Equipped for efficiency: skyrocketing energy & water prices require informed choices in kitchen equipment selection, operation, & maintenance.Energy. It seems to be the one unavoidable, looming financial variable that impacts every aspect of a club operation, either directly or indirectly. Whether it's in the form of natural gas or electricity, energy demand and usage is an essential cost element to manage and contain, especially in this volatile market that offers no relief in sight. Club kitchen areas in particular are a major consumer of not only gas and electricity, but also water, which in some areas of the country--most notably in the Southwest--can present an even bigger problem than energy consumption alone. But, even in these dire times, there is one bit of good news: The kitchen equipment industry has stood up and taken notice. They, in allied partnerships with governmental organizations and local utility companies, have banded together in terms of research, education, and consumer outreach in order to develop and identify new equipment that better addresses the energy-saving needs of today's consumers. "There has definitely been an uptick in the number of operators interested in energy conservation," said Dean Landeche, vice president of marketing for Enodis USA, a leading designer, manufacturer, and supplier of commercial foodservice equipment. This past May at the National Restaurant Association (NRA NRA (National Rifle Association of America) organization that encourages sharpshooting and use of firearms for hunting. [Am. Pop. Culture: NCE, 1895] See : Hunting ) Restaurant Hotel-Motel Show, Enodis USA introduced their Ener-Logic Energy-Efficiency Program, an initiative that helps operators maximize profits by identifying the most energy-efficient and environmentally responsible products from Enodis' portfolio of products, which includes such brands as Cleveland, Convotherm, Dean, Delfield, Frymaster, Garland, ICE-O-Matic, Jackson, Lincoln, Merco Savory, Merrychef, Scotsman, US Range, and Varimixer. Enodis assigns products with the EnerLogic label if they meet qualifications defined by third-party organizations such as the California Energy Commission The California Energy Commission is California’s primary energy policy and planning agency. Created in 1974 and headquartered in Sacramento, the Commission has responsibility for activities that include forecasting future energy needs, promoting energy efficiency through or Energy Star. The California Energy Commission (www.energy.ca.gov) is the state of California's primary energy policy and planning agency. First established by the state legislature A state legislature may refer to a legislative branch or body of a political subdivision in a federal system. The following legislatures exist in the following political subdivisions: EPA abbr. eicosapentaenoic acid EPA, n.pr See acid, eicosapentaenoic. EPA, n. ) and the U.S. Department of Energy, promotes energy-efficient products across many consumer categories through use of their approved "Energy Star" label, and 2004 marked the first year that the label appeared on commercial foodservice equipment. A list of Energy Star-approved commercial kitchen devices broken down by type is listed in the sidebar on page 42. Shift In Priorities Energy-efficiency, once considered merely an added bonus on kitchen equipment, has now become a major sticking point sticking point n. A point, issue, or situation that causes or is likely to cause an impasse. Noun 1. sticking point - a point at which an impasse arises in progress toward an agreement or a goal in purchasing, as the cost of energy and availability of water has pushed budgets to the brink over the last five years. While the cost of purchasing new kitchen equipment may be daunting daunt tr.v. daunt·ed, daunt·ing, daunts To abate the courage of; discourage. See Synonyms at dismay. [Middle English daunten, from Old French danter, from Latin , it's important to look at the big picture: Equipment manufactured as recently as 10 years ago may be keeping you from realizing balance sheet savings in terms of the rate at which outdated appliances consume costly resources. "The CEC (Central Electronic Complex) The set of hardware that defines a mainframe, which includes the CPU(s), memory, channels, controllers and power supplies included in the box. Some CECs, such as IBM's Multiprise 2000 and 3000, include data storage devices as well. has identified the foodservice segment as having one of the highest energy demands," Landeche said. "Savings of up to 30 percent per unit can be realized with a switch to more energy-efficient equipment, as energy efficiency is now built into the design process." A recent Energy Star study showed that if operators can trim 20 percent off of their energy costs, they could boost their profit margin by as much as one-third--or $3 for every $10 dollars of profit. Don't know Don't know (DK, DKed) "Don't know the trade." A Street expression used whenever one party lacks knowledge of a trade or receives conflicting instructions from the other party. where to start? Target the high-consumption items, like gas-fired equipment, and pay special attention to its conversion percentage of gas to heat. Advances in burner efficiency in the past decade have vastly affected the efficiency of devices such as cooking ranges, grills, fryers, gas