4 Strategies For Improving Refrigeration Efficiency In Your Restaurant

Now that we are entering the hottest time of the year, it’s a good time to examine the refrigeration units in your restaurant and make sure they are operating as efficiently as possible. No matter what you do, you’re going to end up spending more money on refrigeration this time of year than any other. However, that doesn’t mean you should have to spend any more than absolutely necessary.

Have you optimized your refrigeration efficiency? Doing so can save you a LOT of money. Here’s the main areas you should focus on:

Clean those coils! You’ve probably heard it before but if you haven’t gotten behind your refrigerators and freezers and cleaned off the coils, you need to hear it again. The condenser and evaporator coils take the heat inside your refrigerator and disperse it outside the unit, and if air can’t pass over the coils, then they radiate heat much more slowly. That makes your unit work harder to keep things cool and it consumes more electricity.

Replace worn or torn door gaskets. The door gasket forms a seal when the unit’s door is closed, preventing cold air from seeping out and warm air from seeping in. If that gasket isn’t sealing properly, it’s costing you money. Health inspectors also don’t like torn gaskets because food bits and grime gather in them and create a breeding ground for bacteria. Luckily, replacing the gasket is an easy process.

Turn off door heaters. All this heater does is prevent frost from building up on the inside door of your refrigeration unit. Most units don’t even have a frost problem, and so the heater just uses up energy. If you do have a problem with frost buildup or have water pooling in front of the unit, then you absolutely must have the door heater on. More often than not, however, it’s not an issue.

Outfit your walk-in. Strip curtains help drastically reduce the loss of cold air when the door to your walk-in is open, and when it’s closed, the curtain adds an extra layer of insulation. Also make sure the door latch is working properly and actually catching when you close the door. A worn or broken latch means the door gasket isn’t fully sealed, and you’re losing cold air. Also use a door closer to automatically pull the walk-in door shut quickly after it’s opened. The less cold air you lose, the better off you’ll be.

It’s amazing how much in energy savings you can realize from a few simple steps. Of course, there will always be a point where you cannot optimize your refrigeration equipment any more, and natural degradation in performance will occur no matter what you do. When the time comes to buy a new commercial refrigerator or freezer, buy an Energy Star rated model if at all possible. Even if you can’t find an Energy Star unit that works for you, simply upgrading to a new unit will mean better efficiency because new technologies are being added to commercial refrigeration units all the time, and a new unit will perform better simply because it’s newer.

Views: 7

Tags: commercial, efficiency, efficient, energy, refrigeration, restaurant

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh


Non-Operator
Comment by Caribou on July 8, 2009 at 12:44pm
Thanks for the info John!
Comment by John Keddie on July 8, 2009 at 11:56am
A strip door installed in a 36" wide x 84" high walk-in door opening will save an average of $27.00 per month in ernergy savings alone; not to mention savings on maintenace and wear & tear on the compressor, reducing food spoilage...typical payback 3 months.

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Eateries turn to rationing as lime prices soar

Unrest caused by Mexico's drug cartels, along with floods in Mexico and a drought in California, are taking a toll on this ye -More

25% Usage Reduction, Guaranteed!
Reduce waste and cut cost. Impress your customers and express your brand. Every single Tork Xpressnap napkin dispenser performs double-duty for your business. Find out more about our 25% usage reduction guarantee or get a free trial.

Burger King to upgrade wireless with Whopper Wi-Fi

Burger King has teamed with AT&T to replace existing in-store wireless Internet with an upgraded system dubbed Whopper Wi-Fi  -More

Late-night indulgence pays off for Jack in the Box

Jack in the Box saw its profits rise sharply in the first quarter, a few months after introducing its $6 Munchie Meal menu of -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

Restaurant Sales Bounced Back in March

Restaurant sales posted a solid gain in March, and bounced back completely from the recent soft patch. Eating and drinking place sales totaled $47.3 billion on a seasonally-adjusted basis in March, up 1.1 percent from February's upward-revised sales volume of $46.8 billion, according to preliminary figures from the U.S. Census Bureau.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service