Selecting Appliances for Efficiency
Selecting energy efficient appliances, even though they might initially cost more than “bargain” ones, can cost much less to operate so they wind up saving you money from the very first entrée you prepare. The Food Service Technology Center has a terrific Lifecycle Calculator Tool for commercial kitchen appliances that compares the lifecycle cost of conventional and more efficient appliances. This tool can help you make an informed decision when choosing appliances of all types and sizes. According to the EPA, just selecting an Energy Star qualified appliance can save hundreds and even thousands of dollars over its lifetime, -up to $10,000 for just one appliance. That is far more savings than the initial cost of the upgrade to the Energy Star efficient model, so much in fact that you could replace several other appliances with the money saved. The US EPA has eight types of Energy Star™ commercial food service equipment: fryers, hot food holding cabinets, solid or glass door reach-in refrigerators, freezers, ice machines, dishwashers, steamers, griddles , and convection ovens.
All new appliances must carry the yellow Energy Guide label, which is not the same as Energy Star. This guide allows you to see what the typical annual energy consumption and operating cost is for that appliance.
The Consortium for Energy Efficiency, or CEE, is another organization that can provide assistance when selecting appliances. Their Commercial Kitchen Initiative has qualified product lists to help you with selecting new equipment. The CEE Tier 1 and 11 or 111 certification does not replace Energy Star certification, but is considered a step beyond it, as an even more energy efficient choice. Tier 3 is the most efficient, so look for that rating if available.
The California Commercial Food Service Incentive Program is another resource that outline appliances that meet higher efficiency standards. These efficiency standards were developed to qualify appliances for rebates in California, part of a comprehensive state program to reduce carbon emissions.
For those of you going green, the Green Restaurant Association recognizes all three programs in its certification program. Restaurants must earn 100 points, and can satisfy requirements in energy and water efficiency categories by selecting efficient appliances and upgrading their equipment.
The National Resource Defense Council recommends purchasing gas appliances rather than electric, as the efficiency and ecological footprint of coal and natural differ, although both are fossil fuels that contribute to global warming. It is more efficient to burn natural gas where it’s needed rather than burn coal at a power plant, convert the heat to electricity, and then transport the electricity over transmission lines to your business. Energy efficiency and conservation reduce the total amount of energy consumed, and should be the first strategy implemented in your energy reduction plan. The cost of renewable energy has been dramatically decreasing over the last 5 years, and with fossil fuel energy costs rising, renewables will not only reduce your carbon footprint, but offer a good return on investment. With federal and state rebates. , and utility company rebates, renewables, particularly solar hot water heating systems, are an alternative that make good business sense.
