ENERGY STARฎ Guide for Cafes,
Restaurants, and Institutional Kitchens
United States
Environmental Protection
Agency
ENERGY STAR
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LEARN MORE AT
energystar.gov
ENERGY STARฎ, a U.S. Environmental Protection Agency
program, helps us all save money and protect our environment
through energy efficient products and practices. For more
information, visit www.energystar.gov.
Contents
Page
An Introduction: ENERGY STAR for Commercial Food Service 1
Energy Efficiency and Your Kitchen 1
ENERGY STAR Certified Refrigerators, Freezers, & Ice Machines 2
ENERGY STAR Certified Cooking & Kitchen Appliances 3
Beyond ENERGY STAR: Additional Energy-efficient Kitchen Equipment Options 5
Eligible Incentives & Rebates for Efficient Kitchen Equipment 6
Heating, Ventilation, & Air Conditioning 7
Light Bulbs & Lighting Fixtures 8
Front-of-the-House (and other parts of your facility) 9
Additional Savings Tips - Water & Waste 9
Benchmark for Continuous Improvement 10
Start Saving Today! 11
IN PARTNERSHIP WITH
PG&E's Food Service Technology Center (FSTC) is the industry leader in commercial kitchen energy efficiency and appliance-performance testing
as well as a leading source of expertise in commercial kitchen ventilation and sustainable building design. Learn more at www.fishnick.com.
National Restaurant Association's Conserve initiative is designed to initiate and inspire actions that improve a company's bottom line, but
also are good for people and the planet. Get inspired at www.restaurant.org/conserve.
ACKNOWLEDGEMENTS
This best-practices guide was created with the assistance of California's four investor-owned utilities (Southern California Gas
Company, Pacific Gas and Electric Company, San Diego Gas and Electric Company, and Southern California Edison). These energy
suppliers are working together to provide comprehensive energy efficiency resources for California's food service industry,
including, but not limited to, the following resources: rebates for cooking and refrigeration equipment, food-service-specific seminars
and workshops. Web tools, energy audits, appliance testing, and energy education centers. The California energy-efficiency research
and educational programs are funded by California ratepayers under the auspices of the California Public Utilities Commission and are
administered by the four investor-owned utilities.
Sempra Energy utility"
www.socalgas.com/business
www.pge.com/fstc
SOGf
A f^Strnpra Energy May'
www. sdge. com/foodservice
SOUTHERN CALIFORNIA
EDISON1
An EDISON INTERNATIONALฎ Company
www.sce.com/CTAC
Disclaimer: all energy, water, and monetary savings listed in this document are based upon average savings for end
users and are provided for educational purposes only. Actual energy savings might vary based on use and other factors.
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Using energy efficiently is a sound business practice that improves profitability, reduces
greenhouse gas emissions, and conserves natural resources. This guide is designed to help
you identify ways to save energy and water in your restaurant, or other commercial or
institutional kitchen, and boost your bottom line while helping to protect the environment.
AN INTRODUCTION: ENERGY STAR FOR
COMMERCIAL FOOD SERVICE
Throughout this guide, commercial and institutional kitchen
operators will learn about ENERGY STAR and other energy-
saving kitchen equipment options. This guide provides estimates
of savings potential from energy-efficient CFS equipment,
suggestions on additional ways to save energy in your kitchen, and
key resources to help you learn best practices.
ENERGY STAR, a voluntary labeling program managed by the
U.S. Environmental Protection Agency (EPA) and recognized by
more than 85 percent of Americans, helps us all save money and
protect our environment. Restaurant operators and commercial
or institutional kitchens can save money annually and over the
equipment lifetime by choosing ENERGY STAR certified models. To
meet the program's stringent requirements for energy efficiency,
manufacturers use high-quality components and innovative
technologies that often lead to other benefits such as shorter
cook times, improved recovery times, higher production rates, and
longer product lifetimes. For added savings, many utilities offer
rebates across ENERGY STAR'S eight CFS equipment categories,
including: dishwashers, fryers, griddles, hot food holding cabinets,
ice makers, ovens, refrigerators and freezers, and steam cookers.
The current lists of ENERGY STAR certified products can be
viewed at www.energystar.gov/cfs. For more information about
the scope of products covered and the benefits of certified
products, see the training presentations and individual product
fact sheets on the ENERGY STAR Training Center at www.
energystar.gov/training.
Operators that are using ENERGY STAR certified equipment are
encouraged to tell their story! If you know of an organization
or your organization has installed ENERGY STAR certified CFS
equipment, we want to hear about it. EPA invites you to inspire
others to improve the energy efficiency of their operations and
help protect the environment. To submit a story, download the
submission form at www.energystar.gov/cfs/success.
ENERGY EFFICIENCY AND YOUR RESTAURANT
Restaurants are extremely energy intensive, using about 5 to
7 times more energy per square foot than other commercial
buildings, such as office buildings and retail stores. High-volume
quick-service restaurants (QSRs) may even use up to 10 times
more energy per square foot than other commercial buildings.
