Commercial Customers
Energy Saving Tips for Business –
Office Equipment
- Turn off PCs, monitors, printers, copiers, and lights every
night and every weekend. If you can’t turn off the whole
computer, turn off the monitor and the printer.
- When purchasing PCs, monitors, printers, fax machines and copiers,
consider ENERGY STAR® models that “power down”
after a user-specified period of inactivity.
- If appropriate, use laptop computers – they consume 90
percent less energy than standard desktop computers.
- If appropriate, use ink-jet printers – they consume 90
percent less energy than laser printers.
- Purchase appropriately sized copiers for your company’s
needs.
HVAC
- Consider replacing old HVAC systems with new energy-efficient
systems.
- Install time clocks or setback-programmable thermostats to
maximize efficiency.
- Install locking covers on your thermostats to prevent employee
tampering with temperature settings.
- Perform scheduled maintenance on units including cleaning condenser
coils, replacing air filters regularly, and checking ducts and
pipe insulation for damage.
- Install ceiling fans.
- Install blinds, or solar screen shades to cool the office.
- For optimal energy savings, set thermostats at 78 degrees F
for cooling in the summer and 68 degrees F for heating in the
winter.
- Install ceiling and wall insulation.
- Insulate water heaters and supply pipes.
Refrigeration
- Perform scheduled maintenance on units.
- Keep evaporator coils clean and free of ice build-up
- Adjust door latches and replace worn door gaskets.
- Use night covers on display cases.
- Disconnect anti-condensate heaters.
- Keep refrigerators full (water jugs make good fillers).
- Install auto door-closers and strip curtains on walk-in freezers
or coolers.
Food Service Equipment
- Consider replacing some or all cooking equipment with more
efficient equipment.
- Purchase insulated cooking equipment whenever possible (e.g.,
fryers, ovens, coffee machines). Insulation maintains more heat
in the equipment and transmits less to the environment.
- Preheat cooking equipment no longer and at no higher setting
than the manufacturer’s recommendation.
- Use cooking equipment to capacity. Fully loaded equipment utilizes
energy more efficiently.
- Turn off backup fryers during low production periods.
- Filter fryer oil at least once a day to extend the oil life.
- Don’t overload fryer baskets beyond the recommended capacity.
Overloading increases cook time.
- Where applicable, replace broilers with grooved or smooth griddles
to significantly reduce the associated energy consumption.
- Turn ovens down or off during low production periods.
- Make sure oven doors fit tightly and gaskets are in good condition.
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