send in a question of your own
1. Business electricity bills explained.
3. Fast-food prep equipment and energy use.
4. Lowering energy costs while retaining the ambience of an historic building.
5. Lowering restaurant energy costs.
6. Assessing the energy use of a commercial building.
7. Reducing energy costs in businesses in converted residential buildings.
8. Reducing the energy impact of IT, like virtualization and off-site data storage.
9. The difference between renewables, conservation, and efficiency.
10. Saving energy with a family restaurant.
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1: I read in your column that, if a business wants to lower energy costs, it's important to be aware of the facility's electric use. The problem is that parts of the electricity bill are Greek to me. Can you explain the energy charge, demand charge, and power factor fee?
- PW, Bennington
A:
Paul: Glad to. Many business owners assume that energy costs are a fixed budget item, like salaries or rent, which will always increase. But, as you're aware, it's possible to maintain or reduce electric costs by becoming familiar with your facility's electricity bills and monitoring them regularly. This will enable you to establish budgets for electric costs and to plan for money-saving investments in energy-efficiency upgrades, which can further build budget capacity.
Dan: True enough. So, let's get right to deciphering your bill.An ENERGY CHARGE, measured in kilowatt hours (kWh), shows you how much energy your facility uses for the full length of time your equipment is in operation during a period specified by your utility. Some bills may have different charges for on-peak and off-peak energy use, with off-peak use generally being less expensive. Typically, peak hours are 6am-10pm, Monday-Friday, but check with your electric utility to be sure.
Paul: If your bill reveals high energy use during peak hours, it may be cost effective for you to shift some electricity use to off-peak times if possible. Whether or not your bill factors in peak hours, you can lower your energy charge by using energy-efficient, well-maintained equipment, and by being aware of how you use your equipment. For example: Shut-down protocols, lighting motion detectors, and programmed controls - which automatically turn equipment on and off according to your needs - can result in lower energy charges.
Dan: A DEMAND CHARGE, measured in kilowatts (kW), shows you the maximum amount of electric power that your facility's equipment required during any 15-minute period in the billing period (usually a month). Some utilities look at the current billing month only. Others use your highest demand from the preceding 11 months. If the latter is the case, your high energy use in one month may result in higher bills for an entire year.
Paul: To help prevent this, stagger the use of equipment when possible. This will spread out your energy use over the day rather than having a high demand in a single 15-minute period. And, just as with energy charges, you can control your demand charges with the use of efficient equipment, consistent maintenance, and energy-saving shut-down/turn-on approaches.
Dan: A POWER-FACTOR FEE is charged when your energy use creates what utilities call a "low power factor". This means that your use of inductive equipment, like motors, is high relative to your use of equipment that's less inductive, like lights. This kind of power use raises the utility's costs, because they need to install and maintain power-transmission infrastructure large enough to provide you with the kind of energy required by your equipment. Your power factor fee helps cover those costs.
Paul: If you're paying a power-factor fee, ask your utility if it would be cost-effective for you to purchase a power-factor correction device that an electrician can install at your facility. This device will put an end to the fee, but you'll need to weigh its cost against the fee amount to determine if it makes financial sense for you. As you can see, if your operations require the use of a high proportion of inductive equipment, you may find that a power-factor fee or a correction device is a cost of doing business.
Dan: If you have more questions about your electric bills, I encourage you to ask your utility. If you'd like to learn about specific energy-saving approaches for your facility, please contact Efficiency Vermont. Thanks for a great question that's sure to help many Vermont business owners.
2: We're nearing time to replace outmoded desktop computers in our offices. Years back, I read about ENERGY STAR® computers, but things change fast when it comes to electronics, so I don't know if this is still the best way to save on electric costs. Also, are laptops more energy-efficient than desktops? What about flat-panel LCD monitors?
- DB, Brattleboro, VT
A:
Dan:
Yes, ENERGY STAR is still the way to go to reduce computer-energy costs. In fact, just last year ENERGY STAR improved their standards to keep up with the increasing number of hours a typical computer is used. To qualify for the ENERGY STAR label, today's computers must save energy while in use, as well as in stand-by and sleep modes. This is an improvement over the earlier ENERGY STAR computer standards, which only required energy savings in stand-by and sleep modes. Computers falling under the new standards include desktop and notebook/laptop models, integrated computer systems, desktop-derived servers and workstations.
