Food processors and mixers have evolved considerably in the past decade
to become more versatile and more powerful, meaning they can satisfy a
growing number of food preparation tasks in greater capacities.
A food processor has a central motor, usually self contained, that
drives a shaft to which a blade or other cutting implement is affixed.
Food is either processed in a bowl for sauces, soups, or finely
diced vegetables, or through a continuous feed chute that allows sliced
or shredded vegetables to be ejected quickly into bins.
What to Look For When Purchasing a Food Processor:
Be sure to size your new food processor to the task.
If you overwork the processor by constantly pushing its capacity, you
could shorten its lifespan and effectiveness. Manufacturers usually
list this information for each model.
Some units have more than one bowl size, allowing
you to change the capacity according to what you are processing. This
is especially useful if you have medium and small size processing tasks.
Variable speed units are more versatile and can handle foods of different densities.
Look for units that come with multiple attachments. The more attachments a unit has, the more food preparation tasks it can perform in your commercial kitchen or restaurant.
Safety features that prevent kitchen staff injury, especially with new or untrained help. The most common is an automatic shut-off feature.
Types of Food Processors
The most important factor in choosing the correct food processor is
to select a machine that is right for the type and quantity of food you
want to process.
For maximum versatility, a Blixer,
or combination mixer and blender, is ideal, with emulsifying and
liquefying options that can blend sauces and soups without too much
aeration plus the normal chopping and grinding features of a food
processor.
Bowl mixers chop or grind relatively small amounts of core ingredients like garlic, shallots, or basil.
Combination models feature a variety of cutting
blades and can perform multiple tasks, such as slicing, shredding,
kneading dough, and julienne, plus normal chopping and grinding
functions.
Vegetable prep models have a continuous feed chute that allows you to chop, dice, shred, grate, or julienne large amounts of vegetables at a time.
Heavy duty floor blixers and food processors are designed for large operations and can mix, blend, or process up to 1,200 lbs. per hour.
Vertical cutter mixers feature a continuous feed
chute and a large capacity stainless steel bowl, have a variety of
blade attachments, and can process larger volumes than a standard bowl
mixer.
Caring For Your Food Processor
Food processors should last seven to ten years if used and
maintained properly. Typically, a food processor does not require much
maintenance, since the motor is usually a sealed unit.
However, a few basic steps can be taken to maximize your food processor’s life:
Wash food processor bowls, attachments, blades, covers, and pushers regularly. Most are dishwasher safe.
Always use the food pusher that comes with your unit
to guide food into the processor. Not only is it unsafe to use other
objects or hands, but damage to the unit could also result.
Don’t overload the machine. It’s important to size
the processor according to the types and quantities of foods you wish
to process. Too small of a machine or one without enough horsepower for
more dense foods will not last as long or work as efficiently as a
larger one.
Blades and attachments become dull over time and should be replaced.
Greg McGuire is a regular contributor to The Back Burner, a restaurant news, trends, and marketing blog. He also works for eTundra.com, a company specializing in restaurant equipment, supplies, and equipment parts.
Commercial reach in refrigerators are generally used in restaurants for
short term food and ingredient storage, as opposed to large walk-ins
that store bulk items long term.
The commercial reach in refrigerators available through
eTundra.com are built for heavy duty use and have a more powerful
compressor than residential refrigerators. More horsepower means a
refrigerator's storage space cools quickly and stays cold despite
constant door opening. This is vital for food safety, and NFS
regulations require commercial kitchens to store food products at or
below 40 degrees Fahrenheit.
Bottom vs. Top Mounted Compressors
The compressor is the engine of a commercial reach in
refrigerator. Keeping this engine working effectively and efficiently
requires a combination of maintenance and environment. Some compressors
work better in certain environments than others, and purchasing the
right unit for the job and location you have in mind is an important
decision.
Commercial reach-in refrigerators are made with either a top or
bottom mounted compressor. Top mounted and bottom mounted compressors
have advantages and disadvantages, and it's important to make your
purchasing decision based on where and how you plan to use the
refrigerator.
