Designing and

Operating an Energy

Efficient Foodservice

Facility

Don Fisher, P. Eng. Fisher Consultants

PG&E Food Service Technology Center 925-866-5770 dfisher@fishnick.com

March 12, 2014 Winnipeg, MB

Your online toolbox

Reports

Energy saving tips

Design guides

Cost calculators

Energy Star

Rebates

www.Fishnick.com

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

– create ASTM Standard Test Methods

& “miles-per-gallon” numbers for appliances

The controlled environment “levels the playing field.”

Appliance Testing Laboratory

A single appliance can consume more energy per year than your home!

>

If your had to gas each appliance every morning, one’s perspective would quickly change…

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

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

Commercial kitchens use 5 times more energy per square foot than rest of the

building! kitchen

How does it break down?

Food Prep

35%

HVAC

28%

Sanitation

18%

Lighting

13%

Refrig

6%

Diversity: There are commercial kitchens in almost every type of building...

• Hotels/Hospitality

• Supermarkets

• Prisons

• Hospitals

• Corporate Offices

• Large Retail

• Schools and Universities

...and a huge variety of restaurants.

• Kiosks

• Cafes

• Bars

• Quick Service

• Fast Casual

• Full Service

• Fine Dining

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.

$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

…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!

How efficient is this broiler?

Why not a lid?

What is Energy Efficiency?

The percentage of energy consumed by an appliance that actually goes into cooking the food.

Efficiency = = %

You buy and resell energy!

Efficiency = energy you sold

energy you bought

Food is Energy

Like it or not, you are in the energy business!

Every dollar of energy that you save is pure profit!

But the commercial kitchen is a complicated and challenging

environment!

And while kitchen operators are highly skilled at controlling

labor and food costs…

…utility costs remain essentially

“out of control”

Bottom Line: You can’t control what you don’t

measure and monitor!

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.

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

???

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

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

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

Coffee Chain removes a water waster...

The Audit Starts with

Energy Accounting

Cooking Appliances

Water Heating

Ware Washing Exhaust System Lighting & Air Conditioning

What an Energy Audit Tackles

Refrigeration

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Energy Efficient Cooking Equipment

42

ASTM Test Methods for 35 appliance types!

What have we learned?

Appliances are not created equal!

Refrigeration Fryers Hot Holding

Cabinets

Steamers

www.energystar.gov/cfs

ENERGY STAR Categories

Ice Machines Dish Machines Griddles Convection

Ovens

What makes an appliance more efficient?

Induction

Smart Controls

Insulation

Powered or

IR Burners

Good Heat Exchange

...less efficient?

No Insulation

Poor Heat

Exchange

Manual Control

Low-Cost

Components

Insulation Saves Energy!

40% Reduction in Energy Use