Designing Green Conference

Sizing Ice Machines and Bins for Maximum

Efficiency.

Ice is the Forgotten Food.

Restaurants don’t charge for it,

Yet customers demand it.

Identifying how & who Ice is used:

A. Who’s Using Ice:

B. How are they Using Ice:

Who’s Using Ice:

• Bar’s & Night Clubs

• Convenience Stores

• Correctional/ Marine

• Education Facilities

• Healthcare

• Hotel/Motel

• Restaurants

• Supermarkets

A. Keeping Drinks Cold

B. Preparing Food (fish, vegi’s)

C. Holding Food below 40 (salad bar)

D. Cooling soda via a cold plate

E. Package Ice

F. Rapid cooling of soup & sauces

G. Guest Ice

How is Ice being Used:

Restaurants………….1.50 lbs per person Cocktail……………….3.00 lbs per person per seat Water Glass………….0.25 lbs per 10 oz glass Salad Bar…………….30.0 lbs per cubic ft Fast Food…………….0.25 lbs per 7-10 oz drink

0.50 lbs per 12-16 oz drink

0.75 lbs per 18-24 oz drink

Basic Equations for Ice usage:

Foodservice

Lodging:

Guest Ice……………..5.00 lbs per Room Restaurant……………1.50 lbs per person Cocktail……………….3.00 lbs per person

per seat Catering………………1.00 lbs per person

Convenience Store Beverage…………….. 6 oz per 12 oz drink 10 oz per 20 oz drink

16 oz per 32 oz drink Cold Plate…….40%-50% more ice per day

than just filling a soda dispenser Package Ice.....lbs per bag x bags sold per day

Healthcare

Cafeteria…………….1.0 lbs per person Patient Ice…………..2.5 lbs per day

Sizing Ice Machines

Two variables to consider

Ice Production (ice machine size)

Vs.

Ice Storage (bin size)

Production vs. Storage

Ice Machines are rated for 24 Hour Production.

Not 12 hour, so……

Make sure the recovery time covers the next

ice demand!

Bin Types

Slope Front is the most popular

L.I.F.O. Ice Management

Capacities of 200 - 900 lbs

Widths: 22”, 30”, 42”, 48” & 52” to match machines

Labor intensive, Scooping ice from low ice level.

Potential for cross contamination of ice is high.

Bottom ice can stale.

Bin Types

Uprights F.I.F.O Ice management

Capacities: 500 - 5000 lbs

Widths: 30”, 48”, 56”, 60”, 72” & 96”

Inconvenient to scoop small amounts of ice

Potential for cross contamination of ice is high

Bin Types

Gravity-Fed Uprights F.I.F.O Ice management

Capacity: 500 – 4600+ lbs

Widths: 30”, 48”, 56”, 60” & 72”

Great for moving large amounts of ice

Virtually no cross contamination of ice

Quadzilla

Example of a typical Large Volume Ice User

Saturday- In August- In Sacramento Casual Dining and Large Bar Service 300 Seats & 50 Bar Seats Large fish menu Heavy Cocktail promotion

Typical Restaurant Ice Usage: 300 Seats

4 Turns Between Lunch & Dinner 300 x 4 = 1200 People

1200 people x 1.5 lbs of ice = 1800 lbs

Typical Bar Ice Usage: 50 Seats 3 Turns

50 x 3 = 150 People 150 people x 3 lbs of ice = 450 lbs

Bar ice continued:

(3) 75 lbs Jockey Box’s with Cold Plates 225 lbs plus an additional 40% melt

= 150 lbs of ice 450 lbs (bar ice)

+ 150 lbs (add for jockey boxes) = 600 lbs total bar ice

Food Prep:

Fresh Fish = 150 lbs of ice

Soups & Sauces = 225 lbs of ice

Total Prep = 375 lbs of ice

Total Ice Usage

1800 lbs + 375 lbs + 600 lbs = 2775 lbs

2775 lbs of ice is being used on this Saturday night.

How do we size the bin

For maximum efficiency?

1600 lbs storage bin, gravity fed

This saves energy because it is not running all

day, and can operate in off peak hours

Other things to keep in mind:

Remote vs. Self Contained

How the BTU’s effect room environment & HVAC system. Noise consideration Ease of Install.

Other things to keep in mind

Self Contained Air Cooled vs. Water Cooled

When, Why, and Why Not? Can Water Cooled qualify for LEED?

Yes You Can!

Energy Star and Water Usage Green building practices

#1 Selling Machine In the USA

New Technologies: Currently used Looking ahead

Ice Machine Life Cycle 12 years or more

Any Questions or Thoughts?

