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Main Course
- Keep Energy Use in Control by Maintaining HVAC Equipment
By Dan Greenberg, Associate Director, E Source, 09/26/2008
In a typical restaurant, heating, ventilation and air conditioning (HVAC) account for more than 30 percent of annual energy consumption. That being the case, it makes sense for foodservice operators to keep their HVAC tuned up and operating at peak efficiency. More - Use LEDs for Refrigerated Display Cases
Ira Krepchin, Associate Director, E Source, 08/28/2008
Light-emitting diodes (LEDs) have gotten a lot of press lately as the light-source of the future. For some applications, such as general illumination, the benefits of LEDs have been oversold. But one application where LEDs really do shine, is for illuminating refrigerated display cases. LEDs offer several attributes that give them an edge over the fluorescent tubes that have been the leading light source. More - Main Course: Tankless Water Heaters
By Dan Greenberg, Associate Director, E Source, 07/28/2008
Tankless water heaters, also known as instantaneous or on-demand water heaters, provide hot water without using a storage tank. Unlike conventional water heaters, tankless water heaters are very efficient because they do not have standby losses incurred by continuous use of energy to maintain water in a tank to a set temperature. More - Hold Energy Costs Through Better Use of Cabinets
By Ira Krepchin, Associate Director, E Source, 07/07/2008
Hot food-holding cabinets represent a great opportunity for cutting energy consumption because they are in almost constant use. More - Don’t Get Fried by Your Fryer
Dan Greenberg, Associate Director, E Source, 06/03/2008
Advances in the design of deep-fat fryers in recent years have resulted in a broad range of efficiencies that restaurant owners and operators need to be aware of when purchasing new equipment. More - Federal Law to Set the Standard on Walk-In Coolers and Freezers
By Dan Greenberg, Associate Director, E Source, 05/13/2008
- The Good News and Bad News about Economizers
By Dan Greenberg, E Source Associate Director, www.esource.com, 04/07/2008
An economizer allows your HVAC system to take advantage of free cooling whenever the outside air drops below a predefined setpoint. An economizer consists of a collection of dampers, sensors, actuators and logic devices that control fresh air intake. When outside air is cool enough, the damper opens wide to allow that fresh, cool air into your building, reducing the load on the air conditioner. More - Walk-In Freezer Demand Defrosters Deflate Energy Costs
John Sustar, E Source Research Analyst, 03/10/2008
Walk-in freezers, also known as cool rooms for storing food items in restaurants, with a 1-ton capacity typically cost about $1,700 per year to operate. A significant portion of the total energy these units consume runs an electric defroster to defrost the ice that accumulates on the evaporator coils during operation. Removing ice build-up decreases the load of the compressor by eliminating... More - Big Energy Savings are as Easy as Screwing in a Light Bulb
By Spencer Sator, E Source Research Analyst, 02/01/2008
The average restaurant spends more than $2,000 (or almost $0.40 per square foot) per year in electricity for lights. By selecting the proper types of lighting for a given application, restaurants can slash energy bills, enhance the dining experience and boost employee productivity. More - Condensing Water Heaters
By Jessica Rivas, E Source Research Analyst, 01/01/2008
Hot water consumes a significant amount of energy in a commercial foodservice operation. In a typical restaurant, water heating can represent 20 percent of the total annual gas consumption, making this system a good target for energy savings. Although operators can choose from many types of efficient water heaters, there have been few studies illuminating the energy-savings potential of these units in the foodservice industry. Until now, that is. More - Putting the Chill on Ice Maker Energy Consumption
By Staff, 11/29/2007
Across the United States, commercial facilities such as restaurants, hospitals and hotels operate more than 1.2 million ice makers. Together they consume more than 9.4 billion kilowatt-hours (kWh) of electricity each year and rack up more than $800 million in annual electricity bills. The energy efficiency of new ice makers has improved considerably over the past decade, and foodservice operators can now choose from many efficient models. Some of these newer models provide substantial energy savings with li More - Makeup Air Makes a Difference in Effective Ventilation
By Jessica Rivas, E Source Research Analyst, 11/08/2007
Makeup air is a critical component of commercial kitchen ventilation systems, the system responsible for exhausting heat and vapor (effluent) associated with the cooking process. An equal volume of makeup air must replace the air removed through the kitchen exhaust hood. However, there have been no consistent guidelines to help designers determine the best ways of introducing that air.. More - Connectionless Steamers
By Spencer Sator, E Source Research Associate, www.esource.com, 09/27/2007
Replacing inefficient steam cookers represents one of the most substantial opportunities for energy savings in a commercial kitchen. There are an estimated 205,000 compartment steamers in foodservice operations nationwide. More - Heat Pump Water Heaters: Efficient Water Heating and Space Cooling Combined
By Staff, 08/01/2007
Heat pumps mine the energy content of one source, typically air or water, and transfer it to another. Depending on ambient air or water temperatures, heat pumps perform the same job as electric resistance water heaters, but they use only a fraction of the electric energy. In addition, they provide supplemental cooling and dehumidification. And with natural gas prices high, electric heat pumps can help foodservice operators run a more efficient facility. More - Improving Cooking and Energy Performance with Induction Cooking
By John Sustar, E Source Research Analyst, 07/01/2007
Induction cooking, popular in Europe for many years, continues to gain ground in U.S. commercial kitchens thanks to several energy-related benefits. More - Demand-Controlled Ventilation Controls HVAC Costs
By Dan Greenberg, E Source Associate Director, www.esource.com, 06/01/2007
Across the United States, restaurants operate for long hours every day, and although they may have relatively high occupancy during a few hours per week, at other times a lot of tables sit empty. More - Lower Energy Bills with Low-Flow Pre-Rinse Spray Valves
By John Sustar, E Source Research Analyst, 05/30/2007
Installing low-flow pre-rinse spray valves in the dishroom represents one of the easiest and most cost-effective methods of saving hot water in a commercial kitchen. Operators use low-flow spray valves, which discharge hot water at a rate no greater than 1.6 gallons per minute (gpm) at a water pressure of 60 pounds per square inch, to remove food scraps from utensils, pots, dishes, and pans before placing them in a dishwasher. More - Make Smart Choices to Reduce Dishwasher Operating Costs
By Kristin Kamm, E Source Sr. Research Associate, www.esource.com, 04/02/2007
Prodigious hot water consumption makes the dishwasher one of the biggest energy-users in a commercial kitchen. Each dishwasher consumes an average of about 225 million Btu (MBtu) of energy per year. By taking a look at their machine, and checking the set-point temperature of their water heater, operators may find easy ways to save energy in the kitchen. More - Rapid-Cook Ovens Heat Up Energy Savings
By Peter Criscione, E Source Sr. Research Associate, www.esource.com, 04/01/2007
Rapid-cook ovens feature an established technology that can deliver benefits in several applications. They can enable beverage or sandwich shops to add or expand a hot food menu. They can also enhance the profitability of full-service restaurants through increased menu options and flexibility. And for all segments of the industry, rapid-cook ovens represent an opportunity to lower overhead costs by virtue of the fact that they consume less energy than traditional ovens. More - How to Quantify Energy Savings and Find Foodservice Equipment Rebates
By Kristin Kamm, E Source Sr. Research Associate, www.esource.com, 02/01/2007
Energy-efficient equipment offers operators the opportunity to lower their overall operating costs. By determining how much money an operator can expect to save is easier said than done. More
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