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How to Reduce Your Restaurant’s Energy Costs

Little Changes, Big Energy Impact How to Reduce Your Restaurant's Energy Costs Equipment in your restaurants might be running up your utility bills, even when you're not using it. Identifying and managing these energy wasters will cut down on your energy use and reduce greenhouse gas emissions for a more cost effective, eco-friendly, and efficient business. 3-5X Restaurants use 3-5x more energy per sq. foot than other commercial buildings. Five-Star Energy Use In a restaurant where profit margins are 109% and energy is 5% of total cost, reducing energy use by 20% could increase profits by 10%. 20% $4 +10% 10% 5% Full-Service Restaurant Energy Use I Heating & Cooling 28.8% I Refrigeration 20.9% I Cooking I Lighting 19.1% 18.4% I Ventilation 6.2% I Water Heating 3.3% I Miscellaneous I Office Equipment 2.6% .7% Kitchen Food prep consumes 40% of total energy use, the most of any restaurant component. Freezers & Refrigerators • Refrigeration accounts for 20.9% of restaurant energy use • Leaking refrigerants are a powerful greenhouse gas Savings Tip: Install automatic door closers and strip curtains to reduce air infiltration by 75% • Replace incandescent buibs with LED Ovens Exhaust Fan Idle time is a big energy waster Savings Tip: Meplace ld modeswh Energy Slar conection Excess run time requires HVAC system to draw more pawer Savings Tip: Add side panels to vent hoods Only turm on when cooking and be sure to turn off at right vens Broilers Dishwasher Often the most Hot water boosters energy intensive kitchen appliance. Savings Tip: Ruduce dle time and tum off umeeded sections also boost energy use- by up to 400%. Savings Tip: Pressure gauge should read 20 psi -Instal low-fow 14 gom pray valves Tum aff boosters at night Water Heater Hard water scale can reduce efficiency Savings Tip: • Set temp, to 120-130 degrees Install salt-free water softener to reduce hard water build-up Dining Area Lighting 18% of restaurant's HVAC Heating and cooling accounts for 28% of restaurant energy uses energy use Savings Tip: CLorEDighting unes TS lesedectiity Savings Tip: Raising average temp. by 3 degrees could trim coeling coets Changu air liten Tegularty Cean HC condenser cols regularty Energy management rysteme allow you to eru atly and Tum aff nean and specialty lights atnigt Savings Tips: • Install low-e window film to reduce heat/AC loss • Don't prop front/patio doors open • Turn off patio or vestibule heaters when not in use Remotely controlling and scheduling restaurant equipment will allow you to ensure it's not costing you money when it's not in use. Little changes can have a big impact on the bottom line. Sources hetps://www.energystar gov/ia/partners/publications/pubdocs/restaurants_guide.pdt http://www.eiagov/todayinenergy/detal.cfmid-21152 http://epa.gov/elimatechange/ghgemissions/sources/commercialresidentialhtl http://theenergycollective.com/sbattagia/193441/us-most-energy-waste hetp://breakingenergy.com/2011/07/26/the-top-ten-ways-we-waste-energr-and-water-in-buildings http://phys.org/news/2011-04-energy Lhtml http://www.areadevedopment.com/viewpoint/august/reduce-commercial-building-energy-costs013shtml http://www.theguardian.com/sustainable-business/reduce-buildings-energy-consumption http://smalibusiness.chron.com/cost-benefit-paper-towels-vs-hand-dryers-41923 html http://powerhousedynamics.com/reduce-commercial-energy-costs/restaurant convenience Powerhouse Dynamics

How to Reduce Your Restaurant’s Energy Costs

shared by WpromoteInc on Jul 08
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Our infographic provides details on what systems consume the most energy in a full-service restaurant and offers savings tips on various appliances and systems in the kitchen and dining area

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