A properly designed and installed HVAC system can remove the problems caused by high indoor air humidity and the resulting condensation. Small changes such as adding economizers can provide ventilation and reduce electricity consumption by reducing air conditioner energy use. In addition, improved room airflow will cause more uniform temperatures in a room and increase comfort. In damp climates, especially, keeping the inside of your establishment dry becomes imperative. Here are five benefits of a planned HVAC retrofit program and how it can save your business significant money.

1. AVOID COSTLY EMERGENCY REPAIR: For HVAC equipment that is nearing the end of its lifespan, it is smart to plan ahead. Ignoring an HVAC issue in the middle of the summer or winter can be extremely costly as you will likely pay a high premium to repair or replace the unit. We recommend placing your heating and cooling equipment on preventative maintenance programs where your HVAC contractor will routinely service and make any necessary repairs or upgrades to prolong the life of your equipment.

2. AVOID DISPRUPTING BUSINESS AND LOSING SALES: In an already difficult restaurant industry, losing business is catastrophic, especially in a poor economy. Unplanned repair or replacement expenses can cut into a restaurant’s profit. Most importantly, you risk dissatisfying employees and customers and losing business.

3. CONTROL THE TIMING OF YOUR SPENDING: You control your HVAC equipment spending by planning out upgrades and maintenance. Prevent unexpected costs by setting a fixed monthly budget for HVAC expenditures. Ask Medford Wellington how we can help you control HVAC spending by putting you on our fixed monthly maintenance program.

4. LOWER YOUR HVAC ENERGY COSTS WITH HIGH EFFICIENCY UPGRADES: You can immediately lower your HVAC energy costs by up to 40% with new high efficiency equipment. Such equipment may qualify you for energy and green building rebates while offsetting the ever rising cost of energy.

5. MAINTAIN DETAILED RECORDS: This can ensure that services and upgrades are performed in a timely manner so that the HVAC system runs efficiently and without unexpected problems that can lead to lost business.

To make a sound investment for your kitchen ventilation system, an exhaust hood is usually recommended over a down-draft vent. It is important to remember that in order for the hood to work at the optimum level it should, its ability involves more than the physical attributes of the hood. Overlooking factors such as appliance positioning beneath the hood or delivery path of the replacement air can derail your effort quickly. There are a number of other things to consider that can impact a hood’s ability including the mounting height of the hood and hood overhang.

Commercial kitchen exhaust fans are also part of the solution to remove moisture, which can increase the level of humidity. High humidity can cause mold, mildew and bacteria growth which can ultimately result in major health issues. One reason that commercial kitchen fans are so powerful is that they must maintain a high enough velocity to draw all contaminants into the hood. Look for a fan with replaceable parts and permanent lubrication that is suitable for the continuous use that a restaurant kitchen will demand. It is also wise to choose the quietest, most energy-efficient exhaust fan or blower in the size range required. These fans will be unused for most of the day so having variable speed fans and idle conditions are energy efficient advantages to consider. Select low-resistance (smooth) exhaust ducting as well. Also make sure to seal the joints and insulate sections that run through unheated spaces. Finally, installing the proper controls is highly recommended. By paying particular attention to the exhaust hood, duct and fan, investing in a new kitchen ventilation system will be a beneficial endeavor for your restaurant.

1. Use more efficient dishwasher spray heads: By checking with your manufacturer to see if more efficient spray heads can be installed, or if flow regulators can be installed, water consumption will decrease immediately. With an initial investment of $200, the payback is realized in less than five months.

2. Install a dishwasher sensing gate: Ensuring that water flow stops when no
dishes are in the washer will save water. Install a sensing arm, or ware gate that will detect the presence of dishes and shut off water when there are none in the washer. 225,000 gallons of water can be saved and the cost of $1,200 can be paid back in about five months.

3. Replace water-cooled ice machines with air-cooled units: You can also retrofit
with air cooled condensers where possible. For establishments with ice machines,
walk-in coolers and freezers annual water savings are about $5,820. With over one million gallons of water saved, return on investment is realized in about fifteen months.

