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GREEN RESTAURANT CHECKLIST
January 2009
1. ENERGY EFFICIENCY
A. Food Prep Equipment
i. Energy Star
tm
fryers, hot food cabinets, refrigerators, freezers, and
steam cookers can save over 40%.
ii. Shut it off, turn it down, and keep it clean.
iii. Reduce broiler, fryer and range preheating and idle time.
iv. Turn on electric cooling appliances sequentially, instead of all at once.
v. Run exhaust systems at lower fan speeds.
vi. Buy the right size – this saves money up front and ongoing.
vii. Try new technologies – convection ovens use less energy than
conventional.
B. Dishwashers
i. Install low flow valves on pre-rinse sprayers.
ii. Run full loads.
iii. Turn down the temperature. Make sure you’re not heating water
beyond the point required by sanitation codes.
iv. When buying new equipment compare water and electricity
consumption.
v. Consider tankless water heaters.
vi. Insulate hot water lines.
C. Refrigeration and Ice Making Equipment
i. Maintain clean coils.
ii. Maintain door seals.
iii. Load and unload items as quickly as possible.
iv. Install high efficiency evaporation and condenser fans.
v. Check thermostat and temperature settings for accuracy.
vi. Buy Energy Star
tm
rated equipment.
vii. Water cooled icemakers are more energy efficient than air cooled
models.
D. Heating Ventilation and Air Conditioning
i. Turn up thermostats in the summer and down in the winter.
ii. Use programmable thermostats.
iii. Have system tuned and filters replaced regularly.
iv. Zone cool (or heat) the kitchen area separately.
v. Install sunlight reflecting coatings on windows.
vi. Use ceiling fans.
vii. Install seasonal storm doors.
viii. Replace aging or broken equipment with a furnace rated above 80%
AFUE efficiency or an air conditioning system with an 11-13
minimum EER rating.
E. Lighting
i. Install light sensitive dimmers.
ii. Install occupancy sensor in restrooms and storage areas.