Putting Energy into Profits:
ENERGY STAR® Guide for Restaurants
/" _X LEARN MORE AT
energystar.gov
ENERGY STAR®, 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.

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ACKNOWLEDGEMENT
Much of the basic content for this restaurant energy efficiency guide was originally developed by the California Flex Your
Power program. In the interest of program resource efficiency, the text has been edited and supplemented for a national
audience by ENERGY STAR with the permission and collaboration of Flex Your Power, which ENERGY STAR gratefully
acknowledges.
Flex Your Power is California's statewide energy efficiency marketing and outreach
campaign. Initiated in 2001, Flex Your Power is a partnership of California's utilities,
residents, businesses, institutions, government agencies and nonprofit organizations
working to save energy. The campaign includes retail promotions, a comprehensive
website, an electronic newsletter, educational materials and advertising. Flex Your
Power has received national and international recognition, including an ENERGY
STAR Award for excellence. For more information, please visit
www, flexvourpower. org
Flex
your
May 2007
United States
Environmental Protection
Agency

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LEARN MORE AT
energystar.gov
ENERGY STAR®, 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

Putting Energy into Profits: ENERGY STAR® Guide for Restaurants
Section 1: Getting Started With Energy Efficiency
ENERGY STAR Small Business Network
The U.S. Environmental Protection Agency's ENERGY STAR Small Business Network offers
free information, technical support and public recognition for restaurants that take action to
save energy. Energy efficiency is a sound business practice that improves profitability,
prevents pollution and conserves resources. This guide is designed to help your restaurant
save energy, protect the earth and boost your bottom line.
^	CHANGE FOR THE
BETTER WITH
ENERGY STAR
Cook Up Some Savings
Restaurants are energy-intensive operations, but it is not just the
cooking equipment that's to blame—heating, cooling, lighting, and
sanitation each account for major portions of the average restaurant's
electricity and natural gas consumption.
As you might guess, all that energy use means there's a lot of room to
start saving. But here's something you might not have known: saving
energy—and thus saving money—is easy. In some cases, it's as
simple as changing a few everyday practices.
Take broilers, for example. Cutting out only one hour each day of
broiler "on" time can translate to a savings of around $450 annually.
While $450 might not sound like much at first, it could be huge when
you think in terms of your profit margin. Consider this: if your
restaurant operates with a profit margin of around 5 percent, you'll
need about $9,000 worth of sales to earn $450.
Using ENERGY STAR Guidelines for Energy Management
Energy Audits—a professional energy audit is a logical
first step toward cost-effective energy efficiency and
improved profits. Such analysis is a great way to learn
about your energy use and to identify custom efficiency
options, and potential savings. Depending on your utility
provider, both on-site and online options may be
available—possibly for free. Join the ENERGY STAR Small
Business Network for the monthly E-Update to stay up on
free tools and strategies, especially if your utility does not
offer small business energy efficiency support. Other
Resources: The Green Restaurant Association—a great
resource for smart restaurateurs; the National Restaurant
Association has all kinds of valuable support for members
as well as a link to your state restaurant association; and
Small Business Development Centers who provide
management assistance to current and prospective small
business owners.
Every dollar saved through energy efficiency is a dollar of additional
profit, and even modest improvements to efficiency can lead to major increases in overall profits. EPA offers a proven
strategy for superior energy management with tools and resources to help each step of the way. Based on the successful
practices of ENERGY STAR partners, ENERGY STAR guidelines for energy management can assist your restaurant in
improving its energy and financial performance. Please visit
http://www.enerqvstar.qov/index.cfm?c=quidelines.quidelines index to find out more.
Tips for Buying New Cooking Equipment
In the case of new appliances, it pays to look beyond the sticker price. Make an energy-smart purchase by thinking in
terms of life-cycle costs, which include purchase price, annual energy costs, and other long-term costs associated with the
equipment.
Thinking in the long term can really pay off. In the case of ENERGY STAR® qualified connectionless steamers, for
example, the water and energy savings over a conventional boiler-based steamer could add up to several thousand
dollars in just one year! Multiply those annual savings by the entire life of the appliance, and the financial benefits of
energy efficiency become truly striking.
&EPA	D	May 2007
United States
Environmental Protection
Agency

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ENERGYSTAR
Putting Energy into Profits: ENERGY STAR ® Guide for Restaurants
If you're in the market for new equipment, consider the following general tips for minimizing life-cycle costs:
Buy ENERGY STAR qualified products whenever possible, and look for rebates from the manufacturer, your local
utility company, and the ENERGY STAR website.
Always ask equipment manufacturers and dealers for energy use information.
Ask equipment dealers about maintenance. In some cases, energy-efficient equipment may require less upkeep
than standard-efficiency equipment.
Find rebates for efficient products
Visit ENERGY STAR for updated rebate information and the Zip-code based store locator to find products in your area.
Consider Group Purchasing for lower prices
Upgrading building equipment to energy-efficient models and taking
advantage of equipment maintenance services is a proven way to
reduce energy usage and therefore costs. However, the initial costs of
these upgrades may be more than many restaurants can afford. A
solution to making energy-efficient products and services more
affordable is group purchasing.
Group purchasing is the process of combining the buying power of
many small entities through an organization such as a trade group,
business association, or finance provider to improve the economics of
purchasing products and services. By aggregating the membership of
an organization (such as the National Restaurant Association),
members can purchase energy-efficient products and services at
reduced costs.
Tips for Tenants and Owners
How much you're willing to invest in energy efficiency will inevitably depend in part on whether you lease/rent or own your
restaurant space. In either case, energy efficiency is in the best interest of everyone. Owners can reap the benefits of
having a more up-to-date and marketable property, tenants can enjoy lower utility bills, and everyone will benefit from
reduced greenhouse gas emissions.
Whether you're a renter or an owner, try taking the first step in the energy efficiency process by listing all of your options
for efficiency improvements. Next, highlight those options that would benefit all parties involved. Here, look for the options
that both cut energy costs and improve the marketability of the property. Lastly, use this shortened list of options as a
jumping-off point for an energy efficiency conversation between tenants and landlords.
With restaurant appliances and other equipment, energy consumption can vary dramatically from model to model. As a
consequence, making equipment purchases without considering energy use is a bit like rolling the dice with your utility
bills—you could just as easily end up with equipment that sips energy as equipment that guzzles it.
The tables below help illustrate this point with equipment typically found in either Full Service (Table 1) or Quick Service
Restaurant (Table 2) restaurants.
&EPA	~	May 2007
United States
Environmental Protection
Agency
Need Help Finding the Right Equipment for your
Kitchen? ENERGY STAR and the Consortium for Energy
Efficiency (CEE) are teaming to define and promote High
Performance Commercial Kitchens. The initiative
addresses a suite of commercial kitchen offerings
including: electric and gas open deep-fat fryers,
commercial ice-cube machines, pre-rinse spray valves,
solid-door refrigerators and freezers, and glass-door
refrigerators. The initiative defines a package of water-
and energy- saving measures to help restaurants reduce
costs. ENERGY STAR and CEE both maintain lists of
equipment that comply with these high efficiency
standards.