Paul:
By using today's ENERGY STAR qualified computers, and their stand-by and sleep modes, you can save as much as $85 per computer, annually. According to www.energystar.gov, the new standards are expected to save U.S. workplaces and households more than $1.8 billion in energy costs over the next five years.
Dan:
To address your other questions: Laptops generally use less energy than desktop models. ENERGY STAR qualified laptops use about 70% less than ENERGY STAR qualified desktops. As for monitors: Flat-screen LCD (liquid crystal display) monitors use less energy than CRT (cathode-ray tube) monitors. A 17-inch LCD monitor, for example, uses about 35% the energy of a 17-inch CRT monitor.
Paul:
A couple of other things to keep in mind: If you're replacing printers too, look for ENERGY STAR qualified models, which use an average of 25% less energy than non-ENERGY STAR units. They also generate less heat, so they put less strain on your air-conditioning system, thereby lowering your cooling costs. An easy way to further reduce computer-operation energy costs is to plug multiple computers and peripherals into a power strip/surge protector that you can simply switch off at the end of the work day.
Dan:
Best of luck with the transition to your next generation of office computers. I want to mention that, as a result of the ENERGY STAR standards change we discussed above, you may notice fewer available new models with the ENERGY STAR label. You can find a list of ENERGY STAR qualified computers at www.energystar.gov/ia/products/prod_lists/computers_prod_list.xls.
3: We're expanding our convenience store's creemee window to offer fast food. We're looking for your advice about what fast-food prep equipment uses the least amount of energy.
- SW, Windsor, VT
A:
Paul:
It's a great decision to look into operation costs before purchasing new equipment. In many cases, a piece of equipment's lifetime operating costs may be 4-10 times greater than its purchase price. As you most likely know, fast-food margins can be very good in high-volume restaurants. But in a lower-volume situation like yours, controlling your overhead will be critical to maintaining profits. The good news is that energy-saving ENERGY STAR® qualified equipment is available for many prep applications.
Dan:
Because you asked about prep equipment, we'll focus on ENERGY STAR qualified fryers and steam cookers. In case you're also in the market for other equipment, I'll mention that you can find ENERGY STAR qualified dishwashers, refrigerators, freezers, and ice machines too.
Paul:
Financial incentives may be available for the purchase of certain energy-efficient prep equipment, so I recommend giving Efficiency Vermont a call before you buy. We also can help you and your equipment supplier determine the most cost-effective models for your specific uses.
Dan:
ENERGY STAR qualified fryers and steam cookers are, respectively, as much as 15% and 50% more efficient than standard models. Also, ENERGY STAR qualified steam cookers demand an average of two gallons of water per hour while non-ENERGY STAR models use 25 to 35 gallons of water per hour. So, ENERGY STAR qualified steam cookers can provide savings of hundreds to thousands of dollars per year, depending on how much food you typically prepare.
Paul
You often can significantly lower operation costs by keeping equipment on only when needed. For about $25, you can get a timer, at a hardware store, that automatically turns off smaller appliances after closing time and then brings them back on line when needed. You can stretch that cost further by plugging multiple pieces of equipment into a single timer. Or you could plug that equipment into a power strip/surge protector that you can switch off at the end of the day. Good candidates for either method are hot dog rotators, chili/soup warmers, and pizza-display warming racks. So are small conveyor ovens. And, if you only use a conveyor oven intermittently, save even more by shutting it off between uses.
Dan:
Many people are surprised to learn how little warm-up time is needed for certain equipment and how much the shorter warm-ups reduce energy costs. Some pizza ovens heat up in the time it takes to prep a pie. It can take as few as 15 minutes to completely bring fryer oil, a griddle, or a char broiler to the proper heat. Also, only turn on the portion(s) of a griddle or char broiler that are in active use. Experiment to get the timing right for your needs.
Paul:
Even an hour or two of downtime for any of this equipment can mean annual savings of between $100 and $600, depending on your volume. And, because these appliances add heat to your facility, downtime also lowers your air-conditioning needs, which further reduces your electric bills.
Dan:
Here's to your new, improved creemee window and your strengthened bottom line!
