Foodservice Equipment & Supplies

SEP 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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Page 134 of 143

SEPTEMBER 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 133 "The hospital was able to cut their energy use for the ovens in half, leading to a savings of about $3,000 a year," says Livchak. Prior to the change-out, on average, the left oven stack operated for 14 hours per day and consumed 7 therms per day, while the right oven operated for 16 hours per day and consumed 8.5 therms per day. After the replacement with energy-efficient models, the left oven stack was found to use just 3.3 therms per day while op- erating for 14.3 hours per day. The right oven used 3.7 therms per day, on average, when operating for 14.8 hours per day. The new, energy-efficient convection ovens also led to many operator improvements. "We talked to the operators and they really liked the cooking uniformity offered by the new units," Livchak says. "Now, they can bake more foods in the same ovens, like cookies, that won't have burned edges so they have less product loss overall." Like many older convection oven models, the previous double stack ones at the hospital had standing pilots, which meant the burners were running 24/7. Modern ovens turn on and off based on temperature settings or have lower en- ergy use during idle times, but recover and can get up to full temps faster with much higher horsepower. "Newer models are not only more efficient, they are able to get the same or better throughput as older models," according to Livchak. Newer, more efficient convection ovens can also be more accurate; many have digital thermostats versus older dial knobs, which helps maintain consistent temperatures. "UCSF Health has expanded with many LEED-certified buildings and other energy-efficient upgrades, but these ov- ens were bulky and hard to replace so the Cookline Project helped push them toward getting the last of their energy- draining appliances replaced," Livchak adds. It was not possible to sub meter the range or the griddles for gas consumption because they were hard-piped in a series. Each convection oven and fryer on the main line was success- fully sub metered and a daily gas energy consumption profile was determined for each appliance. The broiler in the buffet kitchen was similarly sub metered for a very short period of time; however, it was a poor candidate for replacement due to its custom cabinet configuration and low input rate. The fryers were rarely used so they also were not replaced. All of the UC campuses are committed to best practices for energy efficiency to help reach the university's 2025 Carbon Neutral goals. UCSF Children's Hospital represents an institutional foodservice facility and a market segment willing to adopt successful new energy-efficient solutions as demonstrated in this project. The UCSF demonstration will be particularly useful to catalyzing the adaption of energy- efficient technologies in the California university/medical foodservice operations. UCSF Benioff Children's Hospital has a distinguished track record when it comes to successful sustainability-related initiatives. New, energy-efficient double stacked con- vection ovens mean more uniformity in cooking, in addition to energy savings.

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