A Few Notes on Going Green

The National Restaurant Association recently published a news article to their website about how making your restaurant more energy efficient doesn’t mean spending a lot of money.

One restaurant owner cited in the article says that his restaurant chain has had the most success with lighting, water and trash. The restaurant owner has updated the lighting fixtures in his operations to models that use less electricity than their predecessors. They are also making a valiant effort to reduce water waste by using low-flow valves on faucets and waterless toilets. They also try to compost as much waste as they can.

The overall point of the article is that every little bit does help. While most restaurant owners don’t have the resources to build a LEED-certified or totally sustainable restaurant, most all restaurant owners can do small things like recycle and change the types of light bulbs used in their establishments.

Save Money by Focusing on Energy and Water Waste

Restaurant operators are encouraged to pay increasing attention to the amount of energy their restaurant equipment utilizes. According to a recent article published by the National Restaurant Association, restaurant operators can save money when they know how much profit is getting eaten by fuel costs of inefficient restaurant equipment.

This does not necessarily mean that restaurant owners need to go out buy all new pieces of energy-star rated restaurant equipment. Monitoring your existing restaurant equipment for energy usage is an important first step in sustainability. If you happen to see a spike in energy usage, this could signal a problem such as an equipment malfunction or employees failing to follow recommended procedures, like turning equipment off when it’s not needed.

Restaurant owners are also encouraged to examine the processes in which they perform common tasks. The industry’s “tried and true” way of doing things, may not always be the most energy efficient or cost-effective. The article sites an example of using a three-compartment sink for washing dishes. A lot of energy can go into making sure water used in the sink is kept at a certain temperature, whereas money could be saved over the long-run by using a dishwasher instead.

Although energy or water-conserving restaurant equipment might cost more, the difference is offset more quickly today as utility costs are continuously rising. Plus, many utilities and/or local governments offer rebates and other incentives for buying more-efficient restaurant equipment.

Cash In on New Equipment Rebates

The Environmental Protection Agency recently updated its online guide to help restaurants find cash rebates for energy-saving kitchen equipment. The rebates range in value from $30 to $2,000 depending on the type of equipment.

The incentives apply to equipment that has been certified as energy efficient by Energy Star, and the money typically comes from local utilities and not the EPA. Energy Star also has an incentive finder on their website to help restaurateurs determine what money they’d get back from buying Energy Star-rated equipment. Energy Star tests eight types: dishwashers, griddles, fryers, steamers, holding cabinets, ice machines, refrigerators and freezers, and ovens.

Frymaster’s Art and Science of Frying – Fit to Be Fried

Need help delivering the delicious foods diners crave, while also meeting demands for healthier menu offerings? The Fit Frying™ Program, created by the experts at Frymaster, a Manitowoc Foodservice company, provides education on the fry station management principles that ensure fried foods are prepared and served in a manner that delivers great taste, while being as health conscious as possible. 

It’s not easy being oil. During frying, exposure to heat, food, water and air changes the oil forming breakdown products that when accumulated cause the oil to reach the end of its useful life. The Five Factors for Fit Frying are frying best practices that help minimize operating cost by extending the life of both oil and equipment, while ensuring consistent production of great-tasting food.

The Five Factors include:

1.  Finding the right fryer. 
The fried items you offer on your menu determine if an open-pot, tube-type or flat bottom fryer will perform best.
2.  Selecting the right oil. 
Frying oils have different cooking, taste and health features.  These qualities impact fryer performance and output.
3.  Selecting the right food. 
The fats in foods and oil exchange during cooking so considering the type of fat in the foods purchased for frying is important especially when frying trans fat-free.
4.  Using best practices or the “right” cooking process.
Keeping contaminants out of the oil and cooking at recommended temperatures and times all contribute to maximal oil life.
5.  Providing the right maintenance.
Nothing maintains food quality or preserves oil life better than regular filtration and proper care of your equipment.

Visit Frymaster’s website for more information on the Art and Science of Frying.

Frymaster’s Art and Science of Frying: Buy Green and Start Saving Now

The economic pressures affecting operators today are escalating, so it may seem like a bad time to spend money on new equipment. To the contrary, now is the time for smart operators to go shopping for tools to cut costs and provide value to increasing green conscious customers. 