4: My wife and I own a historic farmhouse that we've converted into a bed and breakfast. A big part of our overhead is utility bills. We would like to make energy-saving upgrades but we can't interfere with the traditional ambience that our guests expect. Can you recommend ways to save energy without bringing in 21st century aesthetics like twist-shaped light bulbs?
- CP, Marshfield, VT
A:
Dan:
Sure thing. Let's start with those light bulbs. Numerous historic Vermont lodgings use compact fluorescent light bulbs (CFLs) with great success both in aesthetic and energy-saving performance. They conceal twist-shaped CFLs behind lamp shades and wall sconces or they use CFLs that are enclosed in a globe, shaped more like a traditional incandescent light bulb. You can find these enclosed CFLs in many Vermont lighting showrooms, electric-supply stores and hardware stores.
Paul:
The savings associated with using CFLs are significant. They save you about $42 per bulb in electric costs over their lifetime because they use as much as 75% less energy. You'll also reduce replacement costs and maintenance time, because CFLs can last as much as 10 times longer than incandescents.
Dan:
CFLs also can enhance the ambience you've created in your B&B. You can control the look of your rooms by choosing a CFL that emits light that appears either warm (yellower) or cool (whiter). Also, because CFLs give off little heat, you'll avoid the risk of scorching antique lampshades. Traditional incandescents lose 90% of their energy as heat.
Paul:
It's clear that you're aware that your guests' experiences rely heavily on how they feel in your establishment. In addition to the look of a room, I'm sure that you also consider the pleasant scents and the degree of quiet that you provide for your visitors. These elements can be maintained or improved with energy-efficient methods that reduce your ongoing costs.
Dan:
True enough. Take fresh air, for example. Back when your building was first constructed, stale air could exit through gaps in the exterior walls. Today, those gaps can mean high heating bills, cold rooms in winter, and hot rooms in summer. To reduce heating and cooling costs and increase comfort while keeping rooms fresh, see that the building is mechanically ventilated after it's properly air-sealed and insulated. Ventilation helps preserve your historic building too. It removes moisture that can cause wood rot as well as mold and mildew that can stain paint/wallpaper. Mold and mildew can also create indoor air-quality problems, which are unhealthy and unpleasant for your guests - especially those with allergies.
Paul:
To achieve good ventilation, be sure to use kitchen range hoods and energy-saving ENERGY STAR® qualified bath fans, vented to the outdoors. You may qualify for financial incentives for ENERGY STAR qualified equipment, so check with Efficiency Vermont before you buy. I'll also mention that many building owners install heat-recovery or energy-recovery ventilation systems, to exhaust moisture and pollutants while bringing in fresh outdoor air. The cost-effectiveness of these systems comes from the fact that they capture some of the heat from exhaust air and use it to warm incoming outdoor air, saving heating energy in the process.
Dan:
I expect that people come to your B&B for peace and quiet. Loud bath fans could not only disturb your guests' peace, they also could be wasting energy. An ENERGY STAR qualified bath fan is very quiet and can use as few as 15 watts. Similarly, if you've got more than one refrigerator cycling on and off, you can reduce noise and save significant amounts of energy by upgrading to a single, larger fridge. A new ENERGY STAR qualified refrigerator uses half the energy of a unit manufactured before 1993.
Paul:
While your guests may want a vacation from modern concerns like energy issues, other tourists prefer staying in lodgings where an effort has been made to reduce energy use. Businesses are attracting these green-focused travelers through ads, website information, and guest-room cards describing their energy-saving efforts ? whether these efforts are in plain sight or out of a guest's view. With energy-efficient technologies, you can appeal to both kinds of visitors while lowering your own operating costs. Best of luck as you bring your cost savings into the 21st century without disturbing your guests' nostalgic experience.
5: My family has run a restaurant for about five years. When we bought the place, we upgraded to energy-efficient lights with good results on lower electric bills. Now we're ready to pay a modest amount for another energy-efficient upgrade. What would you say is the best next step?
A:
Dan: You're wise to be making efficient upgrades; energy demands in food service facilities are roughly 2.5 times more per square foot than in most commercial buildings. Your best next step depends on a number of factors, including the age of your equipment and your budget. Generally, the top opportunities for energy savings in food-service operations are lighting, refrigeration, food preparation, and ventilation. I suggest addressing refrigeration next.
