saving energy and reducing costs
DESCRIPTION
Improving the use of energy in buildings. Saving Energy and Reducing Costs. Malcolm Hanna Technical Director, National Energy Foundation. Contents. National Energy Foundation Energy efficiency drivers Energy use in kitchens and restaurants The Opportunities A plan for action. - PowerPoint PPT PresentationTRANSCRIPT
Saving Energy and Reducing Costs
Improving the use of energy in buildings
Malcolm HannaTechnical Director, National Energy Foundation
Contents
• National Energy Foundation
• Energy efficiency drivers
• Energy use in kitchens and restaurants
• The Opportunities
• A plan for action
National Energy Foundation (NEF)
The National Energy Foundation is an independent charity that has been at the forefront of improving the use of energy in buildings since 1988. We aim to give people, organisations and government the knowledge, support and inspiration they need to understand and improve the use of energy in buildings.
Why Energy Efficiency?
Energy Efficiency Drivers
Reputation
Cost
Regu
latio
n
Stakeholder, regulatory and cost pressures - risks and opportunities
Opportunity
Energy costs
2001
2003
2005
2007
2009
2011
2013
2015
2017
2019
2021
2023
2025
4.0
6.0
8.0
10.0
12.0
14.0
16.0
DECC retail energy prices 2001 – 2025 (Non domestic – central estimate)
Electricity p/kWh Gas p/kWh
2001
2003
2005
2007
2009
2011
2013
2015
2017
2019
2021
2023
2025
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
Reduce risks around future energy cost and supply uncertainty.
50%120%
20%65%
Emerging Legislation
• Energy Act 2011 - 2018 unlawful to let poor performers (EPC F&G)
• Energy Efficiency Directive 2012 – audits 2015 (ESOS)
• Building Regulations Part L – on-going tightening
• CRC (review in 2016)
• Zero carbon new buildings landscape 2019
Reducing risks around compliance with emerging legislation
Reputation and Opportunity
• Demonstration of Corporate Responsibility
• Exemplars to project brand and meet stakeholders and customer expectations
• Competitive advantage and differentiation
• Recruiting and retaining staff by demonstrating corporate responsibility.
Energy use in kitchens and restaurants
• Hotels and catering spend around £400million per year on energy
• Energy can be highest cost after labour
• Every £ saved on energy increases profit
• In some kitchens as little as 40% of the energy used goes into the preparation and storage of food, most waste heat
Energy use in kitchens and restaurants
Catering energy use by end use (US)
Source – Carbon Trust
Opportunities – size of the prize
• Estimated that good housekeeping (mainly no capital cost) can provide savings of up to 20%
• 20% energy saving for many businesses is equivalent to 5% increase in sales
• Key intervention opportunities
• Operation
• Maintenance
• Procurement
• Design – new build and refurbishment
Opportunities - Cooking Equipment
Cooking - Opportunity CheckerDon’t switch on too soon, switch off asap, turn down etc. √Record cooking equipment preheat times and display them √Avoid over-filling saucepans and kettles, use lids and covers to retain heat and steam
√
Keep hot food storage to a minimum √Automatic switch-off / turn down of burners and hobs – 5% saving
√
Check seals on oven doors regularly √Recalibrate equipment to stay efficient e.g. thermostats √
Switch on oven no earlier than 45 minutes before trading starts
Additional note: Switch oven off once last order is complete
Switch off or turn down one or more decks when you can
Only switch on as many decks as you will need
Opportunities - Cooking EquipmentEmbed energy tips in work guides
Opportunities – Space heatingSpace heating - Opportunity CheckerAvoid overheating the restaurant, check thermostats and controls regularly Control temperature (1o is 8%)
√
Check time controls so that heating times match occupancy
√
Consider different zones, i.e. the kitchen area and the restaurant area
√
Ensure that any boilers are regularly (properly) serviced to maintain optimum efficiency (~10%)
√
Insulate pipework √Upgrade controls (7 day timers) √
Source – Carbon Trust
Opportunities – Water heatingWater heating - Opportunity Checker
Check stored hot water temperatures. The optimum is 60°C √
Dishwashing – fill dishwashers / glass washers √
Procurement approach – low energy, low water use, well insulated, heat recovery incorporated
√
Heat recovery on large units 25% saving √
Two small might be better than one big √
Make sure that leaking taps or seals are repaired promptly √
Consider spray water taps, reduce hot water and energy √
Source – Carbon Trust
Don’t switch on until tray is full
Opportunities – Water heating
Opportunities - refrigerationRefrigeration – Opportunity checker
Correct cooling set points – don’t overcool (2-4% saving per degree) √
Keep refrigerator doors closed as much as possible. √
Check door seals of refrigerators and cold rooms √
Keep fins on evaporators and condensers clean (3 months) √
Defrost at least every 2 months – saves energy √
Turn off refrigeration that store non-perishable goods e.g. soft drinks when they do not need to be cool.
√
Opportunities – Ventilation and coolingVentilation and cooling - Opportunity CheckerMatch ventilation to demand – check times are set to match operation and occupancy
√
Regular cleaning of ventilation improves efficiency 25% - 50% -Hoods, Fans, ducts, filters
√
Switch off kitchen extraction hoods when not required. In addition to the fan using electricity, removes heated or air-conditioned air.
√
Save energy by avoiding excessive cooling; air conditioning is rarely necessary below 24-26°C.
√
Avoid heating and cooling fighting each other ‘dead band’ of 5 degrees e.g. 19 to 24 C
√
Air to water heat recovery (pre-heat hot water 50% recovered) √
Source – Carbon Trust
Opportunities - LightingLighting - Opportunity Checker
Switch off policy – unoccupied or unnecessary (e.g. front of house when closed)
√
Label switches - what they are, when they should be switched on / offInstall energy efficient lights, replace tungsten GLS with CFL or LED – up to 80% less energy, lower replacement (LED up to 50,000 hours).
√
Spot lamps – 50W low voltage replace with 35W IRC units
√
Improved controls (Occupancy, daylight) – stock areas, toilets
√
Installing low-energy lighting can also reduce air conditioning costs
√
Procurement• Key intervention opportunity
• Wide range of performances
• Consider lifecycle or running costs – energy and maintenance
• Suppliers should be able to provide running costs
• Sources of help – ECA Technology List, Energy Star
http://www.energystar.gov/certified-products/detail/commercial_kitchen_package?fuseaction=find_a_product.showproductgroup&pgw_code=CKP
Procurement
http://www.energystar.gov/certified-products
A Plan For Action
1. Senior support, highlight importance2. Define responsibility – Champion (and team)3. Gather and review energy data – accurate,
ongoing and visible 4. Identify main energy users (walk-round) and
opportunities - quantify if possible and get help if needed
5. Set the priorities and targets6. Implement prioritised plan – tasks, individuals,
deadlines7. Regularly review and report progress
A Plan For Action – Tools & Techniques
Carbon Trust - CTL172
Carbon Trust – CTV066 – Food Preparation and Catering
Restaurant chain using daily / weekly energy profiles
Start up, close down and handover procedures
A Plan For Action – Tools & Techniques
Publications and links
• Carbon Trust – CTV066 – Food Preparation and Catering
• Energy Star – Guide for Restaurants – Putting energy into profit (US)
• Carbon Trust - CTL172 – How to conduct a walk-round energy survey
• Carbon Trust – CTV058 - Hospitality – Saving Energy without compromising service
• http://www.hmrc.gov.uk/capital-allowances/fya/energy.htm
• Energy Star - http://www.energystar.gov/certified-products
