The Money Savings Menu: An Energy Efficiency and Conservation

Education Program for Restaurants

Prepared by Laura Piraino, Energy Education Manager, Green Restaurant Initiative

Funded by the North Carolina Green Business Fund

Interactive Program Development

Unique Program Combines: Conservation & Efficiency Education -and- Peer to Peer Exchanges of Tips, Best Practices and Lessons Learned

• Integrates info from peer to peer exchanges, site visits and training visits into educational program

• Final program made available on AIR website

Efficiency and Conservation Best Practices Educational Program will cover:

• Intro to Restaurant Energy Use

• Appliance Certifications & Life Cycle Costs

• Operating Procedures, Cooking Methods and Maintenance That Can Save Energy

• Considerations for efficient purchasing

• Rebate Programs

• Case Studies in Asheville

11K-18K kilowatt hours (kWh) is enough to power a typical electric open deep fryer

for a year.*(EPA)

The average American household consumes 11,000 kWh a year (2 years in California.)

One broiler can use as much energy as 6 deep fryers (FSTC)

Restaurants are the most energy intensive commercial buildings in the US

11,000 kWh is equal to 7.6 metric tons of greenhouse gases. (Energy Information Administration)

*Typical natural gas fryers use @20,000 btu’s/hr- still consuming roughly the same equivalent

A $1 reduction in energy costs equals $12.50 in sales at an 8% profit margin.

Energy costs have increased at a rate of 6-8% a year

(National Restaurant Association)

Conscientious use of kitchen equipment has been estimated to reduce restaurant energy consumption by up to 7%

(The Illinois Smart Energy Design Assistance Center)

How Restaurants Use Energy

Source: North Carolina State Energy Office

Typical Restaurant Energy Consumption

Food Prep*

HVAC

Lighting

Hot Water

Misc. Use

Other Processes

*May include hot water use

Restaurant Staff Can Impact: All of the Above

Certified Green Restaurants • Sets a standard

to avoid green-washing • Accumulate a

total of 100 Points • Minimum Points

in each category, no double dipping

• Full-scale recycling program • Be Styrofoam Free • Conduct Yearly Education:

Once certified, choose from a list of actions suggested, such as: giving a quiz to employees, attend approved webinar or seminar, add section to your training manual, add signage specific to steps taken towards certification

Water Efficiency 10 points 10 points 10 points

Waste Reduction & Recycling 10 points 10 points 10 points

Sustainable Furnishings & Bldg Materials 0 0 0

Sustainable Food 10 points 10 points 10 points Energy 10 points 10 points 10 points Disposables 10 points 10 points 10 points

Chemical & Pollution Reduction 10 points 10 points 10 points

Points that can be received o from any category 40 points 115 points 240 points

REQUIRED MINIMUM 100 Points 175 Points 300 Points

2 Stars 3 Stars 4 Stars Category

Appliance Certifications The US EPA has eight types of Energy Star™

commercial food service (CFS) equipment: fryers (11.25pt)

hot food holding cabinets (7.5pt) solid or glass door reach-in refrigerators, (6pt) freezers (6pt) ice machines (7.5 pt) dishwashers (7.5 pt) steamers (11.25 pt) griddles (7.5pt) and convection ovens (11.25pt)

Not Energy Star

Energy Star

The Consortium for Energy Efficiency CEE Certified Tier 1 and 11 or 111 Does not replace Energy Star certification step beyond-more energy efficient Tier 3 the most efficient California commercial food service incentive program appliances lists that meet higher efficiency standards: www.fishnick.com/saveenergy/rebates Green Restaurant Association recognizes all three No policy in place or proposed for NC Appliance Standards

Appliance Lifecycle Cost Calculator www.fishnick.com/saveenergy/tools/calculators/

You Select Appliance

Fill in INFO

Performance: Width Idle Energy Rate:(kW)

Preheat Energy: (kWh)

Production Capacity: (lbs/h)

Heavy-Load Energy Efficiency:(%)

Usage: Operating days

Pounds of Food

Operating Hours

Number of Preheats

Utility Cost and

Lifespan

Discount Rate (or N/A)

Lifespan of Griddle

Demand Charge per kW

Cost per kWh:

Other: Maintenance Costs per Year:

