CEE Commercial Kitchens Initiative A key opportunity for achieving energy and water savings.

1
CEE Commercial Kitchens InitiativeA key
opportunity for achieving energy and water
savings.

• Afroz Khan
• Sr. Program Manager
• June 13, 2007

2
Food service is the most energy intensive
commercial sector.
Source Energy Information Administration CBECS
1999 Data
3
Energy consumption in Food Service is dominated
by food preparation and storage.
OTHER refers to Miscellaneous, Office Equipment
and Ventilation Source Energy Information
Administration CBECS 1999 Data
4
Food Service Facilities in US use roughly 300
billion gallons of water a year.

• California Urban Water Conservation Council
  Pre-Rinse Spray Valve Program Results (2003-2004)
• 1.9 billion gallons of water saved annually
• 5.2 million dollars in water savings
• 7.8 million dollars in sewer savings
• 20 million therms saved annually
• 12.1 million in gas savings
• Total savings of 25.1 million dollars a year in
  gas, water,
• and sewer!

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CEE December Program MeetingCommercial Kitchens
Committee Proposed Initiative to Save Water and
Energy Savings in the Restaurant Sector (and
beyond)

• Ted Jones, CEE
• Wednesday, December 14, 2005
• San Francisco, CA

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Overview of the Commercial Kitchens Initiative

• Goal To achieve cost-effective energy savings in
  the commercial food service market, Commercial
  Kitchens
• Strategy Provide consistent definitions for a
  set of high performance commercial kitchen
  equipment and to focus them on key market
  sectors, initially restaurants

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Overview of the Commercial Kitchens Initiative,
continued

• Includes Energy and Water Efficient Technologies
  
• New performance specification for electric and
  gas open, deep-fat fryers
• Revised CEE spec on ice cube machines
• Guidelines on pre-rinse spray valves
• CEEs specs on refrigerators and freezers
• Provides market sector analysis and strategy
  recommendations, starting with restaurants
• Facilitates joint programming with water agencies

8
Food service is the most energy intensive
commercial sector.
Source Energy Information Administration CBECS
1999 Data
9
Food Service Facilities in US use roughly 300
billion gallons of water a year.

• California Urban Water Conservation Council
  Pre-Rinse Spray Valve Program Results (2003-2004)
• 1.9 billion gallons of water saved annually
• 5.2 million dollars in water savings
• 7.8 million dollars in sewer savings
• 20 million therms saved annually
• 12.1 million in gas savings
• Total savings of 25.1 million dollars a year in
  gas, water,
• and sewer!

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Broader scope of coverage.
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Why restaurants when the food service sector
includes many different types of facilities?

• Commercial
• Restaurants
• Fast Food
• Cafeterias
• Lodging and Retail Hosts
• Drinking Premises
• Recreation and Entertainment
• Social Caterers

• Non-Commercial
• Institutional
• Education
• Healthcare
• Military
• Correctional
• Industrial
• Transportation/In-Transit Services
• Leisure, Recreational and Sports Sites

Source NAICS, USDA
12
Restaurants are a key opportunity

• Over 900,000 restaurants in the United States
• Spending an average of 3 to 5 of their annual
  sales on gas, electricity and water
• Worth 14.3 Billion to 23.8 Billion

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Majority of Equipment Sales Go to Restaurants
(5.5 Billion in 2003)
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Market Trends

• Growth The percentage of the food dollar spent
  on food consumption is expected to rise to 53 by
  2010.
• Consolidation 50 franchises account for 39 of
  separate eating place sales (quick- and
  full-service)
• Increased use of technology

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Equipment Supplies Channel Mix
Source NAFEM Size Shape Study (2004)
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CEE Commercial Kitchens Committee

• National/Research Organizations
• ACEEE
• Lawrence Berkeley National Labs
• US EPA
• Sponsoring Water Agencies
• City of Austin
• City of Seattle
• City of Toronto
• Denver Water
• East Bay MUD
• NYC Department of Environmental Protection
• San Diego County Water Authority
• Southern Nevada Water Authority

