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
- Turn down refrigerated storage and refrigerant compressors
- Delay use of electric resistance defrost controls and the use of anti-sweat heaters
- Locate refrigerators away from heat sources
- Turn off ice machines during TOU On-Peak hours and use a larger ice machine at night during TOU Off-Peak hours
Hot-Food Preparation Areas:
- Place cooking appliances well within exhaust hoods
- Minimize preheating energy use by following the manufacturer’s 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
- 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
- Reschedule dishwashing/laundry processes before 4 p.m.or after 9 p.m.
- Replace older, less water-efficient equipment
- Install new, water-efficient commercial equipment to minimize water demand
- Make comprehensive changes to industrial processes to reduce water consumption
- Change industrial process water system to reuse processed wastewater