Bottom mounted reach ins:
- Are more efficient in hot environments because the compressor is on the floor, where it is cooler
- Feature an ergonomic storage space with more accessible shelving than top mounted units
- Should not be used where lots of flour (like a bakery) or dust is present as the compressor will clog easily
Top mounted reach ins:
- Have better compressor airflow than a bottom mounted unit, making
them more efficient. However, this only applies in a cooler environment
- Perform better in dusty environments or where a lot of flour is present (like a bakery)
Size and Insulation
Commercial reach in refrigerators come in three configurations:
one door, two door, and three door. Doors can also be halved for more
compartmentalized storage. When considering what size reach in
refrigerator is right for your commercial kitchen, keep in mind that
the larger the unit, the more energy it will consume.
Of course, energy usage must be weighed against the amount of
storage space you need. Probably the most efficient way to organize
your refrigerated storage space is in gradually smaller units the
closer you get to the hottest part of the kitchen: the production line.
Start with a walk in for bulk storage, then a two or three door
reach in refrigerator stocked with daily or weekly supplies, and finish
with a one door reach in refrigerator nearest the line for quick and
easy access by kitchen staff.
All commercial reach in refrigerators have thick insulation to
maximize efficiency and cool air holding power. Stainless steel
interiors are more expensive than aluminum or galvanized ones, but are
stain and rust resistant, can withstand heavy use, and are much easier
to clean and sanitize.
Commercial Reach In Refrigerator Maintenance
Commercial reach in refrigerators are designed for heavy duty
use and should perform at a high level for many years. However, a few
very simple preventive maintenance tasks will help ensure that your
reach in refrigerator is working effectively and efficiently.
- Keep the compressor and coils clean.
- Make sure the compressor fan has good airflow. A partially
blocked or very dirty compressor fan must work harder to cool the
refrigerant in your reach in, shortening it's life
- Replace worn door gaskets. All commercial reach ins have
thick self-sealing gaskets on their doors to make sure cold air can't
escape from the unit. Over time, these gaskets wear out and lose their
effectiveness. A good indication your door gaskets need replacing is
the constant presence of frost on shelves and food products.
Greg McGuire is a regular contributor to The Back Burner, a restaurant news, trends, and marketing blog. He also works for eTundra.com, a company specializing in restaurant equipment, supplies, and equipment parts.
Maintaining and replacing the hood filter in your commercial
ventilation system is more important than you might think. The hood
filter is a metal square or rectangle that fits into the opening on
your hood ventilation system. Its purpose is to filter out grease from
the smoke rising off your cooking equipment. If this smoke were left
unfiltered, it would build up over time in the ventilation system and
become a major fire risk.
Therefore maintaining and replacing these filters is an
important task. Some things you should know about commercial hood
filters:
Types of Hood Filters
Unless your cooking equipment is burning mesquite or some other
sort of solid fuel, your hood ventilation system is using a baffle
filter. Baffle filters are most commonly made out of one of three types
of metal:
- Galvanized - these filters are the least expensive option. They are
rarely used in open kitchens where customers can see them because they
have a dull appearance
- Aluminum - these hood filters have an appealing sheen to
them, making them usable in open kitchens, but they are prone to
corrosion after repeated cleanings
- Stainless Steel - these filters are by far the most durable.
They are also appealing to look at and can be used in an open kitchen.
They are less prone to corrosion than aluminum as long as they are not
cleaned using bleach or other chemicals
Cleaning Your Hood Filter
Hood filters should be cleaned every day to keep them free of grease
and maximize their filtering capability. If you have a high temp
dishwasher, run your hood filters through the dishwasher. Make sure you
don't use any bleach when you clean hood filters as this will cause
rapid corrosion!
If your dishwasher uses any kind of chemical, do not use it to
clean hood filters. Instead, clean the grease out of your hood filters
with hot soapy water and dry them immediately after.
If grease is allowed to build up in hood filters, the risk of
fire in your kitchen becomes very high. The more packed with grease
filters become, the less they filter from the smoke passing through
your ventilation system. That means the unfiltered grease ends up in
the ducting, and if enough builds up, it could catch fire, potentially
causing thousands of dollars worth of damage.
