Energy Auditing Techniques for Small Commercial Facilities 2011 Ryan Stroupe, Pacific Energy Center Jim Kelsey P.E., kW Engineering Sean Harleman, kW Engineering Todd Bell, Food Service Technology Center

Commercial Kitchen Energy Audit

3 Energy Auditing Techniques for Small Commercial Facilities Presentation by: Todd Bell & Richard Young

4 Energy Auditing Techniques for Small Commercial Facilities

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6 On-line Food Service Toolbox: rebate info design guides cost calculators seminars energy tips contact information rebate info design guides cost calculators seminars energy tips contact information

7 Energy Auditing Techniques for Small and Medium Commercial Facilities 2009 Agenda Introduction –Learning Objectives –Energy Auditor Role and Activities –Why is Module Topic Important? Foundational Concepts Energy Efficiency Opportunities Reinforcement Activity Summary –Resources and References

8 Energy Auditing Techniques for Small and Medium Commercial Facilities Learning Objectives This food service training section will teach you to: understand some “basics” about a commercial kitchen walk into a kitchen and locate potential energy savings identify efficient food service equipment and rebates

9 Energy Auditing Techniques for Small and Medium Commercial Facilities Energy Auditor Role and Activities The commercial kitchen is an uncomfortable, dangerous and complex environment. The auditor should be able to: locate some basic energy savings, educate the client about future savings, avoid disrupting the work flow of the kitchen, and avoid getting hurt!

10 Energy Auditing Techniques for Small and Medium Commercial Facilities Why is Module Topic Important? Energy Intensive! –about 5 times more watts/sq. ft. than other commercial Long Operating hours –14 to 20 hours a day typical (many are 24 h/day) Little or No Planning for Efficiency Low Equipment Turnover –appliances are expensive and last 5 to 40 years There’s a kitchen in almost every building! Overview of the Commercial Kitchen

11 Energy Auditing Techniques for Small and Medium Commercial Facilities Foundational Concepts An example of the total energy breakdown (BTU) in a full service restaurant. Where the energy goes:

12 Kitchen uses 5 times more energy per square foot than rest of the building! kitchen “Your kitchen is bigger than you realize!”

13 Energy Auditing Techniques for Small and Medium Commercial Facilities Opportunities to Save Energy Commercial Kitchen Ventilation –optimization and control Cooking Appliances –specifying efficiency Water and Water Heating –conservation and efficient operation

14Energy Auditing Techniques for Small and Medium Commercial Facilities Commercial Kitchen Ventilation

15 Energy Auditing Techniques for Small and Medium Commercial Facilities Kitchen Ventilation is measured in CFM Your hood eats a lot of basketballs! CFM (cubic feet per minute) A cubic foot is about the size of a basketball.

16 Energy Auditing Techniques for Small and Medium Commercial Facilities The Goal Reduce the CFM but still “capture and contain” the smoke and heat. The Benefits reduced fan energy consumption reduced fan kW (lower demand) reduced heating and AC energy consumption –potential gas and electric impact

17 Energy Auditing Techniques for Small and Medium Commercial Facilities Three Starting Strategies Rebalance ventilation systems requires a professional service one example resulted in 46% savings or $1,000/year Set make-up air duct stat to 55°F located inside the make-up air duct near the blower. one large hotel saved $15,000/year! see the energy tip sheet at: Turn off hoods when cooking appliances are off.

18 Energy Auditing Techniques for Small and Medium Commercial Facilities Example: Properly Set Duct Stat

19 Energy Auditing Techniques for Small and Medium Commercial Facilities Resource: On-line Design Guides

20 Energy Auditing Techniques for Small and Medium Commercial Facilities Two Nuggets How to keep the smoke and heat in the hood. Optimize the Kitchen Exhaust Hood

21 Energy Auditing Techniques for Small and Medium Commercial Facilities Push Appliances Back

22 Energy Auditing Techniques for Small and Medium Commercial Facilities Add Side Panels

23 Energy Auditing Techniques for Small and Medium Commercial Facilities Side Panels in Practice

24 Energy Auditing Techniques for Small and Medium Commercial Facilities Verifying Capture and Containment Operate all the appliances Use smoke to visualize spillage Test front and sides Once exhaust is optimized, then…

25 Energy Auditing Techniques for Small and Medium Commercial Facilities Consider variable speed drives for kitchen exhaust and makeup air.

26 Energy Auditing Techniques for Small and Medium Commercial Facilities Problem: The kitchen exhaust hood operates at 100%. All day long. (And sometimes all night as well.) Whether you are cooking or not!

27 Energy Auditing Techniques for Small and Medium Commercial Facilities Variable Speed Exhaust Fan Control “Demand Ventilation” optical Sensor Keypad temperature Sensor Rebate!

