DESIGN GROUP INC.
FOODSERVICE CONSULTANTS & PLANNERS
GREEN
For more information please visit: Green Restaurant Association & Kendall College
GREEN EQUIPMENT
Cleaners
Cloth Towels
Dishwashers - Conveyor / Door Type / Undercounter
Freezers - Reach-In / Undercounter
Fryers - Electric / Gas
Griddles - Electric / Gas
Ice Machines - Modular / Remote / Self-Contained
Holding Cabinets - 1/2 Height / 3/4 Height / Full Height
Mops
Ovens - Combi / Convection
Recycling Bins
Refrigeration
Steamers
For more information please visit: FSW
TOP 8 EASY TIPS
1. Reduce Reuse Recycle - Reduce water usage and waste. Reuse furniture. Recycle paper, plastics, and glass
2. Reduce Water Consumption - Serve customers water upon request. Run washing machines only when they are full. Installing low-flow toilets, tank-less water heaters, waterless urinals will conserve water usage. Run washing machines only when they are full.
3. Fix Leaks - Repair leaky faucets and toilets.
4. Unplug Electronics - When not in use, unplug computers, electronics, POS systems and any other electronics
5. Replace Lighting - Replace incandescent with energy efficient CFL bulbs or LED lights.
6. Turn Off - Turn off exterior/ interior lights and hoods when not in use.
7. Clean - Clean equipment runs more efficiently and lasts longer. Performing routine maintenance on Electrical, Plumbing, and HVAC equipment. Be sure to thoroughly clean and dust all appliances on a regular basis.
8. Energy Star - Purchase appliances, and electronic equipment that carry the ENERGY STAR label.
MORE TIPS
Schedule cooking times to utilize ovens fully and shorten daily operating times.
Keep dishwasher temperature at the proper level. Standard temperatures are: 140° F, wash; 160° F, power rinse; 180° F, final rinse. Using hotter water wastes energy.
Install aerated faucets to reduce the amount of water used during hand washing.
Install smart thermostat controls to operate the HVAC system according to occupancy schedules and nighttime temperature setbacks.
Make sure that hot water pipes and tanks are properly insulated and regularly maintained.
Check power rinse. Make sure that the power rinse on the dishwasher is turning off automatically when the tray has gone through the machine.
Clean the dishwasher regularly. Check wash and rinse jets after each use. Empty scrap trays frequently. Use a delime solution regularly; lime build-up clogs the wash and rinse jets.
Do not use two ovens when one will do.
Run the dishwasher only with full loads.
Do not use large ovens when cooking small amounts of food.
When feasible, do not use the range top. Instead, use other equipment, such as steamers and ovens that use less energy and add less heat to the kitchen.
Make sure that the system is clean and inspected on an annual basis and change filters regularly.
For long-term energy savings consider energy efficient retrofits such as new, efficient burners, temperature and pressure reset controls, and boiler economizers.
Do not preheat steam tables, grills, broilers, etc. For preheating ovens, 15 minutes is generally adequate, depending on the appliance and desired temperature.
Cover all pots, which reduces heat loss and causes the food to cook faster.
Pre-cook foods such as potatoes and chicken in a steamer before frying. Steamers are much more energy efficient.
Turn off booster heaters. Turn dishwasher water heaters off when machine is not in use and at closing. It costs money to heat the water, whether it is used or not.
Turn down water heaters when the restaurant is closed. Optionally, install timers to turn down water heaters near closing and turn them back on again before re-opening to reach desired temperature.
Use kitchen exhaust fans only when needed and at speeds no higher than necessary. Exhaust fans are important for air quality, but they waste energy by pulling large amounts of heated air out of the building.
Consider substituting chemical rinses for hot water rinses if codes allow. A chemical solution, such as a bleach-type product, can possibly be used instead of 180° water for final rinse.
Keep equipment clean. Carbon and grease build-up make your cooking equipment work harder and use more energy.
Use microwave ovens when possible. Microwave ovens use significantly less energy than other cooking equipment and can be used for thawing, partial cooking and reheating food.
Do not operate fryers higher than 350º. Higher temperatures are less efficient.
Integrate controls that turn down the heat input with sensors that determine when food is not present. A large percentage of food equipment continues to run (idle) at high heat input rates even when food is not present.
WATER SAVINGS
Replace spray valves with low-flow models and save up to $1,320 per year
Use water from steam tables to wash down cooking areas
Install low-volume faucets in bathrooms and kitchens
Do not use running water to melt ice or frozen foods
Install low-volume toilets and urinals in bathrooms
Convert water-cooled ice machines to air-cooled
Find and repair all leaks in a timely manner
Install water-efficient dishwashers
For more information please visit: Water Program for Restaurant Outreach
DID YOU KNOW?...
While 87% of people surveyed say they recycle, the Environmental Protection Agency reports just 33% of our waste is diverted from landfills.
TAKE A QUIZ
Restauranteur Quiz - Assess the Environmental Responsibility of Your Restaurant
How Green Is My Seafood?
Keeping up with developments affecting the restaurant industry?
CALCULATORS
Energy Cost Calculators
Life Cycle and Energy Cost Calculators
Outdoor Air Load Calculator
Green Cleaning Pollution Prevention Calculator
Ingredient Storage Calculator
Pre-Rinse Spray Valve / Water Cost Calculator
eBills Savings Calculator
Energy Efficient Lamps vs. Incandescent Bulbs
Restaurant Plate Cost Calculator
Portion Overrun Savings Calculator
Restaurant Franchising
LINKS
Alto-Shamm - Green
Association of Postconsumer Plastic Recyclers
Database of State Incentives for Renewables & Efficieny
Delfield - Green
ECOLOGO
Electrolux - Green
Energy Star - Commercial Food Service Equipment
Energy Star for Restaurants
Enviromental Protection Agency (EPA)
Enviromental Protection Agency (EPA) - DFE
Federal Energy Management Program
Food Equipment and Supplies
Food Service Technology Center
Frymaster - Green
Green Biz
Green Biz - Business
Greener Buildings
The Green Office
Green Restaurant Association
Green Seal
GE Lighting for Restaurants
Hobart - Green
Hoshizaki America - Green
Ice-o-matic - Green
Imperial - Green
ISSA - Green
Kairak - Green
LEED
NSF - Sustainability
Office of the Federal Environmental Executive (OFEE)
Rubbermaid Commercial - Green
Sustainable Food News
Sustainable Food Systems
T&S Brass - Green
Thermo-Kool - Green
U.S. Department of Energy
U.S. Green Building Council (USGBC)
ENERGY
SAVINGS
The LGM Design team provides our customer a design based on their needs along with the planning documents necessary to support the design process. We consult and work with several architects for the purpose of finalizing the space and the budget estimate. Additional, we always maintain a high profile during the construction process with site visits to the project to ensure that our design and equipment installation is as specified.
© 2010 LGM Design Group, Inc.
