15 Grove Street, Greenfield, MA  01301 ˇ (413) 774-2786
Eastern Massachusetts Office: (617) 938-8668

January 2011
In This Issue
Baby, can we keep it cold in there?
A Movie Review
Promotional Opportunities
"Tis better to change a single light bulb...than to curse your electric bill!"
But What if They Still Can't (or Won't)...
Quick Links
"Baby, can we keep it cold in there?"
While refrigeration accounts for only a small portion, about 6%, of a restaurant's energy bill, it presents some easy, inexpensive opportunities for saving money.


Twice a year, or at the start of the season, check the gaskets on all refrigeration and freezers. Cracked or broken gaskets allow more airflow, increasing the amount of energy needed to maintain temperature.


Heat energy is absorbed by the evaporator coil inside the refrigerator or freezer and discharged outside by the condenser coil. If the fins of these units are damaged or covered with grease and dirt, the heat flow will be reduced and theunits will have to work longer to keep the unit at temperature. At least four times a year you should clean the evaporator and condenser coils. Here's how:


1)  Turn the power to the unit off - or unplug it.


2)  Remove all the food from under the evaporator coil and put a bus pan under it.


3)  GENTLY wash the evaporator coil with a solution of warm soapy water applied with a soft bristled pot brush.


4)  Using a spray bottle, rinse the evaporator coil with fresh water.


5)  Repeat the cleaning process with the condenser coil.


6)  Allow the coils to dry as much as possible before restarting the unit.


In addition to saving energy, this will extend the life of the refrigeration or freezer by many years.


Each time a reach-in refrigerator or freezer is opened approximately half the cold air inside the unit comes out and is replaced by hot kitchen air that needs to be cooled. A similar situation occurs when doors to walk-ins are opened. Doing what you can to limit how often the doors are opened and the subsequent exchange of air will reduce energy use. Here are suggestions:


1)  Train staff to put things back in the same place so that they don't have to open the doors and search for food items. You may want to create and post a chart that shows what goes on each shelf. (This could be tied in with your food safety program to prevent cross-contamination.)


2)  Train staff to turn off walk-in lights when leaving the units.


3)  Consider installing strip curtains to reduce the size of the walk-in door opening to reduce air exchanges.


4)  When purchasing new reach-in refrigeration, consider specifying half-doors or sliding glass doors. Although these options cost more than solid doors, the energy savings over the life the units will more than make up for the increased initial cost.


5)  If you are installing new refrigeration equipment, carefully consider where the condenser will be located. Most are designed to operate in 90° F air, temperatures warmer than this will increase their operating costs and decrease their lives.

 

 
You auto do these things...

Many of us spend a lot of time in our cars and autos present several very easy ways to cut energy costs:


1.  Empty the trunk and backseat of unnecessary items that add weight to the car, requiring more energy to move.


2.  Keep your tires properly inflated. Underinflated tires create more friction between the tire and the car, requiring more energy to overcome the resistance and cutting gas mileage.


3.  Change your oil and tune up your car regularly as this may cut energy use by as much as 5%.


4.  Eliminate jack rabbit starts and extreme braking as well as changes in driving speed. Driving at a consistent speed will reduce energy usage as will using the cruise control setting whenever possible.


5.  Consider if the vehicle you are driving really fits your needs. Many people are driving larger cars than they need.


6.  For those of you with a lot of used deep fat fryer oil it is possible to convert a diesel vehicle to operate on used deep fat oil. If you are mechanically inclined you can do this yourself, or have a mechanic covert your car for you. (The original diesel engine, patented in 1893 by Rudolph Diesel was designed to run on peanut oil.)

 


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Further Opportunities for
Energy Savings

 

In many cases, particularly in older structures, there are energy saving opportunities associated with changes to the mechanical system of the building. Some of these are as simple as routine replacement of filters or making sure that ceiling fans rotate in the correct direction (counter clockwise in summer, clockwise in winter). Others involve operational changes such as making sure that windows are opened when possible to allow for natural ventilation rather than air conditioning. Still others may involve extensive planning and capital expenditures such as changing windows and doors, altering roofing, adding insulation, and installing solar panels. Determining which, if any, such projects make economic sense may require the hiring of an architect or engineer as well as consultation with your tax advisor. In some cases you may need to apply for permits or to go through a hearing process, so further discussion is beyond the scope of this article.


Greetings!


This month we are devoting our entire newsletter to the fact that Monday, January 10 is National Cut Your Energy Costs Day. Here is a comprehensive look at how you can save energy and money in your business and at home.