28 Energy Auditing Techniques for Small and Medium Commercial Facilities Demand Ventilation Savings: Exhaust and Makeup-Air Fan Energy Makeup-Air Heating and Cooling Bonus: Quiet Kitchen!

29 Energy Auditing Techniques for Small and Medium Commercial Facilities Learn how this system works:

30 Energy Auditing Techniques for Small and Medium Commercial Facilities Design Exhaust Ventilation Rate (cfm)22,500 Average Fan Power Reduction (kW)8.70 Yearly Fan Energy Cost Savings ($)9,910 Yearly Heating and Cooling Energy Cost Savings ($)9,460 Total Yearly Operating Cost Savings ($)19,370 DVC System Installed Cost ($)15,000 Pay Back Period (yrs)0.8 Calculated using $0.13/kWh, $0.80/therm, operating 365 days per year. Mark Hopkins Hotel Avg. without DVC = 14.0 kW Avg. with DVC = 5.3 kW

31 Energy Auditing Techniques for Small and Medium Commercial Facilities Supermarket Design Exhaust Ventilation Rate (cfm)23,800 Average Fan Power Reduction (kW)6.16 Yearly Fan Energy Cost Savings ($)3,770 Yearly Heating and Cooling Energy Cost Savings ($)4,990 Total Yearly Operating Cost Savings ($)9,310 DVC System Installed Cost ($)18,000 Pay Back Period (yrs)1.9 Calculated using $0.12/kWh, $1.00/therm, operating 360 days per year. Avg. without DVC = 8.5 kW Avg. with DVC = 2.3 kW

32 Energy Auditing Techniques for Small and Medium Commercial Facilities 32 U.C. Berkeley Clark Kerr Campus Design Exhaust Ventilation Rate (cfm)12,200 Average Fan Power Reduction (kW)6.98 Yearly Fan Energy Cost Savings ($)4,100 Yearly Heating and Cooling Energy Cost Savings ($)2,350 Total Yearly Operating Cost Savings ($)6,450 DVC System Installed Cost ($)16,000 Pay Back Period (yrs)2.5 Calculated using $0.115/kWh, $1.00/therm, operating 300 days per year. Avg. without DVC = 12.7 kW Avg. with DVC = 5.8 kW

33 Energy Auditing Techniques for Small and Medium Commercial Facilities 33 Design Exhaust Ventilation Rate (cfm)6,000 Average Fan Power Reduction (kW)2.40 Yearly Fan Energy Cost Savings ($)2,040 Yearly Heating and Cooling Energy Cost Savings ($)339 Total Yearly Operating Cost Savings ($)2,380 DVC System Installed Cost ($)6,000 Pay Back Period (yrs)2.5 Calculated using $0.13/kWh, operating 365 days per year. Casual Dining Avg. without DVC = 14.0 kW Avg. with DVC = 14.0 kW 2.2 kW 62%

34 Energy Auditing Techniques for Small and Medium Commercial Facilities The Outdoor Air-Load Calculator Online tool for estimating CKV $$ Inputs location operating hours fan types static pressure Outputs heating and cooling BTU fan energy

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36 Energy Auditing Techniques for Small and Medium Commercial Facilities Exhaust Hood Lights In this exhaust hood are eleven, 75 watt incandescent light bulbs. Replacing them with 20 watt CFL’s can reduce their energy usage by $500 annually. 16 $0.15/kWh

37 Energy Auditing Techniques for Small and Medium Commercial Facilities Kitchen: Food Prep

38 Energy Auditing Techniques for Small and Medium Commercial Facilities Realities of the Kitchen Cooking appliances are guzzlers! Usually not viable to replace working appliance –hassle, long payback But, surveys often preface remodeling! –take advantage of good opportunities Appliance failure = panic = poor purchasing –get the right info to the right people early Purchasing decisions have long lasting impact! Bonus: Efficiency = Improved Performance!

39 Resources: how and where to find efficient appliances Energy Auditing Techniques for Small and Medium Commercial Facilities

40 Refrigeration Fryers Hot Holding Cabinets Steamers ENERGY STAR Categories Ice Machines Dish MachinesGriddles Convection Ovens

41 Energy Auditing Techniques for Small and Medium Commercial Facilities

42 California’s Food Service Appliance Rebates are a Great Resource! Energy Auditing Techniques for Small and Medium Commercial Facilities

43 All of the rebated appliances are energy efficient! Here’s how to get all the information you need: Energy Auditing Techniques for Small and Medium Commercial Facilities

44 Energy Auditing Techniques for Small and Medium Commercial Facilities

45 Energy Auditing Techniques for Small and Medium Commercial Facilities

46  Complete List of Qualified Products  Updated Regularly  Rebate Amount & Energy Efficiency  Goes beyond ENERGY STAR Energy Auditing Techniques for Small and Medium Commercial Facilities

47 Application Forms Online Energy Auditing Techniques for Small and Medium Commercial Facilities

48 The rebate list is your shopping list. Energy Auditing Techniques for Small and Medium Commercial Facilities

49 Energy Auditing Techniques for Small and Medium Commercial Facilities Example: Two appliances that are candidates for early change out.

