Page 32 - MENU Magazine - March/April 2018

SAVING ENERGY
MEANS SAVING MONEY
ELECTRICITY CONSUMPTION BY END USE
OTHER
15%
LIGHTING
6%
NATURAL GAS CONSUMPTION BY END USE
SPACE HEATING 15%
WATER HEATING 18%
As open kitchens become more popular, even in QSR, upgrading to new, modern, high-e ciency equipment can reap signi cant perfor- mance and energy bene ts.
Restaurants are among the most energy intensive commercial spaces mak- ing utilities one of the highest costs facing restaurateurs. With low-pro t margins, any monetary savings from energy e ciency improvements signi cantly bene t the bottom line.
EASY SOLUTIONS WITH THE FOLLOWING ENERGY STAR PRODUCTS:
• InstallLEDlighting,theyuseatleast75-90%lessenergythan incandescent bulbs
• Fryersshortencookingandrecoverytimesanduse 30-35% less energy
• Griddlessaveenergyandhavehigherproductionrateswithmore uniformity of temperature
• Dishwashersuse40%lessenergyand40%lesswater,which means savings of up to 40% on both water and sanitary charges
• Commercialfridgesandfreezersuse40%lessthan standard equipment
• Co eebrewersuse35%lessenergy
• Commercialsteamcookersuse38-50%lessenergy and 90% less water
• Hotfoodholdingcabinetsuseupto70%lessenergy
Look for the BLUE STAR —and open the door to new possibilities for your business.
SPACE COOLING 11%
COOKING
14%
REFRIGERATION
43%
VENTILATION
11%
COOKING
67%
32 MENU MARCH / APRIL 2018
PURCHASING ENERGY STAR CERTIFIED EQUIPMENT VS. STANDARD MODELS WILL USE
30-90% LESS ENERGY