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Putting Energy into Profits: ENERGY STAR ® Guide for Restaurants
ENERGY STAR
Table 1. Full Service Restaurants-Standard vs. Energy Efficient Product Savings Estimates
Standard
Equipment
and Use
Energy
Efficient
Equipment
and Use
Savings
Energy
Savings
Technology
($/yr)
($/yr)
($/yr)
(%)
Solid Reach-in Refrigerator
210
97
113
54
Under-counter Refrigerator
146
124
22
15
Lighting - Incandescent
26
7
20
75
Lighting - Fluorescent
34
25
9
26
Solid Reach-in Freezer
432
281
151
35
Walk-in Freezer/Cooler
118
39
80
67
Hot-Food Holding Cabinet
767
438
329
43
Fryer
1,169
806
364
31
Steamer
2,700
508
2,191
73
Under-counter Freezer
228
196
32
14
Glass Reach-in Refrigerator
325
163
162
50
Convection Oven
1,051
731
320
30
Prep Table
406
182
223
55
Toaster
964
128
836
87
Broiler
3,539
2,882
657
19
Hot Water Heater
11,354
10,358
996
15
Combination Oven
4,163
2,596
1,567
39
Pre-rinse sprayer
1,973
1,052
921
47
Ware washer
7,657
6,432
1,226
34
Ice Machine
3,650
2,940
710
20
Demand Control Exhaust Hood
7,500
5,000
2,500
33
Griddle
1,117
1,056
61
5
Table 2. Quick Service Restaurants-Standard vs. Energy Efficient Product Savings Estimates

Standard
Equipment
and Use
Energy
Efficient
Equipment
and Use
¦
Energy
Savings
Technology



(%)
Fryer
1,559
1,075
485
31
Lighting - Fluorescent
34
25
9
26
Lighting - Incandescent
26
7
20
75
Solid Reach-in Refrigerator
210
97
113
54
Walk-in Freezer/Cooler
118
39
80
67
Engineered Proximity Exhaust Hood
4,000
2,500
1,500
38
Griddle
1,489
1,407
82
5
Ice Machine
3,650
2,940
710
20
Instantaneous Hot Water Heater
3,436
2,972
464
24
Prep Table
406
182
223
55
Pre-rinse sprayer
493
263
230
47
Assumptions: $ 0.10/kWh, $1.00/therm, $2.00/CCF water, $3.00/CCF sewer. Steamer and spray nozzle savings include consideration of
water and sewer costs. Attributes for standard-efficiency appliances and high-efficiency/ENERGY STAR appliances derived from default
settings in online calculators. Calculations for lighting assume 100-W incandescent, 27-W CFL, 16 hours of daily use. Calculations for
exit signs assume 40-W incandescent sign, 2-W light-emitting diode (LED) sign. Spray nozzle savings assume gas water heating.
&EPA	B	May 2007
United States
Environmental Protection

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ENERGY STAR
Putting Energy into Profits: ENERGY STAR ® Guide for Restaurants
Section 2: Appliances and Food Preparation
Saving Energy in the Kitchen
When it comes to saving energy in the kitchen, how you use your appliances can be just as important as what appliances
you use. Buying and using an energy-efficient oven, for example, is undoubtedly a good starting point and could trim
hundreds of dollars from your annual utility bills—but saving the most energy and money will require something more:
good practices.
Cut idle time. Do you need all of your appliances on, all of the time? Probably not. Leaving equipment on standby costs
you money, so implement a startup/shutdown plan to make sure you're using only the equipment that you need, when you
need it. The savings can be substantial.
Cook wisely. Ovens tend to be more efficient than rotisseries; griddles tend to be more efficient than broilers. Examine your
cooking methods and menu and find ways to rely on your more-efficient appliances.
Maintain and repair. Don't let everyday wear and tear drive up your energy bills. While a leaky gasket, clogged burner or
loose oven-door hinge may not waste much energy, combine all three and suddenly the waste is significant. Stop waste by
staying on top of repairs.
Recalibrate to stay efficient. It's likely that over time the performance of your kitchen appliances will degrade. Thermostats
and control systems can fail or fall out of calibration. Take the time to do an occasional thermostat check and recalibrate as
necessary to ensure that you're cooking at the right temperature. Repair or replace broken control panels on ovens,
steamers, and other appliances that feature control systems.
Check pilot lights. Older gas-burning appliances typically feature pilot lights, which require a constant stream of gas to stay
lit. Check pilot flames occasionally to make sure you're using only as much gas as you need. How do you spot an over-fired
pilot light? A tall yellow flame is the giveaway. Adjust flames so they are bullet shaped and mostly blue.
Buy energy-efficient appliances. Inefficient appliances make for an expensive double-whammy: in addition to having
higher operating costs, inefficient kitchen appliances tend to emit more heat than their efficient counterparts resulting in a
hotter kitchen and potentially forcing you to spend more to cool the air in your kitchen.
Buy with capacity in mind. Evaluate your food production needs and try to buy appliances that match your needs on a
pounds-per-hour basis. Grossly oversized appliances can hit you in the pocketbook through both higher capital costs and
operating costs. Overcapacity is particularly painful, as you pay to heat up the production capacity you will never use.
Steamers
- ^ CHANGE FORTHE
BETTER WITH
ENERGY STAR
Thanks to good heat transfer, steamers can
rank among the more energy-efficient kitchen
appliances. But just because steamers are
sometimes more efficient than other kitchen appliances doesn't mean
they can't use a lot of energy. Here's one reason why: until recently,
most steamers were boiler-based water hogs, consuming an average
of 40 gallons of water per hour. Bringing so much water to a boil
requires a lot of energy—thousands of dollars worth per year for larger
restaurants. Fortunately, steamer technology has come a long way in
recent years. New "connectionless" steamers operate as a closed system—without a boiler and a drain—so they
consume far less water and, ultimately, far less energy. Many of the connectionless steamers are designed with output in
mind and they can produce just as much food as traditional boiler-based steamers but at a much lower cost to operate.
Don't wait: Go Connectionless
With ENERGY STAR qualified steamers, good things come
to those who don't wait. That's because the savings are
substantial. In most cases it makes financial sense to
make the switch right away, rather than waiting until your
old boiler-based steamer is ready to call it quits.
Invest in connectionless technology. Connectionless steamers require less maintenance than boiler-based steamers
and consume far less energy and water. Field testing by the Food Service Technology Center (FSTC) has shown just how

