Foodservice Equipment & Supplies

NOV 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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green idea Lessons Learned: Takeaways from Five Energy-Efficiency Tests O ver the course of two years, FE&S has continually followed the Kitchen of the Future project led by the PG&E Food Service Technology Center (FSTC) in San Ramon, Calif., along with utility partners Southern California Edison and SoCalGas. The project started off by first identifying a diverse group of op- erators, from smaller, independent restaurants to larger-scale catering, healthcare and other institutions with outdated kitchens that could benefit from an investment in energy- and water-saving equipment. What followed was a series of replacements and upgrades to energy-efficient and water-saving appliances as part of a larger study of how investments like these can save operators' utility costs as well as enhance efficiencies in operations. Over the project's life cycle, cookline upgrades were made at five locations: Werewolf Kitchen & Bar in San Diego; Gate Gourmet, the massive airline caterer; Doubletree Hotel in Pleasanton, Calif.; the University of San Francisco Children's Hospital; and most recently, Versailles Cuban, an indepen- dent restaurant in Los Angeles. There were many takeaways; so much so that the FSTC plans to deliver the lessons learned, along with related content about the Kitchen of the Future project during three in-person classes at the Center. Project leaders also plan to disseminate information through webinars and other online resources. Broilers Use Substantial Energy Overall, each site recouped major energy and gas savings through strategic equipment piece replacements, wrote Denis Livchak, engineer with the FSTC/Frontier Energy and the lead on the cookline project, in a report about the project. Gate Gourmet was found to have the highest total energy usage out of all sites because of its long operating hours and several cooklines, he determined. "Werewolf had the least energy usage because of its small appliance line; however, it has the greatest energy reduction potential because of the outdated appliances," Livchak wrote in his report. "The DoubleTree had the greatest electric load because of the three electric steamers, large ventilation system, and a comparatively low gas load. The annual electric cost to run the steamers and the ventilation system was over $16,000. The University Hospital cookline had only two ovens that were candidates for replacement; these appliances used the most energy, providing a great opportunity for targeted selective replacement." Broilers were found to use the most energy, followed by ovens and griddles, which used half the energy of broil- ers, according to Livchak. "A fractional reduction in broiler energy could overshadow higher percentage reductions in other appliances," he said. "Ovens had the most energy variation, making older and higher-consumption models great candidates for potential replacement. Range energy usage depended greatly on restaurant menu items and avail- ability of breakfast service. Fryers had the most consistent energy usage due to standard oil vat size and temperature set points." The next phase of the project will analyze energy reduction of each appliance type at the different foodservice facilities. Lessons Learned Here, Livchak presents the lessons learned from each of the test sites. • Werewolf Bar & Grill, San Diego (See FE&S August 2015, p.74 and October 2015, p.82): Small restaurant op- erators are less likely to adopt energy-efficient equipment. While this site had smaller gas energy savings, it benefited from a 33 percent increase in the cooking area for the griddles and broiler as well as faster fryer recovery times ©2017 InSinkErator InSinkErator is a business unit of Emerson Electric Co. *Source: Barilla Center for Food and Nutrition While there's no single solution for managing global food waste, we can all take simple steps that have a positive impact on the environment – like using an InSinkErator® food waste management solution to divert food waste from landfills. www.insinkerator.com/foodservice • 800-845-8345 Global food waste amounts to US$1 trillion each year.* FOOD WASTE FACT: By Amelia Levin

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