4. Retrofit once-through water cooled refrigeration units, air conditioners, and
ice machines: Retrofit by using temperature controls and a recirculating water
loop system. For establishments with roughly three water-cooled refrigerators
and two ice machines, 5.3 million gallons of water a year can be saved. That is
$26,500 a year in savings and with an initial investment of about $27,000, return
on investment will come in about a year.

5. Serve water to customers only if they request it and provide beverages in manufacturer’s bottles or cans: So much water gets wasted from unnecessary servings that providing only on request will give you instant savings since there is no initial cost. Limiting glass and cup use by providing bottles or cans is wise as well.

6. Use water basins to defrost food or presoak utensils or dishes: Again, basically no investment except in a basin and instant savings on water consumption.

Today’s dashboard touch panel-controlled “smart” energy management systems enable restaurant owners to easily view and reduce their resource consumption with the mere touch of a button, resulting in utility bill savings upwards of 20% or more per month. These systems come with low starting points and produce a rapid return of investment in just six to twelve months. Energy management systems can help automate the on/off function of HVAC or exterior lighting while making restaurant owners look at more energy efficient equipment and appliances to use in kitchens. For example, for establishments that serve French fries and use fryers, the low oil volume fryer (LOV) is an innovative appliance that allows restaurants to cook the same amount of product while using approximately 40% less oil. These fryers use 4% less energy than standard fryers and are a good example of how using energy efficient appliances can produce savings within an effective energy management system.

Another benefit of an energy management system is that they can help standardize uniform auditing and maintenance protocols. This is important as key appliances and equipment begin to age and taking care of them properly can maximize savings. An EMS system can control high energy utilizing appliances such as air conditioning, hood exhaust fans, and equipment power-ups automatically. Small alterations such as an alarm sounding off if the door to the walk-in has been left open for more than 10 minutes could be an example.

It often only takes one employee to abuse the privilege of air conditioning or accidentally leaving the lights on. An EMS alleviates any of these problems with the installation of timers, alarms and sensors. Employees can walk into work in the morning with the lights already on and the equipment powered up and ready to go. Training staff on the use of energy intense equipment and setting guidelines and protocol for energy usage are a couple of ways to improve energy efficiency at no cost. No matter big or small, restaurants everywhere should at least consider these energy efficient options.

1. Switch to LED lighting: LED lights can reduce the electricity cost of lighting from 50% to 80% and last up to 80,000 hours. They do not have toxic mercury either.
2. Go with HP-T8 lighting instead of HPT-12: HP-T8’s (High Performance Lighting) can save up to 50% of the energy that a T12 uses. In addition, T-12’s will not be manufactured after 2012 so replacement will be an issue. These systems can reduce total system wattage compared to less efficient T-12 fluorescent lighting systems driven by magnetic ballasts.
3. Use occupancy sensors in rooms that do get used very much: Closets, walk-ins, spare rooms and any other part of a restaurant that does not require a light could use sensors. Timer switches and occupancy sensors are also good for reducing unnecessary electricity strain.
4. Switching to High Intensity Fluorescent (HIF) lighting: HIF light fixtures have made T-12 and High Intensity Discharge (HID) lighting a thing of the past as they have numerous advantages including being quieter and occupancy sensor friendly.

The new Copeland Scroll Outdoor Condensing Unit (XJ Series) was enlisted by the outside parties to help Bertucci’s with their walk-in cooler issues. This unit combines the newest compressor technology into one, energy saving unit. These features include variable speed fan motor control, large condenser coils, and a high efficiency fan blade design to deliver up to 40% higher annual energy efficiency when compared to other standard industry offerings. Customers can usually expect an upgrade payback in a few short years based on energy and maintenance savings savings. Built into the equipment is a standard CoreSense Diagnostics that provides technicians with the proper information to quickly and accurately alleviate system issues that may arise. This feature lowers maintenance costs while avoiding the annoying service calls that can keep managers away from more important issues. With restaurant chains such as Bertucci’s, the importance of eliminating these problems cannot be overstated. Bertucci’s has documented a number of energy saving results.

