Energy efficiency in restaurants is a real challenge these days. Drivers of Energy Demand from Food Services Facilities and Retail Food Services Centres, long hours (particularly in fast food outlets), and constant on-the-go, zero-downtime demands create the perfect storm for energy wastage and through-the-rump energy consumption. It's not enough to make a meal with the highest calories and lower salt intake. The restaurant environment also needs to be as energy-efficient as possible in order to maximize calorie sales while minimizing operational costs. A restaurant that runs efficiently and effectively can realize sizeable cost savings by reducing energy consumption through different methods including:
* Installing HVAC improvements and new equipment like appliances, pumps, and new windows can shave $5k or more off HVAC heat loss through winter months. * Replacing worn-out doors and skylights with energy-efficient replacement models can also significantly reduce heat loss through the house. *energy management in restaurants can include ventilating with proper fan speeds and opening and closing doors and windows carefully to improve circulation, as well as controlling outdoor temperatures to help preserve food and prevent spoilage. * Replacing electrical outlets with newer energy-efficient units, using energy-saving lighting fixtures, and installing weatherproofing features on doors, windows and appliances can all save money on utilities over time.
Energy efficiency in restaurants is no longer a luxury or an option. While there are substantial costs to implementing energy-efficient operations in restaurants today, the savings potential can be enormous. Some restaurant owners have seen real savings of up to 60% in energy costs over just a few years. With this kind of success, there's no reason why restaurants shouldn't take the initiative to implement energy efficiency in their operations today. There are numerous advantages to doing so.
First, businesses that invest in improving their energy consumption will experience financial benefits down the line. Improved energy efficiency reduces energy consumption - both in general and per square foot - across the board. Reduced energy consumption saves both money in terms of lower utility bills and reduced carbon emissions, both of which directly affect both the environment and a company's bottom line. Second, improved energy performance reduces the overall risk of fire losses and other damages that may be caused by faulty equipment or improper electrical installation. Lastly, improved restaurant operations allows restaurants to expand their market share and give them a competitive edge against other local or national competitors.
A smart way to start saving money and promoting an energy efficiency program in your restaurant is to first determine what kinds of changes, if any, need to be made. For example, if you are operating a diner-style restaurant where meals are usually shared among multiple people, you'll likely need to implement some techniques for ensuring food preservation and cooling. One idea is to replace the oven with a mini broiler, which can be moved around as needed to provide optimal ventilation for individual slices of chicken. Another option is to remove the broiler and use a smaller and more energy efficient convection oven or broiler on induction cooking ranges. If you also have a bar area, consider installing a cold plate or an ice chiller to reduce the demand on the hot, often small, appliances in this space. Visit this site to learn more about these commercial energy management companies.
The next step for improving energy efficiency in restaurants is to develop a comprehensive shutdown program that details the methods and techniques that will be used to ensure food preservation and cooling are effective throughout the day. Implementing a shutdown schedule ensures that all equipment is turned off and stored until it is time to return to the restaurant for the evening meal. This includes the refrigeration unit and freezer, as well as any microwaves or convection units that were not active during the day. In addition, all refrigerated displays should be removed and cleaned, and all paper products and coolers must be de-cluttered and emptied before the staff returns to the restaurant for the night shift. Any paper items that were used during the day should be placed in a cooler with ice and frozen food, as well as all food wrappers and trash should be rinsed and removed prior to being stored.
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