Most commercial kitchen appliances are also very energy
intensive. For instance, a typical electric deep fat fryer uses
more than 18,000 kilowatt-hours (kWh), while the average U.S.
household electricity use is approximately 11,000 kWh annually.
As energy costs increase, investing in energy efficiency is a great
way to protect your business against these rising prices.
Example of the Average Energy
Consumption in a Full-Service Restaurant
(British Thermal Units [Btu])
Sanitation
18%
Refrigeration
6%
Lighting
13%
Food
Preparation
35%
HVAC
28%
When replacing old appliances, or buying new ones, look beyond
the sticker price. Ongoing costs of utilities and maintenance
greatly outweigh the initial purchase price of a piece of equipment.
Buying and installing equipment that has earned the ENERGY
STAR could trim thousands of dollars from your annual utility
bills. In order to maximize savings from ENERGY STAR certified
equipment, you must train your staff to use energy wisely by
following good operating practices.
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ENERGY STAR CERTIFIED REFRIGERATORS,
FREEZERS & ICE MAKERS
Refrigerators and Freezers
ENERGY STAR certified commercial refrigerators
and freezers offer average energy savings of 30
percent compared to standard models.
lamaattiaraa
Cost-Saving Tips
> Look for the ENERGY STAR
> Turn off door heaters when
possible
t Inspect and clean the coils
> Set defrost timers
> Replace worn gaskets
I Ensure adequate airflow around
the unit
ENERGY STAR certified commercial refrigerators and
freezers can save:
$60 for electricity annually (per solid door refrigerator)
or $70 annually (per transparent door refrigerator)
$180 for electricity annually (per solid door freezer) or
$330 annually (per transparent door freezer)
$560-$700 over the product lifetime (refrigerators)
$1,700-$3,300 over the product lifetime (freezers)
The ENERGY STAR commercial refrigerators and freezers
specification covers a wide array of solid, glass, and mixed solid/
glass door (hybrid) product types, including reach-in, roll-in, or
pass-through units; merchandisers; under counter units; milk
coolers; bottle coolers; and beer-dispensing units. Some ways that
manufacturers have increased the efficiency of certified products
include improved insulation and components, such as; high-
efficiency compressors, improved coil design, and efficient interior
lighting. ENERGY STAR refrigerators and freezers also emit less
heat into the kitchen compared to standard models.
Ice Makers
Commercial automatic ice makers that have
earned the ENERGY STAR are on average 15
percent more energy efficient. Batch-type ice
makers are approximately
25 percent more water efficient when
compared with standard models.
The ENERGY STAR label can be found on air-
cooled batch-type (cubed) and continuous-
type (flake and nugget) ice makers. Covered
configurations include ice-making head
(IMH), self-contained (SCU), and remote
condensing units (RCUs). Air-cooled RCUs designed for connection
to remote rack compressors that are alternately sold with a
dedicated remote condensing unit are also eligible. Water-cooled
ice makers are not covered.
Technologies used in ENERGY STAR certified ice makers to
make them more efficient include harvest-assist devices, high
efficiency compressors, fan motors, and water pumps. Such
technologies in ENERGY STAR certified equipment can result in
longer product lifetimes and quicker ice harvesting compared to
standard machines.
Cost-Saving Tips
> Look for the ENERGY STAR
> Inspect and clean the coils
ฅ Keep the bin lid closed
> Adjust the purge water timer
> Cut down on your daytime
electricity demand by installing a
timer and shifting ice production to nighttime (off-peak hours),
if possible
> Choose size wisely and you could get twice the ice capacity
at half the energy cost per pound of ice (bigger ice machines
are typically more efficient than smaller ones, yet the price
difference is usually not very large)
I Avoid open-loop, water-cooled ice machines (because of their
high water cost, they are significantly more expensive to operate)
ENERGY STAR certified ice makers can save:
$100 for electricity annually (for batch-type) or $150
annually (for continuous-type)
$800-$1,000 over the product lifetime
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The ENERGY STAR label can be found on gas and electric steam
cookers. Eligible models include countertop models; wall-mounted
models; and floor-models mounted on a stand, pedestal, or
cabinet-style base. Steamers must be 3-pan or larger to qualify for
ENERGY STAR and cannot be a combination/hybrid steamer or a
pressure steamer. ENERGY STAR steam cookers may incorporate
better insulation, improved gaskets, and connectionless designs to
reduce energy and water consumption.
Fryers
Standard sized commercial fryers that have earned
the ENERGY STAR are up to 30 percent more energy
efficient than standard models. Large vat fryers that
have earned the ENERGY STAR are up to 35 percent
more energy efficient than standard models.
ENERGY STAR CERTIFIED COOKING & KITCHEN
APPLIANCES
Steam Cookers
Steam cookers are an effective way to batch-cook food
but generating steam is an energy-intensive process.
ENERGY STAR certified steamers have a sealed iauia;icriarj;i
cooking cavity that consumes 60 percent less energy
than a traditional open design system. ENERGY STAR connectionless
models can also save 90 percent or more water when compared
with standard steamers. In many cases the dollar savings are so great
that it makes sense to replace an existing steamer with an ENERGY
STAR certified one.
