Kim Erickson, Commercial Program Manager Consortium for Energy

John Lawn

“Maintenace is the low-cost place to start, cleaning condensers on refrigeration systems, changing water filters, de-liming warewashing and other equipment. Water quality needs to be tested regularly and many supplier reps will do it for you.”

“Make sure refrigeration equipment has the right clearance. Optimal air flow is critical for efficient operation.“

Understand tiering systems. “CEE rates many categories of equipmet by tier. Ice machines have three tiers, for example: tier 2 is equivalent to the Energy Star rating. Some utilities offer higher rebates for equipment in higher tiers.”

‘Use the online calculators on the FSTC website. You can input local utility rates, hours of operation, typical cooking volumes and other variables to calculate payback times.”

Write tight, knowledgeable specs. “My best recommendation is to work with a foodservice consultant who is familiar with energy issues and that together you early in the process bring in representatives who are familiar with the programs and incentives offered by local government and utilities.”

“You want to know the details early on and to make sure they are accurately reflected in your specifications. Writing good specs is a demanding art: you do not want them to be vague or open to interpretation that opens you up to substitutions that may not achieve the efficiencies you are looking for.”