Cost of Griddle

Results: Annual Energy Consumption

Annual Energy Cost:

Lifetime Energy Cost

Lifetime Maintenance

Total Lifecycle Cost for High and Lower Efficiency Models

Electric Convection and Steam Combo Oven: Standard: $ 58,169 High Efficiency: $35,165 Gas Convection and Steam Combo Oven: Standard: $27, 269 High Efficiency: $13,027

Ice Machines

Dishwashers

Griddles

Hot Food Holding Cabinets

Compared to conventional equipment ENERGY STAR qualified appliances

could save you the following over their lifetimes*:

Fryers

Ovens

Steam Cookers *Source: EPA

Over $10,000 for one oven!

Efficiency & Conservation Best Practices

EPA Commercial

Kitchen Conservation 101 • Establish an equipment start-up and

shut down plan to reduce idle time • Do not preheat or reduce preheat time for steam

tables, ovens, grills, broilers, etc. Usually no more than 15-20 minutes.

• Set cooking temperatures no higher than necessary • Turn off unused sections of appliances • Keep equipment clean, in good repair, perform regular

maintenance, recalibrate thermostats • Buy appliances that are appropriate for the scale of

food production. Oversized appliances cost more to operate to heat up extra space

• Consider life cycle costs

The BIG COVERUP

Leaving the lids open on prep tables can increase energy consumption

by up to 50% (fypower.org)

Cooking Methods

• PUT A LID ON IT: Put lids on pots and pans and reduce energy use and time for cooking. Use up to 50% less energy for boiling (EPA)

• Microwaves have a cooking efficiency of 57.5% as compared to a standard electric oven, with 12-14% cooking efficiency.(APS)

• Use minimum temp setting for boiling water and cooking, rather than the max, lower heat settings save energy (EPA)

• Electric frypans, woks, and slow cookers are more efficient than stovetop burners (APS)

• Using glass or ceramic pans will

allow you to cook foods at an oven temperature 25 degrees lower than cooking in metal pans (APS)

• Pressure cookers reduce time

and energy needed to cook: on average by two thirds. (fypower.org)

• Use timers whenever possible instead of opening oven doors. Opening the door can lower the internal temperature as much as 25 degrees. (Union of Concerned Scientists)

• Can turn off electric burners a few

minutes before cooking time is done.

Posana Café “preheats” pans on metal shelf

above range

Cooking for Two…Reasons

• Pots and pans should be @1inch larger in diameter than the range burner. Don’t waste energy to heat up the air around it. (FSTC)

• Cookware with heat sink fins transfers more energy to the pot and its contents. FSTC tested the “Turbo Pot” and concluded they boiled water in half the time it takes in a normal pot. (SustainableFoodservice.com)

Heat Transfer

Cookware Electricity Use to bring 1.5 gallons to boil on

electric stovetop

Warped bottom 290

Flat bottom 190

Insulated pan 80

Pressure cooker 60

Technology Atlas Series V5, Appliances, E Source 1996

Warped Speed

Green Design Beginnings: Case Study: Posana Café

• North Carolina’s First Certified Green Restaurant

• Embodied energy reduced in sustainable, local, toxic free and recycled materials- paperstone, icestone, recycled sorghum fiberboard, recycled carpet, and local art

• Daylighting reduces need for bulbs in front of house

• Hands free sensors in washroom reduces germs, and costs

Energy Drinks

• Astoria Plus4U espresso machine- has automatic stand-by mode for nonpeak hours

• Fetco coffee maker has eco-mode that reduces tank temp by 30 degrees after one hour idle time

• Natura water filtration system eliminates need for bottled water-process captures gases to produce carbonated beverages, for specialty sodas Keeping the Kitchen Cool at Posana Café: Open windows, super insulated oven, prep area have drawers underneath, turn on many appliances only minutes before opening. Turns off convection oven fan. Clean condenser coils and filters once a week to reduce maintenance visits

Elegant Green Décor ……AND Operations

Appliance Considerations “The efficiency of commercially available gas fired

cooking equipment varies significantly depending on the specific manufacturer and model. Most models are tested when at full capacity, (most efficient) rather than partial capacity.” (DOE)

Villaseca: Solar Oven Restaurant in Chile

Look for high efficiency models, reduced cooking time, extra insulation, lifecycle costs Good resource: Ask your vendors for efficiency info & specs