When To Replace Your Hood Filter
Conduct regular visual inspections of your hood filters. If
corrosion, dents, or wear has created holes or disfiguration of the
baffles, then it's time to replace them. It's important to replace worn
hood filters as quickly as possible. Otherwise, grease will build up in
the ducting of your ventilation system, and this can pose a very
serious fire risk.
Sizing And Replacing Your Hood Filter
Properly sizing your hood filter is the most important thing
you'll do before ordering a new one. Hood filters are typically sized ½
inch smaller in vertical and horizontal dimensions than the nominal
sizes listed for your hood ventilation system. In other words, if the
hood opening is 20" x 20", the correct sized hood filter for that
system is 19 ½ " tall by 19 ½ " wide.
To determine the vertical height of the filter, measure
parallel to the baffles from edge to edge. The horizontal width is the
distance from edge to edge perpendicular to the direction of the
baffles.
To replace your hood filter, lift the old filter out of the
slot rail in which it rests and slide it out. Slide the new filter all
the way into the slot opening and then drop the end into the rail. Make
sure you insert the hood filter with the baffles in a vertical
position! This means the lines in the filter are running up and down
and not side to side. Installing hood filters the wrong way means the
grease will not drain properly and cause clogging.
Greg McGuire is a regular contributor to The Back Burner, a restaurant news, trends, and marketing blog. He also works for eTundra.com, a company specializing in restaurant equipment, supplies, and equipment parts.
A commercial fryer cooks certain foods extremely efficiently and
quickly, and are often used in restaurants and commercial kitchens for
appetizers and specific entrees. Fryers use a heating element to
superheat an oil medium to around 400 degrees Fahrenheit. When food
product is dipped into the oil, the moisture inside boils, but because
oil and water don't mix, the product doesn't lose moisture, and it's
steamed from the inside out.
The two most common types of commercial fryers are countertop
and floor models. The main difference between the two is capacity, and
when buying a new fryer, this should be the first factor you consider.
Capacity is determined by how many pounds of french fries a fryer can
cook in one hour. Typically this is calculated by roughly doubling the
oil tank capacity of a fryer. Therefore a 40 gallon fryer should
produce between 75 and 80 pounds of french fries per hour.
It's important to calculate the cooking capacity you'll need
for your commercial kitchen before purchasing a new fryer. Countertop
models have much less capacity than floor models and are typically used
for very small volume applications. Larger volume kitchens purchase
multiple tank floor fryer units or put several smaller floor units in
series next to each other. This is especially useful for frying
different food types simultaneously. Avoid flavor transfer from one
type of food to another by using the same heating oil.
Gas vs. Electric Fryers
Gas fryers use a natural gas flame either inside a series of
tubes that run through the oil or through heating elements located
towards the bottom of the oil tank. Gas fryers heat up more quickly
than an electric fryer. Gas fryers are also more efficient, though
rising natural gas prices has narrowed that gap in recent years.
Electric fryers use an electrical heating element that drops
directly into the oil to heat. The primary difference between a gas and
an electric fryer is capacity. Electric fryers are small capacity
countertop and drop-in models that operate very well when dealing with
a small amount of oil (up to about 25 gallons). In this situation,
electric fryers are more efficient and recover more quickly.
However, larger capacity fryers, with 40 gallons of heating oil
or more, are almost exclusively gas heated units. In a larger capacity
context, gas heat is the only way to go in terms of efficiency and heat
recovery time.
Types of Fryers
There are three common fryer designs: tube style, open pot, and
flat bottom. Almost all fryers are constructed out of heavy gauge
stainless steel and include an accurate thermostat for temperature
control.
Tube style fryers have a series of tubes that run through the
bottom of the heating tank. Gas burners run through these tubes and
heat the oil. Tube style fryers also have a cooler sediment area below
the tubes. This allows crumbs and food particles to settle out of the
super heated oil above the tube burners into the cooler oil below the
burners, preventing the carbonization of those particles, which can
leave a burned taste on fried foods.
