Improving the use of energy in buildings
Saving Energy and
Reducing Costs
Malcolm Hanna
Technical Director, National Energy Foundation

• National Energy Foundation
• Energy efficiency drivers
• Energy use in kitchens and restaurants
• The Opportunities
• A plan for action

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.

Stakeholder, regulatory and cost pressures - risks and opportunities
Opportunity
Why Energy
Efficiency?
Cost

DECC retail energy prices 2001 – 2025 (Non domestic – central estimate)
16,0
14,0
12,0
10,0
8,0
6,0
4,0
65%
50%
4,5
4,0
3,5
3,0
2,5
2,0
1,5
1,0
120%
20%
Electricity p/kWh Gas p/kWh
Reduce risks around future energy cost and supply uncertainty.

• 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

• 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.

• 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

Catering energy use by end use (US)
Source – Carbon Trust

• 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

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
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Embed energy tips in work guides
Switch on oven no earlier than 45 minutes before trading starts
Switch off or turn down one or more decks when you can
Only switch on as many decks as you will need
Additional note: Switch oven off once last order is complete

Space heating - Opportunity Checker
Avoid overheating the restaurant, check thermostats and controls regularly Control temperature (1 o 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)
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Source – Carbon Trust

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
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Source – Carbon Trust

Don’t switch on until tray is full

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.
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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)
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Source – Carbon Trust

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
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• 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

http://www.energystar.gov/certified-products

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

Restaurant chain using daily / weekly energy profiles
Carbon Trust - CTL172
Carbon Trust – CTV066 – Food Preparation and Catering

Start up, close down and handover procedures

• 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

Malcolm Hanna
Technical Director
The National Energy Foundation
Email: Malcolm.hanna@NEF.org.uk