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.

Discover EcoSmart Cooking

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

Questions from the Audience

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

Thanks to Our Sponsors

Discover EcoSmart Cooking

The only energy management suite engineered specifically for foodservice.Learn more at www.frankeamericas.com

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