combi-ovens, and gas-fired dishwashers. The Food Service Technology Center (FSTC FSTC Financial Services Technology Consortium (Electronic Financial Services) FSTC Food Service Technology Center FSTC Foreign Science & Technology Center (Army) FSTC Federal Software Testing Center , www.fishnick.com), a program administered by the Pacific Gas & Electric Company and funded by California utility customers, recommends these points as ways for foodservice operators to cut down on natural gas usage in and around the kitchen: * Turn items off or down when not in use--Posting a start-up and shutdown notice on a gas appliance is a good way to give kitchen staff guidance on how to operate the unit. Broilers, which have no thermostatic control thermostatic control a control system for the maintenance of a fixed temperature. , can end up running at full input all day. Multiply a per-hour cost of $1.70 out over a full year of operation, and you're looking at a potential waste of thousands of dollars. Other gas gluttons include steamers, pasta cookers, non-thermostatic griddles, and hot-top ranges. * Pay attention to the "combi" mode--Combi-ovens can cost up to twice as much to operate in combination mode, so follow the manufacturer's recommendations and use the mode only as needed as needed prn. See prn order. . * Keep an eye on the thermostat--Consider installing an Energy Star-approved programmable thermostat A programmable thermostat is a thermostat which is designed to adjust the temperature according to a series of programmed settings that take effect at different times of the day. Programmable thermostats may also be called setback thermostats or clock thermostats. with a locking cover, making sure that it is set properly and cannot be tampered with. Pay attention to the temperature settings and on/off times and take advantage of the "unoccupied" or "night set-back" feature to turn the heat down when the facility is closed. Thermostats should be set at 68-degrees F for occupied hours, and 55-degrees F for unoccupied hours. * Check ductwork duct·work n. A group or system of ducts: installed new ductwork in the building. for leaks--Ventilation ductwork can become loose or separated, allowing heat to spill into crawlspaces or the area above the ceiling tiles. The FSTC recommends that you inspect your ducts to make sure they are tightly connected from heater to diffuser dif·fus·er n. 1. One that diffuses, as: a. A light fixture, such as a frosted globe, that spreads light evenly. b. A medium that scatters light, used in photography to soften shadows. c. . A qualified HVAC (Heating Ventilation Air Conditioning) In the home or small office with a handful of computers, HVAC is more for human comfort than the machines. In large datacenters, a humidity-free room with a steady, cool temperature is essential for the trouble-free contractor can test and repair any leaks. * Install low-flow, pre-rinse spray valves--The simplest, most cost-effective water-saver you can employ in your kitchen is the use of a low-flow, pre-rinse spray valve. A low-flow valve reduces usage from as high as 5.0 gallons per minute down to 1.6 gallons or less per minute. In a one- to three-hours per day usage allotment, you could save anywhere from $200 to $600 per month. * Repair all water leaks--The smallest water drip from a leaky faucet, spray valve, or hose valve can waste up to 17,000 gallons over the course of a year, wasting over $100 in water and $200 in natural gas. Worse, a steady leak--like those caused by a split or worn-out washer--can exceed 100,000 gallons, costing $700 in wasted water expense alone. * Maintain the dishwasher and use it wisely--Poorly-maintained dishwashers have the potential to waste a substantial amount of hot water (a double blow, considering that it takes extra energy to heat that water being wasted). Rinse-water pressure should be set no higher than 20 psi, and the rinse time should be calibrated cal·i·brate tr.v. cal·i·brat·ed, cal·i·brat·ing, cal·i·brates 1. To check, adjust, or determine by comparison with a standard (the graduations of a quantitative measuring instrument): to the manufacturer's specifications. Another point: Always fully load the dishwashing racks, which will reduce the total number of wasted racks washed each day. Eliminating 10 racks per day will save a minimum of $60 annually in gas costs, and $350 in total system operating costs operating costs npl → gastos mpl operacionales . * Tune up the hot water heater--Set the hot water thermostat to 140-degrees F and verify that temperature by measuring it at the pot-sink or pre-rinse station closest to the dishwashing machine. Insulate as many feet of the hot water pipes as possible and regularly check the pressure relief valve Pressure Relief Valve A Pressure Relief Valve is a safety device that relief in case of overpressure in vessel or piping. The generic term is or Pressure Relief Valve (PRV) or Pressure Safety Valve (PSV) automatic system that relief by static pressure on a liquid. to ensure that it is not leaking. If purchasing a new hot water heater, invest in a high efficiency unit with a listed thermal efficiency In thermodynamics, the thermal efficiency (  ) is a dimensionless performance measure of a thermal device such as an internal combustion engine, a boiler, or a furnace, for example. of 90 percent or higher.
