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You should also review these general guidelines and best practices for managing energy throughout the hotel.
Restaurants are the most energy intense commercial buildings in Florida.11 A decrease in energy use in restaurants by only 5% would reduce CO2 emissions by 1.5 billion pounds every year. Air-conditioning is the biggest energy user in the restaurant, using more than 40 % of energy consumed. Food preparation accounts for 38 % of energy consumed. Refrigeration and sanitation are the next biggest users.11 Following are energy conservation measures to take in hotel and motel restaurants:
- Locate outside icemakers and vending machines under cover and in shaded areas.
These machines operate continuously and consequently consume electricity 8,760 hours a year.26 By shading them, you can reduce the amount of energy consumed to keep them cool.
- Regularly inspect and clean icemakers and vending machine condenser coils.
A very thin layer of dust reduces efficiency.
- Keep cooking equipment clean.
Carbon and grease build-up make cooking equipment use more energy.
- Operate refrigeration equipment efficiently.
Do not set thermostat below necessary temperature; thaw frozen food in refrigerator (it will reduce the load on refrigerator); let hot food cool on counter before storing in the refrigerator; store food in refrigerator based on frequency of use; do not block circulation within the refrigerator; and locate away from heat sources.
- Perform regular maintenance on equipment and appliances and replace any inefficient equipment or appliances.
Regular maintenance increases efficiency and the life of the equipment.
- Install vinyl air curtains or air blowers over the doors of walk-in refrigeration.
Vinyl curtains and air blowers reduce the amount of cooled air that escapes and outside air that enters through walk-in doors.
- Turn off or set back HVAC when the restaurant is closed.
Turning systems off or setting back when restaurants are unoccupied can save a one third or more of total building energy use.
- Turn off any equipment not in use.
To save unneeded energy usage.
- Use exhaust fans only when necessary and at speeds no higher than necessary.
Exhaust fans can waste energy by pulling conditioned air out of the building. Connecting fans to a light switch can control use.
- Do not preheat steam tables, grills, broilers, etc.
10 to 15 minutes is adequate to preheat if you must.
- Schedule food preparation.
Cook some items in off-peak periods. Use more energy efficient methods when possible: ovens, fryers or steamers. Range tops, griddles and broilers are less energy efficient.
- Stagger times to turn on heavy-duty electrical equipment.
Do not turn on all equipment at once. Staggering can lower the peak demand recorded by utility companies.
- Avoid using the range top if possible.
The range top uses more energy and adds more heat to the kitchen than other equipment. If you use the range top, use the right size pot; keep pots close together to reduce heat loss; cover pots to reduce heat loss and cook food faster; do not preheat (10 to 15 minutes should be sufficient if you have to preheat); and turn the heat off early using the residual heat on the burner.
- Operate the griddle efficiently.
Preheat the griddle for six minutes; heat only the required portion of the griddle; huddle food close together on the griddle; and cover to reduce cooking time.
- Operate the oven efficiently.
Keep oven doors closed; preheat only when necessary; do not set thermostat higher than necessary; and do not use aluminum foil.
- Operate the fryer efficiently.
Blanch or precook foods in a steamer; dry foods before frying; keep fat above coils (if the elements are partially exposed, 25 % of heat could be wasted); melt fat or oil in a steam-jacketed kettle before frying; and fry from 300 to 350 degrees.
- Use steam cooking whenever possible.
Steam is the most efficient cooking method. Partially cook food in steamer before transferring to another method and cover steam-jacketed kettles. Clouds of steam indicate unnecessarily high temperature.
- Steam tables waste energy.
Do not preheat any longer than necessary and turn off after use.
- Operate dishwasher efficiently.
Keep temperature at right level; run with full loads only; power rinse should be turning off automatically when the tray has gone through; turn off booster heaters when not in use; and clean regularly.
- Install Energy StarŪ appliances.
Energy StarŪ dishwashers use 25% less energy. Refrigerators and freezers are 45% more efficient than non-Energy Star applicances.
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