Barista Magazine

APR-MAY 2018

Serving People Serving Coffee Since 2005

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Page 120 of 135

121 • 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

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