Energy Efficiency for Commercial Kitchens Presented at: Woolloomooloo Presented by: Date: Kingsley’s Ben Pearson & Dan Butt 8 August 2011 Copyright and disclaimer The Office of Environment and Heritage and the State of NSW are pleased to allow this material to be used, reproduced and adapted, provided the meaning is unchanged and its source, publisher and authorship are acknowledged. The Office of Environment and Heritage has made all reasonable effort to ensure that the contents of this document are factual and free of error. However, the State of NSW and the Office of Environment and Heritage shall not be liable for any damage which may occur in relation to any person taking action or not on the basis of this document. Office of Environment and Heritage, Department of Premier and Cabinet Phone: (02) 9995 5000 (switchboard) Email: info@environment.nsw.gov.au Website: www.environment.nsw.gov.au Funding Support This project has been supported by the NSW Government as part of the Energy Efficiency Training Program – visit savepower.nsw.gov.au Work book 1 / Session 1 Today’s Focus 1. 2. 3. 4. 5. Introduction to GreenChef Energy Use in Restaurants Case Study Understanding Appliances Using Appliances Efficiently 10 min break 6. Restaurant Equipment Systems Kitchen Exhaust; Refrigeration; Water Heating and Use; Heating and Cooling; Lighting 7. Summary Work book 1 / Session 1 About GreenChef Energy Efficiency in Commercial Kitchens SESSION 1 About GreenChef • Lack of information in Australia relating to energy efficiency in Commercial Kitchens / Restaurants • USA leading the rest of the world Work book 1 / Session 1 About GreenChef •Developed in partnership with Fisher Nickel (USA) www.fishnick.com •Food Service Technology Centre (FSTC) •World leaders in: • Commercial kitchen energy efficiency • Appliance performance testing Work book 1 / Session 1 Our Philosophy 1. Raising Awareness 2. Changing ‘Entrenched’ Behaviours 3. Preparedness for ‘low carbon’ economy Work book 1 / Session 1 GreenChef Objectives Increased Awareness; 1. Save Energy 2. Reduce Costs 3. Improve Profitability 4. Improve Competitiveness 5. Minimise Environmental Impacts Work book 1 / Session 1 Energy Prices Trends in Gas, Electricity & Water Pricing SESSION 1 Electricity Pricing Trends Projected increase 40 to 60% by 2015 Prices driven up by; Increasing network costs Rising gas and coal prices Carbon Tax (Presentation to Multi-Party Climate Change Committee and Clean Energy Australia Report) Gas Pricing Trends Projected to increase 15 to 20% over the next 3 years 14% increase since 2008 (Independent Pricing and Regulatory Tribunal of New South Wales; AGL Energy; SMH energy smart article) Sydney Water Prices Prices have increased by 100% since 2003 (Sydney Water and Economics and Environment Network Working Paper EEN0609 Sydney Water: Pricing for Sustainability http://een.anu.edu.au/download_files/een0609.pdf) Energy & Restaurants How Restaurants Use Energy SESSION 1 Kitchen Energy Footprint The Kitchen Energy Footprint YOUR KITCHEN IS BIGGER THAN YOU REALIZE! Work book 1 / Session 1 So Why Target Restaurants? So Why Target Restaurants? A single appliance can consume more energy per year than your entire home! = $1190 per annum Work book 1 / Session 1 Typical Energy Costs Running a Restaurant isn’t cheap! Fast Food Work book 1 / Session 1 Where is Energy Consumed? Work book 1 / Session 1 GreenChef Philosophy Energy = $$$ = CO2 The ‘Cheapest’ energy is the energy you don’t use! Work book 1 / Session 1 Case Study: Full Service Restaurant Doing more with less! SESSION 1 Example Case Study •Open 360 days/year •Lunch & dinner •Size: 500m2 •Total Seating Capacity: 185 •Covers: 6,500 per month / 214 day Work book 1 / Session 1 Example Case Study Electricity Gas Total $52,000 $24,000 $76,000 Per Year $0.66 $0.30 $0.96 Per Cover Work book 1 / Session 1 Example Case Study • Average bill: • Net Profit: $80 per cover $5.60 per cover (7%) How many covers to pay the energy bill? 13,571 Equivalent to 63 days trading or 17% total covers Work book 1 / Session 1 GreenChef Process Site Inspection & Data Analyses REPORT Benchmark Identify Opportunities TRAINING Knowledge Transfer Energy Challenge Ongoing Monitoring Work book 1 / Session 1 Electricity Savings 9.7% reduction (t stat < 0.05) Work book 1 / Session 1 Gas Savings 13.8% reduction (t stat < 0.05) Work book 1 / Session 1 Cost Savings Gas: $3,312 (13.8%) Electricity: $5,044 (9.7%) Total Saving: $8,356 Equivalent to 1,492 covers Work book 1 / Session 1