A look at how energy efficiency helps Vermont businesses run more profitably

Dan Mellinger is an engineer and Business Energy Services Senior Project Manager and Paul Lambert is a Business Development Territory Manager, both with Efficiency Vermont.

send in a question of your own

Q: My family has run a restaurant for about five years. When we bought the place, we upgraded to energy-efficient lights with good results on lower electric bills. Now we're ready to pay a modest amount for another energy-efficient upgrade. What would you say is the best next step? (Posted April 30, 2008)

A:

Dan: You're wise to be making efficient upgrades; energy demands in food service facilities are roughly 2.5 times more per square foot than in most commercial buildings. Your best next step depends on a number of factors, including the age of your equipment and your budget. Generally, the top opportunities for energy savings in food-service operations are lighting, refrigeration, food preparation, and ventilation. I suggest addressing refrigeration next.

An outside-air economizer reduces refrigeration system run time by introducing outdoor air to the walk-in cooler when outside temperatures are colder than the interior of the refrigerated box. This unit can be installed on most existing and new coolers and can include an evaporator fan/door heater control. These humidity-based controls limit operation of door heaters to periods of high relative humidity and can save between $40-100 per door per year. Note: I don't recommend the economizer if you keep unpackaged items in your cooler, as they can become dry.

Paul: If you're ready to upgrade your refrigeration, Efficiency Vermont can work with you and your contractor to investigate the most cost-effective approaches for your particular operation and budget. We can help determine if financial incentives are available and calculate whether or not such options as financing or leasing would be the most beneficial to your bottom line.

Dan: While you're looking into your next energy efficiency investment, there are simple steps you can take today to lower the energy use of equipment you already have. For example, if you turn off lights in unoccupied areas or install occupancy sensors, you may reduce yearly costs by as much as $110 in a typical dining area. Set refrigerator temperatures no lower than required by the health code. This can reduce your yearly costs by $110-170 for a 1,000 cubic-foot dairy cooler with the temperature increased from 33F to 38F. Significant savings can also be obtained by choosing energy-efficient food preparation and dishwashing equipment.

Paul: The most cost-effective time to invest in energy-efficient equipment is when your existing units need to be replaced due to failure or when they've reached the end of their useful lives. Look for energy-saving ENERGY STAR^® qualified models.

Dan: A couple of other tips:If you have a wall canopy exhaust system with fan controls, push your appliances as far back against the wall as possible. By moving appliances back 12 inches under a 10-foot hood system, you can save $50-60 annually. You can also install a low-flow pre-rinse dishwashing spray valve and you'll save hundreds, annually, for each hour of daily spray time.

Paul: Depending upon the actions taken and the technologies involved, the total savings potential from more efficient equipment can be from 10 to 30 percent. That good news is true industry-wide, whether in a large institutional kitchen, a small sandwich shop or your family's restaurant.