Energy efficient equipment selection helps operators demonstrate concern for the environment and reduce their carbon footprint, all while positively impacting their bottom line. Frymaster's GREEN family of fryers offer green benefits that range from reduced oil use to using less energy to operate. Reduced used oil introduced into the waste stream and industry-leading energy efficiency aligns with "green" and sustainability initiatives.

Frymaster’s GREEN family of fryers includes:

• The H55 gas fryers with proprietary, high-efficiency, infrared burners.
• The E4 Series (RE) electric fryers with industry-leading energy efficiency.
  (ASTM ratings over 83%)
• The Dean® HD Series gas fryers.

All of these fryers qualify for energy saving rebates, provide high production capability, offer state-of-the-art premium heat transfer systems, and ensure tight, highly responsive temperature controls. When used in combination with an oil station management program that includes regular filtration, oil life can be extended up to 50%. The energy and oil savings are a smart way to reduce daily operating costs. And in the transition to higher cost, trans fat-free oils, these savings help meet regulatory and customer demands for great-tasting, healthier foods.

Visit Frymaster’s website for more information on the Art and Science of Frying.

Trending Now: LEED Certified Restaurants

The National Restaurant Association recently recognized Starbucks for their initiative to reuse building materials in several of their establishments. Whenever possible Starbucks uses elements recovered from the local area, such as gym floors or college campus seating in an effort to give the store a local feel.

Many other restaurants and bars are beginning to follow suit, as the growing reuse industry makes materials more accessible. By giving a second life to floors, ceilings, windows, cabinets or sinks stripped from shuttered or renovated establishments, restaurants are helping to ease the strain on the environment. Reuse of materials not only spares natural resources, but also keeps existing resources out of the landfills.

Visit the National Restaurant Association’s website for more information on the effort to reuse as well as tips on how to find salvaged materials in your area.

Save Energy with Induction Cooktops

Countertop induction cooktops offer many benefits over other types of restaurant equipment. Countertop induction cooktops can handle essentially every task normally assigned to gas and electric ranges. They can be used to pan fry, sauté, boil water, cook eggs and more. The technology behind these units allows for extremely fast heating, that is even faster than cooking with gas.

Induction cooktops operate by running electricity through an induction coil that produces a high-frequency magnetic field that extends just a few inches above the cooktop. When cookware made of ferrous material (material that reacts to magnetism such as steel, iron, nickel and various alloys), is placed on the cooktop, this magnetic field causes the molecules in the cookware to vibrate, thereby heating the pan.

Since induction cooktops heat cookware through a magnetic field, they produces less heat overall than gas or electric ranges. This helps to lower the ambient temperature of the kitchen, as well as greatly reduce air conditioning costs. This type of cooking technology is also more energy efficient than gas or electric, as up to 90 percent of energy consumed by an induction cooktop goes into heating the cookware.

Countertop induction cooktops can be used in place of gas or electric ranges and burners. Since they can easily be plugged into almost any electrical outlet, they are especially ideal for front-of-the-house applications and such as omelet bars, stir-fry stations, and for catering and buffet services. Also, since induction cooktops don’t utilize open flame or heated ceramic cooking elements, countertop induction cookers greatly reduce the risk of accidental burns to kitchen staff and to customers in a display cooking situation.

In the current economic environment, many commercial dining operations are trying especially hard to cut costs and save money. It may seem tough to justify the expense of a new piece of kitchen equipment—unless the commercial appliance could save you money. By purchasing new energy-saving restaurant equipment you may be able to cut utility costs and increase your profits.

One of the best investments in Energy Star rated equipment is a commercial ice machine. Of all your kitchen equipment, the ice machine is important for its potential to waste huge amounts of water and electricity. When a commercial ice maker is running inefficiently, you’re basically paying to pour money down the drain.

Serv-U offers three lines of Energy Star rated cube ice makers, each with additional benefits.

Ice O-Matic cube ice machines are equipped with unique evaporators and super low temperature refrigerants to make ice quickly and efficiently. The Pure Ice antimicrobial protection built in to the ice machine prevents bacteria from growing in the ice bin. Additionally, the advanced “Harvest Assist” system pushes ice out of the evaporator freezing surface rather than relying solely on gravity. This function increases the compressor life, conserves energy and ensures consistent ice cube production.