Our January - May ServSafeŽ classes are posted at our website: www.wheelwrightconsultants.com


Sincerely,

Eric F. Nusbaum, Ph.D., CHA
Wheelwright Consultants
 (413) 774-2786 (617) 938-8668
Saving Energy - Good For You
AND Mother Earth! 

 

Before we look at some energy saving ideas, let's look at some facts about energy use in restaurants:


ˇ  The typical restaurant uses five times more energy per square foot as the typical retail establishment.


ˇ  Studies repeatedly show that most restaurants can save between 10-30% of their energy costs without negatively impacting the guest experience.


ˇ  Many energy savings can be obtained with little or no additional cost or can be implemented when doing normal maintenance.


ˇ  Many energy savings procedures will reduce maintenance costs as well as energy costs.

 


"Tis better to change a single light bulb than
to curse your electric bill!"
 

 

The incandescent light has not evolved much since Edison invented it in 1879. If you have mostly incandescent lamps in your business or home, there are multiple reasons why you should consider changing them:
 


o   They have a relatively short life (usually under 1,000 hours);

o   They are extremely inefficient (converting only about 5% of the energy consumed to visible light); and

o   They give of a great amount of heat that must be removed from a building during cooling season.

 

The United States Environmental Protection Agency (EPA) has stated that if each household in the United States replaced one incandescent with one compact fluorescent lamp (CFL) we could save more than $600 million in energy costs and 9 billon pounds of greenhouse gases a year. This would be equivalent to taking 800,000 cars off the road! As a result of their low energy efficiency, most incandescent lamps will be phased out starting with the 100-watt lamp in 2012 with other wattages being eliminated in subsequent years.

 

The most likely current replacement for the incandescent is the compact fluorescent or CFL. These lamps are typically four times as efficient in generating useable light as incandescents, meaning that a 14-watt CFL can replace a 60-watt incandescent. In addition the life expectancy of a CFL is 10-12 times that of an incandescent. Here is a comparison of the costs of purchasing and operating equivalent lights for 9,000 hours:

 

Incandescent

            6 lamps (1,500 hrs. life each) @ $0.47 =    $     2.82

            9,000 hours x 60 watts x $0.16/kwh =              97.92

                                                     Total Cost            $ 100.74

 

CFL

            1 lamp (9,000+ hrs. life) @  $1.47 =              $    1.47

            9,000 hours x 14 watts x $0.16 =                      20.16

                                                     Total Cost             $  21.63

 

The savings over the life of the lamps is nearly $80.00 and this cost does not include any savings from only changing one lamp, nor does it include any savings from reduced air conditioning costs.

 

Today's CFLs start up rapidly, have little to no "flicker", and produce light that is nearly indistinguishable from that of incandescents. These lights now come in a variety of shapes and sizes, even as three-way lamps. Nearly every light in my house is a CLF and friends who tell me that they hate fluorescent lights don't even know that mine are fluorescents. Incidentally, I installed most of these lights when I rewired my antique home in 2001 and this past year I finally had to replace four lights! My electric bill in my 2,400 square foot home/office averages less than $60.00 a month!

 

There are "issues" with CLFs: if you want to dim them they require special (more expensive) dimmers, they may not fit all fixtures; and they contain a small amount of mercury (a toxic metal) so they may have to be recycled rather than thrown out when they are burned out. The EPA states that the amount of mercury contained in each lamp is about 1/3 as much as would be released into the environment if coal was burned to produce the electricity to operate the 60-watt lamps that the CFL replaces.

 

Since lighting accounts for about 13% of the energy use in the typical restaurant, there is a great opportunity to reduce energy use and cost by converting to CFLs.

 

Here are some other ways to save significant amounts of the energy used for lighting without spending a lot of money:


ˇ  Make sure that your lighting fixtures are cleaned at least twice a year - at the beginning of the season for seasonal businesses. Dirty fixtures trap light, requiring higher wattage lights to get the same amount of usable light. (Keeping walls and ceilings clean and using bright colors will also reduce the amount of light needed as dirt and dark colors trap light.)

ˇ  Use natural daylight whenever possible - don't turn on all the lights in a room if you don't need them. Incidentally, for those of you with retail sales areas, it has been shown that introducing natural light into retail stores actually increases the per foot sales by up to 40%!

ˇ  Consider installing motion detectors in spaces that are used infrequently or where people are in and out of them. Motion detectors generally cost between $20-50 and can be installed by you or your maintenance person.

ˇ  Consider installing timers or light sensors for exterior lights so that they are not on when not needed.

 

The next generation of even more efficient light sources are Light Emitting Diodes (LEDs).  LEDs are approximately 10 times more efficient in generating light than incandescents, meaning even lower wattages and even greater life expectancies. As this technology is relatively new there are still issues with the color of the light, the types of fixtures that the lamps can fit into, and cost. A screw-in LED to replace a 60-watt incandescent will cost in the neighborhood of $30.00. At the present time, I can only recommend them for specialized applications, but that will probably change in the next few years.