Open pot fryers are heated with either a gas burner or an
electric heating element that wraps around the base on the outside of
the oil tank. The oil is heated as these elements heat the metal base.
Open pot fryers also have a sediment zone below the point where the gas
or electric element is heating the oil to allow food particles to
escape the super hot oil.
Open pot fryers are typically easier to clean than tube style fryers
because the bottom sediment zone is open and reachable. The heating
tubes on tube style fryers make cleaning the bottom of the tank more
difficult because they sit in the tank above the sediment zone,
blocking easy access.
Both open pot and tube style fryers can handle most food
products in significant quantities, depending upon the tank capacity of
the fryer as discussed above.
Flat bottom fryers do not have a sediment zone that allows food
particles to settle out of hot oil. This type of fryer is therefore
best for lighter foods that can be bulk fried like tortilla chips and
taco shells.
Fryer Maintenance
The heating oil you use in your fryer degrades in quality over
time and should be replaced. The frequency with which you need to
replace heating oil depends upon what you cook, how much of it you cook
and how regularly.
To improve oil quality and lifespan, use a heating oil filtration
system to filter out food bits and debris from the fryer. A fryer
filter works by draining heating oil from the fryer tank, circulating
it through a filter that strains out unwanted particles, and returning
the cleaned oil to the fryer tank.
It is also important to boil out fryers regularly to burn fat
and carbon buildup off the heating elements and the tank. These
deposits can become corrosive and cause severe damage to the fryer. Be
sure to clean the inside of the fryer regularly as well, the most
logical opportunity for this being when you replace the heating oil.
Make sure you have the proper equipment to handle spent heating
oil. Used oil should be stored in stainless steel drums and transported
in a spill-proof container with wheels for easy movement. A local
biodiesel company will dispose of your used oil for free or even pay
you for used heating oil.
Greg McGuire is a regular contributor to The Back Burner, a restaurant news, trends, and marketing blog. He also works for eTundra.com, a company specializing in restaurant equipment, supplies, and equipment parts.
e for high volume applications like cafeterias or institutions and can process over 400 racks per hour.
Booster Heaters - these stand-alone units pre-heat
water to the NSF required 180 degrees Fahrenheit for proper
sanitization. They operate independently of the dish machine and insure
that enough hot water is available for washing. Booster heaters are
typically used on large Conveyor or Flight dishwashers that process
large volumes of dishes per hour. Most undercounter and door type units
have a built-in booster heater. Check before you buy any dishwasher to
see if you'll need a booster heater or not.
Choosing the Right Unit
Selecting the right dishwashing unit depends on the amount of
dishes you need to wash in a given hour and the what you are washing.
Some units are specifically designed to only wash glassware or pots and
pans, and if your commercial kitchen has the space, it might be a good
idea to split dishwashing tasks between two specialized units.
You also need to account for volume. Keep in mind that when you
are calculating how many racks of dishes you produce per hour, you
should use the number produced at times of peak demand.
Don't forget about future growth and seasonal trends! A
dishwasher should last at least 5 years, and hopefully in that time
your business will be growing as well, meaning more dishes to wash.
Certain times of year can also be much busier. Make sure the dishwasher
you buy can handle these peak dishload times.
On the other hand, the larger the unit, the more energy and
water it consumes, and if dishes are processed too quickly then racks
tend to go through half empty, resulting in inefficient operation. Make
sure you take the time to accurately calculate dishload and select the
right sized dishwasher. The following chart is a general guideline:
| Meals/hour |
Washer type |
Max racks/hour |
| Up to 100 |
Undercounter |
35 |
| 100-500 |
Door |
125 |
| 500-2000 |
Conveyor |
450 |
| 2000+ |
Flight |
1000 |
Energy Efficiency
As energy and water costs continue to rise, selecting an energy
efficient dishwashing unit has become more and more important to
restaurants and commercial kitchens. Most commercial dishwashers employ
automatic fill and idle pump shutoff features, as well as a built in
booster heating unit to improve energy efficiency.
