Energy Saving

Results

for Cheetah

Demand Based Energy Reduction

Technology In Commercial Kitchens

Simon Jarman

EMEX

12th November 2015

Agenda

• Introduction to Quintex Energy Management Systems

• Energy Management In Commercial Kitchens – Why?

• The Benefits of a Structured Approach

• The Energy Management Cycle

• Demand Controlled Verification

• Other Energy Saving Solutions

• Summary

• Q&A

Energy Management in Commercial Kitchens – Why?

• The UK is committed to an 80% reduction in greenhouse gas emissions by

2050, compared with the levels in 1990

• Commercial kitchens are one of the highest users of gas, water and

electricity in the UK and can leave a large carbon footprint. It is estimated

that the total energy consumption of Britain’s catering industry is in excess

of 21 billion kWh per year (CIBSE)

• Commercial kitchens are high energy users, consuming roughly 2.5 times

more energy per square foot than any other commercial space, according

to the US Environmental Protection Agency (EPA)

• An average pub/restaurant uses 338,000 kWh per year

• The top 125 managed pub and restaurant companies spent £700m on

energy last year between them

• Energy is the one of the highest controllable costs in a catering

establishment

• Energy prices have risen 30% in the last 5 years

The Benefits of a Structured Approach

• There are many avenues of

investigation and opportunity for

energy reduction in commercial

kitchens. This ranges from the

utilisation of more energy efficient

equipment and cooking

techniques to innovations in food

storage, ventilation, refrigeration

and menu design.

• Staff operating behaviours are

often the largest initial opportunity

for energy reduction.

• The difficulty lies in what projects

to take on and in what priority.

Typical Energy Consumption

Measure and Monitor

Analyse Plan

Implement

The Energy Management Cycle

Behavioural Change

Refrigeration & Air-Con Controls

Renewables

Demand Controlled Ventilation

Building Controls

Energy Efficient

Equipment

Low Energy Lighting

Energy

Monitoring

Measure and Monitor

Analyse Plan

Implement

The Energy Management Cycle

Behavioural Change

Refrigeration & Air-Con Controls

Renewables

Demand Controlled Ventilatio

n

Building Controls

Energy Efficient

Equipment

Low Energy Lighting

Energy

Monitoring

Demand Controlled Ventilation

• Demand based ventilation control systems

modulate the extract and supply fans in

line with cooking activity

• Integrate into the cooking hood as a

retrofit solution

• Intelligent solution works on grill, hob

and oven based sources

• Up to 60% fan energy savings

• Up to 40% conditioned air energy saving

• Improvement in space comfort and noise

conditions

• Remote access for optimisation and energy

reporting

• Increased safety awareness with CO2 and

high temperature monitoring

• Payback 1 – 3 years

Cheetah Technology Typical System Configuration

Cheetah Technology Low or no cooking

Low or no cooking -

ramps down the

extract and supply

fan

Cheetah Technology Cooking and or baking

High heat and/or

cooking ramps up the

extract and supply

fan

Savings

Reducing supply fan

speed will save

energy

When supply fan

speed reduces, less

conditioned air

(both cooling and

heating) is required

Reducing extract fan

speed will save

energy

Accelerated Savings

• A fan when connected to a single phase or 3 phase power supply will require a set current

and power to operate at 100% of its normal operating speed.

• Fitting a variable speed drive (VSD) unit between the supply and the fan will allow control

of the fan speed by changing the frequency of the supply

• Recommended band to control a single phase fan is between 70% and 100%

• Recommended band to control a 3 phase fan is between 40% and 100%

• The “Law of Affinity” applies to fan motors controlled by a VSD

• E.g. a fan running at 50% speed uses only 13% of the energy that it does when running at

100% speed

Real Time Performance Reporting

Other Benefits

• Fan noise levels are reduced

significantly and are usually mounted

on the roof, so a beneficial impact

can be expected for neighbours

• For a reduction in fan speed of 50%,

noise reduction of 15 db can be

achieved

• In the kitchen environment the

reduction in background noise

provides a calmer and happier working

environment for employees and staff

alike.

• Where the kitchen is open to the

restaurant, the reduction in noise

improves the quality of the dining

experience too

• Inverter control of fans can also

extend equipment life

Behavioural Change

• Low cost

• Immediate impact

• Requires 100% employee engagement

• Clearly defined vision

• Training

• Consistent monitoring

• Reporting, feedback and incentivisation

• Payback <6 months

Refrigeration and Air Conditioning Controls

• Account for a significant amount of global consumption

• Refrigeration – 24/7 operation

• Saving opportunities of up to 40%

• Simple retrofittable automated control devices

• Reduction in unnecessary compressor run time

• Refrigeration – control via food temperature rather than air temperature

• Air conditioning – intelligent temperature sensing to reduce compressor cycles

once room set point has been reached

• Reduction in maintenance costs

• Extend equipment life

• Payback < 2 years

Other Technologies

• Building Controls

• Optimising equipment operating schedules

• Control of HVAC, lighting, fire, security

• Payback 3 months – 4 years

• Low Energy Lighting

• Huge consumer of electricity

• Savings of up to 80% possible

• Further opportunities possible with intelligent lighting control

• Payback 1 – 12 months

• Energy Efficient Equipment

• Many low energy appliances are available including cooking, washing and refrigeration

equipment.

• Payback - various

Summary

• Commercial kitchens are one of the most profligate users of gas, water and

electricity in the UK

• Energy is one of the most significant costs in catering establishments

• Energy prices are forecast to keep rising

• Significant costs can be saved by adopting a systematic, holistic approach to

energy management

• Energy monitoring is at the heart of any good energy reduction strategy

• Many quick win, low cost savings can be made including changing staff

behaviour

• There are numerous technologies available to support an energy management

strategy, the majority with short paybacks