50 Energy Auditing Techniques for Small and Medium Commercial Facilities Insulated Energy Star Hot Food Holding Cabinets Rebate!

51 Tools to determine your energy savings:

52 Energy Auditing Techniques for Small and Medium Commercial Facilities Sample Results

53 Energy Auditing Techniques for Small and Medium Commercial Facilities Life-Cycle Costs* Hot Food Holding Cabinets *Based on 10¢/kWh, a 5-year life expectancy and a 3.1% discount rate $2,200!

54 Energy Auditing Techniques for Small and Medium Commercial Facilities Un-insulated holding cabinet also adds extra heat load to the room… …equal to about 10 people No Insulation

55 Energy Auditing Techniques for Small and Medium Commercial Facilities Energy Star Steamer Saves Big on Water and Energy Rebate!

Energy Auditing Techniques for Small and Medium Commercial Facilities 56 Boiler Based Steamer (Not ENERGY STAR) Average Water Usage = 40 gph

57 Energy Auditing Techniques for Small and Medium Commercial Facilities To identify a boiler-based steamer Look for: dedicated / hard-wired water inlet drain pipe to a floor drain –condensate water running down the drain sealed / pressurized boiler –“boilerless” has an “atmospheric” steam generator

58 Energy Auditing Techniques for Small and Medium Commercial Facilities Year Life-Cycle Costs Three-pan Steamer Example $11,500! $650

59 Energy Auditing Techniques for Small and Medium Commercial Facilities Kitchen Sanitation: Hot Water Use

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61 Energy Auditing Techniques for Small and Medium Commercial Facilities Water Costs + Sewer Costs + Water Heating = LOT$ of Your Money!!

62 Energy Auditing Techniques for Small and Medium Commercial Facilities Spray Valve Calculator Online tool for estimating water $$

Energy Auditing Techniques for Small and Medium Commercial Facilities 63 Play with the water calculator. What will you find? It’s expensive to waste water! (especially hot water)

66 Energy Auditing Techniques for Small and Medium Commercial Facilities A Bad Sprayer

67 Replace Hand Sink Aerators

68 Energy Auditing Techniques for Small and Medium Commercial Facilities Fix all leaks! Even a small drip adds up: 50,000 gallons/yr $350 for water $700 for water heating

69 Energy Auditing Techniques for Small and Medium Commercial Facilities 4 Hot Water Heater “Must-Do’s” activate allocate insulate regulate

70 Insulate the water lines. Saves about $4 to $5/year/foot* *based on horizontal 1.5 inch pipe, 70° F ambient, indoor installation, 80% efficiency Energy Auditing Techniques for Small and Medium Commercial Facilities

71 Energy Auditing Techniques for Small and Medium Commercial Facilities Regulate the tank temperature by properly setting the thermostat. Example savings: $600 a year

72 Allocate the recirc pump operation: use a timer to turn it off at night. Example savings: $300 a year* *includes $100 in electric pump energy savings Energy Auditing Techniques for Small and Medium Commercial Facilities

73 Activate the automatic flue-damper control: turn it on! Example savings: $300 a year Energy Auditing Techniques for Small and Medium Commercial Facilities

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75 Energy Auditing Techniques for Small and Medium Commercial Facilities

76 Energy Auditing Techniques for Small and Medium Commercial Facilities Resource: On-line Design Guides

77 Energy Auditing Techniques for Small and Medium Commercial Facilities Final Action: Re-commission all the Energy Management Systems

78 Energy Auditing Techniques for Small and Medium Commercial Facilities Reinforcement Activity The client is going to expand their kitchen and they want to purchase a convection oven, two gas fryers, and a griddle. 1. How do you guide them to efficient equipment? 2. How much money can they get in rebates?

79 Energy Auditing Techniques for Small and Medium Commercial Facilities Reinforcement Activity The client is going to expand their kitchen and they want to purchase a convection oven, two gas fryers, and a griddle. 1.How do you guide them to efficient equipment? 2. How much money can they get in rebates? $500 + $500 + $500 + $125 = $1,625

80 Energy Auditing Techniques for Small and Medium Commercial Facilities Key Points to Remember Commercial Kitchen Ventilation –optimization and control –demand ventilation (rebates!) Cooking Appliances –specifying efficiency –Energy Star and CA Rebates! Water and Water Heating –pre-rinse valves, aerators and leaks –hot water heater commissioning

81 Energy Auditing Techniques for Small and Medium Commercial Facilities References and Resources –National Restaurant Association Conserve Program

82 Energy Auditing Techniques for Small and Medium Commercial Facilities