Energy Star, a government run agency, now rates commercial
dishwashers for their energy efficiency. Energy Star rated units will
operate more efficiently than non-rated ones, so look for the Energy
Star label when you're buying a commercial dishwasher.
High Temp vs. Low Temp
High temperature dishwashers:
- Use heat to sanitize dishes and glassware
- Must achieve 180 degrees Fahrenheit to meet NSF regulations
- Use slightly more energy than a low temp dishwasher
- Do not require the regular purchase of chemicals
- Do not damage flatware and plastics
- Is the most commonly used commercial dishwasher
Low temperature dishwashers:
- Use a chemical bath to sanitize dishes and glassware
- Are not as effective at removing grease
- Are slightly more efficient than high temp models
- Can damage flatware and plastics
- Require you to purchase chemicals on a monthly basis
Some argue that the cost of chemicals for a low temp dishwasher is
much less than the increased energy savings versus a high temp unit.
While this may be true, the main factor to consider when you are trying
to decide between a low or high temp dishwasher is the damage to
flatware, plastics, and dinnerware that might occur with a low temp
model because of the sanitation chemicals used.
Ventilation
The proper ventilation of the dishwashing area in your
commercial kitchen or restaurant is very important, and not just for
the safety and comfort of staff. High humidity reduces the
effectiveness of your dishwasher's drying cycle, and is usually why
dishes come out of a commercial dishwasher damp. Good ventilation for
the dishwashing area in your kitchen is strongly recommended.
Preparing Dishes For Washing
Food bits and other debris should be removed from dishes to
maximize the effectiveness of your dishwasher. The most efficient way
to accomplish this is to use a pre-rinse assembly. Pre-rinse assemblies
are a powerful spray nozzle mounted on a free swinging, upright hose.
Kitchen staff simply depress a lever and wash down dishes before they
go into the dishwasher.
Dishes should also be stacked into a dishrack to maximize their
exposed surface area so they can be cleaned effectively. Most
commercial units are designed to accommodate a standard full size 20" x
20" dishrack. Half racks are also available for smaller units.
Dishwashing racks come in a few standard types:
- Peg racks hold dinnerware, pots, pans, and lids upright for washing
- Flat racks are ideal for washing flatware and have a flat bottom made of tight lattice to prevent pieces from falling through
- Flatware baskets are half rack sized and hold flatware upright for washing
- Glass racks have multiple compartments for glassware and optional extenders that allow you to stack rows on top of each other
Some other useful dishrack accessories include a dolly for convenient
moving of stacked racks and a dishrack hold down grid that fits into a
rack and prevents lightweight items from getting blown out by
dishwasher jets.
Scale Inhibitors
A scale inhibitor is a type of water filter that removes
minerals and sediment from tap water. These elements in the water build
up in the dishwashing unit, increasing the likelihood of maintenance
problems and shortening the unit's life. Unfiltered water also leaves
streaks and spots on glass, dinnerware, and flatware.
Greg McGuire is a regular contributor to The Back Burner, a restaurant news, trends, and marketing blog. He also works for eTundra.com, a company specializing in restaurant equipment, supplies, and equipment parts.
Commercial ice machines form a critical link in the chain of operation
in a restaurant or commercial kitchen. Ice machines can also be one of
the largest expenditures in your budget, so choosing a unit that works
for your particular needs and situation is vitally important.
This guide is intended to help you choose the ice machine that's right for you.
Size According to Needs
Choosing the right size commercial ice machine is the most
important decision you'll have to make before placing an order. In
addition to space constrictions in your restaurant or commercial
kitchen, you need to buy the right capacity ice maker and ice bin to
make sure you can keep up with peak demand without over producing ice.