Cost-Saving Tips
> Look for the ENERGY STAR
> Use the timer instead of
"manual" mode
> Reduce idle time
> Perform regular steam
generator maintenance
> Maintain door gaskets
ENERGY STAR certified steamers can save:
$1,100 in gas or electricity annually
An additional $1,100 for water and sewer costs annually-
totaling more than $2,200 total savings annually
$11,100-$11,900 over the product lifetime (electric and
as models, respectively)
Good practices can save:
$400 in annual energy costs for a traditional, electric, open-
system steamer by eliminating an hour of idle time per day.
Cost-Saving Tips
> Look for the ENERGY STAR
> Reduce idle time & turn off back-
up fryers when possible
> Calibrate the fryer controls
to operate at the correct
temperature
> Perform regular maintenance
ENERGY STAR certified fryers can save:
$100 (electric) or $440 (gas) annually for standard
sized fryers
$150 (electric) or $500 (gas) annually for large vat
fryers
$1,100 (electric) or $4,600 (gas) over the product
lifetime for standard fryers
$1,600 (electric) or $5,200 (gas) over the product
lifetime for large vat fryers
Good practices can save:
$200 annually for a gas fryer by cutting four hours of idle
time per day.
Certified fryers may offer shorter cook times, faster temperature
recovery times, improved ease of cleaning through oil conservation
and management, and an extended product lifetime. Electric models
may also utilize an insulated fry pot, which reduces standby losses
and gives the fryer a lower idle energy rate. The ENERGY STAR
label can be found on gas and electric open deep-fat fryers, including
standard fry pot sizes (> 12 inches and < 18 inches wide) and large
vat fryers (18 to 24 inches wide). Countertop and floor-type models
are eligible for the ENERGY STAR.
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Ovens
The ENERGY STAR label can be found on both
convection and combination ovens. This includes
full-size gas and full- and half-size electric
convection ovens. Full- and half-size gas and
electric combination ovens are also eligible. Commercial ovens
that have earned the ENERGY STAR may feature direct-fired
gas or infrared burners, improved insulation and gaskets, and
digital control features that help use energy more efficiently than
standard models. These technical approaches can lead to higher
production capacity, improved air circulation, and faster and more
uniform cooking processes. These benefits can also lead to a
reduction in heat loss by the oven leading to a cooler kitchen and
improved working environment.
Cost-Saving Tips
> Look for the ENERGY STAR
> Reduce idle time & turn off back-up ovens when possible
> Fully load the oven when cooking
> Inspect and replace gaskets & tighten hinges when needed
> Maintain the steam generators in combination ovens
Combination Ovens
Do your homework when buying a
combination oven: ENERGY STAR
models are on average 30 percent
more energy efficient than standard
models. The combination oven is a
versatile piece of cooking equipment,
which often includes a self-cleaning
feature. Operating a combination
oven in "steam" or "combination" mode typically uses more energy
and water than operating it in convection mode. Use the oven's
programming capabilities to properly control different cooking
modes to maximize energy efficiency and cost savings. Eligible gas
combination ovens must have a capacity of 6 or more pans. For
electric models, the pan capacity must be at least 5 pans and no
more than 20.
ENERGY STAR certified combination ovens can save:
$250 (gas) or $700 (electric) annually
$2,500 (gas) or $6,800 (electric) over the product
lifetime
Good practices can save:
up to $800 annually by reducing an electric combination
oven's idle time by two hours daily.
Convection Ovens
Convection ovens cook food faster
because of increased hot air circulation
inside the oven cavity. ENERGY
STAR certified convection ovens are
approximately 20 percent more energy
efficient than standard models.
ENERGY STAR certified convection ovens can save:
$100 (electric) or $150 (gas) annually
$1,100 (electric) or $1,600 (gas) over the product lifetime
Griddles
Griddles are a versatile, workhorse piece of
equipment, found on most cook lines. Griddles
that have earned the ENERGY STAR
are approximately 10 percent more
energy efficient than standard mot
Variations in efficiency, production
capacity, and temperature uniformit
make it important to choose wisely
shopping for a griddle.
Cost-Saving Tips
> Look for the ENERGY STAR
> Reduce idle time by turning the griddle down or off during
periods of slow production
> Calibrate the griddle controls to operate at the correct
temperature
> Replace missing control knobs
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ENERGY STAR certified griddles can save:
$100 (gas) or $120 (electric) annually
$1,100 (gas) or $1,200 (electric) over the product lifetime
Good practices can save:
$250 annually from a gas griddle by cutting three hours of
idle time per day.
The ENERGY STAR label can be found on gas and electric, single
and double-sided models that are thermostatically controlled.
Manually controlled griddles and fry-top ranges are not currently
eligible. Some of the approaches manufacturers use to earn the
ENERGY STAR for their griddles include improved thermostatic
controls, advanced burner design, and highly reflective plate
materials. Some benefits of these high-performance griddles
include improved uniformity of temperature across the griddle
plate, and a higher production capacity.
