Lighting

  • Turn off lights when not needed.
  • Reduce or replace inefficient, outdated or excessive lighting within your building.
  • When replacing old lighting equipment, evaluate new technologies that may need fewer fixtures and/or fewer lamps within existing fixtures.
  • Ensure that light levels will remain at adequate levels before changing out technologies and/or reducing number of lamps.
  • Replace incandescent "EXIT" signs with LED signs. LEDs use about one-tenth the wattage and last 50 times longer than incandescent-lamp signs.
  • Install lighting occupancy sensors that automatically turn lights on or off, depending on occupancy. These sensors work well in areas such as conference rooms, break rooms or individual offices that are not occupied continuously.
  • Take advantage of natural daylight: turn off or dim electric lighting when adequate sunlight is available to illuminate interior space.
  • Ensure outdoor lighting is off during daytime.

 

Heating and cooling

  • Establish a preventative maintenance program for your heating, venting and air conditioning (HVAC) equipment and systems. Ensure that you regularly:
    • Change or clean all air filters, preferably every month.
    • Clean all heat exchanger surfaces, water and refrigerant coils, condensers and evaporators.
    • Repair leaks in piping, air ducts, coils, fittings and at the unit(s).
    • Replace defective equipment insulation, ducting and piping.
  • When replacing air conditioning units of five tons or greater, purchase units with a high energy efficiency ratio (EER) of 10.5 or more to reduce operating costs for the life of the unit. Ensure that your contractor performs a "Manual N" calculation to select a properly sized system based on your building load characteristics and specific occupancy needs.
  • When old motors fail, replace them with premium efficiency motors that operate at a lower annual cost. Ensure you specify the proper sized motor for the application. 
  •  Install variable speed drives (VSDs) on large motor loads, where appropriate, to further reduce energy usage.
  • Use outside air and water side-economizers for "free cooling" when outside air temperatures and conditions.
  • In facilities with older chillers, consider replacing them with new, energy-efficient units that operate at or below 60 kilowatts per ton to improve efficiency.

Temperature control

  • Adjust thermostats higher when cooling and lower when heating an occupied building or unoccupied areas within a building, e.g., during weekends and non-working hours.
  • During hot months, adjusting your thermostat setting up one degree typically can save 2-3% on cooling costs.
  • Consider installing locking devices on thermostats to maintain desired temperature settings.
  • Install programmable thermostats that automatically adjust temperature settings based on the time of day and day of the week. If you have multiple HVAC units, set thermostats to return to the occupied temperature a half an hour apart.
  • In larger facilities with energy management systems (EMS), verify that temperature set points and operating schedules are correct for the controlled equipment. For EMS systems that no longer operate as initially designed, consider a retro commissioning project to restore the system's functionality.

 

 Office equipment

  • To conserve energy and reduce internal heat gain, turn off computers, monitors, printers and copiers during non-business hours.
  • To save energy during periods of inactivity, ensure that the built-in power management system for your office equipment is active.
  • Ensure your screen saver is compatible with the computer's power management features, and that the setup allows the system to go into power saver mode.
  • Consider buying laptops for the next computer upgrades; they use much less energy than desktop computers, resulting in long-term savings.
  • Install plug load controllers in cubicles to control multiple loads like monitors, task lights and fans. These devices use a motion sensor that is incorporated with a plug load surge suppressor. Inactive equipment can be shut down when the cubicle is unoccupied.
  • Print only when necessary. This will not only reduce paper wastage but also helps to cut energy required to run printer which in turn reduces your energy cost and makes life of your printer longer.

 

 

Establish energy efficient practices: 

  • Depending on the utility company you are paying, they usually have off to high peak times during the day. Try your best to only use excess energy during the low or off peak times. Encourage your employees to follow this same model and see how the energy usage decreases with more initiative.

Employee involvement

  • Educate and encourage employees to be energy-conscious and to offer ideas about how energy can be saved. Employee buy-in and involvement can make or break your company's efforts to conserve energy.
  • Designate a "responsible party" to be responsible for and to promote good energy practices for the organization and/or facility. This individual should work with management to facilitate energy savings ideas and strategies - optimizing energy use and costs minimizes overhead and operation costs.

 

 

Commercial Cooking Equipment

  • Cook wisely; use the most efficient appliances for the task at hand.
  • Reduce the amount of idle and preheat time. Implement a startup and shutdown plan to ensure that only the required appliances are operating.
  • Maintain and repair all kitchen equipment. Everyday wear and tear such as leaky gaskets, clogged burners and loose hinges can add up to be major sources of energy losses.
  • Recalibrate thermostats and temperature controls of kitchen equipment to ensure you’re cooking at the right temperature.
  • When replacing kitchen equipment, think about the lifecycle cost rather than the first cost. Buy the most efficient piece of equipment that you can. When buying fryers, holding cabinets or steamers look for the ENERGY STAR label.
  • Install a gas booster water heater to meet your high temperature/sterilization dishwashing requirements.