Energy Efficient Foodservice Equipment from Start to Finish
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Transcript of Energy Efficient Foodservice Equipment from Start to Finish
Energy Efficient from Start to Finish
See Slide 6 for Links & More Information on this free webcast from FE&S
Today’s Objectives
Define what the term energy efficient means in today’s foodservice industry.
Explore ways to ensure a piece of equipment lives up to its energy efficient promise during its service life.
Discuss ways to make informed purchasing decisions when it comes to energy-efficient foodservice equipment.
Identify when a piece of foodservice equipment has outlived its useful service life.
Answer your questions!
Meet Our Panelists
Todd BellPG&E’s
Food Service Technology
Center
Roger Goldstein
Panda Restaurant
Group
Mike ViaRefrigerated
Specialists Inc.
The only energy management suite engineered specifically for foodservice.Learn more at www.frankeamericas.com
Note to Slideshare Users:
These slides are part of a free webcast, available here:www.fesmag.com/energy
Energy Efficiency
A piece of equipment that operates using less energy than before.
Concept fits into our desire to make our operations more efficient
Impacts how staff uses equipment
The Energy Efficiency Balancing Act
Strive to achieve goals without compromising the guest experience.
Total cost of ownership is important but always a deciding factor.
Leverage data and other metrics to measure progress and make informed decisions.
Specifying Energy Efficient Equipment
How to get started:Energy Star covers some major
cooking platforms, warewashing and refrigeration
Foodservice operators do not need to sacrifice production to be energy efficient
Certain non-Energy-Rated equipment offers features that can reduce consumption by 30% to 40%
Dig a little deeper to look at production capacity to find equipment that can keep up
Making Informed Decisions
• Use FSTC reports, rebate lists and other data• Leverage the operator’s experience• Review life cycle cost calculators
Other Environmental Factors to Consider
How does the product relate to its environment?
Will the product’s placement impact performance?
Is it easy to service and clean?
Buyer Beware
Don’t be fooled by fancy names.Newer versions of products are not necessarily
more efficient than their predecessors .How much energy makes it into the food product?
The Importance of Proper Installation
Not doing it right could make the equipment work harder.
Understand the proper utility requirements.
Get the right organization to handle the installation.
Cutting corners costs you money.
Keeping the Energy Efficient Promise
Planned maintenance impacts many aspects of a restaurant
Do the little things like clean coils or blades.
Monitor utility bills to make sure everything flows as it should
Operator’s Opinion: Planned Maintenance
PRG has a quarterly maintenance plan for each item in its stores
Maintenance is the key to long-term equipment life
If you stop maintaining equipment you will see a decline in performance, it’s just a matter of when
Take a logical approach to ensure the equipment operates efficiently
Importance of Training
Facilities managers train operators
Cover how to use the equipment properly and how to clean/maintain it
Net results: operators have what they need to provide the best guest experience
Training is the Secret Sauce
Complex equipment offers lots of promise but how you use these items matters.
Understand the benefits of automated features vs manual mode.
Establish start up and shut down schedules
When to Replace Old Equipment
Track your maintenance costs
Understand the repair vs replace equation
Use smart meter technology
Know your context and establish performance baselines
Heading to the Equipment Graveyard
1. Look at the framing of the equipment
2. Check for corrosion on stainless steel surfaces
3. Check for longer run times
Signs the End is Near
Energy Efficiency: An Ongoing Commitment
Continuous training at the store level
Constantly looking for ways to drive efficiency at the corporate level
Partnering with utilities and others to find ways to get better
Parting Shots
Todd’s take – it’s a team effort!Energy Star is the first cut for efficiency but
leverage all of your resourcesRead the owner’s manualTrack your maintenance historyEmbrace planned maintenanceTraining is important
Parting Shots
Roger’s ruminations:Understand what can and can’t be changed.Look at biggest sources of energy first.Focus your efforts
Parting Shots
Via’s vantage point:Buyer beware when it comes to buyout
equipmentRefrain from overloading equipmentDon’t underestimate the value of planned
maintenance
The only energy management suite engineered specifically for foodservice.Learn more at www.frankeamericas.com
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