Hot Food Holding Cabinets (HFHCs)
ENERGY STAR certified HFHCs typically feature
improved insulation, so heat stays in the cabinet
and out of the kitchen. An insulated ENERGY STAR
holding cabinet is approximately
70 percent more energy efficient than a standard model.
Cost-Saving Tips
> Look for the ENERGY STAR
> Shut off overnight
> Use the timer
> Replace missing or worn
out control knobs
ENERGY STAR certified HFHCs can save:
$300 annually for electricity
$2,800 over the product lifetime
Good practices can save:
650 annually by turning off an un-insulated holding cabinet
when the kitchen is closed (8 hours).
The ENERGY STAR label can be found on glass and solid door
cabinets (fully enclosed compartment with one or more doors).
Additionally, ENERGY STAR certified HFHCs may feature
technologies such as full-perimeter door gaskets, magnetic door
handles, and/or Dutch doors for increased efficiency. These
approaches help certified models to offer improved temperature
uniformity within the cabinet and a cooler external cabinet
temperature - resulting in a cooler kitchen and reduced impact on
your air conditioning systems.
Dishwashers
From an operational standpoint, dishwashers are
one of the most expensive pieces of equipment
in your kitchen. Commercial dishwashers that
have earned the ENERGY STAR are on average
40 percent more energy efficient and 40 percent more
water efficient than standard models. ENERGY STAR certified
dishwashers have features that conserve energy and water such
as advanced controls and diagnostics, improved nozzles and rinse
arm design, and heat recovery.
Cost-Saving Tips
> Look for the ENERGY STAR
> Turn off at night
> Replace torn wash curtains
> Repair leaks and perform
regular maintenance
> Replace worn spray
nozzles
You can improve the efficiency of your dishwasher even further
with inexpensive good practices, such as:
Run fully loaded dish racks through the dish machine. Cutting
wash cycles could save you hundreds of dollars annually in
energy, water, and chemical charges.
Pay attention to your dishwasher's pressure gauge-if it's
showing pressure above 25 psi, there is a good chance you are
using much more water than is necessary. Most dishwashers
require only around 20 psi.
If you have a conveyor-style dishwasher, make sure you are
using it in auto mode, which saves electricity by running the
conveyor motor only when needed.
While many variables play into what type of dishwasher a facility
may require, restaurants typically use undercounter or door type
dishwashers while conveyor and flight type dishwashers are often
found in larger restaurants and institutional kitchens. All of the
abovementioned dishwasher types of can earn the ENERGY STAR.
The ENERGY STAR label can be found on high temp (hot water
sanitizing), low temp (chemical sanitizing) machines, and dual
sanitizing machines. The following product types are eligible:
under counter; single tank, door type; single tank conveyor;
multiple tank conveyor and flight type machines. Glasswashing
machines; pot, pan, and utensil machines are also eligible.
To save even more money, consider purchasing a dishwasher with
heat recovery technology.
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ENERGY STAR certified commercial dishwashers
can save:
$4,100 annually and $49,000 over the product lifetime
of flight type machines
$1,300 annually and $15,000 over the product lifetime
for other eligible dishmachines
Additionally, ENERGY STAR certified flight type machines
can save over 150,000 gallons of water annually.
BEYOND ENERGY STAR: ADDITIONAL ENERGY-
EFFICIENT KITCHEN EQUIPMENT OPTIONS
If the ENERGY STAR label is not available for the type of equipment
you are looking for, don't worry you still have options. You can ask
distributors and manufacturers for energy use information, and
check online for equipment reviews. The California CFS incentive
program is also a useful third-party resource because, like ENERGY
STAR, appliances that qualify for the program must meet designated
efficiency standards. The list of qualifying appliances can be found
at www.fishnick.com/saveenergy/rebates.
Broilers
Broilers are true kitchen workhorses but their dependability and
simplicity come at a price: searing heat requires a great deal
of energy and broilers have simple, non-thermostatic controls.
This combination can make the broiler the most energy-intensive
cooking appliance in the kitchen. For example, one gas broiler can
use more energy than six gas fryers. A new generation of broilers
incorporates better controls that limit the overall burner output,
allowing the broiler to get the job done while consuming about 25
percent less energy.
Cost-Saving Tips
> Cut preheat time
> Turn off unneeded sections
> Reduce idle time
> Replace missing knobs
Cost-Saving Tips
> Maintain and adjust burners
> Use a lid
> Calibrate the standing pilot
> Reduce idle time
> Replace missing knobs
Walk-In Refrigerators and Freezers
Walk-in refrigerators and freezers are important to any successful
restaurant. Proper operation and maintenance can cut energy
costs and prevent costly equipment failure. Improve this
equipment's energy performance with a few inexpensive upgrades
and good practices, such as:
Adding strip curtains or plastic swing doors and automatic
door closers to your walk-in refrigerator: they are inexpensive
andeasy-to-install. Strip curtains can cut outside air infiltration
by about 75 percent!