Fryers

• Fryers are typically left idling for 75% of the day

• Do not operate fryers higher than between 325-350º. Higher temperatures are less efficient (EPA)

• Adjust/calibrate thermostats- they become less accurate over time (FSTC)

• Turn off or put on energy savings mode (puts fryer at idle, heating at 250 degrees) in periods of inactivity

• Do not overload the fryer baskets, beyond one-half to two-thirds full- Prolongs cooking time(fypower.org)

• Insulated especially important around fry pot- losses could be as high as 25%

• Fryers that have earned the ENERGY STAR label up to 25 percent more energy-efficient-minimum cooking efficiency of 50% for gas and 80% for electric EPA (11.25 pts)

What temp ?

Stove Tops and Ovens

More efficient to keep oven fully loaded when cooking

Turn oven off or temp down when possible

• Keep seals and gaskets replaced, heat loss through walls and door heat up the kitchen

• Burners need to be cleaned, air shutters adjusted when flame looks wavy, uneven or yellow- should be bullet shaped and blue (loosen and readjust screw) (fypower)

• If reflective pans below burner kept clean- more heat will be directed to the cookware

Combination Ovens

• Use combi-mode sparingly-(ovens and steamers) nearly doubles energy use of convection mode

• Program the oven to properly control cooking modes

• Save $400 to $800 annually by cutting out two hours of idle time per day (electric) (EPA)

• The most efficient combo oven models will use about half as much energy and water as the inefficient models.

• Regular combo steam and convection ovens use more energy to create constant

supply of steam- IF used very briefly at very beginning of cooking cycle, cooking time reduced without large increase in energy use (FSTC)

The Heat is On: Broilers • When possible-load broiler to max capacity • Do not increase temp during "rush hours“ • Keep grates free of carbonized grease • Turn off or turn down any unused sections, can also turn

one section to full heat for rare meats, and another section to a lower setting for well-done meats. (FSTC)

• Look for new lighter weight salamander/cheese-melters

broilers that allow for lower energy rate reductions (not running on max continuously.)

• New Clamshell broiler/griddle combo- closing the lid activates burners, rather than on max all the time (FSTC)

Turning off for at least one hour-a day can save @450 dollars a year (fypower.org)

Type of Broiler

Fuel Grid Depth

Grid Width

Rated Energy Input* kBTU/h

Input Density kBTU/h per ft²

Under-fired Gas Electric

14-35 18

13-122 18-30

30-240 21-46

16.7-28.8 3-6.6

Upright Gas Electric

24-30 23

24-28 26

65-100 41

15.3-20.4 5.9

Salamander Gas Electric

12-14 13-14

21-28 25

30-66 17-20

12-19.6 2.5-2.9

Cheese Melter

Gas Electric

13-15 13

24-70 20-42

18-60 8-16

7.8-10.1 1.2-3.4

SOURCE: Food Service Technology Center Equipment Technology Assessment * Rated energy input is the peak or max rate at which appliances will consume energy, specified by manufacturers

Broiler Comparison

Tech Ed • Convection ovens, which use fans

to circulate air, are on average 23% more energy efficient than conventional

ovens DOE (Energy Star: 11.25 pts.) Combo microwave/convection

even more efficient.

• Direct fired convection ovens- route gases through passages in the cooking cavity, rather than indirectly heating the oven cavity from exterior- known as “indirect” cooking. “Pinking” issue? Recirculation systems reuse the hot air rather than vent it away.

• Infrared griddles, fryers, broilers-uses infrared radiation (exists within the Electromagnetic Spectrum like microwave radiation) Hybrid infrared & convection also available. (Infrared charbroiler: 2.25 pts- no other infrareds since not tested by FSTC)

Induction ovens and ranges use electromagnetic energy as an alternative. Cook tops require magnetic (ferrous) cookware. Ranges often have microprocessors for temp control. “Free Induction” New in 2011 from Gaggenau has 48 micro inductors that sense pans on surface and only activate the zone beneath each one.

Energy Savings for induction, infrared, convection, and their many combinations can be up to 40% or more (FSTC)

Tech Savvy

Traditional Steamers

• Older boiler steamers consume @ 40 gallons of water an hour, which must be heated to a boil.