Additionally, the loss of radiated ra·di·ate v. ra·di·at·ed, ra·di·at·ing, ra·di·ates v.intr. 1. To send out rays or waves. 2. To issue or emerge in rays or waves: Heat radiated from the stove. heat is an ever-present issue with gas appliances. While the problem cannot be eliminated entirely, new manufacturing processes include such features as tighter fitting door closures on ovens and heat-recovery technology. So, with so many issues related to gas-fired appliances, does it make more sense to convert as much of the kitchen over to electric as possible? Not necessarily. As mentioned earlier, the demand for and expense of electricity in some states--particularly in California--equal or exceed what the demand for natural gas would be. In other parts of the country, the opposite is true. It is for this reason why groups such as the FSTC are fuel-neutral when it comes to evaluating appliances. The goal is to make each unit, regardless of fuel source, operate at its own maximum efficiency. Refrigeration refrigeration, process for drawing heat from substances to lower their temperature, often for purposes of preservation. Refrigeration in its modern, portable form also depends on insulating materials that are thin yet effective. & Ventilation "Refrigeration typically uses the most energy, particularly in warmer climates," Landeche said. Likewise, in his presentations around the country for the FSTC, Richard Young, the organization's director of education, notes several points to remember about refrigeration, particularly in its use of energy. First, unlike the gas-fueled appliances, refrigeration uses electricity; not only that, the unit is on all of the time, unlike other devices that are used on an as-needed basis. Furthermore, there are often several types of refrigeration devices in use at a foodservice facility--not only the reach-in fridge but also walk-ins, ice machines, prep tables, cold drawers, or blast chillers. As is the case with leaky water pipes, even small amounts of wasted energy can add up to serious dollar amounts over time. Young asks that you consider these points: * Strip curtains or plastic swing doors on walk-in refrigerators will block warm, moist air from infiltrating the boxes while the doors are open. By reducing the run-time of your compressors--which will kick on every time the temperature of the fridge is reduced by the entry of outside air--you can cut down significantly on costs over the long haul Long distance. Long haul implies traversing a state or a country. Contrast with short haul. . * Additionally, the walk-in doors should shut all the way. That means that door hinges should be regularly lubricated lu·bri·cate v. lu·bri·cat·ed, lu·bri·cat·ing, lu·bri·cates v.tr. 1. To apply a lubricant to. 2. To make slippery or smooth. v.intr. To act as a lubricant. and misaligned mis·a·ligned adj. Incorrectly aligned. mis  a·lign ment n. or
crooked doors should be straightened out. Employees should not ever be
allowed to prop open doors, as all of that precious cooled air will come
flooding right out.
