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HVAC Efficiency Tips

HVAC Efficiency Tips

HVAC Efficiency Tips

It’s true, gaining ground on food and labor costs is the best place for a foodservice operator to protect profits. However, operating and occupancy expenses should not be neglected. Rent and/or mortgage may be fixed costs, but energy use is not. It varies from month to month, especially in the warm winter months and the cold summer months. According to Energy Star, restaurants use about 2.5 times more energy per square foot than other commercial buildings. 

Staying diligent about your heating, cooling and ventilation systems is not only good business practice, but it will also help reduce your bills, and keep your customers comfortable.  

Did you know that cooling your facility to 73º F takes 15% more energy than cooling to 78º F. Every 1º of cooling equals a 3% increase in energy use. Here are a few more tips that will help you put your energy into profits use and protect your bottom line:

  • Use recommended thermostat set points, 78º F for cooling, and 68º for heating. At night, set thermostats to 55º F for heating and 90º F for cooling.
  • Turn off all fans when the facility is unoccupied.
  • Perform regular cleaning and maintenance of filters, belts, coils and bearings.
  • Make sure there are no leaks in the refrigerant lines.
  • Turn off all exhaust hoods when the equipment below them is turned off.
  • Close vents or seal off areas where heating or cooling is not essential.
  • Shade sun exposed windows to reduce cooling energy requirements.

Do you have more questions about how to make your operation more energy efficient? Click here for more information from Energy Star, or contact your Boelter Representative today.