Title of Presentation Date, Place Name Position

Report
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
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.
Energy Efficiency Drivers
Stakeholder, regulatory and cost pressures - risks and opportunities
Reputation
Why Energy
Efficiency?
Cost
Regulation
Opportunity
Energy costs
DECC retail energy prices 2001 – 2025 (Non domestic – central estimate)
16.0
4.5
14.0
4.0
12.0
3.5
3.0
10.0
50%
8.0
65%
20%
2.0
1.5
120%
1.0
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
2015
2016
2017
2018
2019
2020
2021
2022
2023
2024
2025
4.0
Electricity p/kWh
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
2015
2016
2017
2018
2019
2020
2021
2022
2023
2024
2025
6.0
2.5
Gas p/kWh
Reduce risks around future energy cost and supply uncertainty.
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 Checker
Don’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
√
Opportunities - Cooking Equipment
Embed energy tips in
work guides
Only switch
on as many
decks as you
will need
Switch on oven no earlier
than 45 minutes before
trading starts
Switch off or turn down one or more
decks when you can
Additional note: Switch oven
off once last order is
complete
Opportunities – Space heating
Space heating - Opportunity Checker
Avoid 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 heating
Water 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
Opportunities – Water heating
Don’t switch on until tray is full
Opportunities - refrigeration
Refrigeration – 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 cooling
Ventilation and cooling - Opportunity Checker
Match 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 - Lighting
Lighting - 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 / off
Install 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/certifiedproducts/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 importance
2. 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 targets
6. Implement prioritised plan – tasks, individuals,
deadlines
7. Regularly review and report progress
A Plan For Action – Tools & Techniques
Restaurant chain using daily /
weekly energy profiles
Carbon Trust – CTV066 – Food Preparation and Catering
Carbon Trust - CTL172
A Plan For Action – Tools & Techniques
Start up, close down and
handover procedures
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
Thank you
Malcolm Hanna
Technical Director
The National Energy Foundation
Email: [email protected]

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