Swapping out incandescent light bulbs for ENERGY STAR
certified light-emitting diode (LED) light bulbs, which not only
use less energy but also emit less heat into the walk-in.
Installing electronically commutated motors (ECM) on
the evaporator and condenser fans can reduce fan energy
consumption by approximately two-thirds.
Performing walk-in maintenance: check and replace door
gaskets; and the door sweep; adjust door hinges; clean
evaporator and condenser coils; insulate refrigerant suction
lines; check refrigerant charge.
Cost-Saving Tips
> Allow air circulation
> Insulate suction lines
> Check refrigerant charge
> Repair and realign doors
> Clean coils
Good practices can save:
$1,000 annually by cutting out three hours of idle time per day.
Ranges
The range top is one of the most widely used pieces of equipment
in restaurant kitchens. Ranges are manually controlled and
can be energy guzzlers depending on how you operate them. To
improve energy efficiency on your gas range, consider changing
your cooking vessel. Pot designs incorporating metal fins on the
bottom increase the surface area exposed to the flame, thus
considerably improving heat transfer. A potential alternative to
traditional ranges induction range. While induction ranges are more
expensive, they are very efficient and offer rapid heat up, precise
temperature control, and low maintenance.
ELIGIBLE INCENTIVES & REBATES FOR EFFICIENT
KITCHEN EQUIPMENT
Not only will ENERGY STAR certified equipment save you money
over the product lifetime, but you may also get money back on
your purchase via rebates from your local energy utility.
More than 100 utilities across the nation offer incentives for
commercial kitchen equipment. To see if your state utility offers
incentives use the map above, contact your local utility, or visit
www.energystar.gov/cfs/incentives. Utility programs change on a
regular basis. Please confirm with your utility that a rebate is still
available prior to making a purchase.
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Map of Available Commercial Food Service Utility Incentives
States in blue have utilities that offer rebates for energy-efficient kitchen equipment
Even if your utility does not offer a rebate on efficient kitchen
equipment, if you are doing a major renovation or retrofit, you
should still contact your utility. They may have custom incentives
that could apply to your project.
Incentive ranges for CFS equipment currently supported under
ENERGY STAR are as follows:
PRODUCT
Dishwashers
Fryers
Griddles
Hot food holding cabinets
Ice machines
Ovens
Refrigerators and freezers
Steam cookers
INCENTIVE RANGE
$50-$2,700
$66-$1,200
$25-$600
$50-$900
$18-$2,400
$100-$2,600
$3541,975
$70-$3,200
$4,200 over the equipment's lifetime (assuming $1.70 savings per
square foot for a 2,500 square foot restaurant and a 12-year life).
To save additional energy in your facility, look for ENERGY STAR
ventilating fans for the bathroom and ceiling fans in the front-of-
the-house. ENERGY STAR certified ventilating fan models use 70
percent less energy than standard models. Certified ceiling fan/
light combination units are over 50 percent more efficient than
conventional units.
Cost-Saving Tips
> Look for ENERGY STAR LCHVAC if your facility is smaller and
you do not have commercial code requirements
> Clean heat-transfer coils
> Replace air filters
> Consider an Energy Management System (EMS)
> Repair broken duct work
> Re-commission economizers
Find Monetary Incentives
Access the ENERGY STAR CFS Incentive Finder and CFS
Incentive Guide at www.energystar.gov/cfs/incentives.
HEATING, VENTILATION & AIR CONDITIONING
(HVAC)
Selecting ENERGY STAR certified CFS equipment
can reduce the heat output into your commercial
kitchen and potentially reduce the impact on your
HVAC system-lowering your utility bills and
increasing comfort. Below are some additional tips
to help make smart decisions about your facility's HVAC system.
Light Commercial HVAC (LCHVAC)
For many facilities, heating and cooling is second only to food
preparation in terms of annual energy consumption. ENERGY STAR
certified LCHVAC equipment can save $350 per year or more than
Ma
According to the Consortium for Energy Efficiency
(CEE), at least 25 percent of all rooftop HVAC units
are oversized, resulting in increased energy costs and
equipment wear. Properly sized equipment dramatically
cuts energy costs, increases the life of the equipment,
and reduces greenhouse gas emissions.
Commercial Water Heaters
Commercial kitchens can also benefit from ENERGY STAR
certified commercial water heaters which could save a full service
restaurant $1,500 per year. The ENERGY STAR label can be
found on gas storage and instantaneous (tankless) units that use
75 percent of the energy of a conventional commercial unit by
employing more efficient heat exchangers.
For more information on ENERGY STAR certified HVAC products
and savings opportunities, visit the commercial water heater,
ventilating fan, ceiling fan, and LCHVAC specifications at www.
energystar.gov/products.
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Commercial Kitchen Ventilation (CKV)
An unbalanced or poorly designed kitchen exhaust system can
allow heat and smoke to spill into your kitchen, spelling trouble
for both your restaurant's air quality and for your utility bills.