To calculate ice usage in your commercial kitchen or restaurant, refer to the following chart:
Food Service
Restaurant: 1.8 lbs. per person
Cocktail: 3 lbs. per person
Salad Bar: 40 lbs. per cubic foot
Fast Food: 8 oz. per 16 oz. drink
Lodging
Guest Use: 5 lbs. per room
Restaurant 1.8 lbs. per person
Cocktail 3 lbs. per person
Catering 1 lb. per person
Healthcare
Patients 10 lbs. per bed
Cafeteria 1 lb. per person
The average number of people you serve a day plus your kitchen's
daily usage will give you an idea of how much ice you need in a 24 hour
period. Making sure your business always has ice at its disposal
requires a careful consideration of storage space and production
capacity.
An ice bin that's too large will result in a lot of melted ice,
costing you money. But too small of an ice bin means you'll run out at
peak operating hours, costing you customers. The key is to strike a
fine balance between ice production and storage.
The most important thing to remember is that it's cheaper to
store ice than to make it. In other words, a larger ice bin that leaves
you with some leftover ice after peak demand is more efficient than an
ice machine that must produce 24/7 to keep up.
Also take into account the future growth of your business when
deciding which commercial ice machine to buy. A good ice machine, if
properly maintained, should last at least 10 years, and in that time
hopefully your business will grow as well. It's usually a good idea to
add 10% - 20% to your peak capacity needs to accommodate future growth.
Some ice machines also come with stackable bins that allow you to add
storage space as your demand for ice grows, adding more flexibility.
What Kind of Ice?
Different ice machines make different kinds of ice, and the type
of ice you select is best suited for different applications in your
commercial kitchen or restaurant.
Cubed Ice:
- Comes in Whole Dice or Half Dice sizes
- Is dense, meaning it melts slowly and cools drinks quickly
- Recommended for: cocktails and beverages, ice dispensers, and retail sales
Flaked Ice:
- Requires less energy to produce
- Is easier to mold and shape for salad bar, meat, or seafood displays
- Reduces choking hazards, making it ideal for healthcare and childcare applications
- Recommended for: hospital and daycare cafeterias, salad bars, poultry, fish, or produce displays, and blended drinks
Nugget Ice:
- Is softer than cubed ice but more dense than flaked ice
- Is chewable and a customer favorite for beverages
- Can also be used in product displays or salad bars
Air Cooled vs. Water Cooled
Commercial ice machines employ two methods for chilling water
into ice: water-cooled and air-cooled. Both types of machines have
their pros and cons.
Air-Cooled Ice Machines:
- Are affordable and easier to install
- Are usually less costly to operate
- Raise the temperature in a room and have to work harder in hot environments
- Are noisy
- Required in areas with water conservation codes
Water-Cooled Ice Machines:
- Are more expensive and harder to install
- Can operate efficiently in hot environments
- Are quiet
- Depending on where you live, may violate local water
conservation codes and be prohibitively expensive to operate due to
water use
Remote Condenser Units
Larger air cooled ice machines that produce more than 500 pounds of ice
per day can also be equipped with an optional remote condenser unit. A
remote condenser is placed away from the ice bin or dispenser, usually
on a roof.
Remote condensers:
- Are air cooled
- Are more efficient and quieter than indoor air cooled units
- Require a more expensive professional installation
Maintenance
Most commercial ice machines are equipped with anti-microbial
linings in areas where ice is produced and stored. These linings
inhibit the growth of bacteria, mold, and algae. However, it is still
very important to follow a regular cleaning schedule for your ice
machine. Thoroughly clean the ice bin and production parts at least
once a month with specialized ice machine cleaner.
Also clean the condenser fan (on air-cooled units) regularly
and the air filter if the unit has one. On both water and air cooled
units, purge the water lines regularly to prevent mineral or bacterial
buildup.
Should You Use a Water Filter?
Installing a water filter with your commercial ice machine has
become a standard practice in recent decades. Most manufacturers
actively encourage adding water filtration to your commercial ice
machine and will extend the warranty by as much as two years if you
install the correct water filter with your new unit.
Filtered Water:
- Improves ice machine performance and lifespan
- Tastes better to your customer
- Reduces mineral deposits inside your ice machine, decreasing the chances of a breakdown
Greg McGuire is a regular contributor to The Back Burner, a restaurant news, trends, and marketing blog. He also works for eTundra.com, a company specializing in restaurant equipment, supplies, and equipment parts.
