can t control what you don t measure and monitor!
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 30 565 565 18.8 307.58 Oct 31-Oct 31 605 585 19.5 328.4 Nov 1-Dec 31 802 776 25.9 577.11 Dec 30-Dec 29 695 719 24 501.9 Jan 31-Jan 32 786 737 24.6 583.64 Feb 2-Mar 30 650 650 21.7 485.45 Mar 1-Apr 30 666 666 22.2 492.89 Apr 29-Apr 28 621 665 22.2 347.47 May 31-May 32 665 623 20.8 371.14 Jun 27-Jun 27 538 598 19.9 302.83 Jul 28-Jul 31 571 553 18.4 320.58 Aug 28-Aug 31 553 535 17.8 310.9 Sep 28-Sep 31 594 575 19.2 332.95
kwh per Month 50000 Quick-Service Restaurant: 12-Month Electricity History Canadian Climate Zone 45000 40000 35000??? Vestibule Heating Space Cooling 30000 25000 20000 Base Load 15000 10000 5000 0 Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
MBtu per Month Quick-Service Restaurant: 12-Month Gas History 350 Canadian Climate Zone 300 250 200 150 100 Outdoor Air & Space Heating 50 0 Base Load Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
M3 Water 900 Quick-Service Restaurant: 12-Month Water History Canadian Climate Zone 800 700 600 Irrigation 500 400 300 200 Base Load 100 0 Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
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
Coffee Chain removes a water waster...
The Audit Starts with Energy Accounting
Ware Washing Cooking Appliances Lighting & Air Conditioning Exhaust System What an Energy Audit Tackles Water Heating Refrigeration
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Energy Efficient Cooking Equipment
ASTM Test Methods for 35 appliance types! 42
What have we learned?
Appliances are not created equal!
ENERGY STAR Categories www.energystar.gov/cfs Refrigeration Hot Holding Cabinets Fryers Steamers Griddles Dish Machines Ice Machines Convection Ovens
What makes an appliance more efficient? Induction Good Heat Exchange Smart Controls Insulation Powered or IR Burners
...less efficient? Poor Heat Exchange Low-Cost Components No Insulation Manual Control
Insulation Saves Energy! 40% Reduction in Energy Use