For example, the Copeland Scroll Outdoor Condensing Unit accounted for 35%+ savings on annual energy when compared to standard condensing units. A custom utility rebate was approved for up to 50% of total installation costs, significantly improving projected ROI (return on investment). In addition, Bertucci’s anticipates 40% or more in energy savings from each system upgrade. The XJ Series has greatly improved Bertucci’s energy efficiency efforts and increased their overall business profit in the process. For restaurant chains that are attempting to expand, cut energy costs, or both following Bertucci’s lead in utilizing energy efficient equipment is a good start.

By improving parts of a refrigerator that are sub standard, you can extend its lifespan and lower maintenance costs. Most importantly, these improvements can reduce the amount of energy you use and reduce your monthly bill. Simple upgrades generally come in the form of controls, sensors and improving refrigerator door and sealing efficiency. Here are nine simple ways to make refrigeration upgrades that will help keep overhead down by conserving energy while maintaining the quality of the food serviced by these refrigeration systems.

1. Evaporator fan controllers: These controllers will cycle fans to lower speeds when not needed which in turn can reduce the amount of heat given off from the fan’s motor.

2. Defrost controls: Most refrigeration systems use a timed defrost cycle. Defrost controls can be added that operate only when defrost is needed.

3. Efficient/sensor lighting: In walk-in coolers, there is really no need for a light to be on when no one is present. A sensory lighting system or new energy efficient lighting can eliminate the need for constant light.

4. Doors: Door seals need to be maintained and replaced over time. A door modified with an automatic door closer can also ensure the door closes completely.

5. High efficiency fan motors: Evaporator fan motors and condenser fan motors are examples.

6. Economizing: When the conditions outside are cooler than the walk-in refrigerator, an economizer uses the outside air, which is filtered, to cool the walk-in.

7. Anti-condensation door heater controls: This device reduces the time the door heaters are on based on the humidity of the air.

8. Install temperature sensors: These sensors can monitor product temperature instead of air temperature in the cold storage areas. For establishments with lots of meats, cheese and produce this is an optimum device that will accurately gage the temperature of a restaurant’s most important items.

9. Install pull-down blinds on open dairy and produce cases: Blinds can improve refrigeration efficiency during non-operating hours for items that are bound to go bad like milk and cheese.

With the seemingly constant rise of energy costs, federal regulations are beginning to demand the use of EC motors to offset this energy crisis. Electronic Commutation motors (ECM) are brushless motors that rely on the interaction of magnetic fields to generate motion. Borrowed from the terminology used for the mechanism in DC motor (direct current motor) commutators, which are used in dc motors, electronic commutation switches current from winding to winding, causing the rotator to turn. Electronic commutation is the process during which brushless motors rely on semiconductors switches to turn stator windings on and off at the appropriate time.

An ECM is similar to an inside out dc motor having a permanent-magnet rotor and a startor consisting of several windings. During the past decade EC motors have been used increasingly for HVAC and refrigeration equipment due to the higher efficiency compared to traditional ac motors. While fractional HP AC motors are around 45% efficient, EC motors should be anywhere from 65% to 80% efficient. Obviously, the difference in energy efficiency between the two motors is significant to say the least. The replacement alone of an older induction motor with a new ECM motor can yield  savings of around 20%. There are few if any drawbacks with EC motors and the savings will add up in a commercial business such as a restaurant. Here are some additional reasons to use EC motors in commercial refrigeration applications and the benefits associated with them.

1. ENERGY EFFICIENCY: EC motors are more efficient than other motor offerings. They also run cooler than a PSC, permanent split capacity, or shaded pole motor, reducing the heat given off by the motor that will invade a refrigerator.
2. ELIMINATE MOISTURE ISSUES: Some EC motors feature a fully enclosed electronic control board to take care of moisture, even in low temperatures.
3. SHORT ROI TIMES: When measured against the initial purchase cost, energy savings gained by these motors means short payback times since the cost is not prohibitive at all. Per refrigerator fan, compared to a shaded pole motor, an ECM will use a third of the energy and produce an annual savings exceeding $100 in most cases.
4. EASY FOR REPLACEMENT: EC motors generally have a standard size, mounting and accessories for easy drop-in replacement of shaded pole motors.
5. LONGER LIFE AND LOWER MAINTENANCE: With exceptionally high service lives along with maintenance-free quality, EC motors can result in additional savings.
6. NO WASTED ENERGY: One great advantage of EC motors is that you can program them to run when and how much you feel necessary. Needless to say, a well programmed motor can save upwards of 85% on energy costs which is enormous savings for a restaurant owner.

