Electricity and Energy Management

1. Chapter 5 Electricity and Energy Management (c) 2014 by John Wiley & Sons, Inc.

2. Learning Objectives In this chapter, you will learn to: • Track energy usage and determine annual electricity costs • Identify the proper terms used to select appliances and decipher utility bills • Describe basic electrical principles: how power flows into your building and equipment • Identify tips for choosing energy-efficient equipment • Explain how foodservice operations are using renewable energy • Identify tips for saving energy in all phases of a foodservice operation. (c) 2014 by John Wiley & Sons, Inc.

3. Understanding Energy Use The best way to save both energy and money is to plan and implement an Energy Management System, which consists of six components: Energy accounting Energy audit Capital project Retrofitting Continued surveillance Low-cost and no-cost ideas (c) 2014 by John Wiley & Sons, Inc.

4. Energy Audits • Utility providers will perform simple, walk-through audits at the request of customers • Usually free of charge • Some suggestions (replacing an appliance, adding insulation) may involve cost • Analysis audit is more complex. Requires gathering more info about all heating and cooling systems, appliances • Not free; pay a fee • Recommendations may include: • Structural or design modifications to building • Replacing or retrofitting some equipment • A target electric rate that is “best” for your business (c) 2014 by John Wiley & Sons, Inc.

5. Energy Audits • A financial analysis of each energy conservation measure (ECM) allows you to compare cost to potential payoff over time. For example, if an energy audit says recessed lighting in dining room is inefficient, options to compare might be: • Change to more energy-efficient bulbs: reflector (R) or ellipsoidal reflectors (ER). • Paint room a lighter color: more reflective, requires less lighting. • Install more light switches or dimmers for better control of individual areas or rooms. • Lower the ceiling height. • Install skylights or light tubes. (c) 2014 by John Wiley & Sons, Inc.

6. Understanding/Measuring Electricity Measuring Electricity Volt Amp The driving force that pushes an ampere through an electrical wire How much electric current flows through a circuit Watt Ohm Represents actual consumption of electrical energy, the amount of power in a circuit A unit of electrical resistance (c) 2014 by John Wiley & Sons, Inc.

7. How Electrical Systems Work The Basics: AC and DC • A building's electrical system uses either alternating current (ac) or direct current (dc) • Equipment costs to use ac power are lower than for dc • ac doesn't tend to overheat equipment like dc does • The number of ac cycles varies from country to country • The most common ac type in U.S. is 60-cycle • Equipment made outside U.S. might run on 50-cycle • Appliance nameplate should include cycle info (c) 2014 by John Wiley & Sons, Inc.

8. Voltage Combinations/Load Factors • Voltage and phase specifics are also on appliance nameplates. • Many large or heavy-duty appliances require dual voltage. • Be sure that sure the building’s wiring can handle the challenge, and that equipment voltage matches service voltage of the building. • Can be an issue even when replacing old equipment with new. • How to find out specifics of building’s electrical capacity? • Call your electric utility and ask. • Look at the electric meter. Most are labeled as a Delta (120/240 volts) or a Wye (120-208 or 277-408 volts) • Check nameplates on cooking equipment. • Ask electrician to check large electrical wall outlets with a voltage meter. (c) 2014 by John Wiley & Sons, Inc.

9. Charting Annual Utility Costs Tracking Energy Consumption • To develop an energy index, convert all types of energy used into a similar form: the British Thermal Unit (Btu). • Electricity: Multiply kilowatt-hours by 3413. • Natural Gas: Multiply cubic feet by 1000. • Oil: Multiply gallons by 140,000. • Steam: Multiply pounds by 1000. Add these amounts for the total, which will likely be in the millions of Btus. (c) 2014 by John Wiley & Sons, Inc.

10. Renewable Energy Depending on your target clientele, there may be a public relations benefit to using renewable energy. The U.S. Environmental Protection Agency (EPA) defines renewable energy as “electricity produced from resources that do not deplete when their energy is harnessed.” Water and ocean waves, wind, sunlight, geothermal energy from natural hot-water sources, and anaerobic digestion – use of natural decay to produce gas at landfills. Before selecting a renewable energy source, determine how much power is necessary, and how much you could potentially generate using this alternative. (c) 2014 by John Wiley & Sons, Inc.

11. Purchasing Renewable Energy “Credits” Most utility companies also have options for customers who want to support renewable energy development even if their homes or businesses are not suitable for solar panels or wind turbines If a “green power” program is not available, an alternative is to purchase Renewable Energy Certificates (RECs) RECs can be purchased based on a specific site where the “green” power was generated, on the date the generation occurred, or on the specific type of resource (solar, wind, geothermal) used. (c) 2014 by John Wiley & Sons, Inc.

12. Solar Technology in Foodservice • Solar power can be used for heating water, heating or cooling air. It can be incorporated into building design (an advantage over wind turbines). Solar is relatively low-maintenance. Challenges include: • Solar panels must compete with vents and other necessary items already installed on rooftop. • Up-front cost estimates: $15,000 to $20,000 for a system that may meet up to one-third of a quick-service restaurant’s peak power needs Almost any foodservice business can benefit from using a solar hot-water heater. The most common types: Thermosiphon Direct Pump Batch Heater (c) 2014 by John Wiley & Sons, Inc.