Spillage leads to a hot, uncomfortable working environment and
higher energy bills for air-conditioned kitchens. Some practices to
optimize your CKV system and save energy include:
Add side panels to hoods to increase capture and containment
of heat and smoke.
Turn off your exhaust hood when the appliances are off during
non-business hours.
Install a demand-based exhaust control which uses sensors
to monitor your cooking and varies the exhaust fan speed to
match your ventilation needs. Demand ventilation controls
could reduce your exhaust system costs by anywhere from 30
to 50 percent and can either be installed on new equipment or
retrofitted to existing hoods.
Learning More About Kitchen Ventilation
Kitchen ventilation is not covered by the ENERGY STAR
Program, but if you are getting ready to design a new kitchen
or renovate an old one, check out "Improving Commercial
Kitchen Ventilation System Performance," a two-part kitchen
ventilation design guide written by the experts at PG&E FSTC
and available at www.fishnick.com/ventilation/designguides.
LIGHT BULBS & LIGHTING FIXTURES
Lighting is a significant energy user-averaging 13
percent of the total energy use of a restaurant - and _,
is a great place to start an efficiency upgrade. ENERGY
STAR certified light fixtures and bulbs, used in both
the front and back of the house, save energy, save
money and help protect the environment.
In a typical restaurant, lights are usually on for 16 to 20
hours a day. For many areas in your restaurant, ENERGY STAR
certified compact fluorescent lamps (CFLs), LED bulbs, and fixtures
are your ticket to savings. Traditional lighting not only consumes
75 percent more energy but also wastes that extra energy as heat.
Upgrading lighting systems with efficient light sources,
fixtures, and controls can reduce lighting energy use,
improve the visual environment, and impact the sizing need;
of HVAC and electrical systems. T
ENERGY STAR Lighting Tips:
Install ENERGY STAR certified fixtures and light bulbs in your
dining area and reduce energy consumption and heat output by
75 percent. ENERGY STAR certified lighting also lasts 10-25
times longer than incandescent lighting.
Install occupancy sensors in closets, storage rooms, break
rooms, restrooms, and even walk-in refrigerators. Look for
sealed, low- temperature-specific sensors for refrigerated
environments. Be sure to ensure compatibility with your
energy-efficient lighting.
If your restaurant features linear fluorescent lighting with
T12 lamps and magnetic ballasts, it is time to upgrade. Switch
to more efficient T8 or T5 lamps with electronic ballasts.
Electronic ballasts typically have faster on-times and do not
hum or flicker.
Look for utility incentives for lighting upgrades in your area.
Visit www.energystar.gov/rebatefinder.
Swap your old Open/Closed and EXIT signs with LED
technology for additional energy savings. Visit www.
energystar.gov/lighting for more cost-saving information.
For more information about the wide array of certified lighting
options and savings potential, download the "ENERGY STAR
Lighting Options for Restaurants & Commercial Kitchens" fact
sheet at www.energystar.gov/cfs.
Annual Savings After Replacing Eight Traditional
Lamps with Eight ENERGY STAR Certified Lamps
Traditional Lamp
ENERGY STAR Certified Lamp
ENERGY STAR Certified vs. Traditional Light Bulbs: Potential
Savings Across U.S. Restaurant
If each of the nearly one million restaurants in the U.S. replaced
only one traditional light bulb with an ENERGY STAR certified
bulb, the restaurant industry could save nearly $30 million
annually and reduce C02 emissions by more than 450 million
pounds each year, equivalent to the emissions from more than
44,000 passenger vehicles.
Calculations based on 980,000 restaurants according to the National Restaurant
Association 2013 Restaurant Industry Forecast.
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FRONT OF THE HOUSE (AND OTHER PARTS OF
YOUR FACILITY) _
ENERGY STAR Options
The ENERGY STAR program covers more than 65
product categories, many applicable to other areas
of your restaurant or facility. From televisions and
computers/monitors to energy-efficient windows, learn more below!
Digital Signage
Did you know that the ENERGY STAR Program covers commercial
signage displays that can used for digital menu boards?
Commercial signage displays that earn the ENERGY STAR are, on
average, 20 percent more energy efficient that conventional
models. If all commercial displays (including digital menu signage)
sold in the U.S. were ENERGY STAR certified, the energy
cost savings would grow to about $205 million each year and
greenhouse gas emissions equivalent to the emissions from more
than 280,000 vehicles would be prevented.
Televisions and Audio/Video Products
Televisions that earn the ENERGY STAR are on average 25
percent more energy efficient than conventional models. TVs as
large as 80" and have features such as internet connectivity have
earned the ENERGY STAR. The ENERGY STAR label can also be
found on products like audio amplifiers, soundbars, AV receivers,
and Blu-ray disc players.
Computers, Monitors and Printers
An office equipped with a desktop computer, LCD monitor, and
multifunction device (MFD) that have all earned the ENERGY STAR
and have power management enabled, can save up to $430 over
the life of the products.