An outside-air economizer reduces refrigeration system run time by introducing outdoor air to the walk-in cooler when outside temperatures are colder than the interior of the refrigerated box. This unit can be installed on most existing and new coolers and can include an evaporator fan/door heater control. These humidity-based controls limit operation of door heaters to periods of high relative humidity and can save between $40-100 per door per year. Note: I don't recommend the economizer if you keep unpackaged items in your cooler, as they can become dry.
Paul: If you're ready to upgrade your refrigeration, Efficiency Vermont can work with you and your contractor to investigate the most cost-effective approaches for your particular operation and budget. We can help determine if financial incentives are available and calculate whether or not such options as financing or leasing would be the most beneficial to your bottom line.
Dan: While you're looking into your next energy efficiency investment, there are simple steps you can take today to lower the energy use of equipment you already have. For example, if you turn off lights in unoccupied areas or install occupancy sensors, you may reduce yearly costs by as much as $110 in a typical dining area. Set refrigerator temperatures no lower than required by the health code. This can reduce your yearly costs by $110-170 for a 1,000 cubic-foot dairy cooler with the temperature increased from 33F to 38F. Significant savings can also be obtained by choosing energy-efficient food preparation and dishwashing equipment.
Paul: The most cost-effective time to invest in energy-efficient equipment is when your existing units need to be replaced due to failure or when they've reached the end of their useful lives. Look for energy-saving ENERGY STAR® qualified models.
Dan: A couple of other tips:If you have a wall canopy exhaust system with fan controls, push your appliances as far back against the wall as possible. By moving appliances back 12 inches under a 10-foot hood system, you can save $50-60 annually. You can also install a low-flow pre-rinse dishwashing spray valve and you'll save hundreds, annually, for each hour of daily spray time.
Paul: Depending upon the actions taken and the technologies involved, the total savings potential from more efficient equipment can be from 10 to 30 percent. That good news is true industry-wide, whether in a large institutional kitchen, a small sandwich shop or your family's restaurant.
6: I own a business that operates out of a large office building that's costing more to heat, cool, and light every year. I'm aware that assessments can be done to determine if a building can operate on less energy, but my HVAC and lighting systems are complex, with computerized controls. Are there professionals in Vermont who can assess the energy use of a building like mine?
- RF, Washington County
A:
Dan:
Yes. They're called commissioning authorities and the assessment they conduct is called retro-commissioning. Some people refer to it as re-commissioning or existing-building commissioning. You may be familiar with the word "commissioning" when used to describe a final check of a ship or a new building before putting it into operation. Retro-commissioning is a check of an existing commercial structure and its systems to determine if everything is functioning properly, or if changes can be made to increase operational efficiency, comfort, and energy savings.
Paul:
Retro-commissioning takes a comprehensive view of a building, which is the most cost-effective approach to finding energy savings in a structure like yours. Just like a car needs tune-ups to keep it running smoothly, a building benefits from checks to determine if it is operating as originally designed. Factors like changes to the structure, its systems, and its uses can mean that system-operation schedules and controls may not be operating at optimal efficiency. That can add up to higher energy costs, maintenance costs, and comfort problems.
Dan:
Here's how it works: A commissioning authority (sometimes referred to as a commissioning agent) comes to your location. If retro-commissioning is feasible for your building, you'll receive recommendations on small, moderate-cost changes that can be made and the potential cost and savings you can expect for those changes. The commissioning authority will make a second site visit to implement the changes you approve. You'll then get a report on the results you can expect from the changes as well as a list of recommended capital improvements for further energy savings, operational efficiencies and comfort improvements.
Paul:
The cost of retro-commissioning depends on the complexity and number of your systems and the size of your building. A commissioning authority will be able to give you cost estimates for the initial assessment as well as for recommended improvements. To find a commissioning authority, you can visit the Business Marketplace.
Dan:
Retro-commissioning isn't appropriate for every building. The best candidates are structures like yours that have centralized controls for building systems. For readers with businesses whose equipment is operated with individual controls, we suggest that you contact your HVAC service technician to ask for an assessment of your mechanical systems. Also, you can contact Efficiency Vermont to determine if you have opportunities for improving the efficiency of your lighting systems. If your business is in a converted residential structure, a Home Performance with ENERGY STAR® certified contractor can do a whole-building assessment to find and fix conditions that are raising your energy use.