Not only do these motors waste energy, they also cause your condensing unit to waste energy; not to mention the increased wear and tear. If you consider the fact that these motors run 24-hours per day 365-days per year, the wasted energy really adds up and cuts directly into your bottom line.

Finally technology has provided us with a solution called the electronically commutated motor or ECM. The ECM uses only the energy it needs in order to move the proper amount of air over your fan coil. This almost completely eliminates the heat energy which was being rejected to the box by the shaded pole or PSC motors. You are essentially saving energy on two different levels.  Reduced energy consumption of the ECM and reduced run time of your refrigeration system.

The ECM also comes with two additional benefits. It utilizes a ball bearing to support the spinning shaft versus the shaded pole or PSC motor which uses the sleeve bearing. The bearing is the number one point of failure for your existing shaded pole and PSC motors. Replacing your existing motors with the ECM will help reduce repair and maintenance costs by removing the most common point of failure from your refrigeration system.

The second added benefit is inherent within the built-in ECM controller. This controller will maintain constant air volume over your coil by speeding up the fan as the coil gets dirty. The ECM will resume its normal speed after your scheduled preventative maintenance or coil cleaning.

To summarize, the ECM uses less energy, maintains constant air flow, reduces compressor run time, and increases system lifespan. At the end of the day, what this means to you is less energy costs.  Join us for a live webinar on Wednesday October 5th at 11:00 EST and learn how you can reduce restaurant energy costs.  Click on the picture below to register:

Your restaurant already has certain procedures in place to lessen the chance a grease fire will occur. You know your employees should make sure pots and pans on stoves have the handles turned inward in order to keep overturned liquids from being ignited by the burners. Your employees already know to keep their shirtsleeves fitting snugly to avoid being caught on fire by open flames. And you have trained your employees on the proper use of fire extinguishers.

But you may be ignoring one of the most common sources of commercial kitchen grease fires – the kitchen ventilation exhaust system.

Many local and state ordinances require commercial kitchens to maintain clean appliance hoods and exhaust systems that meet the code standards set by NFPA 96.  While a clean kitchen appliance hood can help you avoid a commercial kitchen grease fire, it is not enough to keep it clean on a regular basis. If grease and residue are not removed from other areas of your kitchen ventilation exhaust system regularly as well, you have an extremely flammable situation. A mere spark or an open flame in the wrong place can ignite the entire cooking area of the kitchen. Greasy residue that is allowed to accumulate can potentially result in the loss of not only your restaurant, but the lives of those inside.

While you need to be vigilant in making sure your hoods and exhaust system remain clean, grease residue buildup can be overlooked by the untrained eye. There are several companies that will inspect your commercial kitchen equipment and make a detailed list of what needs to be cleaned or corrected to keep your system compliant.  They will also check your ceilings, walls and floors to make sure they are clear of buildup as well.

Regular inspections and exhaust hood cleanings must be performed to prevent grease fires. The exhaust system is not truly safe until it is cleaned down to the bare metal. This kind of job is best left to a professional, one who can thoroughly cleanse the entire system, from the access panels, to the fans, to the ductwork and even the grease box.

A commercial kitchen ventilation system also must have fans that are properly engineered to draw contaminants such as grease and smoke into the hood. If this does not take place, grease can accumulate throughout the kitchen and increase fire danger. So you should also have your system checked to make sure it is in proper working order so that you face as little risk of a grease fire as possible. If it is not, then you need to seriously consider modifying or replacing the entire system. That will be costly, but when you weigh the cost with the risk your present system may be posing to your restaurant, you will likely realize that your restaurant’s safety is worth the expense.