If you're in the foodservice industry, you know your utility bill is one of your largest expenses. And of those energy eaters, your walk-in freezer and refrigerator can be some of the largest draws of your electricity.
January 1, 2020 and July 10, 2020 are the deadlines for manufacturers of commercial refrigeration to show that they are in compliance with the latest energy-efficiency standards as set by the Department of Energy in 2017.
The world is caught up in the changes and causes concerning climate change. Closer to home, the state of California seems to be at the forefront of implementing environmental protection efforts to help mitigate some of these negative changes. One notable action is their effort to reduce the levels of hydrofluorocarbons (HFCs) released into our atmosphere.
School cafeterias aren't what they used to be. These days, there's a major push to bring nutritious food to every child in America's K-12 school systems, but with these efforts, there is the daunting task of keeping costs to a minimum and serving food that kids will eat -- all at the same time.
Foodservice projects often begin with consultants providing drawings as part of the design and specification process. On many occasions, these projects also require Revit capabilities. Next, dealers need a quote. Then, once projects are awarded, the dealers need submittal drawings. The entire process is often nuanced and requires copious amounts of attention. That's why RDT has created a team of professionals who, individually, can help with every step in this process.
Rising temperatures may not be the only thing to worry about in the dead of summer. While the warm air outside may be welcome, it may result in increased energy bills that can really make you sweat. Those rising energy bills can lead directly to a reduction in profits.
Saving money. This is one of the most important tasks any convenience store energy manager can achieve. After all, if you're saving energy, you're saving money.
The Department of Energy and other organizations have new sets of standards for walk-in coolers and freezers. These changing energy regulations are impacting commercial refrigeration choices across the foodservice industry, so we'd like to take a few minutes to walk you through what they are and how they will impact your operation.