MEP ENGINEERING FOR RESTAURANTS: HOW TO CUT UTILITY COSTS BY 30
Every dollar saved on utilities drops straight to your restaurant s penetrate line. These hyper-specific mep engineering moves put 30 back in your pocket without sacrificing guest soothe or kitchen public presentation.
KITCHEN EXHAUST AND MAKE-UP AIR: THE 15 OPPORTUNITY
INSTALL VARIABLE-SPEED HOOD CONTROLS ON EVERY EXHAUST FAN
Wire a current-sensing electrical relay to each hood drive so speed ramps from 30 to 100 only when preparation load spikes. Set the lower limit travel rapidly at 30 to maintain capture velocity; this slashes fan vim 40-60 during idle prep hours.
USE DEM&CONTROLLED KITCHEN VENTILATION(DCKV) WITH CO AND PARTICULATE SENSORS
Mount a CO detector at tallness and a laser particulate matter sensor in the duct; tie both to a DCKV controller that modulates make-up air dampers and exhaust fans in unison. Test sensors weekly with a hand-held meter to prevent drift that can cost 1,200 year in squandered reheat.
SEAL MAKE-UP AIR DUCTS WITH UL-181 FOIL TAPE AND INSULATE TO R-8
Wrap all exterior-air ducts in 1.5-inch fibreglass with vapour barrier, then tape every seam with UL-181 foil tape. A ace 1 4-inch gap on a 12-inch duct can leak 250 CFM, forcing your RTU to run 18 thirster.
PREHEAT MAKE-UP AIR WITH A RUN-AROUND COIL SYSTEM
Install a 3-row coil in the exhaust duct and a duplicate coil in the exterior-air consumption; 30 propylene glycol at 120 F. On a 4,000 CFM system of rules, this recovers 120,000 Btu hr, thinning gas use 3,500 year in a cold climate.
LOCATE MAKE-UP AIR GRILLES 10 FEET FROM EXHAUST STACKS
Position exterior-air intakes on the opposite side of the roof from wash up outlets and at least 10 feet horizontally apart. This prevents short-circuiting, which can reduce hood 30 and squeeze fans to run at higher speeds.
LIGHTING AND PLUG LOADS: THE 8 SLICE
SWAP ALL KITCHEN TASK LIGHTS TO 90 CRI, 4000 K LED STRIPS WITH OCCUPANCY SENSORS
Use 12-inch, 24 W ft LED strips under shelves and above prep tables; pair with dual-technology sensors set to 5-minute time-out. Instant 75 vim cut plus better color version for food metal plating.
INSTALL SMART PLUG STRIPS ON ALL COUNTERTOP EQUIPMENT
Plug java makers, toasters, and POS terminals into plug strips with stream-sensing outlets; set get over electrical outlet to cut world power to peripherals when flow drops below 0.5 A. Eliminates 400 kWh year of shadow load per send.
USE DAYLIGHT HARVESTING IN DINING AREAS WITH CIRCADIAN-TUNED LEDS
Mount 5,000 K LEDs on dimmable drivers and pair with -mounted photocells; program to dim 1 per 100 lux above 300 lux. Cuts -area lighting load 60 on gay days and improves node wakefulness.
HVAC AND REFRIGERATION: THE 7 BONUS
RIGHT-SIZE HVAC WITH A 24-HOUR LOAD PROFILE AND 10 SAFETY FACTOR
Log space temperatures, kitchen equipment electrical power, and occupancy every 15 transactions for one week; size RTU for the 90th-percentile load, not peak. A 5-ton unit oversize by 30 cycles 200 more, violent death and humidity control.
INSTALL EC MOTORS IN ALL WALK-IN COOLERS AND FREEZERS
Replace PSC evaporator-fan motors with 24 VDC EC motors; they draw 60 less superpowe and run at 70 zip during deice, cutting deice time 35. Payback is 14 months on a 5-door walk-in.
USE FLOATING-HEAD-PRESSURE CONTROLS ON REFRIGERATION RACKS
Install a -pressure transducer and a PID restrainer to let head coerce swim down to 100 psig on mild days. Saves 3 kWh per of close drop below 95 F.
ADD EVAPORATIVE PRE-COOLING TO AIR-COOLED CONDENSERS
Mount a 12-inch media pad and a 1 3 HP pump on the condenser recess; set pump to run when exterior wet-bulb is below 65 F. Cuts compressor amps 20 and extends equipment life 40.
OPTIMIZE REHEAT WITH A DEDICATED OUTDOOR-AIR SYSTEM(DOAS) AND ENERGY RECOVERY
Install a 100 outdoor-air unit with a sensible heat wheel; size wheel for 75 potency at 4,000 CFM. Reheat coil load drops 60, deliverance 2,800 year in a 5,000 sq ft eating house.
WATER HEATING AND PLUMBING: THE FINAL 5
INSTALL POINT-OF-USE TANKLESS HEATERS UNDER EACH HAND SINK
Use 199,000 Btu hr, 98 thermic-efficient units with 0.98 EF; set electric outlet temperature to 110 F. Eliminates 3 4-inch recirculation loops that lose 15,000 Btu hr and cost 400 year to pump.
USE A HEAT-PUMP WATER HEATER FOR THE DISH MACHINE
Install a 120-gallon, 3.5 COP unit in the dish room; preheat incoming water with run off heat from the dish simple machine run out. Cuts dish-machine gas use 70 and qualifies for