• Use the timer- leaving on full blast on manual can use @60% more energy and twice the water(FSTC)

• Shut down unnecessary compartments

• Fix leaks immediately, replace gaskets

• Flush out and remove mineral deposits

• Turning off a traditional electric open system steamer for one hour a day can save $250-300 dollars a year (EPA)

Connectionless Steamers

• No water and drain connections. Water is manually poured into a reservoir.

• Operate as a closed system-require no deliming. FSTC study found connectionless 3 pan steamer saved 3k on electric and 2 k on water bills in California.

• Energy Star Boilerless/ connectionless steamer 8 pts

If You Can’t Stand the Heat: Recycle It: Waste Heat Recovery

• Heat recovery systems for water

cooled refrigerator equipment- use to preheat hot water or makeup air. (energyexperts.org)

• Drainpipe heat exchangers in your dishwashing station. They can save @50 percent of energy for water heating, and double or triple the water heater’s first-hour capacity. (E Source™ Companies)

• Kitchen hood heat recovery used to preheat makeup air- is challenging due to grease, look for new models

• Hot air in the kitchen “from hot spots” used by a heat pump

to preheat hot water (energyexperts.org)

Cool the kitchen down • MIND THE GAP- Push back equipment

as far back against the wall to maximize hood overhang, grouping heavy-duty appliances under center of the hood.

• Turn off coffee pot warmers, conveyer toasters, steam tables, hot food holding cabinets, heat lamps during lulls- not usually under hood, waste heat released

• Save energy by turning off the exhaust hood at night, or retrofit with two speed blowers, can turn down

• Integrated appliances have specific ventilation systems on ovens- more enclosed, reduce load on HVAC

• Install side panels to hoods to direct more cooking effluent into hood (ASHRAE)

• Maximize size of hood- can be 5-6 ft (FSTC)

• Check that ducts or fans above are not torn or broken.

• Can locate exhaust hoods on walls- require lower air velocities, smaller fan motors and less make-up air 2.5 points (Energy Ideas Clearing House)

Consider variable speed, demand-based exhaust control system. Sensors detect cooking and slow fans to match ventilation needs. Install on new equipment or retrofit existing hoods.

Controls for demand based exhaust system

Demand ventilation controls can decrease costs 30- 50% (FSTC.)

Full of Hot Air?

Walk ins

• Replace bulbs with low temperature LED/CFL’s to reduce heat- Can reduce the lamps’ heat output by 75% (Look for lowest “minimum start temp”) (EPA)

• Install evaporator fan controls to reduce fan use

• Install efficient ECM (electronically commutated motors) on evaporator and condenser fans. Reduces fan energy consumption by @two-thirds/saves @$200/year (EPA) (4.5 points)

• Turn off door heaters. The FSTC estimates you will save $75.00 a year, per door since they run 24/7 - Only leave on if condensation appears

• Clean condenser coils and evaporator coils with a vacuum or coil brush..no brooms

• Defrost for only as long needed. Check and set defrost cycles- usually for no more than 15 minutes, 4X daily. (fypower.org) Defrost during non-peak hours

Dirty condenser coils are the main reason for service calls for walk ins

Talking -Walk In

Have a Closed Door Policy

• Install strip curtains and automatic door closers. Strip curtains can cut outside air infiltration by up to @75% (EPA) (2.25 points)

• Install night curtains on open case units

• Replace any worn or torn gaskets- with manufacturer’s specified replacement

• Avoid propping open doors

• Keep refrigerators filled- consolidate food & unplug empty ones

• Place coolers, refrigerators, and ice machines away from direct sunlight, & sources of heat

• Shade remote condensers outdoors- install away from direct sunlight

• Recharge low refrigerant: sight glass has small window into refrigerant line on the condenser-bubbles while system is running a sign that you should recharge

(Source: FYPower.org and NC Center for Sustainable Tourism

Keep Chilled

Pre-Rinse Spray valves & High Pressure Nozzles

• Replace old spray valves with Low flow pre-rinse spray valves, (flow rate ≤ 1.28 gpm) 6 pts OR Ultra low flow pre-rinse spray valves,(flow rate ≤ 1 gpm) 6.75 pts Saves: $300 to $350 yr for water, sewer, and natural gas costs (used 1 hour a day compared to 3 gpm sprayer, EPA)

• Cleanability requirement (expressed as seconds per plate) 21 seconds or less. 40 psi or below problem.

