Small changes

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Small changes

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Office equipment
- Turn off PCs, monitors, printers, copiers and lights at the end of each working day. If you can't turn off the whole computer, turn off the monitor and the printer.
- Implement paper-reducing strategies such as double-sided printing and reusing paper.
- Use e-mail instead of sending memos and faxing documents.
Lighting
- Clean dusty diffusers and lamps every 6-12 months.
- Turn off lights when not needed.
- Turn off signage and other lights not necessary for security and safety.
Heating, ventilation and air conditioning
- Close shades or blinds during early morning and late evening to reduce heat gain from the sun.
- Close doors to the outside to keep in conditioned air.
- Turn the air conditioning system off during the last hour of occupancy where practical.
- Maintain room area temperatures at 18⁰ C during winter and at 25⁰C during summer.
Refrigeration
- Keep fridges reasonably full (water jugs make good fillers) and ensure there’s enough room for cold air to circulate.
- Position fridges in a location that is well ventilated and not exposed to direct sunlight or heat from other equipment.
Food service equipment
- Preheat cooking equipment according to the manufacturer's recommendations.
- Use cooking equipment to capacity. Fully loaded equipment uses energy more efficiently.
- Turn off backup equipment (fryer and ovens) during low production periods.
- Ensure fryer baskets are only loaded to the recommended capacity.
- Cook with lids on pots and kettles. It can cut heat requirements in half.
Compressed air system
- Make sure the compressed air system only runs when the plant is in use. Use smaller air compressors dedicated to serve minimal after-hours needs.
- Reduce the discharge pressure to the minimum required by the system.
- Use blowers or hand sweeping for cleaning purposes.
Process cooling and refrigeration systems
- Eliminate heat losses from leaks and improper defrosting.
- Freeze products in batches rather than continuously.
Process heating
- Develop procedures for regular operation, calibration and maintenance of sensors and controllers
- Set appropriate operating temperatures for part load operations to avoid long ‘soak’ or overheating
Steam equipment
- Insulate steam and condensate return lines and ensure proper boiler and pipe insulation.
- Check and maintain steam traps.
- Implement a boiler maintenance program.

Small changes

Office equipment

Lighting

Heating, ventilation and air conditioning

Refrigeration

Food service equipment

Compressed air system

Process cooling and refrigeration systems

Process heating

Steam equipment