Barista Magazine

APR-MAY 2018

Serving People Serving Coffee Since 2005

Issue link: https://baristamagazine.epubxp.com/i/958740

Contents of this Issue

Navigation

Page 120 of 135

121 www.baristamagazine.com • Don't place heat-generating equipment next to refrigeration equip- ment. It sounds obvious, but it's probably not the fi rst thing you're thinking about when you're designing and orienting equipment in your café. • Upgrade light bulbs to energy-effi cient LED or CFL versions. Up- grading lighting usually gives the largest bang for your buck in terms of improving energy effi ciency in the shop, as it doesn't require a large capital investment, and return is generally under two years. • Use occupancy sensors for light fi xtures to reduce unnecessary lighting. • Consider using a kWH plug-load meter for measuring appliance en- ergy use to determine which appliances are your biggest energy hogs. • Add 1-inch-thick foam insulation around accessible hot-water pipes. This can reduce standby heat loss by 25–45 percent, and save you up to $5 per foot per year. • When purchasing new equipment, always consider Energy Star-rated appliances. • Use the Eco Mode function on your espresso machine or coffee brewer. • Clean evaporator and condenser coils on refrigeration equipment on a quarterly basis. Dirty coils need to work harder, causing premature failure and greater energy consumption. • Replace heavily used or damaged door gaskets on refrigerators to prevent infi ltration of warm air. • Consider using conveyor-style toasters only for peak business hours, and pop-up style for the rest of the day. Turning off a conveyor-style toaster for just one hour a day can save upwards of $100 annually. • Set hot-water-heater temperatures to the minimum required by local health codes. Usually hand sinks require 110°F and dishwashers 140°F. • Create a start-up and shut-down schedule for appliances that only need to be on at certain times of the day. fÉ

Articles in this issue

Links on this page

Archives of this issue

view archives of Barista Magazine - APR-MAY 2018