Refrigerated Equipment and Cold-Storage Areas:
- Maintain appropriate temperature settings in freezers (-8°F to -14°F) and refrigerators (35°F to 38°F)
- Clean evaporator coils
- Reduce air leakage in refrigerated cases
- Add strip curtains to walk-in doors
- Turn down refrigerated storage and refrigerant compressors during Time- of- Use (TOU) On-Peak Hours and Critical Peak Pricing (CPP) events
- Turn off ice machines and reschedule dishwashing/laundry processes before or after TOU On-Peak Hours and CPP events
- Delay use of electric resistance defrost controls and the use of anti-sweat heaters before or after TOU On-Peak Hours and CPP events
Hot-Food Preparation Areas:
- Minimize preheating energy use by following manufacturer recommendations for preheat times and temperature settings
- Set cooking schedules to use cooking equipment at full capacity
- Unused and backup equipment can be turned off during low production periods and CPP events
- Reduce air leakage in ovens by making sure doors fit tightly and gaskets are in good condition
Offices and Back Rooms:
- Make sure HVAC settings are at minimum settings during hours of low use
- Turn off all office equipment and lights during non-business hours
- Pre-cool work areas in the morning, then cycle ventilation and A/C units during TOU)On-Peak Hours and CPP events
- Make comprehensive changes to industrial processes to reduce water consumption
- Change industrial process water system to reuse processed wastewater