• Utilities
• Energy Trust of Oregon
• Efficiency Maine
• Efficiency Vermont
• KeySpan Energy
• MidAmerican Energy
• NSTAR
• NYSERDA
• Pacific Gas Electric
• San Diego Gas Electric
• Seattle City and Light
• Southern California Edison
• SoCal Gas Company
• Vermont Gas Systems
• WI Dept. of Administration

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Committee Process
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Commercial Kitchens broadens scope to a potential
suite of offerings.
Commercial Kitchens
Cooking Equipment
Sanitation
Refrigeration
Commercial Refrigeration
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Committee Selection Criteria

• Relevance to food service market under evaluation
  (restaurants)
• Savings potential (electric, gas, water, other)
• Level of effort required to develop performance
  specification
• Consideration of existing state and fed standards
  
• Existence of an industry accepted test procedure

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Commercial Kitchens Initiative

• Includes
• Specifications Guidelines
• Market Research Marketing Strategies
• Market Sector Focus

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Open, Deep-Fat Fryer Specification

• Gas Fryers
• Heavy Load, Cooking Energy Efficiency gt50
• Idle Energy Rate lt 9,000 Btu/hr
• Electric Fryers
• Heavy Load, Cooking Energy Efficiency gt 80
• Idle Energy Rate lt 1000 watts
• Based on 15-inch nominal width, equivalent to
  ENERGY STAR Fryer specification

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Revised CEE Spec for Air-Cooled and Water-cooled
Ice Cube Machines (by harvest rate)

• Considered state and federal legislation, water
  agencies interests, latest performance data from
  ARI
• Six major modifications
• Tier 1 has been modified to conform with the new
  federal efficiency standard.
• Revised Tier 2 performance level
• Added a new performance level (Tier 3)
• Set potable water use limits for air-cooled and
  water-cooled units
• Addresses water cooled units installed on a
  closed loop or remote evaporative condenser
  system only (omitting open-loop systems)
• Set condenser use water limits for Tier 1 only
  (water-cooled units).

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Pre-Rinse Spray Valve Guidance

• Low-cost item with significant water and energy
  savings potential
• New national standard effective Jan. 1, 2006
• Significant retrofit and educational
  opportunities for programs
• 4-page guidance document on water and energy
  opportunities
• Relevant definitions test procedures
• Describes performance parameters
• Flow Rate Cleanability
• Assumptions (water pressure, application)
• Program design implications
• Energy/water saving examples resources

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CEE Refrigeration Specifications

• Solid door, reach-in refrigerators and freezers
  (performance levels unchanged)
• Glass door, reach-in refrigerators (performance
  levels unchanged)

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Committee identified additional technologies for
assessment in 2006

• Sanitation
• Commercial Dishwashers (tabled for 2007)
• Provided feedback on ENERGY STAR efforts
  awaiting information from manufacturers on idle
  energy rate.
• Cooking
• Commercial Steam Cookers (specification
  developed)
• Two tiers identified (1A and 1B) with no change
  to the energy performance and varying water
  consumption levels.
• Hot Food Holding Cabinets (specification
  developed)
• Two tiers identified Tier 1 same as ENERGY STAR
  and Tier 2 set to 50 more efficient.

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Proposed Commercial Steam Cookers Specification
(Electric)
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Proposed Commercial Steam Cookers Specification
(Gas)
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Proposed Hot Food Holding Cabinets Specification
(Gas)
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Savings Potential with Addition of Proposed
Technologies
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Summary of Proposed Commercial Kitchen
Specifications

• Cooking
• Fryers
• Steamers
• Hot Food Holding Cabinets
• Sanitation
• Pre-rinse spray valves

• Refrigeration
• Ice cube machines
• Refrigerators (solid door and glass door
  reach-ins)
• Freezers (solid door reach-ins)

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Recommended Marketing Strategy for Commercial
Kitchens

• Developed Commercial Kitchens Market Description
  and Assessment to determine effective marketing
  outreach strategies
• Model market approaches
• developing a series of templates (e.g., press
  releases, articles, case studies, letters to
  distributors/specifiers)
• participating in local industry partner meetings
• coordinating with local water agencies
  restaurant association chapters
• leveraging national resources (ENERGY STAR,
  National Association of Foodservice Manufacturers
  (NAFEM))

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Participation

• Voluntary open to energy and water efficiency
  programs
• Incorporate at least one of the Initiatives
  performance specifications/guidelines into a
  program
• Provide CEE staff a description of the program
  Allow CEE to list your organization and program
  information to help achieve the initiatives goals

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Energy and water efficiency programs can mutually
benefit.