May 2007
United States
Environmental Protection
Agency

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ENERGYSTAR
Putting Energy into Profits: ENERGY STAR ® Guide for Restaurants
great the savings can be: In one head-to-head challenge between a three-pan connectionless steamer and a traditional,
boiler-based steamer, the connectionless steamer slashed annual water bills by $2,000 and annual electricity bills by
$3,000. Get in on the savings—look for an ENERGY STAR qualified connectionless steamer.
Close the door! Your profits are literally evaporating away if you're operating your steamer with its door open.
Use only as many compartments as you need. With steamers, two—or three or four—compartments are not better than
one when it comes to saving energy and money. Shut down unnecessary compartments during slow periods.
Cut standby time. Eliminating an hour of standby time daily on a boiler-based steamer can save from $50 to $300 over the
course of a year.
Use the timer. If you're not using your steamer's timer, you're probably paying the price for it. Timers save energy by
ensuring that the steamer runs at full heat only when needed.
Keep it clean. Flushing out the boilers and removing mineral deposits will help ensure that you're always operating at
maximum efficiency.
Fix leaks. When gaskets loosen or tear, don't waste time before replacing them. Steam leaks reduce cooking efficiency and
drive up utility bills.
Broilers
Broilers are true kitchen workhorses, but their dependability and usability come at a price: scorching heat requires a great
deal of energy—perhaps more than any other appliance in the kitchen. FSTC has reported that one broiler can use as
much energy as six fryers! Making matters worse, broilers tend to rank among the least efficient appliances in the kitchen.
Fortunately, a few good cooking habits can help trim energy waste and have a direct impact on your bills.
Cut preheat time. Don't start the heat before you need it—you'll waste energy and needlessly heat up your kitchen, forcing
your air conditioner to work harder. A typical broiler requires no more than 20 - 30 minutes to preheat.
Reduce the cooking area. Because broilers use so much energy, turning off a section of your broiler can yield noticeable
savings.
Eliminate standby time. Don't leave your broiler at full heat during long lulls in activity—turn it down or off whenever
possible. If you can manage to cut three hours of standby time every day, you could save upwards of $1,350 annually.
Rely on your griddle. For some restaurants, griddles may be good alternatives to broilers. Thermostatically controlled
griddles tend to use far less energy than broilers, and grooved griddles can be used to sear "grill marks" onto foods so they
look broiled.
Align broilers with exhaust hoods. Sometimes appliances get pulled out for cleaning and don't make it all the way back
under the exhaust hood. This adds extra heat and smoke to the kitchen. Make sure that your broiler is fully under the hood
and pushed as far back to the rear wall as possible.
Pasta Cookers
You might not think that doing something as simple as boiling water could cost thousands of dollars per year, but that's
probably the case—especially if you happen to cook enough pasta to require a dedicated pasta cooker.
Dial in minimum settings. Do you boil water with your temperature dials to the max? If so, you might be throwing away
more than $1,000 per year. Find the minimum settings required to maintain a boil—your food will cook just as fast, and you'll
slash your energy bills in the process.
&EPA	B	May 2007
United States
Environmental Protection
Agency

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ENERGYSTAR
Putting Energy into Profits: ENERGY STAR ® Guide for Restaurants
Cut the idle time. Shutting down appliances during slow hours is always a good idea. In the case of pasta cookers, you
could save $600 annually simply by cutting two hours of idle time each day. If you can't shut down your pasta cooker,
consider at least turning it down—a pasta cooker standing by at less than boiling temperature will use far less energy than a
pasta cooker running a constant boil.
Ovens
In terms of energy efficiency, ovens are usually mid-level performers—they're often more efficient than broilers, but less
efficient than steamers and pressure cookers. Several energy-efficient convection and combination-style models are
available, with some even qualifying for utility-sponsored rebate programs.
Use "combi" mode sparingly. Combination ovens are attractive because of their versatility as a cooking platform and their
space-saving ability to mix the duties of ovens and steamers. Unfortunately, this double-duty can come at a cost—
combination mode can use double the energy use of convection mode. Worse still, ovens operating in combination mode
can use upwards of 40 gallons of water per hour! Typically, it is not necessary to operate these units in the combination
mode during an entire cooking cycle. Follow the manufacturer's recommendations—use the oven's built-in programmability
and limit the amount of cooking in the combination cycle.
Cut idle time. The bigger the oven, the more energy you're wasting t
leaving it idle. The amount of energy wasted can quickly add up,
especially with conveyor ovens, which allow heat to escape at both
ends. Turn ovens down or off during slow periods, shut down your
backup ovens during lulls and shut oven doors all the way when the
oven is empty but still on.
Keep it full. It is more efficient to cook in a fully loaded oven than a
partially loaded one. If your workload permits it, cook in large batches
and then turn off the oven in between loads.
Replace seals and tighten hinges. When seals and gaskets tear, replace them. When oven door hinges loosen, tighten
them and re-align the doors.
Ranges
Like broilers, ranges are manually controlled and can be energy guzzlers depending on how you use them.
Maintain and adjust burners. Wavy, uneven or yellow flames are all signs that it's time for a good burner cleaning and
adjustment of the air shutter. Loosen the adjustment screw and move the shutter until the flame is bullet shaped and mostly
blue, then retighten the screw. Never drill out the burners or the gas orifice to get a bigger flame—you'll end up lowering the
efficiency of your burner.
Put a lid on it. Use a lid on stockpots to hold in heat, boost efficiency, and shorten cook times.
Consider induction technology. Induction ranges are a potential alternative to traditional range tops; they are more
expensive then traditional gas or electric ranges but offer very high efficiency, rapid heat up, precise controls, and easy
maintenance. Induction hobs can be purchased as single units or grouped together and can be set on top of or built into
counter tops. Induction cook tops do require magnetic cookware in order to work properly.
Griddles
Griddles are one of the few pieces of cooking equipment that can be purchased with either manual or thermostatic
controls. Typically, thermostatically controlled griddles cost less to operate. Utility rebates may be available for the most
efficient thermostatically controlled griddles.
&EPA	11	May 2007
United States
Environmental Protection
Agency
Putting energy use in perspective
Sometimes it's difficult to appreciate just how energy-
intensive kitchen equipment can be. Here's some
information to help put things in perspective—and to
underscore the importance of saving energy in your
kitchen: 11,000 kWh is enough energy to power a typical
electric open deep fat fryer for about a year, or over
$1,000 annually in electricity costs.

