SAN RAMON, CALIF.—Even though it is based in California and funded by California rate payers through Pacific Gas & Electric (PG&E), the Food Service Technology Center (FSTC) offers a wealth of information for any commercial food service operation. In fact, it is FSTC’s goal to provide helpful information at no cost. First opened in 1987, FSTC tests commercial kitchen appliances for energy efficiency. Manufacturers, hotel and restaurant companies all work with FSTC to test product performance. FSTC is the primary information resource for the EPA’s Energy Star program for commercial food service and it has contributed significantly to the U.S. Green Building Council’s Leadership in Energy and Environmental Design for Retail rating system.
“The depth of technical knowledge that we offer for free is a big deal for us,” says Richard Young, senior engineer, director of education, FSTC.
FSTC not only offers appliance testing but also compliance audits (through Fisher-Nickel, Inc.), consultations (also through Fisher-Nickel, Inc.), as well as seminars, webinars, and site surveys. FSTC’s website is rich with information about product rebates and includes energy-saving tips, helpful articles and reports, life-cycle and energy cost calculators, an outdoor air load calculator, ways to save water, kitchen design guides, and information on exactly how much energy many different appliances use in a commercial setting.
FSTC is supported by a utility such as PG&E, Young says, “because they realize it is cheaper to save energy than build power plants. It’s cheaper to pay people to save energy.”
Focus of FSTC
“Our organization looks at everything in commercial foodservice—front of house and back of house,” Young says. “We look at every place that you use energy and water in a commercial foodservice operation.”
Young says one major challenge that people in lodging have is they don’t know how much energy and water their restaurant is using. The average kitchen uses five to seven times more energy per square foot than the rest of the building. The kitchen is where hotel owners should start to look for savings opportunities, Young emphasizes.
Ideally, hoteliers should submeter their kitchen facilities, Young says. That way change in kitchen water and energy consumption can be accurately measured. Without submetering, kitchen expenses are wrapped into a property’s overall utility bills.
Benefits of Demand Ventilation Systems
Spend a few minutes chatting with Young and he can rattle off a long list of easy ways kitchen-related energy and water expenses can be reduced. For example, oftentimes, ventilation hoods are left running all day long. By installing a demand ventilation system, however, run time can be automatically controlled based on cooking times, reducing related energy costs by 25 to 50 percent or more. When hood fan speed is reduced, the ventilation system that adds outside air into the kitchen does not have to work as hard and less energy is required to condition (heat or cool) that air. Additional benefits to not running kitchen exhaust fans all day long include: 90 percent less kitchen noise, and improved air quality and fire safety. One can also reduce humidity problems associated with a negative building pressure, improve hood and building air balance, extend HVAC equipment life, reduce grease buildup inside ducts and fans, as well as on the roof.
Young says combination ovens also offer an opportunity for energy and water savings. “Use the moisture component as little as necessary,” he says. “The more water you put in, the harder ovens have to work. Also, don’t leave those ovens running all of the time.”
In refrigeration, proper maintenance is critical to energy savings. “Make sure refrigerator doors shut all the way and that gaskets are good,” Young says. He also highly recommends the use of some type of curtain in walk-in coolers and freezers.
Ways to Reduce Water Consumption
To reduce water consumption, pre-rinse spray valves are highly recommended. Watching out for leaks is also important. Any unnecessary use of water, especially hot water, can result in not only higher water bills but also higher sewage and gas or electric bills. Another opportunity to save both energy and water is through a dishwater heat recovery system. Highly efficient steamers also offer savings potential.
In regard to utilizing energy-efficient lighting, Young says restaurants have a long way to go. “There’s tremendous potential to adopt efficient lighting,” he says. “Efficient lighting is like a 75 percent off sale.” Young suggests phasing out T-12 lamps. “There is a tremendous opportunity to update those—especially now while there are rebates.” He also highly recommends compact fluorescents—even in restaurant areas where decorative fixtures are used. In regard to LEDs, he says, “Walk carefully. Five percent are great. They are a brand new industry. Try a few to see if you like them. By 2015, LEDs will be much cheaper.”
One opportunity missed often in restaurants is programmable thermostats. Says Young: “Why heat or cool a room when nobody is in it?” Wait staff tend to get warmer than patrons because they are walking around; managers must make sure temperatures are set for guests, not staff.
For information on additional ways reduce resource consumption and cut costs in the kitchen, go to www.fishnick.com.
Glenn Hasek can be reached at editor@greenlodgingnews.com.
