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

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Energy Auditing Techniques for Energy Auditing Techniques for Small Commercial FacilitiesSmall Commercial Facilities

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Ryan Stroupe, Pacific Energy CenterJim Kelsey P.E., kW EngineeringSean Harleman, kW EngineeringTodd Bell, Food Service Technology Center

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Commercial KitchenCommercial KitchenEnergy AuditEnergy Audit

3Energy Auditing Techniques for Small Commercial Facilities

Presentation by:

Todd Bell &Richard Young

4Energy Auditing Techniques for Small Commercial Facilities

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On-line Food Service Toolbox:On-line Food Service Toolbox:

rebate infodesign guides

cost calculatorsseminars

energy tipscontact

information

7Energy Auditing Techniques for Small and Medium Commercial Facilities2009

AgendaAgenda• Introduction

– Learning Objectives– Energy Auditor Role and Activities– Why is Module Topic Important?

• Foundational Concepts

• Energy Efficiency Opportunities

• Reinforcement Activity

• Summary– Resources and References

8Energy Auditing Techniques for Small and Medium Commercial Facilities

Learning ObjectivesLearning 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

9Energy Auditing Techniques for Small and Medium Commercial Facilities

Energy Auditor Role and ActivitiesEnergy 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!

10Energy Auditing Techniques for Small and Medium Commercial Facilities

Why is Module Topic Important?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 KitchenOverview of the Commercial Kitchen

11Energy Auditing Techniques for Small and Medium Commercial Facilities

Foundational ConceptsFoundational Concepts

An example of the total energy breakdown (BTU) in a full service restaurant.

Where the energy goes:Where the energy goes:

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Kitchen uses 5 times more energy per square foot than rest of the building!

“Your kitchen is bigger than you realize!”

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Opportunities to Save EnergyOpportunities 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 VentilationCommercial Kitchen Ventilation

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Kitchen Ventilation is measured in CFMKitchen Ventilation is measured in CFM

Your hood eats a lot of basketballs!

CFM (cubic feet per minute)CFM (cubic feet per minute)A cubic foot is about the size of a basketball.A cubic foot is about the size of a basketball.

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The GoalThe Goal

Reduce the CFM but still

“capture and contain” the smoke and heat.

The BenefitsThe Benefits• reduced fan energy consumption

• reduced fan kW (lower demand)

• reduced heating and AC energy consumption

– potential gas and electric impact

17Energy Auditing Techniques for Small and Medium Commercial Facilities

Three Starting StrategiesThree 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:

www.fishnick.com/saveenergy/energytips/tipsheets/natural_gas.pdf

• Turn off hoods when cooking appliances are off.

18Energy Auditing Techniques for Small and Medium Commercial Facilities

Example: Properly Set Duct StatExample: Properly Set Duct Stat

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Resource: On-line Design GuidesResource: On-line Design Guides

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Two NuggetsTwo NuggetsHow to keep the smoke How to keep the smoke and heat in the hood.and heat in the hood.

Optimize the Kitchen Exhaust HoodOptimize the Kitchen Exhaust Hood

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Push Appliances BackPush Appliances Back

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Add Side PanelsAdd Side Panels

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Side Panels in PracticeSide Panels in Practice

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Verifying Capture and ContainmentVerifying Capture and Containment

• Operate all the appliances• Use smoke to visualize spillage• Test front and sides

Once exhaust is optimized, then…

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Consider variable speed drives for Consider variable speed drives for kitchen exhaust and makeup air.kitchen exhaust and makeup air.

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Problem: The kitchen exhaust hood Problem: The kitchen exhaust hood operates at 100%.operates at 100%.

All day long. (And sometimes all night as well.)

Whether you are cooking or not!

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Variable Speed Exhaust Fan Control Variable Speed Exhaust Fan Control “Demand Ventilation”“Demand Ventilation”

optical Sensor

Keypad

temperature Sensor

Rebate!

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Demand Ventilation Savings:Demand Ventilation Savings:

Exhaust and Makeup-Air Fan Energy

Makeup-Air Heating and Cooling

Bonus: Quiet Kitchen!

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Learn how this system works:Learn how this system works:www.melinkcorp.com/intellihood_animation.htmwww.melinkcorp.com/intellihood_animation.htm

30Energy Auditing Techniques for Small and Medium Commercial Facilities

Exhaust and Makeup Air Fan Power

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0 2 4 6 8 10 12 14 16 18 20 22Time

Po

wer

(kW

)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 HotelMark Hopkins HotelAvg. without

DVC = 14.0 kW

Avg. with DVC = 5.3 kW

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SupermarketSupermarket

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.

Exhaust and Makeup AIr Fans

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Time

Po

wer

(kW

)

Avg. without DVC = 8.5 kW

Avg. with DVC = 2.3 kW

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Exhaust and Makeup Air Fan Power

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0 2 4 6 8 10 12 14 16 18 20 22Time

Po

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(kW

)

U.C. Berkeley U.C. Berkeley Clark Kerr CampusClark 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) 2.5Calculated using $0.115/kWh, $1.00/therm, operating 300 days per year.

Avg. without DVC = 12.7 kW

Avg. with DVC = 5.8 kW

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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 DiningCasual DiningAvg. without

DVC = 14.0 kW

Avg. with DVC = 14.0 kW0.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

4.0

4.5

5.0

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kW

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60

80

100

VS

D (

%)

EF #2 Left EF #1 Right EF-2 VSD EF-1 VSD

5 kWh/ Day

7 kWh/ Day

2.2 kW

62%

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The Outdoor Air-Load CalculatorThe Outdoor Air-Load CalculatorOnline tool for estimating CKV $$Online tool for estimating CKV $$

Inputs• location• operating hours• fan types• static pressureOutputs• heating and cooling BTU• fan energy

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Exhaust Hood LightsExhaust 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 hrs/day @ $0.15/kWh

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Kitchen: Food PrepKitchen: Food Prep

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Realities of the KitchenRealities 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!

