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Presented at: Kingsley’s Woolloomooloo Presented by: Ben Pearson & Dan Butt Date: 8 August 2011 Energy Efficiency for Commercial Kitchens.

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Presentation on theme: "Presented at: Kingsley’s Woolloomooloo Presented by: Ben Pearson & Dan Butt Date: 8 August 2011 Energy Efficiency for Commercial Kitchens."— Presentation transcript:

1 Presented at: Kingsley’s Woolloomooloo Presented by: Ben Pearson & Dan Butt Date: 8 August 2011 Energy Efficiency for Commercial Kitchens

2 Copyright and disclaimer The Office of Environment and Heritage and the State of NSW are pleased to allow this material to be used, reproduced and adapted, provided the meaning is unchanged and its source, publisher and authorship are acknowledged. The Office of Environment and Heritage has made all reasonable effort to ensure that the contents of this document are factual and free of error. However, the State of NSW and the Office of Environment and Heritage shall not be liable for any damage which may occur in relation to any person taking action or not on the basis of this document. Office of Environment and Heritage, Department of Premier and Cabinet Phone: (02) 9995 5000 (switchboard) Email: info@environment.nsw.gov.au Website: www.environment.nsw.gov.au

3 Work book 1 / Session 1 Funding Support This project has been supported by the NSW Government as part of the Energy Efficiency Training Program – visit savepower.nsw.gov.au

4 Work book 1 / Session 1 Today’s Focus 1.Introduction to GreenChef 2.Energy Use in Restaurants 3.Case Study 4.Understanding Appliances 5.Using Appliances Efficiently 10 min break 6.Restaurant Equipment Systems Kitchen Exhaust; Refrigeration; Water Heating and Use; Heating and Cooling; Lighting 7.Summary

5 SESSION 1 About GreenChef Energy Efficiency in Commercial Kitchens

6 Work book 1 / Session 1 About GreenChef Lack of information in Australia relating to energy efficiency in Commercial Kitchens / Restaurants USA leading the rest of the world

7 Work book 1 / Session 1 About GreenChef Developed in partnership with Fisher Nickel (USA) www.fishnick.com www.fishnick.com Food Service Technology Centre (FSTC) World leaders in: Commercial kitchen energy efficiency Appliance performance testing

8 Work book 1 / Session 1 Our Philosophy 1.Raising Awareness 2.Changing ‘Entrenched’ Behaviours 3.Preparedness for ‘low carbon’ economy

9 Work book 1 / Session 1 GreenChef Objectives 2. Reduce Costs 1. Save Energy 3. Improve Profitability 5. Minimise Environmental Impacts 4. Improve Competitiveness Increased Awareness;

10 SESSION 1 Energy Prices Trends in Gas, Electricity & Water Pricing

11 Electricity Pricing Trends (Presentation to Multi-Party Climate Change Committee and Clean Energy Australia Report) Prices driven up by;  Increasing network costs  Rising gas and coal prices  Carbon Tax Projected increase 40 to 60% by 2015

12 Gas Pricing Trends (Independent Pricing and Regulatory Tribunal of New South Wales; AGL Energy; SMH energy smart article) 14% increase since 2008 Projected to increase 15 to 20% over the next 3 years

13 Sydney Water Prices Prices have increased by 100% since 2003 (Sydney Water and Economics and Environment Network Working Paper EEN0609 Sydney Water: Pricing for Sustainability http://een.anu.edu.au/download_files/een0609.pdf)http://een.anu.edu.au/download_files/een0609.pdf

14 SESSION 1 Energy & Restaurants How Restaurants Use Energy

15 Work book 1 / Session 1 YOUR KITCHEN IS BIGGER THAN YOU REALIZE! Kitchen Energy Footprint The Kitchen Energy Footprint

16 So Why Target Restaurants?

17 Work book 1 / Session 1 So Why Target Restaurants? A single appliance can consume more energy per year than your entire home! = $1190 per annum

18 Work book 1 / Session 1 Typical Energy Costs Running a Restaurant isn’t cheap! Fast Food

19 Work book 1 / Session 1 Where is Energy Consumed?

20 Work book 1 / Session 1 Energy = $$$ = CO 2 The ‘Cheapest’ energy is the energy you don’t use! GreenChef Philosophy

21 SESSION 1 Case Study: Full Service Restaurant Doing more with less!

22 Work book 1 / Session 1 Example Case Study Open 360 days/year Lunch & dinner Size: 500m 2 Total Seating Capacity: 185 Covers: 6,500 per month / 214 day

23 Work book 1 / Session 1 Example Case Study ElectricityGasTotal $52,000$24,000$76,000Per Year $0.66$0.30$0.96Per Cover

24 Work book 1 / Session 1 Example Case Study Average bill: $80 per cover Net Profit: $5.60 per cover (7%) How many covers to pay the energy bill? 13,571 Equivalent to 63 days trading or 17% total covers

25 Work book 1 / Session 1 GreenChef Process Site Inspection & Data Analyses Benchmark Identify Opportunities Benchmark Identify Opportunities REPORT Knowledge Transfer Energy Challenge Knowledge Transfer Energy Challenge TRAINING Ongoing Monitoring

26 Work book 1 / Session 1 Electricity Savings 9.7% reduction (t stat < 0.05)

27 Work book 1 / Session 1 Gas Savings 13.8% reduction (t stat < 0.05)

28 Work book 1 / Session 1 Cost Savings Gas:$3,312 (13.8%) Electricity: $5,044 (9.7%) Total Saving: $8,356 Equivalent to 1,492 covers

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