Business efficiency tips

• Shorten the schedule of your HVAC unit to match when people are in the building. Add an hour-long buffer before and after operating hours to reach a comfortable temperature.
  
  
  • If your business uses a non-demand rate option, keeping HVAC off as much as possible is perfect for saving money. But if your business is on a demand rate, bring electric cooling and electric heating equipment on gradually to avoid aggravating demand charges.
    
    
• Perform annual maintenance. This includes cleaning air conditioner coils, monitoring refrigerant charge, flue temperature, supply air temperature, belt condition and tension, and outside air damper position among other repairs.
  
  
• In the summer, keep blinds or curtains closed during the day to prevent heating. Do the opposite in the winter months to let the sun heat your building.
  
  
• Inspect entry doors for tight seals and repair as needed. Look for light around the door seal or feel for a draft.
  
  
• Avoid using space heaters, which use a lot of energy.
  
  
• Utilize air-side economizers in cooling units to bring in and distribute cool outdoor air, reducing the need for mechanical cooling. 
  
  
• Manually adjust controls so that outside air ventilation is appropriate for large gatherings but reduced to smaller amounts during less busy times.
  
  
• If your business uses a hot water boiler, reset the water temperature to a lower value in mild weather.

Phantom load is the energy used by electronics and appliances when they’re turned off or in standby mode.

Follow these tips to reduce phantom load:

• Monitor overnight use in your My Account profile and look for opportunities to reduce use.
  
  
• When possible, unplug devices that are not in use. Common appliances in businesses that cause phantom load include:
  
  
  • Computers, monitors & printers
  • Televisions
  • Microwaves
  • Coffeemakers & electric kettles 
  • Phone & tablet chargers
    
    
• Use a power strip to turn off multiple appliances with one switch.

 

Visit a Pikes Peak Library District location to check out a “Kill A Watt'' meter for free. These meters measure electricity use from appliances and electronics, and can show the cost of using them.

• Turn off lights that are not in use. It is the cheapest and most effective way to save.
  
  
• Add lighting sensors in break rooms, storerooms and restrooms.
  
  
• Replace older light bulbs with ENERGY STAR® qualified LEDs. These bulbs last up to 10 times longer and use up to 90% less energy than incandescent bulbs.
  
  
• Use light timers to manage energy efficiently and install motion-sensor lights for outdoor areas.

• Monitor energy use and cost. Calculate the energy cost per meal and look for ways to improve that figure.
  
  
• Limit kitchen cooling to 75°F degrees.
  
  
• Limit the cooler temperature to 37°F.
  
  
• Limit freezer temperature to 0°F unless there is a sensitive food item that requires colder temperatures.
  
  
• Use door closers for refrigerators and freezers. Instruct employees to not prop open cooler doors.
  
  
• Install hanging plastic strips at openings into walk-in coolers and freezers.
  
  
• Conduct cooler and freezer maintenance annually. Repair cooler and freezer door seals, sweeps and hanging curtains to maintain a tight seal. Also check the calibration of cooler and freezer thermometers each year.
  
  
• Clean refrigerator condensers, coolers, freezers and ice machines four times per year. Also be sure to clear ice build-up on freezers.
  
  
• Use high efficiency fan motors for walk-in coolers. These fan motors use less energy and also lower the cooler refrigeration load.
  
  
• Adjust or repair oven doors to maintain a tight seal so hot air does not escape.
  
  
• Turn off food warming lamps in periods of low use.
  
  
• Run hoods only when needed. 
  
  
• Limit hood make-up air tempering to 50°F heating and 60°F cooling.
  
  
  • Note the ‘dead band’ of ten degrees between them; this is a best practice. 
    
    
  • Note: hood performance needs to have make-up air that is at least 50°F or hood ‘capture’ will be negatively affected.
    
    
• Only run the dishwasher hood exhauster when the dishwasher runs.
  
  
• If possible, use evaporative cooling for the kitchen instead of air conditioning.
  
  
• Adjust heating functions for (HVAC) units that serve the kitchen area or change the setting to only activate below 60°F.
  
  
• Use a separate water heater for the kitchen (very hot) and public handwashing.
  
  
• Consider using chemical sanitizing instead of hot water scald sanitizing.
  
  
  • Note: The success of chemical sanitizing depends on the vendor and proper training of employees and may not be the right choice for all businesses.