Drought Busting and Carbon Crushing technologies in Food Service Kong Sham June 17, 2014 Fisher Nickel Inc. Food Service Technology Center Presented by:

Drought Busting and Carbon Crushing Ideas for University Dining

There is a synergy between water and energy use in the kitchen.

For example, the way water drives energy use in the dishroom.

Or, the water used for process and cooling.

In California: water-related energy use consumes 19 percent of the state’s electricity and 30 percent of its natural gas Source:

Every Drop of Hot Water Costs You Three times: Heating Energy SewerWater “Treated, heated, and deleted”

Water Costs California Source: Amin Delagah, FSTC – Water Utility Survey

Monitoring in a Medium-Sized Hotel Existing 86” Dishwasher: Operator spent $3,000 to tune-up dishwasher. Technicians missed 9,000 gal/d leak. Conveyor rinse pressure regulator was not working, using an extra 1 gpm. Need for sub-metering on the rinse and fill. Need for smart water meters.

Dishwashers

Hilton Double Tree Hotel in Fremont

This Retrofit of a Dishwasher Cost $42,500accompanied with a $15,950 Rebate from PG&E. First Year energy Savings were $38,980 In total: the Retrofit had a payback of 1 year! Savings based on $5/unit, $0.17/kWh, $1.00/therm

Boiler-Based Steamer

Boilerless Steamer

ectionless_Steamer_Field_Study_%28revised%29.pdf

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This Amounts to $3,663 in annual savings an ROI of 35%! Savings based on $5/unit and $0.13/kWh for Universities

21 Combination Ovens use Boilers Too!

22 Sometimes when you don’t expect it!

$1,200 a year savings

Online Pre-Rinse Spray Valve Calculator

No-flow Pre-rinse Spray Valve!

Kong Sham

The Food Service Technology Center (FSTC) program is funded by California utility customers with public purpose program (PPP) funds and administered by the Pacific Gas and Electric Company under the auspices of the California Public Utilities Commission. Promoting: Energy Efficiency in Commercial Food Service 27