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Designing and
Operating an Energy
Efficient Foodservice
Facility
Don Fisher, P. Eng. Fisher Consultants
PG&E Food Service Technology Center 925-866-5770 [email protected]
March 12, 2014 Winnipeg, MB
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Your online toolbox
Reports
Energy saving tips
Design guides
Cost calculators
Energy Star
Rebates
www.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
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– create ASTM Standard Test Methods
& “miles-per-gallon” numbers for appliances
The controlled environment “levels the playing field.”
Appliance Testing Laboratory
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A single appliance can consume more energy per year than your home!
>
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If your had to gas each appliance every morning, one’s perspective would quickly change…
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Fryer $2,000/yr
Range $1,000/yr
Broiler $3,000/yr
Manual Griddle $3,000/yr
Ovens $2,000/yr
Refrigerated Chef Base $400/yr
Total Operating Cost $11,400
Consider this line’s Energy Bill
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Food Service is Energy Intensive!
Source: www.energy.ca.gov/2006publications/CEC-400-2006-005/CEC-400-2006-005.PDF
7 times more 5 times more
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Commercial kitchens use 5 times more energy per square foot than rest of the
building! kitchen
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How does it break down?
Food Prep
35%
HVAC
28%
Sanitation
18%
Lighting
13%
Refrig
6%
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Diversity: There are commercial kitchens in almost every type of building...
• Hotels/Hospitality
• Supermarkets
• Prisons
• Hospitals
• Corporate Offices
• Large Retail
• Schools and Universities
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...and a huge variety of restaurants.
• Kiosks
• Cafes
• Bars
• Quick Service
• Fast Casual
• Full Service
• Fine Dining
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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.
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$1.00/watt per year!
• 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
100
W
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…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!
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How efficient is this broiler?
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Why not a lid?
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What is Energy Efficiency?
The percentage of energy consumed by an appliance that actually goes into cooking the food.
Efficiency = = %
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You buy and resell energy!
Efficiency = energy you sold
energy you bought
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Food is Energy
Like it or not, you are in the energy business!
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Every dollar of energy that you save is pure profit!
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But the commercial kitchen is a complicated and challenging
environment!
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And while kitchen operators are highly skilled at controlling
labor and food costs…
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…utility costs remain essentially
“out of control”
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Bottom Line: You can’t control what you don’t
measure and monitor!
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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
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.
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Quick-Service Restaurant: 12-Month Electricity History
0
5000
10000
15000
20000
25000
30000
35000
40000
45000
50000
Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
kW
h p
er
Mo
nth
Base Load
Space Cooling
Vestibule
Heating
Canadian Climate Zone
???
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Quick-Service Restaurant: 12-Month Gas History
0
50
100
150
200
250
300
350
Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
MB
tu p
er
Mo
nth
Base Load
Outdoor Air & Space
Heating
Canadian Climate Zone
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Quick-Service Restaurant: 12-Month Water History
0
100
200
300
400
500
600
700
800
900
Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov
M3 W
ate
r
Base Load
Irrigation
Canadian Climate Zone
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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
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Coffee Chain removes a water waster...
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The Audit Starts with
Energy Accounting
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Cooking Appliances
Water Heating
Ware Washing Exhaust System Lighting & Air Conditioning
What an Energy Audit Tackles
Refrigeration
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http://www.fishnick.com/about/services/sitesurveys/
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http://www.fishnick.com/about/services/sitesurveys/
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Energy Efficient Cooking Equipment
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42
ASTM Test Methods for 35 appliance types!
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What have we learned?
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Appliances are not created equal!
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Refrigeration Fryers Hot Holding
Cabinets
Steamers
www.energystar.gov/cfs
ENERGY STAR Categories
Ice Machines Dish Machines Griddles Convection
Ovens
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What makes an appliance more efficient?
Induction
Smart Controls
Insulation
Powered or
IR Burners
Good Heat Exchange
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...less efficient?
No Insulation
Poor Heat
Exchange
Manual Control
Low-Cost
Components
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Insulation Saves Energy!
40% Reduction in Energy Use