For all 10 units, the average was 17% reduced energy consumption. This would be a chance to note the typical conditions of refrigeration in the field-some units had accumulated some typical dust and dirt buildup, which acts as an insulator and inhibits the condenser coil’s ability to shed heat, making the compressor work longer and harder, while other coils were even more heavily coated with dust and dirt mixed with airborne grease particles.īasic cleaning reduced energy consumption by 2% (for the coils that were fairly clean to start with) to 49% for one particularly grimy example. As part of the study, a sample of 10 units were selected to measure the impact of basic condenser-coil cleaning. at the Food Service Technology Center in San Ramon, California, to conduct a study examining different ways to save refrigeration related energy. In 2014, the San Francisco Department of the Environment commissioned Fisher-Nickel Inc. Maintaining clean condenser and evaporator coils and allowing proper air flow pays off-to the tune of almost a thousand dollars per year for an average-sized food service facility. Regular, scheduled maintenance can allow your refrigeration unit to run more efficiently and, in some cases, may help prolong the life of the equipment. If those bills don’t usually land on your desk, you can assume, for the average restaurant (roughly 3,500 square feet), 38kWh of electricity per square foot per year, and average cost of $0.10/kWh, that would be about $5,800 per year to operate refrigeration equipment. Consider what 44% of your electric bill looks like.
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