• Help shape national water and energy strategies
  through leveraging the resources of other
  programs.
• Allow greater coordination between water and
  energy efficiency programs in commercial kitchen
  sector.
• Increase savings by addressing more technologies
  through specification development.
• Provide a consistent message to customers and
  industry.
• Strengthen industry support through a coordinated
  approach.
• Transform market for commercial kitchen
  equipment through a national consensus-seeking
  process.

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Understanding the Decision-Making Process for
Food Service Equipment in Restaurants

• Afroz K. Khan, Senior Program Manager
• Consortium for Energy Efficiency

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Why market segmentation approach to program design

• Focus program resources to a group of customers
  primed for an energy efficiency message
• Increase program success by speaking to specific
  motivations of each group
• Verified savings by specialized technical
  assistance with detailed knowledge of energy and
  water end uses specific to a key market

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The cost of energy has increased in importance to
restaurants owners
Source National Restaurants Association,
Industry Tracking Survey
38
Recent NRA study shows an increase emphasis on
energy efficiency

• 60 of operators claim to have invested in more
  energy-efficient refrigeration and HVAC systems
  during the past two years.
• 50 say they have purchased "energy efficient
  equipment."
• 40 claim to have purchased water-saving
  warewashing or plumbing fixtures.

Source National Restaurants Association,
Industry Trends Study (Oct. 2005)
39
Equipment decision making varies depending on
type of facility
Source April 2003 ORNL, National Account Sector
Energy Profile Report by Opinion Dynamics
Corporation
40
Decision making channels for restaurants is
complicated
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Manufacturer
Corporate
Reps

Kitchen
Design/Purchase

Equipment
Supplier/

Installer




Corporate or

Manufacturer

Franchised
Facility

Service/

Replacement


Local


Dealer


Distribution route



Service route



Decision/Communication

Source PGE Food Service Technology Center, D.
Fisher (2004)
42

Manufacturer
Food Service
Reps

Design Consultant

Buying
Groups

Local
Dealers




Independent

Manufacturer

Dealer/

Facility

Distributors

Catalog
House

Service/

Replacement


Distribution route



Service route



Decision/Communication

Source PGE Food Service Technology Center, D.
Fisher (2004)
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Some strategies to better communicate efficiency
messages

• Directed appropriately
• Message needs to be targeted to the most relevant
  department based on the decision makers.
• Clear and coordinated
• The energy and water efficiency message needs to
  be coordinated and address the companys business
  model.
• Trusted
• Message should be supported by a channel that the
  owner has already used and appreciated, e.g.
  trade and industry associations including ENERGY
  STAR.

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Panelists Introductions

• Foodservice Consultants Society International
  (FCSI)
• Carol H. Kralicek, TurboChef Technologies
• Hobart Corporation
• Rick Cartwright, Hobart Corporation NAFEM
  Technical Liaison Committee Chair
• National Restaurant Association (NRA)
• Christine M. Andrews, NRAs Director of Health
  and Safety
• Supply and Equipment Foodservice Alliance (SEFA)
• Tom Stritch, SEFA Director of Dealer Relations

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Discussion Questions for Panelists

• Describe you or your members role in the
  distribution of commercial food service
  equipment.
• What are major trends related to
  independent-owned /franchisee-owned and corporate
  chain-owned?
• How are food service equipment distributors,
  specifiers and buyers organized locally,
  regionally and nationally?
• What are the leading factors that influence or
  restraint owners/buyers buying food service
  equipment?
• Where are opportunities to work together locally
  or nationally to promote high-efficiency
  equipment?