Power Terminology

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Power Terminology

• Utility costs Expenses incurred for water and
  sewage bills, gas, electricity or fossil fuel for
  heating and cooling the building, fuel for
  heating water and, in some cases, the purchase of
  steam or chilled water.
• Energy management Specific policies and
  engineering, maintenance and facility design
  activities intended to control and reduce energy
  usage.
• Back-up generator Equipment used to make a
  limited amount of electricity on-site. Utilized
  in times of power failure or when the restaurant
  experiences low supply from the usual electricity
  provider.
• HVAC A shorthand term for heating, ventilating
  and air conditioning.
• Foot-Candle A measure of illumination. One
  foot-candle equals one lumen per square foot.
  (The European counterpart of the foot-candle is
  the Lux, a light intensity of one lumen per
  square meter.)

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More Power Terminology

• Incandescent lamp A lamp in which a filament
  inside the lamps bulb is heated by electrical
  current to produce light.
• Electric discharge lamp A lamp in which light
  is generated by passing electrical current
  through a space filled with a special combination
  of gases. Examples include fluorescent, mercury
  vapor, metal halide and sodium.
• Lumen A measurement of light equal to the
  lighting power of one candle.
• Ballast The device in an electric discharge
  lamp that starts, stops and controls the electric
  current to the light.

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Factors Affecting Efficiency of a Restaurants
HVAC System

• The original temperature of the room
• The temperature of the air that is delivered
• The relative humidity of the air that is
  delivered
• The air movement in the room
• The temperature-absorbing surfaces in the room

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Factors Affecting Efficiency of a Restaurants
Cooling System

• The original air temperature and humidity of the
  room to be cooled
• The temperature and humidity of the chilled air
  entering the room from the HVAC system
• The quantity of chilled air entering the room
• The operational efficiency of the
  air-conditioning equipment

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Factors Affecting Cost of Water

• Unless wells are used, restaurants pay for water
  usage
• Costs of cold water are based on gallons used
• Costs of hot water involve water costs and energy
  costs to heat the water (which can be 20 times
  the cost of water)
• Leaking pipes and faucets along with water waste
  increase water costs

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Waste Water Concerns

• Properly designed drain systems provide for the
  rapid and safe removal of excess water and
  prevent noxious gases from entering through
  drain/sewer systems.
• Back-of-house waste water systems involve sink
  and floor drains, heavy water splash locations
  and drains for dish and ice machines.
• Front-of-house drains are needed for beverage and
  server stations, bar areas and, if applicable,
  for self-serve beverage dispensing systems.
  Public restrooms include sink and floor drains.
• Outdoor systems include rain gutters/spouts and
  parking lot drainage systems.

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Important Conservation Activities

• Replace high energy usage light bulbs with energy
  conserving bulbs wherever practical.
• Clean filters on air conditioning units
  regularly.
• Replace filters on furnace units regularly.
• Calibrate thermostats on cooking and
  refrigeration equipment at least once per year.
• De-lime steam tables, dish machines and other
  water heating equipment where mineral buildup may
  make the equipment less energy efficient.

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More Conservation Activities

1. Routinely inspect gaskets around refrigerators
   and freezers and replace worn gaskets and seals
   as needed.
2. Regularly inspect window and door seals and
   replace worn and/or leaking seals as needed.
3. Regularly inspect water faucets for leaks and
   drips. Replace washers and water valves as
   needed.
4. Idle deep fat fryers (and other equipment)
   between meal periods at lower than normal cooking
   temperatures.
5. Turn on kitchen cooking equipment only as needed.

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Maintenance Programs Must Be

• Planned - From routinely changing air filters in
  heating and cooling units to awarding a contract
  for lawn care, maintenance is too important to
  leave to chance.
• Implemented - Knowing what tasks need to be done
  is important, but actually completing these tasks
  is just as important.
• Recorded - Record keeping is an important
  maintenance function. Routine, scheduled
  maintenance tasks cannot be properly planned
  unless management knows when these tasks have
  last been performed.