Paul:
Business owners interested in working with a Home Performance with ENERGY STAR contractor should ask the contractor how payment is arranged. Some contractors conduct assessments at little or no charge if you'll agree to hire them to make any recommended upgrades. Others charge for assessments, and the fee varies from contractor to contractor. To find a certified Vermont contractor in your area, visit www.efficiencyvermont.com/homeperformance.
7: I converted a Victorian home into office spaces that I rent to a variety of small businesses. I suspect that tenants' portable electric heaters are driving up my electric bills. I want to make the offices less drafty so that portable heaters are needed less. My tenants want energy-efficient windows. Is that the best solution? What are other ways to bring down electricity use? I don't want to have to keep raising rents to cover rising energy costs and risk losing tenants.
- PE, Norwich, VT
A:
Paul:
You're right that portable electric heaters are a big energy user. Each heater could run you as much as $50 in electricity costs per month. You're also right that they're a sign that building improvements are needed to make rooms more comfortable. The most cost-effective energy-saving improvement you typically can make to a structure that was originally built for residential use is to address air leaks that allow outdoor air to enter your building.
Dan:
That's right. Air leaks can make the difference between a comfortable and chilly space and can have a big impact on energy use. Air can enter through gaps and cracks in the attic floor and the ceiling beneath it. Air can also enter around windows, doors, flues, plumbing vents, wire pathways, recessed lights, fans, chimney penetrations and through insufficient or improperly installed insulation. The most accurate solution to air leaks is to bring in an expert to take a comprehensive look at your building.
Paul:
That's also the most financially logical approach to improving the energy efficiency and comfort of a structure like yours. A Home Performance with ENERGY STAR® certified contractor is specially trained to conduct whole-house assessments, make recommendations about air leaks and a range of systems (heating, cooling, ventilation, insulation, water heating and more) and to perform necessary improvements based on your budget. You can find a contractor at www.efficiencyvermont.com/homeperformance.
Dan:
Another big electricity user in your offices is likely to be lighting. Consider using compact fluorescent bulbs (CFLs), which demand as much as 75% less electricity than incandescent light bulbs do. Replace overhead T12 fluorescent tube lighting with High-Performance T8s and you'll get better light quality while using up to 40% less power. You also can install wall-switch occupancy sensors to automatically shut off lights when a space is not in use. Also, let your tenants know that, when it's time to replace office equipment, they'll find that ENERGY STAR qualified products, such as computers, phones, copiers, and water coolers, use less energy than standard models. Your tenants may appreciate knowing that they can help control their rent levels by saving energy.
Paul:
A financial note on new windows: Energy-efficient windows do a great job of reducing drafts and increasing comfort. But the payback period, from energy savings, on the cost of new windows is long. So it's generally not advisable to replace old windows for energy-saving purposes alone. The most cost-effective time to buy high-performance windows is when you're building a new space, putting on an addition, or replacing nonfunctional windows. If you've got windows that work, you're better off, cost-wise, improving them than replacing them.
Dan:
And that's fairly easily done. If the building has storm windows, use them. If not, have them made - they're far less costly than new windows. See that new storm windows have a low-E coating for even greater energy savings. Repair any cracked glazing, run a bead of caulk around frames, and use side-mount sash locks to hold windows firmly in place. Block drafts through sash-weight pulley openings by using pulley seals. Inexpensive window weatherization kits, from hardware stores, add an additional level of protection from the elements.
Paul:
Best of luck with your building improvements. I think you'll find that taking a whole-house approach will pay off both in lower energy costs and in more comfortable tenants who'll want to continue to do business out of your old Victorian.
8.
I'm a partner in a two-person medical office. We've got a sizeable database and a designated server-equipment closet. I've been reading about different ways to reduce the energy impact of IT, like virtualization and off-site data storage. Can you cut through the chatter on this topic and tell me the best way to go?
-HS, Manchester, VT
A:
Paul: The best approach is different for every business. To determine your solution, start by talking with your IT (information technology) vendor. That conversation will take into account your equipment and storage needs, anticipated growth, budget, physical-space configuration, and more.