Designing Green

The importance of the cook line design in engineering an energy efficient Kitchen Ventilation System.

A. What are three main components to designing an efficient Kitchen Ventilation Hood System? 1. The Cooking Equipment Design

2. The Hood Design

3. The Make Up Air System

Wall Canopy

Wall Canopy Partial Side Wall

Pass Through Windows

Island Hood

6” Overhang Four Sides

12” Overhang Four Sides

18” Overhang Four Sides

Choosing and Sizing a Hood• Choose an energy efficient hood that is listed for the cooking

equipment in the cook line.

• Allow for adequate hood overhangs on all sides of the hood.

• Verify the hood that will fit into the space available.

Verify attic spacing. Watch out for small or non

existent attics!

Ceiling height. Watch out for low ceilings!

The Make Up AirA. It is the responsibility of the food service consultant to play an active roll in

the design of the make up air system?

B. Why is it important for the Food Service Consultant to take an active roll is this part of the Kitchen Ventilation Design?

1. The make up air is the most mis-understood part of the kitchen ventilation system.

2. The make up sir system creates more problems than any other component of a Kitchen Ventilation System.

3. A poorly designed make up air system can create cross currents under the hood, that blow the heated plume out from under the hood which the hood is not designed to over come and can not overcome in most installations.

Add on Make Up Air Plenums

Do add on make up air plenums help the hood with Capture and Containment?

Add on Make Up Air Plenums

No!!!!

However, they are less detrimental than most other makeup delivery systems.

Revealing the Myth of Kitchen Ventilation Hoods

• Hoods do not draw the cooking effluents created by cooking equipment up into the hood.

• The reason that the cooking effluents rise up in to the hood is simply because the heated air is lighter than the surrounding cooler air and therefore the heated air rises up into the hood.

• The main functions of the hood are the capture, containment of heated plume.

• To provide an apparatus to prevent fire from penetrating into the duct work.

Conclusion

The Food Service Consultant is the single most important person in the

design of an energy efficient Kitchen Ventilation System.

Gemini Air Systems 2008 Goals

1. Design a hood that meets or exceeds the January 2009 LEED mandate of a 35% reduction in Hood exhaust airflow rates when compared to the IMC minimums.

2. Design the most Energy Efficient Wall Canopy Hood Ever!

3. Have the new Hood Design U.L Listed and ready for a Manufacturing and National Sales launch by January of 2009.

Challenge #1

Incorporate Gemini Air Systems and the industry’s best practices developed over the last

10 years with Gemini Air Systems new innovations and know how to engineer

our new energy efficient hood.

Filters

We tried High Slot, Low Slot, Fully Open

Out of all the filters we tried Gemini Air Systems already had the best filter in the industry.

Capture and Containment Diverters

Capture and Containment Air Streams and Jets

WCBD-FL with Smartaire

Challenge #2

Engineer it more Efficient

How do we take advantage of a cook line that has different cooking temperatures?

Engineer It More Efficient

How do we make it even better?

Gemini Air Systems

IntroducesThe most energy Efficient Wall

Canopy Hoods Ever

Thank You

The Future of the Cooking Ranges

Major Technological Advances in Stove Design

• First range: 1490 in France.– Brick and Tile

• 1728: First Cast Iron Range• 1740: Ben Franklin redesigned the Stove• 1760: 10 Top Stove• 1836: First Alternative fuel burning stove• 1853: First Liquid Fuel Stove• 1891: First Electrical Stove

Stove Innovation Continued

• 1920: Gas vs. Electric battle begins• 1930: Porcelain used for the first time• 1940: Microwaves Ovens invented• 1950-1970; we applied best practices for efficiencies in

energy and speed• 1970-2000; we applied cost cutting practices to reduce

manufacturing costs

We at WPD Recommended

• Porcelain

• Modern Day Insulation

• Air Curtain

• Highly Accurate Thermostats

• Oven Door Gaskets

• Venturi Burners

• No Free Standing Pilots

Green Tech• Improved Performance vs. Standard Range

– 24,000 Btu/h per burner vs. 28,000 Btu/h +• 20 lbs of water boils in 15.8 minutes

• 30% increase in efficiencies

• At Idle, 25% decrease in energy used

• 40% Less heat escaping from the oven

• With no standing pilot……

High Efficiency Burner

Induced Aspiration Venturi System Bowl style Cast Iron Grate Design “Hot Surface” Ignition System 60% More Efficient then competitive burners

The Oven Insulation around oven cavity Thermostat- Snap Action Door Gasket Door opening Air Knife 30,000 Btu/h vs. 35,000 Btu/h Oven Porcelain

Using best practices we have improved the efficiency by 25

percent.