13
Winter 2014 Issue
S U S T A I
N A B I
L I
T Y
Because restaurants take raw materials and turn them into edible
meals, they’re often viewed as miniature manufacturing plants.
And like their bigger brother factories, they also can generate big
utility bills in an effort to run a wide range of machinery designed
to heat and/or cool everything inside from customers to calamari.
For their generally small size, restaurants are enormous energy
intensive operations whose working parts must be monitored
closely to discern whether they’re running optimally. But since
few operators are trained to discern the performance nuances
of refrigerators, ovens, steamers, heating, ventilation and air
conditioning systems, hand dryers, water heaters, POS systems,
TVs and lighting, it’s possible that equipment may be costing
them more than it should to operate. If your goal is to conserve
energy at this level, then your work is cut out for you.
According to the National Restaurant Association (NRA), the
breakdown of what consumes the most power in a restaurant
goes like this:
• Food preparation 35 percent
• HVAC
28 percent
• Sanitation
18 percent
• Lighting
13 percent
• Refrigeration
6 percent
Understanding the breakdown of energy consumption gives
operators a good idea of what equipment could be addressed first
to ensure it’s operating at peak performance, i.e. consuming the
least amount of gas or electricity possible.
THE BIG HOG: HVAC
Since it consumes the most energy and is rarely turned off, it’s
likely that servicing the HVAC system is best left to professionals
who can conduct an ongoing preventive-maintenance program.
Still some operators may be able to clean or replace filters as
needed and ensure air-conditioning condenser and evaporator
coils stay clean.
Checking refrigerant levels, repairing and sealing leaky ductwork,
and maintaining the many evaporators, pumps, motors and valves
that make those machines run, however, is the job of a reputable
pro. And while never inexpensive, upgrading to a modern and
efficient HVAC system likely will save money over time since
newer units consume an average of 10 percent less energy.
A DROVE OF HUNGRY HOGS: KITCHEN EQUIPMENT
With a glut of used equipment available to budget-conscious
entrepreneurs, many restaurant kitchens are outfitted with
mismatched and sometimes outdated equipment that doesn’t work
at maximum efficiency. When operators seek advice on how to lower
energy consumption with such equipment, experts advise they look
at the largest pieces in the bunch, starting with exhaust hoods.
Improperly positioned cooking equipment often results in reduced
exhaust hood capture that allows smoke and hot air to escape into
the kitchen and dining room. Small modifications, such as adding
side panels, can help reduce heat and allow smoke to escape, as
can ensuring that equipment is properly placed below the hood
for maximum capture.
Operators can perform small maintenance tasks such as cleaning
oven, burner and steam table pilot lights and thermocouples.
Conducting regular scrub-downs of range burners and deep
fryers to ensure all burners are breathing easily will also boost
performance. However, any moving parts in these pieces of
equipment are best left maintained on a scheduled preventative
basis by professionals.
ENERGY HOGS:
C U R B I N G E N E R G Y C O N S UMP T I O N