Dan: What we can tell you are some facts that hold true for everyone. For example: Business owners often keep their server rooms/closets colder than necessary and, in the process, pay for air conditioning they don't need. Current national guidelines recommend keeping data-processing environments between 64.4 and 80.6 degrees Fahrenheit.
Paul: It may be possible to maintain these temperatures with little or no air conditioning. The key to maintaining equipment performance is air movement, not air temperature. If your server room isn't ventilated, ask your HVAC contractor about your options - the solution might be as simple as an exhaust fan. If the room has a solid door, replace it with a slotted one. If equipment is placed under furniture or very close to walls or other equipment, reposition it to allow air to move around it. Also, speak with your HVAC contractor about the best way to filter your server-room air because airborne particulates can contribute to equipment failure.
Dan: Another energy saver is tiered storage/memory. One tiered method uses a technology called MAID (massive array of idle discs), which enables you to reduce the notable amount of energy needed to keep storage discs spinning. You see, the faster a disc spins, the faster you can access its info, and the more energy it uses. MAID lets you set spin speeds according to how often you need certain types of data. For example, you can keep your active, daily patient files spinning at full speed, while maintaining slower spin rates for less-frequently accessed data until you need it.
Paul: This upgrade is most cost-effective when you're ready to invest in new equipment, such as when you need to expand storage capacity. It's also a good financial move to look for ENERGY STAR® qualified units when it's time to buy new servers.
Dan: You mentioned server virtualization. This can entail a costly investment, of $100K , if you don't already have connected storage and the servers necessary for server virtualization. This approach may make financial sense for larger businesses with a total IT power load of more than 35 kVA (kilovolt-ampere). What server virtualization software does is create protective firewalls around applications, allowing you to load multiple applications on a common server rather than having a designated server for each application. This reduces energy use because significantly less equipment is needed. Also, because less equipment heat is generated, server-room cooling costs are reduced.
Paul: You also mentioned off-site data storage, which entails using the services of a facility that rents storage space to multiple businesses. While this can reduce your energy needs, those savings alone aren't enough to make this a cost-effective approach. Many small Vermont businesses go this route, but for benefits beyond energy savings, including increased reliability, reduced downtime for maintenance and upgrades, and physical-space considerations.
Dan: More approaches to IT energy management exist and new technologies are emerging with great frequency. After you explore your options with your IT vendor, you can contact Efficiency Vermont for an independent, third-party evaluation of your vendor's cost analysis. Best of luck and thanks for a question that?s sure to be of interest to many businesses at a time when all our data-processing and storage needs are on the rise.
9: We've got to do something to reduce energy costs at our sporting-goods store. I've heard people talking about renewables, conservation, and efficiency. Can you tell me the difference between these things?
- AS, Killington, VT
A:
Paul: Glad to. Renewable energy refers to natural resources like sunlight, wind, and water, which can be used to generate electricity. Conservation and energy efficiency are ways to reduce energy use.
Dan: One way to view the difference between conservation and energy efficiency is this:Conservation can be seen as making less use of equipment that requires energy while efficiency can be seen as using equipment that requires less energy. For example, let's say you need a copy machine. You'd practice efficiency by purchasing an energy-saving copier. You'd practice conservation by seeing that the copier is off at the end of the day. Together, these two methods comprise a sensible, effective approach to lowering the cost of owning a copier. Similar approaches apply to a host of other applications, from lighting to heating systems and more.
Paul: The next logical question is: What are the financial considerations for the approaches you've asked about? For conservation efforts, costs generally are low or nonexistent and savings are comparatively modest. Energy efficiency entails higher initial costs and significantly greater savings, resulting in a high return on investments. In a retail store, opportunities for efficiency typically exist in lighting, heating, and cooling equipment upgrades.
Dan: To take a broader view of the economics of these two methods, I should point out that the above discussion assumes that conservation is achieved only through a conscious action (e.g. turning off the lights). It can be argued, however, that conservation includes automated solutions (e.g. occupancy sensors that turn off the lights for you). This view changes the financial equation for conservation; it means higher upfront costs and greater energy savings. Whether you consider them conservation or efficiency, automated controls can be highly cost-effective purchases with the potential to significantly reduce operating costs for lighting, heating, ventilation, cooling, and more.
