Example source: application of energy management in catering industry

Energy survey

When air conditioning and heating are used every six months, the management team should conduct a complete energy survey of restaurants. The management team that has completed the equipment training is an ideal person in charge and can be designated as the "equipment executive manager"

The energy survey can show the principles of energy management implemented by the restaurant, know which equipment has the greatest impact on establishing good energy management, and remind the restaurant of its alertness to energy use. It can also help you find the current or potential energy waste problems, and correct or prevent them, so as to maintain the lowest energy cost as far as possible.

after correcting the inefficient mistakes, complete table records should be kept as the "report card" of the energy situation of the restaurant. Please study the recent energy survey report of the restaurant. If the restaurant has not implemented this system, please implement it immediately.

energy inventory

like other raw materials, energy can also be inventoried. Restaurants should have a regular plan to measure energy use and compare the current consumption with the same period last year. The units of calculation that should be used to inventory all kinds of energy are as follows:

water: m3

electricity: kWh

gas: m3

The energy inventory plan should gather the efforts of all the staff in the restaurant, so the results should be published every month to let each staff know how effective it is. It is very important for all the staff to know your efforts to control energy, because the success of maintaining energy costs depends on the cooperation of all the staff in the restaurant. The following are the methods of the energy inventory system:

(1) Establish the basic consumption of restaurants

Each restaurant keeps an annual energy usage table (see Table 1), and makes the planned monthly consumption of water, electricity and gas according to the estimated monthly turnover. At the same time, draw the actual monthly consumption on the energy use chart (you can use grid paper) and post it. You can show the actual consumption comparison in the same period last year on the same chart, so that every employee can understand the effectiveness of energy management. (See the example of energy use chart)

(2) Color point system

Color point system is an energy management system for restaurants that controls lighting, air conditioning and other equipment to turn on and off. Using the color point system, the color points can be attached to the lighting equipment switchboard and switch, and the air conditioning switchboard and switch, which is convenient for the management team to save energy.

on the lighting equipment switchboard and switches, first decide which switch controls which part of the lighting equipment and record it for future reference. Decide which lighting equipment should be turned on continuously during business hours and which power sources can be turned off during certain hours to save energy. Then, paste labels and color points to distinguish them.

It is suggested that the color points of lighting equipment should be as follows:

* Red-turn on at all times (anti-theft lights at night, etc.)

* Blue-turn on when employees arrive at the restaurant, and turn off when they leave the restaurant (store opening, closing cleaning lights, manager's office door lights, etc.)

* Green- Close after business (such as the dining area in the lobby, etc.)

* yellow-open at dusk or when necessary, and close after business (such as outdoor signs, etc.)

It is suggested that the color points of air-conditioning equipment are as follows:

* green-open at the beginning of business, and close after business

* blue- It is necessary to make sure that all members of the management team understand the importance of the restaurant color point system and will use it.

macro note: if the color point cannot be expressed, add a text note.

(3) Equipment start-up schedule

Turning off unnecessary equipment can save energy. The key is to find out which equipment does not need to be turned on during the period of low daily or weekly turnover. Draw up the "equipment start-up schedule" for the equipment in the production area and service area, based on the business form of the restaurant. And prepare a "equipment shutdown schedule" to cope with other conditions, such as low peak in the afternoon or in cold weather.

it is a real opportunity to reduce the power demand to draw up the startup schedule for all electrical appliances and gas equipment in the production area and service area. The power consumption of these equipment is more than that of reaching the operating temperature. Start one device at a time, and then start another device after the warm-up to minimize the available power.