Other Options
Patio Heaters
The best approach to saving money with patio heaters is to cut
back their use-both for hours of operation and for the number of
patio heaters running at any given time. Patio heaters are radiant
devices that heat up quickly so there is no reason to leave them
running if a seating area is temporarily empty.
Good practices can save:
$200 per heater annually by cutting three hours of use per day.
Parking-lot lighting
Most parking lots are illuminated by older high-intensity discharge
lighting technology without any energy-saving controls. New LED
technology can cut parking lot lighting energy bills by 40 percent,
or much more with controls, while delivering additional benefits
including long life, reduced maintenance costs, and improved
lighting uniformity.
The U.S. Department of Energy's (DOE's) Better Buildings Alliance
has developed a performance specification to help building owners
take advantage of these improved lighting technologies.
Restaurants are invited to join the Lighting Energy Efficiency
in Parking (LEEP) Campaign for access to tools and technical
assistance to help lower your facility's exterior lighting operating
costs through thoughtful design of a new parking site or lighting
retrofit. Campaign members have unique access to the technical
expertise and may be recognized for their achievements. For more
information, visit www.leepcampaign.org/.
ADDITIONAL SAVINGS TIPS - WATER & WASTE
Water Use
In addition to energy-saving equipment, using water more
efficiently preserves water supplies, saves money, and protects
the environment. By conserving hot water you trim not just
one but two bills: one for the water and sewer and another for
the electricity or natural gas required to heat the water used in
bathroom faucets, kitchen sinks, pre-rinse spray valves (PRSVs),
and dishwashers.
Good practices can save:
$1,000 annually by fixing leaks in sinks, mop-stations,
and dish machines
$1,500 annually by turning down dipper wells and
making sure they are OFF when the kitchen is closed
WaterSenseฎ
Similar to the ENERGY STAR label, the WaterSense
label identifies water-efficient products and
programs. WaterSense is a partnership program
sponsored by EPA, and additional information is
available at www.epa.gov/watersense.
Look for WaterSense labeled products and also certified
professionals for restaurant landscaping:
Labeled toilets are at least 20 percent more water-efficient
Labeled urinals are at least 50 percent more water-efficient
Replacing a standard clock timer with a WaterSense labeled
weather-based irrigation controller can reduce irrigation water
use by 15 percent
A WaterSense labeled commercial PRSV is one of the
most cost-effective energy- and water-saving devices
available to the food service operator. And it is easy to
install! Just unscrew your old spray valve and screw in
your new, water-efficient one.
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WaterSense Labeled Commercial ^
Pre-Rinse Spray Valves (PRSVs)
In addition to minimizing hot water consum
reduce your water-heating and sewer expenditures per
month with
WaterSense labeled PRSVs. Typical spray valves can release hot
water at a rate of three to four gallons of water per minute (gpm).
While the current standard for high-efficiency PRSVs is 1.6 gpm,
WaterSense labeled options have been independently certified to
use 1.28 gpm or less without sacrificing cleaning power. What
does this mean for you?
Replacing one standard 1.6 gpm PRSV with a WaterSense labeled
model can save:
More than 7,000 gallons of water per year-equivalent to
washing nearly 5,000 racks of dishes.
$115 annually in water, sewer, and natural gas costs-paying
for itself in as little as eight months!
More than 1,700 kWh of electricity per year in kitchens that
use electricity for water heating, or $240 per year in water,
sewer, and electricity costs-paying for itself in as little as
4 months.
Because kitchens use hot water to pre-rinse dishes, replacing a
PRSV with a WaterSense labeled model can reduce your annual
natural gas use by more than 6,400 cubic feet per year. That's
enough energy to run a convection oven for 12 hours a day for
three weeks. To learn more about WaterSense labeled spray valves
visit www.epa.gov/watersense/products/prsv.html.
Cost-Saving Tips
> Look for the ENERGY STAR and WaterSense labels
> Install WaterSense labeled toilets and urinals
> Add faucet aerators
> Repair leaks, especially hot water leaks
> Reduce sink and tap usage
Save more money annually by implementing best practices.
Facilities can use WaterSense at Work: Best Management Practices
for Commercial and Institutional Facilities guide to identify best
practices to implement and calculate potential water savings
and simple payback. This guide is available at www.epa.gov/
watersense/commercial/bmps.html.
Waste Reduction
Waste reduction is good business-helping with
increased operating efficiency and cost savings. lA/T
Decreased solid waste generation reduces
collection and disposal costs just as reducing
electricity and water consumption reduces utility bills. Waste
AEFA
minimization also may reduce your purchasing costs for restaurant
supplies. Use of recycling and composting bins as well as
sustainable take-out containers are excellent ways to demonstrate
to your customers your efforts to be more environmentally
sustainable. For help identifying waste reduction opportunities
please visit www.epa.gov/wastewise.
BENCHMARK FOR CONTINUOUS IMPROVEMENT
Understanding current and past energy use is how many
organizations identify opportunities to improve energy
performance and gain financial benefits. By benchmarking your
facility's energy use and tracking it over time, you will be able to
understand the impacts of your efforts to reduce energy use and
identify new opportunities.