• High pressure nozzle for hw hose with an insulated handle & on/off grip will use @75% less hw (FSTC)

A garden hose can have a flow rate of @9-20 gpm compared with 0.99gpm

Dishwashers • If you don’t have large volume of

dishes, use a basin.

• Use dishwasher rather than dipwell

• Most commercial units designed to run more efficiently when full. Uses same amt water to clean half load. use variable cycle controls

• Check the rinse water pressure gage-most require only 20 psi

(pound-force per square inch of rinse pressure)

• Keep dishwasher temperature at the proper level. Standard temps: 140° F, wash; 160° F, power rinse; 180° F, final rinse (Source: EPA/FSTC)

Turn off when not in use- turns off internal tank and/or booster heaters

• Check jets, empty scrap trays.

Replace worn spray heads. • Use a de-lime solution regularly

or run de-lime cycle Energy Star Qualified 7.5 points

If conveyer dishwasher: • Make sure that the power rinse

is turning off automatically when the tray has gone through the machine

• Run on auto mode, which saves electricity by running the motor only when needed

• Adjust rinse bypass valve so rinse tank stays full

Dish Detail

Down the Drain

• Do not use water to defrost meat or melt ice.

• Use cold water when using disposal- also gets rid of grease

• Install aerators/motion detectors in washroom faucets (1.75)

Repair all water leaks/drips. One tenth of a gallon lost per minute adds up to over 50K gallons a year–

saves over $700 a year if hot water (EPA)

• Landscape: native drought tolerant plants, drip irrigation, rainbarrels (up to 7.25 points)

• Use floor cleaning equipment with high pressure, low volume and recycling filtering systems-water brooms use @ half the water than water hose (NC Sustainable Tourism)

Water Heater ……Bleeder???

• Adjust temperature to lowest setting usually >140 degrees

A gas heater set 10°F too high costs an extra $650.00/year*

• Insulate pipes with insulated covers • Check pressure relief valve to make sure not leaking • Install timers to turn down temp at closing • Descaling: remove mineral deposits regularly with 50 part

white vinegar/50 part water. Must drain, descale, scrib, and rinse thoroughly

*Based on water heater efficiency of 70%, water use of 1,500 gallons/day and cost of $1.00/Therm, Source: FSTC

Green Renovation: Case Study: Corner Kitchen

• Staff encouraged owners to improve recycling and composting program. Reduced dumpsters. Employee retention improved • Staff involved in routine efficiency maintenance • Use no heat lamps, service coordinated to bring food out quickly. Maintains quality while saving energy

Savings in the Corner Pocket

• New pre-rinse spray valve uses less water without pressure loss

• New Hoshizaki ice machine makes more ice with less energy

• New efficient Energy Star reach in refrigerator

• Programmable

thermostats

Historic Charm…Gone Green

• Historic 19th Century Building

• Efficient windows on “porch” dining area reduced draft and heating bills

• Window shades in dining area cool summer temperatures by 8-10 degrees

• Reuse of furniture parts

• Insulation, gas fireplace insert

• Knows President Obama!

The Office

• Replace dated equipment with Energy Star qualified cordless phone, computer, monitors, copier, fax, scanner and printer (1.5 pts)

• Put electronics with digital displays-VCR’s, tv’s, stereos, and iPod, digital camera, laptop and cell phone battery chargers on a Smart Strip power strip and turn off when not in use to avoid phantom loads (.75pts)

• Green Switch™ wireless systems turn off designated switches and plugs & adjusts thermostat for whole building with one touch

Computing Costs

Set your computer to hibernate (sleep mode) when shutting off. This saves your work to the

hard-drive, and shuts off components without the boot sequence.

Also, disable blue-tooth and network adapters you are not using. Can save $25-$75 per computer annually. (PA DEP).

Cure for the Common Cold

Drafts can waste 5 to 30% of your energy use. (DOE)

Insulate and seal air ducts- among biggest ROI Insulate and seal window ledges, ducts, basement ceilings,

pipe fittings and behind wall plates. Weatherize doors- caulk, replace worn weather-stripping and door sweeps.

