Are energy hogs robbing you blind? There’s only one way to hunt the scavengers down— conduct an audit of your facilities. Many utilities may be willing to do that for you. However, if you prefer to do the hunting yourself, the following are a few areas to review, according to the Food Service Technology Center (FSTC) and the Environmental Protection Agency (EPA).
Restaurant Hospitality lists the top 10 energy hogs that managers and owners should examine in their own buildings to save money and energy. For example, food preparation accounts for 35 percent of energy usage. The article follows up each listing with a few questions to ask: Do you have a start-up, shutdown schedule for kitchen equipment or is it on all the time? This is an easy one—if it’s not needed, shut it down, the feature states.
For many of these areas, it’s all about cleaning and maintenance. You’d never expect your car to run at peak efficiency without an oil change and tune-up. The same is true in your foodservice operation....