Wolf C72SS Manual de usuario descargar pdf (Pagina 23)

Energy Conservation Checklist

When cooling, each degree the temperature is raised

reduces electrical consumption by 5%. When heating, each

degree lowered reduces consumption by 3%.

Fluorescent bulbs are about four times more energy efficient

indoors than standard incandescent bulbs.

Substitute a 100-watt incandescent bulb for two 60-watt

bulbs and save 12% energy with no loss of light.

Operate a dehumidifier in the summer. Dry air can be

tolerated at higher temperatures than humid air.

Operating a humidifier in winter will allow colder air to feel

more comfortable.

Before closing for the night, close exhaust systems and

precool (in summer) or preheat (in winter).

Install awnings over windows that get direct sunlight.

In the Kitchen

Central HVAC systems are 10-15% more efficient than

separate heating and cooling systems and allow

incorporation of new energy efficient equipment.

Remember that water and other water-based liquids boil at

212°F. Turning the flame higher does not cook food faster,

it only uses more energy.

Cover dishes with lids to retain heated air in pots and

decrease cooking time.

Monitor preheat times with thermostats and timers.

When possible, use infrared broilers which can be turned off

when not in use and quickly reheated, rather than idling less

efficient equipment.

Turn off exhaust fan when not required. This saves the

energy needed to run the fan and eases the load on the

heating/cooling system because you are exhausting less air

from the room.

Don’t load fryer baskets beyond their stated capacity,

normally

/2 to

/3 full. Crowded food takes longer to cook.

Higher temperatures do not preheat ovens any faster than

moderate temperatures.

Use high energy-demand equipment sequentially rather than

simultaneously, if possible.

Hot water boosters should be within five feet of a dishwasher

to avoid heat loss in the pipes.

In gas-fired units, adjust the flame to blue with a firm center

core. A yellow tip indicates gas is escaping.

Flush water heaters every six months to prevent

accumulation of solids that prevent heat transfer.

Cook at lowest possible temperatures. Slow cooking retards

meat shrinkage, retains nutrients and color, and cuts

energy usage.

Maintain steamtables at temperatures that allow food to

warm without forming clouds of steam. Clouds indicate

unnecessary high temperatures.

Every few months have a qualified service representative

calibrate oven thermostats with a thermocouple.

In convection ovens, clean the fan blades. Accumulated dirt

restricts the amount of air delivered.

Keep microwave oven interior surfaces free of food particles

that inhibit oven performance.

Start the day’s baking with foods that require the lowest oven

temperature.

Filter cooking fat. Built up sediment reduces cooking

efficiency.

Place frequently used items in the front of refrigerators to

reduce the time that the doors are open.

In high ceiling rooms, replace the ceiling lighting with

hanging lamps to bring light closer.

Use direct, cold outside air for kitchen cooling.

ENERGY STAR qualified equipment can be

an answer to mounting energy bills.

Purchasing ENERGY STAR qualified commercial food

service equipment as a package for new kitchen

construction or as a replacement for aging equipment, can

save significant amounts of money and energy on food

service operators’ electric, gas, water and sewer bills.

Commercial foodservice products in six categories may

earn the ENERGY STAR: fryers, hot food holding cabinets,

commercial refrigerators and freezers, and commercial

steam cookers, commercial dishwashers, commercial ice

makers. Qualified products can save up to as much as 50

percent over their conventional counterparts.

ENERGY STAR helps restaurant owners and operators

improve the performance of their facilities and equipment

while reducing energy costs. Restaurants that invest

strategically can cut utility costs 10 to 30 percent without

sacrificing service, quality, style or comfort—while making

significant contributions to a cleaner environment.

In 2008, ENERGY STAR qualified equipment helped save

consumers over $16 billion on their utility bills. By

choosing to purchase ENERGY STAR qualified equipment,

businesses can save up to $15,000 annually in their

commercial kitchen. In fact, if every commercial refrigerator

and freezer in the U.S. was exchanged for an ENERGY

STAR qualified model, the savings from those units alone

would be around $250 million per year. Those are numbers

that one cannot afford to ignore.

Save Energy, Save Money

Visit www.energystar.gov for more information.

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