* Door gaskets become cracked and worn over time, and should be immediately replaced when it becomes necessary. Keeping the warm air out is in fact more important than keeping the cool air in. * Make a note of cleaning your clogged and dirty refrigerator coils, as obstructed airflow will overload your compressors and lead to unit failure. Young recommends that staff members clean the evaporator coil (the cold unit located inside the fridge) and the condenser condenser Device for reducing a gas or vapour to a liquid. Condensers are used in power plants to condense exhaust steam from turbines and in refrigeration plants to condense refrigerant vapours, such as ammonia and Freons. coil (the hot unit on the outside) once per quarter. Also, a harsh cleaner should never be used on either of the coils. * Locate the time clocks that control the freezer defrost de·frost v. de·frost·ed, de·frost·ing, de·frosts v.tr. 1. To remove ice or frost from: defrosted the windshield. 2. To cause to thaw. v. cycle, and then set them properly. Each cycle should be about 15 minutes in duration, without exceeding four cycles per day. Key point: Don't cycle between noon and 6 p.m., as this is when electricity is the most expensive. Additionally, see to it that your evaporator drain line is heated and insulated, as the defrost condensate condensate, matter in the form of a gas of atoms, molecules, or elementary particles that have been so chilled that their motion is virtually halted and as a consequence they lose their separate identities and merge into a single entity. will need somewhere to go. One last point of discussion involves the issue of ventilation in your kitchen, as maintaining a consistent temperature without getting too hot is vital in cutting down on HVAC-related expenses. Check your exhaust hoods regularly to see that they are not clogged with grease, as this will cause the system to fail and allow smoke and steam to spill out Verb 1. spill out - be disgorged; "The crowds spilled out into the streets" spill over, pour out pour, pullulate, swarm, teem, stream - move in large numbers; "people were pouring out of the theater"; "beggars pullulated in the plaza" into your kitchen. Also consider the recommendations of experts in what type of hood design best meets your needs. A common layout problem involves not having the smoke-producing appliances properly lined up beneath the hood. The bottom line: The style and geometry of the hood, along with the placement of the appliances beneath the hood, are essential considerations in how well the hood can pick up the smoke, volatile organic compounds volatile organic compound Environment Any toxic cabon-based (organic) substance that easily become vapors or gases–eg, solvents–paint thinners, lacquer thinner, degreasers, dry cleaning fluids (VOCs), grease particles, and other effluent produced from cooking. Finally, there are also 'intelligent' hoods available that have the ability to automatically vary their speeds based upon usage. Club managers no longer have the luxury of turning a blind eye to the ever-ballooning costs of gas, water, and electricity. Get a better handle on this problem by looking at your kitchen area--through more informed equipment choices, better installation, and regular preventive maintenance The routine checking of hardware that is performed by a field engineer on a regularly scheduled basis. See remedial maintenance. preventive maintenance - (PM) To bring down a machine for inspection or test purposes. See provocative maintenance, scratch monkey. . ENERGY STAR-APPROVED COMMERCIAL MANUFACTURERS Solid Door Refrigerators & Freezers Arctic Air--www.articairco.com Axiom Equipment--www.axiomequipment.com Beverage-Air--www.beverage-air.com Continental Refrigerator--www.continental-refrig.com Delfield--www.delfield.com Electrolux--www.electrolux.com Hoshizaki America--www.hoshizaki.com McCall--www.mccallrefrigeration.com Nor-Lake--www.norlake.com Randell Mfg.--avtec.difoodservice.com Sci-Cool--www.scicool.com True Mfg.--www.truemfg.com Turbo-Air--www.turboairinc.com Victory Refrigeration--www.victory-refrig.com Fryers Aga AGA American Gastroenterological Association. AGA abbr. appropriate for gestational age Foodservice--www.agafoodservice.com Frymaster--www.frymaster.com Henny Penny--www.hennypenny.com Keating of Chicago--www.keatingofchicago.com Pitco Frialator--www.pitco.com Ultrafryer Systems--www.ultrafryer.com Hot Food Holding Cabinets Alto-Shaam--www.alto-shaam.com Bevles--www.bevles.com Carter-Hoffmann--www.carter-hoffmann.com Cres Cor--www.crescor.com FWE--www.fweco.com Hartco--www.hartcoinc.com Henny Penny--www.hennypenny.com InterMetro--www.metro.com McCall--www.mccallrefrigeration.com Nor-Lake--www.norlake.com Traulsen--www.traulsen.com Cvap--www.winstonind.com Wittco--www.wittco.com Steam Cookers AccuTemp--www.accutemp.net Cleveland Range--www.clevelandrange.com Groen--avtec.difoodservice.com Hobart--www.hobartcorp.com Intek--www.intekllc.com Market Forge--www.mfii.com Stellar--www.stellarfoodequipment.com Vulcan--www.vulcanhart.com |
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