Paul: Efficiency Vermont can work with you and your equipment suppliers to help you determine the most cost-effective, energy-saving equipment upgrades for your store. We also offer rebates for recommended lighting and equipment, including specified controls. Rebate forms for specific upgrades are available at the Business Rebate Center. For information about rebates for custom upgrades, call Efficiency Vermont, toll-free, at 888-921-5990.
Dan: As for the cost effectiveness of renewables, that's different for every facility. Factors include energy demand, your location, your budget, and whether or not you'll be at your current location long enough to see a return on your investment (upfront costs typically are high). Efficiency and conservation play important roles in determining renewable systems - upfront costs, because reducing your electricity needs will enable you to consider a smaller renewable-generation system.
Paul: If you're interested in determining the financial pros and cons of a installing a renewable system at your facility, contact Renewable Energy Vermont. This organization maintains a list of renewable-energy installers who can help you figure out costs and savings. These installers also are the people you'd need to work with to be eligible for federal and state tax incentives, which can make a considerable difference in upfront costs for renewable systems. Thanks for a great question.
10:My family has run a restaurant for about five years. A couple years ago, we upgraded to energy-efficient lights with good results on lower electric bills. Now we're ready to look into another energy-saver project. What would you say is the best next step? If it helps: Our biggest piece of equipment is our walk-in cooler.
- PN, Orange County, VT
A:
Paul: You're wise to be making efficient upgrades; energy demands in food service facilities are roughly 2.5 times more per square foot than in most commercial buildings. Your best next step depends on a number of factors, including the age of your equipment and your budget. Generally, the top opportunities for energy savings in food-service operations are lighting, refrigeration, food preparation, and ventilation.
Dan: It's great that you addressed your lighting first. I suggest turning to refrigeration next. Let's start with the simplest actions and then move to energy-saving investments. For example, keep the cooler well-stocked. This will help the cooler stay cold longer, reducing the amount of time the refrigeration system is active. You also can reduce system run times if you keep evaporator and condenser coilsclean, to improve air flow.
Paul: It's essential to consider the air-tightness of your equipment. If a unit has gaps or cracks where warm air can enter and cool air can escape, the cooling system will have to work harder to keep up. A refrigeration contractor can check your cooler's door seals for air tightness. Also, set refrigerator temperatures no lower than required by the health code.
Dan: A great energy saver for a walk-in cooler is an outdoor-air economizer. This equipment reduces energy use by automatically introducing outside air into the cooler when outdoor temperatures fall below the refrigerated-box temperature. With an economizer, compressors and condensing units run up to 20% less. If you install an evaporator fan motor control with the economizer, you can save even more in some walk-ins because it will shut down some of the evaporator fans when the compressor isn't running. Note: I don't recommend an economizer if you keep unpackaged items in your cooler, as they can become dry.
Paul: To reduce operating costs for evaporator fans (the fans visible inside your cooler or freezer), replace standard, shaded-pole fan motors with brushless DC evaporator fan motors (also known as ECM). These motors can save between $100 and $130 per fan per year in a walk-in cooler. Overall savings are greatest when combining walk-in coolers' efficient motors with evaporator fan motor controls, which Dan mentioned above. And if you have an aging or failed compressor (minimum one horsepower) in a walk-in, you'll benefit from replacing it with a scroll compressor, which uses less energy and can last up to a third longer.
Dan: These motors, controls, and compressors are also important to look for when buying new coolers. The most cost-effective time to upgrade to new, efficient equipment is when your existing refrigeration is nearing the end of its useful life. Efficiency Vermont provides rebates for the purchase of efficient equipment and energy-saving refrigeration improvements. You can download the Small Commercial Refrigeration Rebate Application, which also helps you identify efficient equipment, in the Business Rebate Center. Efficiency Vermont can work with you and your contractor to investigate the most cost-effective approaches for your particular business and budget.
Paul:To learn about other ways to reduce energy costs in a food-service business -- from food preparation equipment to lighting, heating, cooling, and more -- visit our Saving Energy in Restaurants Page. Best of luck to you and your family in your efforts to lower your restaurant's overhead.