Portfolio Manager Guidance
ENERGY STAR'S Portfolio Manager tool is designed to help
businesses benchmark and track energy use, costs, and greenhouse
gas emissions. Portfolio Manager also offers the option to track
water use and renewable energy credits-all in a password-
protected online user account. Portfolio Manager users can track
individual facilities or track across an entire building portfolio.
Your commercial kitchen or restaurant can generate a Statement
of Energy Performance that includes a weather-normalized kBtu/
ft2 energy use intensity calculation, associated greenhouse
gas emissions, and a national average for similar building types.
Access to the tool and free online training in the use of Portfolio
Manager is available at www. energystar.gov/benchmark.
Once you have identified the areas of potential energy savings,
decide which energy efficiency upgrades you want to install and
what practices to initiate. If your finances and operating schedule
make it impractical to perform all of the upgrades at once, you can
take a staged approached and install them as time and money allow.
Remember, having your restaurant or facilities manager 100 percent
on board is absolutely key to saving your restaurant money and
protecting the environment! Your best-laid energy-saving plans are
only as good as the staff that is implementing them!
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Energy Audits
The best first step in improving the energy efficiency of your
operations is to perform an energy audit on your facility. Energy
service providers (utilities), state energy offices, and private
sector product and service providers can assist you in identifying a
trained professional to conduct your audit.
However, comprehensive, affordable energy audits are not
available in every community, EPA provides free online, energy-
saving tools and information through its ENERGY STAR Program.
Basic guidance for self- assessment are part of the Guidelines for
Energy Management, "Step 2: Assess Performance," at www.
energystar.gov/guidelines.
START SAVING TODAY!
To recap what you have learned throughout this guide, you can
reduce your commercial kitchen facility's energy consumption by
following the tips below:
SELECT ENERGY STAR CERTIFIED MODELS. If you are
in the market for new equipment, think in terms of life-cycle
costs, which include purchase price, annual energy costs,
maintenance and other long-term costs associated with the
equipment. While efficient appliances could cost more up front,
lower utility bills and utility incentives can make up for the
price difference. Be sure to ask your dealer or kitchen designer
to supply you with ENERGY STAR certified equipment. For
a list of ENERGY STAR CFS equipment dealer partners, visit
www.energystar.gov/cfs/wheretobuy.
ASK YOUR UTILITY ABOUT REBATES. Whenever you look
for new equipment, check with your utility for rebates.
INVESTIGATE ENERGY SAVINGS OPPORTUNITIES
OUTSIDE THE KITCHEN. The ENERGY STAR program covers
more than just CFS equipment. Make sure you look for energy-
efficient products in all areas of your facilities.
CUT IDLE TIME. If you leave your equipment ON when it is
not performing useful work, it costs you money. Implement
a startup shutdown plan to make sure you are using only the
equipment that you need, when you need it.
TAKE TIME TO EXAMINE YOUR OPERATIONS AND
MAINTENANCE. There are many low or no cost energy
savings options available.
MAINTAIN AND REPAIR. Leaky walk-in refrigerator gaskets,
freezer doors that do not shut, cooking appliances that have
lost their knobs-all these "energy leaks" add up to money
wasted each month. Don't let every day wear and tear drive up
your energy bills.
COOK WISELY. Ovens tend to be more efficient than rotisseries;
griddles tend to be more efficient than broilers. Examine your
cooking methods and menu; find ways to rely on your more
energy-efficient appliances to cook for your customers.
RECALIBRATE TO STAY EFFICIENT. The performance
of your kitchen equipment changes over time. Thermostats
and control systems can fail, fall out of calibration, or be
readjusted. Take the time to do a regular thermostat check on
your appliances, refrigeration, dish machines, and hot water
heaters and reset them to the correct operating temperature.
START BENCHMARKING. Measure your progress with
ENERGY STAR'S Portfolio Manager tool. Access the tool and
free online training at www. energystar.gov/benchmark.
For more information, please consult the following
online resources:
ENERGY STAR Commercial Kitchen Package: www.
energystar.gov/cfs
ENERGY STAR Restaurants: www.energystar.gov/restaurants
ENERGY STAR Portfolio Manager: www.energystar.gov/
benchmark
PG&E Food Service Technology Center: www.fishnick.com
National Restaurant Association Conserve: www.restaurant.
org/conserve
EPA WaterSense: www.epa.gov/watersense
EPA WasteWise: www.epa.gov/wastewise
SHARE YOUR STORY!
Restaurants and any commercial or institutional kitchens that are using ENERGY STAR
certified equipment are encouraged to tell their story at www.energystar.gov/success and
inspire others today!
See how other operators have used ENERGY STAR certified CFS equipment in their operations
and the results they have been able to achieve.
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Food Service
Technology Center 1
Promoting Energy Efficiency in Food Service
NATIONAL
RESTAURANT
ASSOCIATION.
on:
SUSTAINABILITY EDUCATION PROGRAM
LEARN MORE AT
energystar.gov
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