A professional energy audit will prioritize efficiency needs

• Use digital infrared thermometers to detect leaks

• Use a Kill-A-Watt Meter to monitor electricity consumption for older appliances

• Does not replace a professional audit

Energy use falls between

2-5% for each degree you

raise/lower thermostat.

Easing back on central cooling by only 3°F could trim air conditioning costs by 12 to 15 percent. (EPA)

• Use Energy Star ceiling fans to circulate cool air. (3.75 pts) Save $17 annually for electricity costs per ceiling fan (EPA)

• Clean heat transfer/condenser coils and vents in back of units, replace dirty air filters. Check every three months

• Install and properly program programmable thermostats. (3 pts) Program “unoccupied” and “night set back” features, establish a start up/shut down schedule

Snuggie NOT required to save energy

• Have routine maintenance on HVAC

systems-& re-commission economizers (mechanical and electronic systems in air handling equipment)

• Turn off patio and outdoor heaters when they’re not needed. Because patio heaters warm up quickly, you can turn them off and on as needed

• Window glazing/films reduces need for cooling (3.75 pts) or install interior shades

• Place overhangs on east or west facing windows

Leaving the room and then coming back? An incandescent bulb only has to be turned off for three seconds (EPA) before the cost of turning it back on is outweighed. (DOE) A CFL is just a few minutes.

Don’t Leave the Light On

Turn off outdoor lights during the day Turn off lights near windows when sunny Turn off refrigerator case lights at closing

Lighter on the Pocketbook

• CFL’s (compact fluorescent light bulbs) use @ 75% less energy than traditional bulbs and last longer. Make sure cheapie ones are still Energy Star. LED’s use @90% less energy.

• Dimmable CCFL’s , or cold compact cathode fluorescents- higher voltage , less heat @10X longer life, can flash or dim

• Install occupancy sensors for lights in storage and break rooms, bathrooms, and walk ins (low temp sealed, low-temperature-specific sensors for refrigerated environments)

• Replace magnetic ballasts with electronic ones, and old T-12’s

The EPA estimates on average:

CFL’s Cost per Bulb: $1.25 – 3.50 Lifetime: 12,500 hours CO2 per Year: 2.92 lbs

Incandescent Bulbs Cost per Bulb: $0.95 - 2.19

Lifetime: 1,750 hours CO2 per Year: 98.96 lbs

Have an Exit Strategy

Incandescent Exit Sign Wattage: 40W - lifespan of 750 to 1000 hours - initial cost of about $30.00 Annual Energy Cost: @$52.56

LED Exit Sign - Wattage: 5W

- lifespan of 7,500 to 10,000 hours - initial cost of about $40.00

Annual Energy Cost: @$6.57

Lighten up Your Walk-in/the Hood

Incandescent Light Bulbs in exhaust hoods and walk-ins - 85% of energy wasted as heat - lifespan of 750 to 1000 hours

- initial cost of about 50¢ each -Annual Energy Cost: @$525

Compact Fluorescent Lamps in exhaust hoods and walk-ins - only 25% energy wasted as heat - lifespan of 7,500 to 10,000 hours - initial cost of about $10 each

Annual Energy Cost: @$160

SOURCE: Food Service Technology Center Energy Tip Website

Tale of Two Restaurants Case Study: Green Sage “North”

• 12 thermal solar panels generate 480 gallons of hot water per day

• Awnings reduce summer cooling loads

• CFL lighting (even under the hood)

• The Green Sage does not have a dumpster, just a compost and recycling station. Veggie oil is picked up for conversion to bio-fuel.

• Bicycles are used for delivery

• Locally made and toxic free Earth Paint on exterior & interior walls

Green Sage South: Opening Soon!

• 6 Kioto solar hot water panels,

average output of @130000 BTU/day. • 94% efficient gas water heater to

supply heat when the sun isn't shining • All LED lightng including the

CR24 Cree Troffers at 100 lumens/watt. • All refrigeration units and equipment

are cooled off of a rack system with a single compressor located outside the building.