The economy has forced most if not all U.S.
restaurants to seek ways to reduce non-essential and otherwise variable
costs. A new opportunity has emerged in recent years with the advent of
affordable lightweight energy management systems that can be controlled
on-site or remotely - particularly those designed specifically for
previously underserved small to medium sized restaurant facilities.
Today's dashboard touch panel-controlled "smart" energy management
systems enable restaurant users to easily view and reduce their
resource consumption in real time with the mere touch of a button,
resulting in utility bill savings upwards of 20% or more per month.
Although extraordinarily feature rich, modern restaurant energy
management and control systems are now far more cost effective to
deploy, with low starting price points, nominal monthly fees and rapid
return-on-investment in just 6 to 12 months.
Gus Ezcurra is CEO of Advanced Telemetry, developer of the industry-leading EcoViewTM smart energy and resource management system for business and residential applications. He may be reached through the company's Web site locate
Such advancements have generated enormous marketplace demand among
small and medium sized restaurants seeking proven, cost-effective ways
to "go green" and, in doing so, their boost bottom lines. Here are 5
key considerations to help restaurant executives make informed
decisions when considering an energy management system:
1. Ensure the solution specifically focuses on the HVAC system
Most
energy management products on the market today are too complex to
appropriately leverage or too simple to achieve the desired goal. To
maximize your energy savings, minimize related costs and realize a fast
payback, seek a product that specifically focuses on the HVAC system -
the largest controllable source of energy drain in a restaurant and,
thus, the quickest and easiest way to produce material savings.
Additional sensors to monitor and control other sources of energy use -
such as lighting, security, and office equipment - can always be
integrated into today's flexible, scalable products.
2. Seek a product that offers both on-site and remote measurement and control
Not only should an energy management system be controllable on-site,
but also remotely by either company personnel or even the
manufacturer's operations center professionals. By connecting to the
installed system via the Internet, manufacturers offering remote
capabilities, and dedicated administration thereof, can monitor a
restaurant's real time energy consumption and ensure that temperatures
do not go beyond a business' pre-set parameters. Such continuous
monitoring also enables the immediate flagging of consumption swings
and other anomalies, which can indicate larger mechanical malfunctions
early on. Ultimately, remote monitoring better assures that the
installed product is being used to the best of its capabilities and is
facilitating the expected energy and cost savings.
3. Opt for a quick-install system with low initial fees and ROI in less than 12 months
The best commercial energy management systems on the market today can
be delivered and installed in a restaurant for $2,000 or even less and
with a monthly service contract below $50. When one considers a monthly
business utility bill of $3,000, even a 15% monthly energy savings
would provide a return-on-investment in well under 6 months. Some
companies also offer flexible payment terms, such as a higher monthly
fee and lower upfront payments - particularly for multiple unit
operators. It's also important to ensure the system can be installed
rapidly to further mitigate up front fees.
4. Obtain a product with a robust yet user-friendly core feature set
In addition to graphical viewing of real-time and historical resource
consumption, today's best-of-breed energy control products provide a
robust feature set that, among other capabilities, allows restaurant
users to establish thermostat heating and cooling limits and set points
for different times of the day, and offer an automated "peak shaving"
option designed to reduce consumption during peak demand periods. Such
advanced systems can also readily block unauthorized access and changes
to the settings, and allow enabled users to view and alter the settings
and presentation information via the Web, smart phones, or the on-site
display.
5. Ensure the solution is proven with an established track record of success
When evaluating a product, it is imperative that the manufacturer can
point to a critical mass of real-world, not trial, restaurant
installations in the field, and will allow you to speak with actual
customers. When evaluating competing products, be sure to check
references not only about the quality and user-friendliness of the
product, but also the ease of installation, the hard cost savings
realized (and how quickly), and the level of post-deployment support
they receive from the manufacturer.
By using these 5 tips as a guideline, restaurants can best assure
they'll secure a well-rounded and cost effective energy management
system that will reduce their carbon footprint and energy consumption
while delivering notable monetary gains.