 

We often have small appliances that we leave on all the time, even when not in use or needed. Energy experts refer to these items as "vampire" loads because they often suck up energy at night. While you may need to keep your POS on at all times, it may be possible to install a simple surge protector with an "Off/On" switch in your office to turn off a computer, printers and other similar appliances.

[Note: Many newer pieces of food service equipment have been redesigned to heat rapidly (in 15 minutes of less) and don't have to be turned on hours in advance of use.]

 


"The steady drip, drip, drip is water torture to my bottom line!"

Forecasters say that by 2013 there will be water shortages in more than 70% of the states.  Municipal responses may include: restricting development, instituting limits on water use, and increased water and sewer charges.  Changes that reduce water usage that have rapid paybacks now are likely to have even more rapid returns in the future.

 

Typically, there are two or even three costs associated with water use:


1)  The cost of water, typically in units of 100 cubic feet (cuft).  There are 750 gallons of water in 100 cuft.

 

2)  Sewage charges based upon the water purchased, and usually greater than the water charge.


3)  Energy to heat water

 

In Greenfield, MA the current charge for water is $2.60 per 100 cuft and the sewage charge is $3.99 per 100 cuft - about $0.01 per gallon.  (And you're paying what for bottled water?)

 

The first thing to do is to reduce water volume. Look for and repair leaking equipment. Then consider installing flow-reducing aerators that restrict the amount of water that can flow from the faucet, without reducing the apparent amount of water coming out. These units can be easily installed with few or no tools, otherthan a pair of channel locks and some plumber's Teflon tape. They cost between$5.00 - 6.00 each depending upon how much they restrict the flow of water.  When installed on hand washing sinks they can save about 0.5 gallons of water per wash.  At $0.01 per gallon the units will pay for themselves in about 1,200 hand washes - not counting the savings in hot water.

 

There are flow restricting devises for pre-rinsing units used with commercial dishwashers. They typically reduce the flow of water by 50-75% and have very rapid paybacks. 

 

Older toilets may use as much as 4.5 gallons of water per flush. Newer units use between 1.28 and 1.6 gallons per flush.  Using Greenfield's water and sewer rates a reduced flow toilet will save about $0.03 per flush.

 

The latest advance in sanitary fixtures is the waterless urinal. These units have a liquid chemical seal that is lighter than urine and which does not mix with urine.  The urine flows through the seal and into the sewer, leaving the seal intact.  Since no odors can come up through the seal there is no need for 'flushing'. 

 

Another way to save money on water is to save on the energy used to heat hot water. There are a number of ways to do this:


ˇ Check to see to what temperature you're heating your hot water. Hand sinks generally must be supplied with water at between 100-120° F, while dishwashing sinks must have water at 110° F. For every 3° reduction in water temperature, there will be a 1% reduction in energy use.


ˇ Insulate your water tank and pipe runs to retain heat in the pipes, allowing a lower temperature at the water heater.


ˇ Consider installing a timer on the water heater to prevent the unit from running when there is little or no demand. (I put a $8.00 multi-interval timer on my water heater that provides hot water in the morning for showering and in the evening for dishwashing but that prevents the water heater from running during the day or overnight - it has saved me hundreds of dollars in natural gas over the past ten years! Since I have insulated the water tank, I can keep the water hot all day without using any gas.)

 

 

A Final Thought

 

There is strong evidence that most of your customers are interested in the environment. 62% of restaurant customers indicate that environmental friendliness of a restaurant is a major consideration when choosing where to eat and a whopping 92% of customers think that the food service industry needs to be more proactive in addressing environmental concerns! These statistics suggest that in addition to saving money by saving energy, that you may be able to increase your business as well, but only if you let your customers and potential customers know about your earth-friendly initiatives. You can:


ˇ  Add information to your menu or as posters in your restaurant, detailing how you are changing to benefit the earth and encouraging your customers to do the same.

ˇAdd this information to your existing, or future, website.

ˇSpread the word through any newsletters or marketing pieces you produce and distribute.

ˇProvide information to your local media and offer to cooperate with a reporter doing a story on sustainability and the environment.

 

If you need more information or assistance, please feel free to contact me at (413) 774-2786 or (617) 938-8668. I would be happy to help, after all we only have one earth and while saving energy saves you money, it will also save the planet for my children and yours.

 

With best wishes for a Safe and Prosperous 2011,


Sincerely,

Eric Nusbaum, CHA, Ph.D.
Wheelwright Consultants