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Cut standby time. Chances are that you don't need your griddle ready and waiting all day, every day. Save up to $250
annually by cutting three hours of griddle standby time per day.
Invest in a double-duty griddle. When the time comes to invest in a new griddle, consider a model that features both
grooved and flat cooking surfaces—especially if you do a lot of broiling. As mentioned earlier, griddles tend to be more
efficient than broilers, and grooved griddles can achieve broiler-like char marks on food. Shifting cooking duties from a broiler
to a grooved griddle will save money.
Buy an ENERGY STAR qualified fryer. Fryers that have earned the ENERGY STAR label are up to 25 percent more
energy-efficient than standard models. With natural gas fryers, the added efficiency can save you about $350 annually.
Cut idle time. FSTC has observed that kitchen fryers tend to spend upwards of 75 percent of the day idling. Cutting out four
hours of idle time each day could save around $250 annually for a gas fryer and about $350 for an electric fryer.
Check and adjust thermostats. Are you cooking hotter than you think? It's not uncommon for fryer thermostats (or any
other appliance thermostat, for that matter) to lose accuracy overtime. Invest in periodic temperature checks and
recalibration as necessary.
Efficient cooking appliances: Taking the next step
Make an ENERGY STAR list. EPA's ENERGY STAR program takes the guesswork out of buying efficient appliances.
Whether you're in the market for new or used equipment, start your hunt by making a list of the ENERGY STAR qualified
models that fit your needs. Focus on these as you start narrowing down your options.
Don't forget your non-cooking energy costs. For your convenience, the ENERGY STAR Small Business restaurant
Web page maintains an updated list of all the other ENERGY STAR qualified products that a restaurant may need, such
as lighting, heating/air-conditioning, ceiling fans, office equipment, etc.
See what utility rebates are available. Some energy-efficient cooking and non-cooking equipment qualifies for rebates
from utilities. To find out more, call your utility directly or use ENERGY STAR'S rebate finder.
Ask questions and check online for reviews. If no ENERGY STAR qualified models exist for the type of equipment
you're looking for, don't worry—you've still got options. Ask distributors and manufacturers for energy use information, and
check online for equipment reviews. The Food Service Technology Center is a great place to start.
Braising Pans
Close the lid. FSTC has found that you can use 50 percent less energy simply by closing your braising pan's lid during
periods of extended use.
Buy an insulated braising pan. If you're in the market for a braising pan, look for one with insulated walls.
May 2007
Fryers
			 CHANGE FORTHE
BETTER WITH
ENERGY STAR

Fryers are one of four classes of kitchen equipment that include ENERGY STAR qualified models.
Simply look for the ENERGY STAR label when narrowing down your purchase options; once
you're up and running, mix in some of the smart cooking practices below and you'll be on the fast
track to lower bills.
United States
Environmental Protection
Agency

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Holding Cabinets

CHANGE FORTHE
BETTER WITH
ENERGY STAR
When it comes to saving energy with hot
food holding cabinets, the answer is in
the insulation. Well-insulated holding
cabinets have been shown to be up to 65
percent more efficient than un-insulated models. Expect to save
between $350 and $450 annually simply by choosing a well-insulated
cabinet.
Buy an ENERGY STAR qualified cabinet. Several states are in the
process of passing laws requiring that any new holding cabinet you
purchase be an insulated ENERGY STAR qualified cabinet or
equivalent. Utility rebates are available in many areas for select
models. Each ENERGY STAR qualified hot food holding cabinet can
save businesses nearly 3,300 kWh annually, or an average of
$330/year on utility bills.
Oregon Convention Center
By replacing twenty-eight inefficient hot-food holding
cabinets with thirty new, ENERGY STAR qualified units,
the Oregon Convention Center will save money, energy,
and increase its overall kitchen capacity. In the end, over
200,000 kWh will be saved annually because of the
replacement of old and inefficient equipment with new
ENERGY STAR qualified commercial food-service
equipment. This translates into over $12,000 per year in
savings!
Shut it off! The U.S. Department of Energy reports that holding cabinets are frequently left on overnight. Don't waste energy
by heating empty space—implement a shutdown schedule and make sure your cabinets are part of it. An un-insulated
holding cabinet left idling for eight hours every night could wind up costing you around $500 per year!
Cabinet controls may be manual or electronic; in the latter case, a multiple timer-setting capability is available. On some
models, electronic control systems can monitor up to six, independent timers for each compartment, to facilitate "first-in,
first-out" product rotation.
Section 3: Refrigeration Systems
Refrigerators and Freezers
How often do you think about your refrigerator? Refrigerators tend to have tank-like durability,
which can make them easy to forget about. But just because your refrigerator is working doesn't
mean that it's working well—at least not when it comes to energy efficiency. As with any other
mechanical equipment, refrigerator/freezer performance can degrade overtime. A few upgrades
and a bit of maintenance can have a positive impact on your electricity bills.
, ~ CHANGE FORTHE
BETTER with
ENERGY STAR
Buy ENERGY STAR. Several states are in the process of passing laws requiring that any new reach-in refrigerator or
freezer sold is ENERGY STAR qualified or equivalent. Compared to standard models, ENERGY STAR labeled
commercial solid door refrigerators and freezers can lead to energy savings of as much as 45 percent. In many service
areas, utility rebates are available for the most efficient models.
Turn off door heaters. Simply switch off the door heater on your reach-in refrigerator or freezer and you could save up to
$75 annually per door. Turn the switch back on if you notice significant frost around the door or if there is water dripping
on the floor from the front of the refrigerator—never do anything that compromises safety or performance.
Allow for air circulation. Refrigerators remove heat from inside the box and reject that heat out through the coils on the
top or bottom of the unit. Don't push your reach-ins into tight spaces where that heat will build up or the unit will end up
working harder and using more energy.
Clean condenser and evaporator coils. If you take a look at your refrigerator's condenser you'll see that the fins are
virtual magnets for dust and grime. Debris like this builds up on the fins, blocks airflow across the coils and drags down
refrigeration efficiency. Dirty coils can also lead to early equipment failure and are sited by one manufacturer as the
&EPA	Q	May 2007
United States
Environmental Protection
Agency