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Resources: how and where to find Resources: how and where to find efficient appliancesefficient appliances

Energy Auditing Techniques for Small and Medium Commercial Facilities

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Refrigeration FryersHot Holding Cabinets

Steamers

www.energystar.gov/cfswww.energystar.gov/cfs

ENERGY STAR Categories

Ice MachinesDish MachinesGriddles Convection Ovens

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California’s Food Service Appliance California’s Food Service Appliance Rebates are a Great Resource!Rebates are a Great Resource!

Energy Auditing Techniques for Small and Medium Commercial Facilities

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All of the rebated appliances are All of the rebated appliances are energy efficient!energy efficient!

Here’s how to get all the Here’s how to get all the information you need:information you need:

Energy Auditing Techniques for Small and Medium Commercial Facilities

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Complete List of Qualified Products

Updated Regularly

Rebate Amount & Energy Efficiency

Goes beyond ENERGY STAR Energy Auditing Techniques for Small and Medium Commercial Facilities

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Application Forms Online

Energy Auditing Techniques for Small and Medium Commercial Facilities

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The rebate list is your The rebate list is your

shopping list.shopping list.

Energy Auditing Techniques for Small and Medium Commercial Facilities

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Example: Two appliances that are Example: Two appliances that are candidates for early change out.candidates for early change out.

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Insulated Insulated Energy StarEnergy StarHot Food Holding CabinetsHot Food Holding Cabinets

Rebate!

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Tools to determine your energy savings:Tools to determine your energy savings:

52Energy Auditing Techniques for Small and Medium Commercial Facilities

Sample Sample ResultsResults

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Life-Cycle Costs* Life-Cycle Costs* Hot Food Holding CabinetsHot Food Holding Cabinets

*Based on 10¢/kWh, a 5-year life expectancy and a 3.1% discount rate

$2,200$2,200!!

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Un-insulated holding cabinet also adds Un-insulated holding cabinet also adds extra heat load to the room…extra heat load to the room…

…equal to about 10 peopleNo Insulation

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Energy Star Steamer Energy Star Steamer Saves Big on Water and EnergySaves Big on Water and Energy

Rebate!

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Boiler Based Steamer (Not ENERGY STAR)

Average Water Usage = 40 gph

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To identify a boiler-based steamerTo 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

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5- Year Life-Cycle Costs 5- Year Life-Cycle Costs Three-pan Steamer ExampleThree-pan Steamer Example

$11,50$11,500!0!

$65$6500

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Kitchen Sanitation: Hot Water UseKitchen Sanitation: Hot Water Use

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Water Costs Water Costs + Sewer Costs + Sewer Costs + Water Heating+ Water Heating = = LOT$ of Your MoneyLOT$ of Your Money!!!!

Water Costs Water Costs + Sewer Costs + Sewer Costs + Water Heating+ Water Heating = = LOT$ of Your MoneyLOT$ of Your Money!!!!

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Spray Valve CalculatorSpray Valve CalculatorOnline tool for estimating water $$Online tool for estimating water $$

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Play with the water calculator.Play with the water calculator.

What will you find?What will you find?

It’s expensive to waste water!It’s expensive to waste water!(especially hot water)(especially hot water)

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A Bad SprayerA Bad Sprayer

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Replace Hand Sink AeratorsReplace Hand Sink Aerators

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Fix all leaks!Fix all leaks!

Even a small drip adds up:

• 50,000 gallons/yr

• $350 for water

• $700 for water heating

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4 Hot Water Heater “Must-Do’s”4 Hot Water Heater “Must-Do’s”

activate

allocateinsulate

regulate

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Insulate the water lines.Insulate the water lines.Saves about $4 to $5/year/foot*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

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Regulate the tank temperature Regulate the tank temperature by properly setting the thermostat.by properly setting the thermostat.Example savings: $600 a yearExample savings: $600 a year

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Allocate the recirc pump operation: Allocate the recirc pump operation: use a timer to turn it off at night.use a timer to turn it off at night.Example savings: $300 a year*Example savings: $300 a year*

*includes $100 in electric pump energy savings

Energy Auditing Techniques for Small and Medium Commercial Facilities

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Activate the automatic flue-damper Activate the automatic flue-damper control: turn it on!control: turn it on!Example savings: $300 a yearExample savings: $300 a year

Energy Auditing Techniques for Small and Medium Commercial Facilities

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Resource: On-line Design GuidesResource: On-line Design Guides

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Final Action: Final Action: Re-commission all the Energy Management Systems

78Energy Auditing Techniques for Small and Medium Commercial Facilities

Reinforcement ActivityReinforcement ActivityThe 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?

79Energy Auditing Techniques for Small and Medium Commercial Facilities

Reinforcement ActivityReinforcement ActivityThe 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?http://www.fishnick.com/saveenergy/rebates/

2. How much money can they get in rebates?

$500 + $500 + $500 + $125 = $1,625

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Key Points to RememberKey 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

81Energy Auditing Techniques for Small and Medium Commercial Facilities

References and ResourcesReferences and Resources

• www.pge.com/fstc• www.fishnick.com• www.energystar.gov/cfs• www.conserve.restaurant.org

– National Restaurant Association Conserve Program

82Energy Auditing Techniques for Small and Medium Commercial Facilities