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An Effective PM Program Saves Money by Reducing

• Long-term repair costs by prolonging equipment
  life
• Replacement parts costs (because purchases of
  these parts can be planned)
• Labor costs since PM can be performed during slow
  business periods
• Disruptions to quality guest service caused by
  equipment breakdowns
• Costs of emergency repairs by minimizing their
  occurrence

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Steps in an Effective PM Program

• Step 1 Obtain a copy of the manufacturers
  specifications/warranties for each piece of
  equipment used.
• Step 2 Develop a written routine and
  preventive maintenance program for each item
  based upon the manufacturers recommendations and
  your own equipment usage rates/patterns.
• Step 3 Assign both the routine and preventive
  (if appropriate) maintenance tasks to a specific
  individual in your organization with the skills
  and training to complete the tasks.
• Step 4 Review written documentation of all
  maintenance on a regular basis.

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Basics of Refrigeration
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Back-of-House Maintenance Checklist
Item Frequency Frequency Frequency Frequency
Item Daily Weekly Monthly Annually
Production Equipment
Clean equipment ?
Lubricate ?
Clean filters (some machines) ?
Replace filters As needed As needed As needed As needed
Calibrate thermostats ?
Inspect hoses and fittings ?
Inspect electrical cords ?
Calibrate controls ?
Clear drain lines ?
Review maintenance schedules ?
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More Back-of-House Maintenance Checklist
Item Frequency Frequency Frequency Frequency
Item Daily Weekly Monthly Annually
Storage Equipment
Assure water flow to unit is appropriate ?
De-lime ice machines/bins ?
Clean condenser coils ?
Clean evaporator coils ?
Inspect evaporator drains ?
Inspect compressor fans/belts ?
Lubricate compressor motors ?
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More Back-of-House Maintenance Checklist
Item Frequency Frequency Frequency Frequency
Item Daily Weekly Monthly Annually
Warewashing Equipment
Drain, clean tank(s) ?
Clean screens ?
Disassemble arms, inspect ?
Inspect pumps/motors ?
De-lime As needed As needed As needed As needed
Clean grease traps (varies with volume, but at least annually) ?
Verify temperature readings ?
Calibrate chemical dispensing equipment ?
Clean exterior housing ?
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Preventive Maintenance Seating

• PM helps to avoid wobbly tables.
• Quality tables have individual leg levelers.
• Tabletop maintenance ensures the absence of
  crashes and ragged/broken edges.
• Loose chair legs must be identified and
  repaired/replaced immediately.
• Child/booster seats must be regularly inspected.
• Booths must be inspected (especially coverings)
  for signs of wear.

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Floor Type Comparison
Ratings 5 Excellent 4 Above Average 3
Average 2 Below Average 1 Poor
Characteristic Floor Type Floor Type Floor Type
Characteristic Wood Carpet Ceramic Tile
Damage resistance 4 3 5
Moisture resistance 4 2 5
Stain resistance 4 3 5
Fade resistance 3 2 5
Scratch resistance 3 5 4
Softness underfoot 2 5 1
Ease of repair 3 5 1
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Front-0f-House Maintenance Checklist
Item Frequency Frequency Frequency Frequency
Item Daily Weekly Monthly Annually
Seating
Level tables ?
Inspect chairs for sturdiness ?
Inspect child seats for safety/cleanliness ?
Inspect tabletops for chips/cracks ?
Inspect booth fabric for wear ?
Inspect chairs for tears/cleanliness ?
Clean table bases ?
Tighten tabletops to bases ?
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More Front-of-House Maintenance Checklist
Item Frequency Frequency Frequency Frequency
Item Daily Weekly Monthly Annually
Flooring
Sweep/mop/vacuum ?
Check for damage to flooring areas ?
Professionally clean floors Wood Carpet Tile As needed ? ?
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More Front-Of-House Maintenance Checklist
Item Frequency Frequency Frequency Frequency
Item Daily Weekly Monthly Annually
Lighting
Check for burned out light bulbs ?
Assure that lumen depreciation is not noticeable ?
Clean light fixtures/shades ?
Confirm dining room air filters have been changed (to reduce need for fixture dusting) ?
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