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number one reason for service calls. Check and clean evaporator fins; you'll find them behind the evaporative fans in your
walk-in.
Close the lid on your food wells. Leaving the lid up on your prep table could increase electricity consumption by up to
50 percent.
Check and set defrost cycles. Defrosting is an energy-intensive process that can vary dramatically from restaurant to
restaurant, so it's important to take some time to figure out which defrost settings are right for you. The key is to only
defrost for as long as you need, which in most cases is no more than 15 minutes, four times daily. Find your defrost time
clock: Use the pins on the outside ring to set the number of defrost cycles, and use the center dial to set how long each
defrost cycle lasts. One restaurant owner saved more than $800 annually by shortening the length of each defrost cycle
from 70 minutes to 15 minutes.
Replace old gaskets. Add new door gaskets to any refrigerator that has torn or loose door gaskets. In some areas, utility
rebates are available for gasket replacements, and there are service companies that will "turnkey" replace all the worn
gaskets in a restaurant.
Upgrade your walk-in. Strip curtains and automatic door closers are inexpensive, easy-to-install upgrades suitable for
just about any walk-in. By some estimates, strip curtains alone can cut outside-air infiltration by 75 percent. Utility rebates
that cover a big chunk of the upfront costs to purchase a strip curtain are often available. With a rebate, the payback on a
strip curtain is usually well under one year.
Use efficient lights. Swapping out incandescent lights for low-temperature CFLs in your walk-in is a smart move.
Incandescent lighting gives off much more heat than CFLs, forcing your refrigerator to work harder.
Shade remote condensers. Direct sunlight can really put a dent in the efficiency of a remote condenser. (Remote
condensers are usually associated with walk-ins and can often be found on rooftops.) Use a few strategically placed
panels to shade the condenser from direct sun during the hottest part of the day, while still allowing for good airflow into
and around the condenser unit.
Insulate suction lines. On refrigeration systems with remote
condensers, suction lines transport refrigerant from the evaporator to
the compressor. Adding inexpensive insulation to suction lines can
help keep them from absorbing heat during the transfer process,
ultimately making the entire refrigeration process more efficient. Check
with your utility—rebates may be available to offset the cost of the
insulation. If not, it may still be a good business decision.
Add night curtains to display cases. Open-case refrigerators may
be a great way to put products at the customer's fingertips, but they're
typically not a top choice when it comes to energy efficiency. Cut down
on energy waste by installing night curtains, which will help trap cold
air inside the refrigerator case while you're closed. The curtains are
relatively inexpensive, and utility rebates may be available in your
area.
Recharge low refrigerant. Operating a walk-in with too little refrigerant puts extra strain on the compressor, driving
energy costs up and increasing the risk of equipment failure. Fortunately, it's fairly simple to keep track of your refrigerant
level; simply look for the sight glass—the small window into the refrigerant line—on the condenser. If you see bubbles
while the system is running, then it's probably time to arrange for a recharge. Be sure to identify and repair any leaks
before recharging.
Switch to efficient fan motors. Installing efficient fan motors—specifically, the "electronically commutated" (ECM)
variety—on a small, two-fan walk-in freezer has been shown to save about $200 a year per fan. Naturally, the bigger the
&EPA	Q	May 2007
United States
Environmental Protection
Agency
Tripp's Grill & Six Pack
Michael and Susan Tripp had an energy audit conducted
on their 1,400 square foot restaurant and grill. One of the
key recommendations was to invest in a six-door walk-in
cooler to replace four inefficient beverage coolers in the
dining area. Seals on the older coolers were allowing
chilled air to escape, and even worse, the compressors
were pumping heat into the room, making it harder and
more expensive to cool the space in summer. The change
resulted in a $ 150 savings in the first month alone, while
also improving employee and customer comfort in the
summer months. Annually, Tripp's Grill & Six Pack is
saving more than $1,900 in electricity costs.