• Reclaims the heat from this rack to pre-heat water supply

Special Delivery

Making an Entrance

Give Me a Sign • Stewardship Communications Strategies:

• Place signage near light switches, faucets, beverage service areas, & kitchens. Customers appreciate personal stories

• Reinforce and reward

• Involve all managers, chef’s, staff and customers in energy savings program

• Continue peer to peer sharing: Jan. program and Facebook??

Peak Experience Investigate time-of-use electricity rates

Give incentives to shift consumption to off-peak periods, Designed for 24/7 businesses On-Peak Periods for Time of Use Rates at Progress Energy:

Monday through Friday Nov through March: 6am to 1pm

and 4pm to 9 p.m. April through October: 10am to 10 p.m. Off-Peak hours also include: Saturday, Sunday, and six major holidays

Account manager can calculate usage history Additional demand KW charges for peak use for commercial customers

Progress Energy

Energy-Efficiency for Business Program

• Rebates for prescriptive efficiency measures, based on annual kilowatt-hours (kWh) saved

• Lighting , Occupancy Sensors, Air Conditioners/Heat Pumps, Chillers, Refrigeration Upgrades, Ice Makers, Motors, etc….

• Better than current energy code, payback <1 year • New construction or retrofits, through 1/1/2013 • Submit within 90 days, subject to approval • Custom Projects: Up to 75% of the incremental measure costs • Specific guidelines for lighting: no residential discounted items • Separate Program for SWH: Sunsense Program • Local Contact: Kevin Brocks 772-6956

http://www.progress-energy.com/carolinasBusiness

PSNC Business appliance rebates

• For Natural gas furnace, boiler, and water heaters with Thermal Efficiency 90% or more; $100 credit

• The rebate program applies only when existing natural gas-fired water heating or heating equipment is replaced with more energy efficient natural gas-fired equipment.

• No more than two rebates per year may be received at any one address, and each applicant is limited to receiving no more than a total of ten rebates per year.

www.psncenergy.com/en/save-energy-and-money/appliance-rebates/

Upcoming Webinars DOE/EPA

November 16 at 2:00 pm “Restaurant Energy Performance Evaluation: How-To Guide and Spreadsheet“ Prioritize use of capital resources for cost-effective energy-efficiency measures. DOE Building Technologies Program.

November 30, 1:30 p.m “Implementation of the ENERGY STAR® Commercial Kitchen Package” Overview of EPA’s ENERGY STAR Commercial Kitchen Package, outlining energy- and cost-savings benefits for commercial kitchens

Food Service Technology Center website: http://www.fishnick.com/ Energy Efficient Commercial Cooking http://www.aps.com/images/pdf/cooking.pdf Boosting Restaurant Profits With Energy Efficiency www.fypower.org/pdf/BPG_RestaurantEnergyEfficiency.pdf

Energy Star Guide for Restaurants - Green Restaurants greenrestaurants.org/documents/Energy_Star_Restaurants_Guide.pdf

ENERGY STAR Guide for Restaurants: Putting Energy into Profits www.energystar.gov/ia/business/small.../restaurants_guide.pdf Restaurant Energy Savings Tips http://www.energyideas.org/documents/factsheets/03_022_Rest_Tips_fct.pdf

Saving Energy in the Kitchen Union of Concerned Scientists http://www.ucsusa.org/publications/greentips/0205-saving-energy-in-the-kitchen.html Restaurant Energy Savings Tips http://www.energyideas.org/documents/factsheets/03_022_Rest_Tips_fct.pdf

Solving Kitchen Ventilation Problems ASHRAE Journal, July 2009 Sustainable Foodservice.com. Energy Use and Energy Efficiency Opportunities in Restaurants http://www.energystar.gov/ia/business/small_business/restaurant_factsheet.pdf PSNC Energy - Energy-saving Tips for Restaurants http://www.psncenergy.com/en/small-to-medium-business/energy-saving-tips/food+services/ Energy-Saving Solutions for Restaurants www.sdge.com/documents/forms/RestaurantGuide.pdf Cook up some energy savings http://www.eskomidm.co.za/wpcontent/themes/eskom/pdfs/Commercial/101719ESKD%20Kitchen%20BrochureN.pdf ECU-Sustainable Practices Checklist for the Restaurant and Foodservice Industry http://www.visitcurrituck.com/files/doc/Green%20Restaurant%20Practices.pdf

Thank You