Food preparation		Refrigeration
	Water heating		Heating, ventilating and air-conditioning (HVAC)
	Lighting		Kitchen ventilation and exhaust hoods
	For more information

How to use your energy action plan from MGE

1. Walk through your restaurant.
2. Compare what you are currently doing to the recommendations in this plan.
3. Make note of things you can change.
4. Train your employees and encourage them to think about other ways to operate more efficiently.

Many of our recommendations have no cost or are very low cost to implement. There also are some suggestions for replacing electric equipment with natural gas. If you are interested in finding out more about specific equipment, we can help you calculate energy savings and project paybacks. MGE also has Equipment Leasing and Shared Savings programs available to help restaurants become more energy efficient.

Please call or e-mail MGE if you have any questions about implementing your Energy Action Plan or to discuss our other business services.

Food preparation

Operations

• Preheat ovens, grills and broilers only when necessary.
• Reduce temperature on fryer and grill during standby times.
• Direct cooling fans toward workers and not cooking equipment.
• Operate food warmers and cooking equipment only when needed.
• Stagger turn-on times for electric equipment.
• Consider installing a short-cycle exhaust hood.
• Consider replacing electric cooking equipment with natural gas.

Maintenance

• Clean and polish heat reflectors.
• Clean burners and check regularly to maintain efficiency.
• Recalibrate broiler thermostats.

Procedures

• Cook in large volumes.
• Cook food close together and cover for faster cooking times.
• Minimize use of range tops, griddles and broilers by using ovens, steamers and fryers when possible.
• Use microwave oven when possible.
• Remove water and ice from products before frying.
• Load and unload ovens quickly to avoid heat loss.
• Use properly sized pots with flat bottoms and tight-fitting lids.
• Cook during off-peak periods when possible.

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Refrigeration

Operations

• Do not overcool refrigerated areas.
• Locate refrigerator away from cooking equipment.
• Avoid temperature and pressure settings lower than necessary.
• Locate condenser coils in cooler place.
• Consider installing a heat-recovery system to use waste heat from compressors.

Maintenance

• Clean coils, replace worn seals and defrost regularly.
• Redirect HVAC outlets discharging near refrigerated fixtures.
• Maintain proper refrigerant charge in refrigerator systems.
• Consider installing vinyl curtains in walk-in freezers and coolers.
• Clean water lines to ice makers regularly.

Procedures

• Refrigerate items only when necessary; do not overload units.
• Label items so they are easy to find.
• Display products below marked loading lines; repack regularly.
• Thaw frozen items in refrigerator.

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Water heating

Operations

• Replace electric booster heaters for dishwashing with natural gas.
• Set thermostat to minimum temperature acceptable for sanitation.

Maintenance

• Repair leaks in faucets and pipes.
• Insulate hot water pipes.
• Install flow restrictors on faucets.
• Drain water heater and remove minerals regularly.
• Clear objects away from water heater's combustion air intake.

Procedures

• Run dishwasher only with full loads.
• Vent heat and humidity from dishwashing out of the kitchen.

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Heating, ventilating and air-conditioning (HVAC)

Operations

• Avoid running heating and air-conditioning units at the same time.
• Use localized, instead of central, heating/cooling units where possible.
• Install setback thermostats.*
• Consider installing an energy management system.
• Install covers for thru-wall or window air conditioners.
• Ventilate with cool outdoor air whenever possible.
• Replace electric heating equipment with natural gas.

Maintenance

• Cover and lock thermostats and ventilation controls to prevent unauthorized adjustments.
• Clean or replace furnace filters frequently.
• Clear objects or drapes away from registers and air returns.
• Install vinyl curtains in loading areas.
• Weather-strip doors and windows; caulk cracks to stop drafts.
• Insulate doors, pipes, ductwork and seal any leaks.
• Install solar film, blinds or awnings on windows with east, west or southern exposures.
• Seal unused building openings.
• Clean boilers and adjust burners for efficiency.
• Clean coils and straighten fins.
• Clean and tune up HVAC equipment regularly.
• Consider installing window awnings or planting shade trees if possible.

Procedures

• Do not fully heat or cool unoccupied, low-traffic areas or when the building is not occupied (but do maintain minimal heat in winter to avoid freezing pipes).
• Adjust building temperature by season: lower in winter and higher in summer.
• Advise employees to dress appropriately for seasonally maintained building temperatures.
• Use free passive solar heat during cooler months by opening blinds and drapes during the day. Close again at night to keep heat in.
• Close doors to the outside and to unheated or uncooled areas.

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Lighting

Operations

• Use automated lighting controls.*
• Photocells (all-night outdoor lighting).
• Timers (parking lots, restricted-access areas).
• Motion sensors (low-traffic areas).
• De-energize fixtures/ballasts not in use. Reduce lighting to minimum acceptable level for safety/security.
• Hallways.
• Cooler.
• Restrooms.
• Dishwashing.
• Storeroom.
• Operations.

Maintenance

• Clean lamps regularly for maximum illumination.
• Repair broken fixtures.
• Replace burnt-out lamps with low-wattage/energy-efficient lamps.
• Use single-level lamps.
• Install energy-efficient ballasts.*
• Consider installing lamp reflectors to increase lighting levels.
• Label panels and switches to easily control and monitor lighting.

Procedures

• Turn off lights not being used or use timers or sensors.
• Use task lighting instead of area lighting where possible.
• Open drapes/blinds and use natural lighting when possible.
• Use decorative lighting and signs during high-traffic hours only.
• Clean employee areas during daylight hours.
• Instruct night cleaning crews to light and work in one area of facility at a time.

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Kitchen ventilation and exhaust hoods

Operations

• Use automated exhaust hood controls.
• Consider installing a short-cycle exhaust hood.

Maintenance

• Clean and replace filters regularly.

Procedures

• Use ventilation only when required by code.
• Shut off exhaust hoods when leaving.

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*MGE Fact Sheets are available for these technologies.

For more information
Setback thermostats
T-8 fluorescent lamps and electronic ballasts

Related link
Product energy-efficiency recommendations from the Federal Energy Management Program

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