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ENERGYSTAR
Putting Energy into Profits: ENERGY STAR ® Guide for Restaurants
refrigerator and the greater the number of fan motors replaced, the greater the electricity savings will be. If you're in the
market for a new walk-in, then some states have laws requiring you to install efficient fan motors. If you have an existing
walk-in, consider swapping out the old fan motors for newer ECM models. Don't wait until your old fan motors fail: it's
actually cheaper to plan ahead and upgrade to ECMs early rather than waiting for an emergency service call. Rebates are
available in many parts of the state for ECM motors; check with your utility to see if you are eligible.
Ice Machines
If your ice machine is working during the afternoon hours, there is a strong possibility that it is driving up your restaurant's
"demand charge." If that machine is a packaged unit (meaning the condenser is mounted on top of the icemaker instead
of outside the building), it is also generating a lot of heat in your kitchen.
Shift your ice production time. Cut down on your daytime electricity demand by installing a timer and shifting ice
production to nighttime off-peak hours. Most restaurants pay less for electricity at night and you'll be turning off a hot,
noisy piece of equipment during normal kitchen hours.
Shop for efficiency. Ice machine manufacturers voluntarily list the water and energy-use numbers for their ice-cube
machines with the Air Conditioning and Refrigeration Institute . With this list in hand, you can comparison shop for the
most efficient ice machine and save yourself hundreds of dollars a year in water and electricity bills. Many utilities offer
rebates for purchasing efficient ice machines, so check with your energy provider or ice machine dealer to see if you
qualify.
Purchase with capacity in mind. Bigger ice machines are typically more efficient than smaller ones in the sizes used by
most restaurants. For instance, a 520 pound-per-day machine will make ice using as little as half the energy per pound of
ice produced as needed by a smaller 200 pound-per-day machine. The best part is that the bigger 520-pound machine
does not cost twice as much as the 200-pound unit. So, choose wisely and you could get twice the ice capacity at half the
energy cost per pound of ice. The larger machine also makes it easier to shift all of your ice making to nighttime hours.
Section 4: Lamps and Lighting Fixtures
Options for efficient lighting have exploded in recent years—great news for restaurants, where
lights are typically on for 16 to 20 hours a day. Remember this general rule as you sort through
your options: For many lighted areas in your restaurant, high-efficiency fluorescent lamps—in
particular, compact fluorescent lamps (CFLs)—are your ticket to savings.
Replace incandescent bulbs with CFLs. If you have a lot of
incandescent lamps, you're paying the price for them. Compact
fluorescent lamps (CFLs) last far longer and use only a fraction of the
energy. As with occupancy sensors, low-temperature models are
available for refrigerators and freezers. Quality can vary from
manufacturer to manufacturer, so always look for ENERGY STAR
gualified CFLs. Making the switch to CFLs can get tricky in rooms that
require subdued light, in part because not all CFLs are dimmable, so
check with a lighting supplier to find the best options for dining areas or
other spaces that require more nuanced lighting.
Use a shutdown schedule. Take stock of all the lights—indoors and
out—that are not necessary at night; implement a shutdown schedule
to make sure each unnecessary light gets shut off at the end of the
workday. And take stock of all the lights that are not necessary for
routine operations and turn them off whenever you can.
saw	i
United States
Environmental Protection
Agency
Save With Lighting
^	CHANGE FOR THE
BETTER WITH
ENERGY STAR
Milton Stirm, Subway franchise owner
Business owner Milton Stirm re-energized his three
Subway franchises with a handful of energy efficiency
upgrades. Thanks in part to assistance from his local
utility, which supplied both financial incentives and
expertise throughout the upgrade process, Stirm made the
jump from inefficient four-lamp T12 fixtures to energy-
efficient two-lamp T8 fixtures. "It's just as bright as
before, with half as many lights," reported Stirm. Utility
rebates for the lighting and other upgrades ranged from
$250 to $750.
May 2007

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ENERGY STAR
Putting Energy into Profits: ENERGY STAR ® Guide for Restaurants
Install occupancy sensors. Closets, storage rooms, break rooms,
restrooms, and even walk-in refrigerators are great candidates for
occupancy sensors. The sensors help you save energy by
automatically shutting off lights when no activity is detected in a room.
Look for low-temperature sensors for refrigerated environments.
Swap out your T12s. Does your restaurant feature tubular fluorescent
lighting with two or four long tubes arranged parallel to each other? If
so, and if you haven't done a lighting upgrade recently, there's a good
chance that you're getting your light from what are called T12 lamps,
which is an inefficient technology from the 1940s. Modernize your
lighting by switching to newer, more efficient T8 orT5 lamps and fixtures,
available in certain areas.
The right look, the right light
Never before have there been so many options on the
market for energy-efficient lamps and fixtures. This is
great news for restaurant owners looking for the perfect
mix of energy efficiency, quality of light and elegance of
lighting fixture. Today, energy-efficient options are
available for nearly every type of fixture, from wall
sconces to chandeliers.
Utility rebates for lighting upgrades may be
Use LED Exit signs. Signs that use light-emitting diodes (LEDs) are a great alternative to incandescent-based signs.
ENERGY STAR Qualified Exit signs use far less energy, and the "bulbs" typically last 10 years or more (compared to less
than one year for incandescent signs). Electricity savings can sometimes exceed 80 percent. Don't forget to check with
your utility provider—rebates for LED exit signs are available in many service areas and can sometimes cover most of the
purchase price.
Compact fluorescent vs. incandescent
If each of the over 850,000 of America's restaurants replaced only one incandescent light bulb with a CFL, 500 million
pounds of C02 emissions could be avoided each year, and the restaurant industry could save about $40 million annually.
Here's how much you could save in your own restaurant by switching eight incandescent lamps with eight CFLs:
Eight 100-W incandescent lamps Eight 27-W CFLs
Used 16 hours daily	Used 16 hours daily
At $0.10 per kWh	At $0.10 per kWh
Cost per year: $468	Cost per year: $126
Annual Savings with CFL: $342
Section 5: Heating, Cooling and Ventilation
Heating and Cooling Systems
BETTER WITH
ENERGY STAR
CHANGE FOR THE
When it comes to annual energy use in restaurants, heating and cooling systems account for a big
piece of the pie. In fact, for most restaurants, heating and cooling is second only to food preparation
in terms of annual energy consumption.
Buy ENERGY STAR Heating and Cooling equipment. ENERGY STAR qualified light commercial equipment uses 7-
10% less energy than standard equipment. These products can save your business approximately $3-4 per square foot
over the life of the equipment. For example, a 12,000 square foot building using ENERGY STAR qualified heating and
cooling products could save $36,000 to $48,000 over the life of the equipment.
Rely more on fans, less on air conditioning. Air conditioners and central cooling systems require a tremendous amount
of energy; most fans, on the other hand, do not. Research indicates that energy use falls by 4 to 5 percent for every
degree that you raise your cooling thermostat. Easing back on central cooling by only 3 degrees Fahrenheit could trim air
conditioning costs by 12 - 15 percent. One way to improve customer comfort is to compensate for the difference in air
temperature by using an efficient ENERGY STAR qualified ceiling fan.
&EPA	ED	May 2007
United States
Environmental Protection
Agency