Manitowoc ice cube makers feature a matched compressor and evaporator that work in tandem to reduce energy use by up to 25%. AlphaSan components reduce slime on the inside of the ice machine, and a Cupra-nickel condenser adds protection from water corrosion. Manitowoc ice machines are also available with an automatic cleaning system, eliminating the need for service.

Scotsman cube ice makers, specifically Prodigy models, have the benefit of a self-monitoring system. Replacing your old ice machine with a Prodigy ice cuber reduces the need for downtime and service calls. The Auto-Alert indicator informs you of interruptions before they occur and reminds you of routine maintenance such as cleaning and filter changes.

In addition to utility savings, some utility companies offer rebates for qualifying Energy Star rated kitchen equipment. Call a Serv-U sales representative for more information about upgrading your commercial ice machine!

If you’re in the market for new commercial restaurant equipment, there are lots of calculations to make. One of the most important is life-cycle costs. Life cycle costs on your commercial restaurant equipment include purchase price, annual energy costs and long-term investments such as maintenance and repair. The smartest purchase in terms of life cycle costs is buying Energy Star qualified appliances.

Energy Star appliances have incentives beyond the significant amount of utility bill savings. Serv-U has collected a state-by-state list of incentives offered for purchasing energy efficient restaurant equipment. These offers can make a big difference on the bottom line of your equipment costs. Contact a Serv-U sales representative and check with your utility company and local government for additional details on the offers.

A recent release by Supply and Equipment Food Service Alliance shows that restaurants use about 2.5 times more energy per square foot than other commercial buildings. Energy costs have been increasing at a rate of 6 to 8 percent per year. Investing in Energy Star qualified equipment is the best way to protect your business against rising energy prices!

When it comes to saving energy in a restaurant, how your restaurant uses and maintains its restaurant equipment and restaurant supplies can be just as important as what type of restaurant equipment you use. Buying and using an energy-efficient oven, for example, is undoubtedly a good starting point and could trim hundreds of dollars from your annual utility bills—but saving the most energy and money will require energy efficient restaurant equipment along with good energy practices.

1. Cut idle time. Do you really need to leave all of your restaurant equipment on, or on standby, all of the time? Leaving appliances on standby costs you money, so implement a startup/ shutdown plan to make sure you’re using only the equipment that you need, when you need it. The savings can be substantial.

2. Cook wisely. Ovens tend to be more efficient than rotisseries; griddles tend to be more efficient than broilers. Review your menu and cooking methods to find ways to rely on your more efficient pieces of restaurant equipment.

3. Maintain and repair. Everyday wear and tear can quickly drive up your energy bills. A leaky gasket, clogged burner or loose oven-door hinge may not waste much energy on their own, but combine all three together and suddenly the waste is significant. Stop waste by staying on top of repairs.

4. Recalibrate to stay efficient. Over time and use the performance of your restaurant equipment will degrade. Thermostats and control systems can fail or fall out of calibration. Take the time to do an occasional thermostat check and recalibrate as necessary to ensure that you’re cooking at the right temperature. Repair or replace broken control panels on ovens, steamers, and other pieces of restaurant equipment that feature control systems.

5. Check pilot lights. Older gas-burning restaurant equipment typically feature pilot lights, which require a constant stream of gas to stay lit. Check pilot flames occasionally to make sure you’re using only as much gas as you need. A quick visual inspection is enough to tell if your pilot lights are over-fired. An over-fired pilot will have a tall yellow flame instead of a blue bullet shaped flame. If you do find that you’re pilot light is over-fired, you’ll want to adjust the pilot light back to a blue bullet shaped flame.

6. Buy energy-efficient restaurant equipment. Inefficient appliances increase your energy expenses in two different ways by having higher operating costs along generating more heat. This additional heat generated by an inefficient appliance forces the air-conditioning system of a restaurant work harder to maintain proper air temperature.

7. Buy with capacity in mind. Evaluate your food production needs and try to buy restaurant equipment that matches your needs on a pounds-per-hour basis. Oversized appliances can quickly cut a restaurant’s profits via higher capital costs as well as increased operating costs. An oversized appliance may be energy efficient but still cost additional money as you are basically paying to heat up the extra production capacity of the unit that you’ll never use.

Want to learn more about how Serv-U can help make your restaurant more energy-efficient? Be sure to visit the Energy Star section of our website or feel free to contact us via phone at 800-797-3788 or click the picture of the customer service representative at the top left corner of each page of the site to launch a live chat.