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
- 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 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
- Reduce air leakage in ovens by making sure doors fit tightly and gaskets are in good condition
Offices and Back Rooms:
- Shift use of non-essential electrical equipment to before or after peak hours
- Reschedule dishwashing/laundry processes before 4 p.m.or after 9 p.m.
- Turn off any indoor lighting and office equipment that aren’t essential
- Pre-cool work areas in the morning, then cycle ventilation and A/C units
- Charge batteries and battery-operated equipment prior to TOU On-Peak hours, then use only pre-charged equipment during TOU On-Peak hours
- Enable lower power-mode setting for computers, monitors, and imaging equipment
- Make comprehensive changes to processes to reduce water consumption
- Change process water system to reuse processed wastewater