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ENERGYSTAR
Putting Energy into Profits: ENERGY STAR ® Guide for Restaurants
Inspect, clean, and maintain equipment. Dirty heat-transfer coils (the winding metal coils on the back of an air
conditioner) and torn or misaligned ducts can both drag down the efficiency of your climate control equipment. Clean and
mend where you can and consider a service contract with a local repair shop.
Replace dirty air filters. Don't let your air filter get too dirty—a grimy filter will impede airflow, forcing your heating and
cooling motors to work harder. Air quality for customers and employees will suffer as well. As a general rule, check and
change filters at least once every three months, or every month during cooling and heating seasons.
Install an ENERGY STAR qualified programmable thermostat. Still setting your thermostat by hand? Consider adding
some precision to the process by adding an ENERGY STAR programmable thermostat and using its "night setback"
mode. With automatic setback, never again will you have to remember to turn off the heat or air conditioning at the end of
the workday. According to ENERGY STAR estimates, proper use of a programmable thermostat could save you up to
$100 annually on heating and cooling costs.
Find out if an energy management system (EMS) is right for you. If your restaurant has a centralized heating and
cooling system, an EMS may be able to cut your energy costs dramatically. Finding out if an EMS is right for you might
take some footwork—you'll need the help of an energy expert on this one. But the extra effort may be worth it since an
EMS can also control other systems like lighting and kitchen exhaust fans.
Kitchen Ventilation
An unbalanced or poorly designed kitchen exhaust system can spell trouble both for your restaurant's air quality and for
your utility bills. Get ahead of the game by enlisting the help of an expert to design an optimized exhaust setup that works.
Catch all that you can. At least in principle, kitchen ventilation is a straightforward art with a simple goal: capture and
contain as much cooking effluent—the combination of grease, smoke and heat that emanates from each appliance—as
possible. In practice, however, the task is much more challenging. Cross drafts and misaligned appliances can allow heat
and smoke to spill into the kitchen. Spillage leads to a hot, uncomfortable working environment and higher energy bills if
you air-condition your kitchen. Cut down on spillage by adding inexpensive side panels to hoods that are failing to capture
waste, and push each appliance as far back against the wall as possible to maximize hood overhang and close the air
gap between the appliance and the wall.
Rebalance your act. If you have not performed an air balance recently, it's time to call your contractor. Time,
maintenance, broken belts, and poor commissioning all lead to kitchen exhaust systems that are out of balance,
potentially moving too much or too little air, spilling cooking effluent, and costing you money. This tip applies to your dining
room heating, ventilation, and air conditioning (HVAC) system as well; outside doors that are hard to open because of
suction or that blow open by themselves are a sure sign that it's time to order an air balance.
Consider variable-speed exhaust. Typically, kitchen exhaust hoods have two settings: "off and "on". Naturally, "off' is
ideal for when the kitchen is empty, and "on" may be great for the frenzied dinner rush—but neither is quite right for the
afternoon lull, the post-dinner wind down, or any other situation when the kitchen isn't operating at full capacity. Variable-
speed, demand-based exhaust controls get around this problem by using sensors to monitor your cooking and varying the
exhaust fan speed to match your ventilation needs. Demand ventilation controls typically reduce the cost to operate an
exhaust system by anywhere from 30 to 50 percent and can be installed on either new installations or retrofitted to
existing hoods.
Maximize overhang. A 4-foot deep hood is somewhat typical for restaurant exhaust, but you'll capture more smoke and
heat with a 5- or 6-foot deep hood.
Group heavy-duty appliances together. If you're designing a new
kitchen, try to group your heavy-duty appliances (e.g., broilers, wok
ranges, salamanders) together in the middle of your appliance lineup.
You might also consider placing the broiler under a separate dedicated
exhaust hood with a higher exhaust rate and leaving the light-duty
equipment under the original hood at a lower rate.
United States
Environmental Protection
Agency
Learning more about kitchen ventilation
If you're 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 the Food
Service Technology Center.
May 2007

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ENERGYSTAR
Putting Energy into Profits: ENERGY STAR ® Guide for Restaurants
Around the Building
Investigate more efficient windows and window glazes. ENERGY STAR-qualified windows, doors, and skylights can
save you energy and money and protect furniture from sun damage. If your restaurant gets a lot of sun through south and
west-facing windows, applying a clear, heat rejecting, window film will help cut your cooling costs while making your dining
room more comfortable. A quality film will be applied by a professional and should include a warranty. Window film that is
properly designed into new construction can dramatically reduce your need for mechanical cooling, which helps to offset
the cost of the film. Window films also block the damaging ultra-violet light that fades your carpets, chairs, and other
fixtures. Curtains, awnings, and overhangs are other good alternatives for keeping heat out of the building. Check with
your utility—rebates are often available.
Patio Heaters
Cut back on heaters and heat time. Wthout a doubt, the best approach to saving money with patio heaters is to cut
back—both on the hours of operation and on the number of patio heaters running at any given time. Consider that three
50,000-Btu heaters operating an average of three hours daily could cost you upwards of $1,600 per year.
Design with efficiency in mind. Keep in mind that moving air can disperse the heat that radiates from patio heaters. Be
smart with your patio layout; block cross drafts and consider how to use the fewest heaters so you can get the most bang
for your energy buck.
Section 6: Sanitation and Water Use
Save Water to Save Energy
For restaurants, saving water—especially hot water—makes great economic sense. By conserving hot water you trim not
one but two bills: one for the water, and another for the electricity or natural gas used to heat it. In fact, your wastewater or
sewer bill may be based on water consumption, so may also be reduced.
Don't ignore leaks. A leaky faucet or dish machine, or a stuck solenoid
valve, that loses one-tenth of a gallon per minute will waste more than
50,000 gallons over the course of a year. If that same leak just
happened to be hot water—you'd be spending hundreds of dollars
heating water only to send it right down the drain!
Check your water temperature. Use a thermometer to make sure your
water heater isn't working any harder than it has to; hot water should be
around 140 degrees at the faucet of the pot sink closest to the dish
machine. There is no benefit to paying to heat water beyond health and
safety requirements.
Add aerators. Hand-sink faucets can use as much as 10 gallons of water per minute when not equipped with efficient water
aerators. Outfit the hand sinks in your kitchen and bathrooms with low-flow aerators—you'll cut water use and ultimately save
on water-heating costs.
Add insulation. Heating water is a significant expense for most restaurants. Fortunately, it's relatively easy to reduce that
expense by adding insulation to your hot-water system. Start saving by simply wrapping the first 3 feet of your hot-water "out"
pipe with inexpensive insulated "sleeve" covers available at most hardware stores. If your heater if older than 7 years, you
could save by wrapping the entire storage tank, carefully avoiding gas and electric connection points.
IB	May 2007
United States
Environmental Protection
Agency
Merkl's Deli & BBQ
Merkl's Deli & BBQ was designed with energy efficiency
in mind. Among other features, the deli is outfitted with
low-flow spray valves, which perform as well as standard
valves but save vast amounts of water and cut water-
heating costs. "They work great," reports Steve Wilson,
one of the deli's co-owners. "I've actually been able to
turn the water pressure down with them."

