Improving the use of energy in buildings

Saving Energy and Reducing Costs

Malcolm Hanna Technical Director, National Energy Foundation

Contents

• National Energy Foundation • Energy efficiency drivers • Energy use in kitchens and restaurants • The Opportunities • A plan for action

National Energy Foundation (NEF)

The National Energy Foundation is an

independent charity

that has been at the forefront of

improving the use of energy in buildings

since 1988. We aim to give people, organisations and government the knowledge, support and inspiration they need to understand and improve the use of energy in buildings.

Energy Efficiency Drivers

Stakeholder, regulatory and cost pressures - risks and opportunities

Opportunity

Why Energy Efficiency?

Cost

Energy costs

DECC retail energy prices 2001 – 2025 (Non domestic – central estimate) 16,0 14,0 12,0 10,0 8,0 6,0 4,0 65% 50% 4,5 4,0 3,5 3,0 2,5 2,0 1,5 1,0 120% 20% Electricity p/kWh Gas p/kWh Reduce risks around future energy cost and supply uncertainty.

Emerging Legislation

• Energy Act 2011 - 2018 unlawful to let poor performers (EPC F&G) • Energy Efficiency Directive 2012 – audits 2015 (ESOS) • Building Regulations Part L – on-going tightening • CRC (review in 2016) • Zero carbon new buildings landscape 2019 Reducing risks around compliance with emerging legislation

Reputation and Opportunity

• Demonstration of Corporate Responsibility • Exemplars to project brand and meet stakeholders and customer expectations • Competitive advantage and differentiation • Recruiting and retaining staff by demonstrating corporate responsibility.

Energy use in kitchens and restaurants

• Hotels and catering spend around £400million per year on energy • Energy can be highest cost after labour • Every £ saved on energy increases profit • In some kitchens as little as 40% of the energy used goes into the preparation and storage of food, most waste heat

Energy use in kitchens and restaurants

Catering energy use by end use (US)

Source – Carbon Trust

Opportunities – size of the prize

• Estimated that good housekeeping (mainly no capital cost) can provide savings of up to 20% • 20% energy saving for many businesses is equivalent to 5% increase in sales • Key intervention opportunities • Operation • Maintenance • Procurement • Design – new build and refurbishment

Opportunities - Cooking Equipment

Cooking - Opportunity Checker

Don’t switch on too soon, switch off asap, turn down etc.

Record cooking equipment preheat times and display them Avoid over-filling saucepans and kettles, use lids and covers to retain heat and steam Keep hot food storage to a minimum Automatic switch-off / turn down of burners and hobs – 5% saving Check seals on oven doors regularly Recalibrate equipment to stay efficient e.g. thermostats √ √ √ √ √ √ √

Opportunities - Cooking Equipment

Embed energy tips in work guides

Switch on oven no earlier than 45 minutes before trading starts Switch off or turn down one or more decks when you can Only switch on as many decks as you will need Additional note: Switch oven off once last order is complete

Opportunities – Space heating

Space heating - Opportunity Checker

Avoid overheating the restaurant, check thermostats and controls regularly Control temperature (1 o is 8%) Check time controls so that heating times match occupancy Consider different zones, i.e. the kitchen area and the restaurant area Ensure that any boilers are regularly (properly) serviced to maintain optimum efficiency (~10%) Insulate pipework Upgrade controls (7 day timers) √ √ √ √ √ √

Source – Carbon Trust

Opportunities – Water heating

Water heating - Opportunity Checker

Check stored hot water temperatures. The optimum is 60°C Dishwashing – fill dishwashers / glass washers Procurement approach – low energy, low water use, well insulated, heat recovery incorporated Heat recovery on large units 25% saving Two small might be better than one big Make sure that leaking taps or seals are repaired promptly Consider spray water taps, reduce hot water and energy √ √ √ √ √ √ √

Source – Carbon Trust

Opportunities – Water heating

Don’t switch on until tray is full

Opportunities - refrigeration

Refrigeration – Opportunity checker

Correct cooling set points – don’t overcool (2-4% saving per degree) Keep refrigerator doors closed as much as possible.

Check door seals of refrigerators and cold rooms Keep fins on evaporators and condensers clean (3 months) Defrost at least every 2 months – saves energy Turn off refrigeration that store non-perishable goods e.g. soft drinks when they do not need to be cool.

√ √ √ √ √ √

Opportunities – Ventilation and cooling

Ventilation and cooling - Opportunity Checker

Match ventilation to demand – check times are set to match operation and occupancy Regular cleaning of ventilation improves efficiency 25% - 50% -Hoods, Fans, ducts, filters Switch off kitchen extraction hoods when not required. In addition to the fan using electricity, removes heated or air-conditioned air.

Save energy by avoiding excessive cooling; air conditioning is rarely necessary below 24-26°C.

Avoid heating and cooling fighting each other ‘dead band’ of 5 degrees e.g. 19 to 24 C Air to water heat recovery (pre-heat hot water 50% recovered) √ √ √ √ √ √

Source – Carbon Trust

Opportunities - Lighting

Lighting - Opportunity Checker

Switch off policy – unoccupied or unnecessary (e.g. front of house when closed) Label switches - what they are, when they should be switched on / off Install energy efficient lights, replace tungsten GLS with CFL or LED – up to 80% less energy, lower replacement (LED up to 50,000 hours).

Spot lamps – 50W low voltage replace with 35W IRC units Improved controls (Occupancy, daylight) – stock areas, toilets Installing low-energy lighting can also reduce air conditioning costs √ √ √ √ √

Procurement

• Key intervention opportunity • Wide range of performances • Consider lifecycle or running costs – energy and maintenance • Suppliers should be able to provide running costs • Sources of help – ECA Technology List, Energy Star

http://www.energystar.gov/certified products/detail/commercial_kitchen_package?fuseaction=find_a_product.showproductgroup&pgw_code=CKP

Procurement

http://www.energystar.gov/certified-products

A Plan For Action

1. Senior support, highlight importance 2. Define responsibility – Champion (and team) 3. Gather and review energy data – accurate, ongoing and visible 4. Identify main energy users (walk-round) and opportunities - quantify if possible and get help if needed 5. Set the priorities and targets 6. Implement prioritised plan – tasks, individuals, deadlines 7. Regularly review and report progress

A Plan For Action – Tools & Techniques

Restaurant chain using daily / weekly energy profiles Carbon Trust - CTL172 Carbon Trust – CTV066 – Food Preparation and Catering

A Plan For Action – Tools & Techniques

Start up, close down and handover procedures

Publications and links

• • • • • • Carbon Trust – CTV066 – Food Preparation and Catering Energy Star – Guide for Restaurants – Putting energy into profit (US) Carbon Trust - CTL172 – How to conduct a walk-round energy survey Carbon Trust – CTV058 - Hospitality – Saving Energy without compromising service http://www.hmrc.gov.uk/capital-allowances/fya/energy.htm

Energy Star - http://www.energystar.gov/certified-products

Thank you

Malcolm Hanna Technical Director The National Energy Foundation Email: [email protected]