Wednesday, February 1, 2017: 8:00 AM-9:30 AM
Water-Energy Nexus
Chair:
Andre Saldivar, Southern California Edison
Technical Committee: 5.10 Kitchen Ventilation
CoSponsor: 6.6 Service Water Heating Systems
Restaurants are among the buildings with the highest energy and water consumption. But utilities, representing 2% to 6% of the operating cost, are a low priority within the design process due to the lack of “hard” data. The challenge for the designer is to identify efficient technologies that deliver consistent savings that “payback” the incremental cost. Fortunately, energy and water efficiency generally translates to increased performance. The less energy wasted the more available for cooking product! Energy and water efficiency is one of the most practical ways to imbed “green” into the design of a commercial foodservice facility.
1 Emerging Technologies and the Water-Energy Nexus in the Commercial Kitchens
Tomorrow’s kitchen will take advantage of new technical innovations in food service equipment to be smaller, faster, more flexible and more efficient. Water, like electricity and natural gas, is a mission critical component of any restaurant operation. Efficient cooking and sanitation technologies as well as regimented maintenance programs can drastically reduce water and energy costs and maximize profits. This session presents examples of new technologies that can maximize output, while minimizing energy and water use and fulfilling the evolving demands of the 21st century commercial kitchen.
2 Commercial Ice Machines: Case Studies in Energy/Water Savings Combined with Load Shifting
Ice making machines are ubiquitous in commercial foodservice. Ranging from cube, to nugget and flake-type machines, the installed base represents one of the largest inventories of foodservice equipment. A field study of ice machines in eight restaurants confirmed that the actual ice making (i.e., compressor operation) was coincident with utility peak periods. The measured duty cycles, combined with actual electric load profiles, demonstrated the potential for off-peak operation of these ice machines. A second field study demonstrated a dramatic (34%) reduction in energy use. Furthermore, the operation of the new machine shifted OFF had no impact on the foodservice operation.
3 Optimizing the Design of the Water Heating System in a Full-Service Restaurant: A Retrofit Case Study
Overview and results of an extensive project that seeks to modernize hot water system design and operation are discussed. The speaker discusses a study that monitored use from generation to point of use in a restaurant. Details will be provided on the original system’s energy and water use, delivery performance and overall efficiency. Updates on the design, installation and monitoring of the replacement system will be covered. The study was conducted to understand the limitations of conventional design and ways to remediate performance issues through a redesign that utilizes decentralized water heating, optimized distribution systems, and innovative dishwashers.
4 Restaurant Sustainability: Impact on Energy and Water Reduction
This presentation is a case study of a QSR prototype design that evolved from 2005 to 2015 to result in a 16.7% reduction in electric use, a 1.4% reduction in natural gas use, and a 19% reduction in water use compared to the 2005 prototype. The energy savings were evaluated using energy model simulations and spreadsheet calculations that take into account changes operation as well as energy improvements in the design over the 10 year period. The steps taken to achieve these savings are presented.