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ENERGYSTAR
Putting Energy into Profits: ENERGY STAR ® Guide for Restaurants
Activate the automatic flue damper. Many commercial water heaters have an automatic flue damper that closes when the
burners are off. This damper saves energy by blocking heat from escaping up the flue. Make sure that the damper motor's
switch is in the "on" position so that the damper will operate properly.
Control the recirculation pump. If your hot water system includes a recirculation pump, install a timer that turns the pump
off when your kitchen is closed. You'll reduce the heat loss from your hot water pipes, potentially saving hundreds of dollars
on energy costs.
Switch to low-flow pre-rinse spray valves. Depending on the size and workload of your restaurant, a low-flow spray valve
could save you more than $1,000 annually. The secret to the low-flow valve's success is its ability to save in three ways at
once. By lowering your water consumption, the sprayer simultaneously slashes your water, wastewater-disposal and energy
bills. And don't worry, low-flow doesn't mean slow—low-flow spray valves are engineered to work as well as or better than
standard valves. Several states are in the process of passing laws that any new pre-rinse spray valves purchased are
required by law to be low-flow models; however, thousands of old sprayers are still out there wasting water and energy.
You may be able to replace your old valves for free by taking advantage of a give-away program through your local utility or
water district.
Dishwashers
From an operational standpoint, dishwashers are one of the most expensive pieces of equipment in your kitchen. Every
rack of dishes you wash can include as many as eleven separate cost items within the three main categories of water,
water heating and chemicals. Smart purchasing, operations, and maintenance can save you thousands of dollars in the
dishroom.
Don't waste the space! You'll pay the same amount to run a half loaded dish rack as a fully load one, so make sure you
only run fully loaded dish racks through the dish machine. Cutting wash cycles could save you hundreds of dollars annually.
Turn it off. High-temp dishwashers typically feature internal tank heaters. If you've got one of these dishwashers and you're
not turning it off at night, you're wasting energy by heating water that you don't need. The same holds true for booster
heaters and dishwasher exhaust hoods: turn them off at night to save.
Check rinse pressure. Pay attention to your dishwasher's pressure gauge—if it's showing pressure above 25 psi, there's a
good chance you're using much more water than is necessary. Most dishwashers require only around 20 psi.
Check water temperature. Follow manufacturer specifications for tank temperature and rinse temperature.
Operate conveyors in auto mode. If you have a conveyor-style dishwasher, make sure you're using it in auto mode, which
saves electricity by running the conveyor motor only when needed.
Add or maintain wash curtains. Wash curtains—the plastic strips that hang on both sides of conveyor dishwashers—
improve washing efficiency by trapping heat. Replace curtains when the old ones begin to deteriorate.
Design your new dishwashing system with both energy and water efficiency in mind. If you're in the market for a
new dishwashing system, it'll pay to look into energy-efficient gas booster heaters. Compared to a standard electric booster
heater, a gas booster heater could trim energy costs significantly due to the relative lower cost of natural gas as a fuel
(though keep in mind that a gas booster heater could have a higher first cost and installation cost than the electric unit). Also,
look for dishwashing systems that use one gallon or less of water per rack washed—typically, the less water required per
rack, the less you'll pay in energy costs.
Consider heat recovery. Refrigerant heat-recovery systems use waste heat from the walk-in refrigerators and freezers to
preheat water that can be used in the kitchen. These systems are relatively simple and have reasonable payback periods
when installed in kitchens with moderate to high hot-water needs.
ID	May 2007
United States
Environmental Protection
Agency

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Section 7: Demand Control
Do you have high energy bills? Think about Demand Control.
Digital demand controllers (DDCs) are small, relatively inexpensive energy-management devices that can simultaneously
control the operation of a large number of equipment items, preventing all or most of them from operating simultaneously.
The objective is to avoid the creation of power-demand "spikes" (i.e., short periods when power demand is unusually
high), which often leads to high monthly demand charges.
The operation of some electrical loads in a facility (such as internal lighting) cannot be interrupted without causing a
disruption. But many others—typically those that have some thermal-energy storage associated with them, such as water
heating, air-conditioning, electric space-heating units, or refrigeration equipment—can be interrupted for periods of 10 to
30 minutes without occupants being aware of the interruption. These are the loads selected for peak-demand-limiting
controls via a DDC.
Restaurants and food stores are ideal candidates because they typically have refrigeration and air-conditioning loads, and
also may have electric water heaters. DDC units can also be used to reduce electrical demand during periods when the
utility grid is challenged and in danger of overloading, or when electricity prices are unusually high. Many utilities offer
financial incentives to customers who install DDC units or other equipment that enable the utility to reduce the customer's
load at these times.
Section 8: Begin The Process, Learn More and Save!
Now it is time for you to take steps to start saving energy and money. The best first step is to have an energy audit
performed on your facility by a trained professional. Once you have identified the areas of potential energy savings,
decide which energy-efficiency upgrades you want to install and practices to put in place. If your finances and operating
schedule make it unpractical to perform all the upgrades at once, your can take a staged approached and install them as
time and money allow.
For more information on energy technologies please consult the resources in the following list.
ENERGY STAR www.enerqystar.gov
EPA's WasteWise www.epa.gov/wastewise
EPA's WaterSense www.epa.gov/owm/water-efficiencv/index.htm
EPA's Green Buildings www.epa.gov/greenbuilding
Food Service Technology Center www.fishnick.com
Green Restaurant Association www.dinegreen.com
National Restaurant Association (NRA) www.restaurant.org
North American Association of Food Equipment Manufacturers (NAFEM) www.nafem.org
Pacific Gas and Electric Company's Energy Reduction Action Plan for Restaurants
www.pge.com/rebates/123 reduction plans/restaurants
Consortium for Energy Efficiency (CEE) www.ceel .orgAir-Conditioning and Refrigeration Institute (ARI) www.ari.org
American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE) www.ashrae.org
May 2007
United States
Environmental Protection
Agency

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