13. Wind Power in Foodservice Few foodservice businesses have installed actual wind capacity, but wind energy can be purchased as part of an REC. Challenges: Zoning and public input Expensive installation costs Unreliable without storage capacity Also consider: Turbines are noisy Some feel turbines are unattractive hazards for birds and planes (c) 2014 by John Wiley & Sons, Inc.

14. Biomass & Geothermal Technology Biomass = Organic materials (from plants or animals) used to create a fuel source Geothermal power = Uses heat from naturally warm water (from 45° to 55°F.) found in some areas beneath earth’s surface About one million American homes and businesses use geothermal heat pumps (for heating and cooling), requiring about 20% less electricity than without heat pumps. Foodservice grease traps and trash output are good sources of raw material to produce biomass energy (c) 2014 by John Wiley & Sons, Inc.

15. Energy Conservation Most energy conservation methods fall into one of these four categories: 1. Improve the efficiency of equipment. 2. Reduce equipment operating time. 3. Recover otherwise wasted energy. 4. Use a cheaper energy source. Cooking efficiency means maximizing the quantity of heat transferred from equipment to the cooked product rather than the surrounding environment. • Primary causes of inefficient cooking: • Preheating equipment too long. • Keeping equipment turned on when it is not being used. • Using higher temperatures than necessary. • Opening appliance doors frequently, letting heat escape. (c) 2014 by John Wiley & Sons, Inc.

16. Energy Conservation Top tips for saving the most power: • Cooking in the largest possible volume at a time • Cooking at the lowest temperature that can still give satisfactory results • Carefully monitoring preheating and cooking temperatures • Reducing peak loading, or the amount of energy used during peak demand times (usually between 10 a.m. and 8 p.m.) • Using appliances (ovens, dishwashers) at their full capacity • Venting dining room air into the kitchen to meet kitchen ventilation requirements • Using a heat pump water heater, which heats water as it cools (or dehumidifies) the kitchen • Using an evaporative cooling system • Recovering heat from equipment (refrigerators, the HVAC system, kitchen vents) for reuse • Increasing the hot-water storage tank size • Keeping equipment clean and serviced (c) 2014 by John Wiley & Sons, Inc.

17. Cogeneration Save energy and money by capturing and reusing heat that would otherwise be wasted. This is called combined heat-power (CHP), heat recovery, heat reclamation, or cogeneration. Waste heat sources include HVAC systems, refrigeration compressors, and computers. Hot exhaust air can heat incoming cold air Hot exhaust air can heat water Heat from a boiler can be used to make steam or to heat air or water Hot refrigerant can heat air or another liquid (c) 2014 by John Wiley & Sons, Inc.

18. Constructing an Energy-Efficient Bldg. If you really intend to “go green,” there are two major advantages to building a new structure instead of moving into an existing one. • You are free to select the most energy-efficient systems and designs on the market. • You can design every facet of the building to minimize its use of energy, water, etc. • The downside: The “sustainable construction” trend is spendy. The specialized experts, consultants, materials will cost more than traditional building design and construction • The upside: Your future energy bills can be 30% to 50% lower than they would otherwise have been. (c) 2014 by John Wiley & Sons, Inc.

19. Constructing an Energy-Efficient Bldg. Check the blueprint and designs against this list of items. Are you saving as much energy as you could be? • Plenty of daylight; minimizing use of artificial lighting • Light switches and dimmers, for flexibility in turning off lights that are not needed • The most efficient types of lamps and fixtures; energy-efficient ballasts for fluorescents • High-pressure sodium lights in parking areas • Efficient exit signage • Timers or computerized or photoelectric controls for indoor/outdoor lighting • Occupancy sensors for storerooms • Glazing for windows to reduce incoming heat and increase daylight penetration • Use of sufficient insulation for roof and walls • Use of light colors, both inside and outside • Positioning of building so that, if possible, trees or landscape provide an insulating shield from wind and weather (c) 2014 by John Wiley & Sons, Inc.

20. Constructing an Energy-Efficient Bldg. Are you saving as much energy as you could be? (cont’d.) • Awnings or overhangs to shield windows from direct sunlight • Spectrally selective window film that cuts incoming heat in hot-weather areas • Adjustable shades or blinds and, if appropriate, windows that open • Caulking and weather-stripping around doors and windows • Double doors or revolving doors at entrances • Energy-efficient hot-water system, with tank located near main point of use and insulated pipes • Low-flow and dripless faucets • Efficient HVAC system, organized in zone, with programmable wall thermostats and adjustable vents • Locking covers on wall thermostats • Heat pumps, where appropriate • Restroom exhaust fans wired to go on/off with lights • Installation of a computerized Energy Management System (c) 2014 by John Wiley & Sons, Inc.