Lighting and Auxiliary Equipment and Motors Tips

Lighting

• Turn lights off when not in use.
• Use task lighting instead of ceiling fixtures to provide light only where and when it is needed
• Replace incandescent light bulbs with more efficient compact fluorescent lights. Because incandescent lights create heat, replacing them with cooler fluorescent lights will also cut down on air conditioning expense.
• Replace old fluorescent fixtures such as T12 lights which use magnetic ballasts with newer, more efficient models such as T8 lights which use electronic ballasts.
• Use dimmer switches with incandescent bulbs to provide only the amount of light needed.
• Use one large light instead of two smaller lights (one 100-watt bulb instead of two 60-watt bulbs).
• Replace incandescent or fluorescent exit signs with LED exit signs.
• Clean light bulbs, glass shades, lenses and reflectors regularly to maximize the efficiency of your lights.
• Use reflectors to increase the effectiveness of lighting.
• Install occupancy sensors or timers to provide light only when it is needed.
• Wire small or less frequently used areas, such as store rooms or washrooms with their own circuits and switches.
• Remove unneeded light bulbs in areas near windows or where minimal light is needed. Fluorescent bulbs should always be removed in pairs. In four-tube fixtures, remove either the outer pair or the inner pair.
• If all the tubes are removed from one fluorescent fixture, disconnect the ballast as well because, if switched on, it will continue to use electricity even if the sockets are empty.
• Avoid using pot lights which trap both light and heat, or use ellipsoidal reflector lamps which direct more light into the room.
• Decorate with LED lights during the holiday season or special events.
• Rewire restroom fans to operate with the lights.
• Install separate switches for smaller areas. This way only lighting that’s needed is turned on.
• Use “half lighting” (every other fixture) in a store when performing tasks during non-shopping hours.
• Use an energy management system to perform many of these tasks automatically.

Auxiliary Equipment

• Turn off office equipment when not in use. This includes coffee pots, radios, desk lamps, light tables and similar appliances as well as computers, printers and copiers.
• Whenever possible, don't use large equipment during the peak hours of 3 p.m. to 7 p.m.
• Choose ENERGY STAR® products.
• Set energy-saving features on all your office equipment to put them into sleep mode when not in use.
• Keep your equipment properly maintained.
• Use excess process heat to augment space heating in colder months.

Computers

• Turn on peripherals only when needed.
• Choose settings that automatically switch the computer monitor into sleep or "power-down" mode when it hasn't been worked on for a preset amount of time. Shorten the delay time before your monitor automatically goes into sleep mode.
• Use "Uninterruptible Power Supplies," which combine surge protectors and battery packs to protect both computers and data during a power outage.
• Consider having employees use lap top computers since they use up to 90 per cent less energy than a standard computer.
• Choose flat-panel computer monitors rather than a regular cathode ray tube (CRT) monitors, which use considerably more electricity.

Printers and copiers

• Purchase proper sized office equipment for your business needs.
• Use ink-jet printers, if practical, instead of laser printers. Ink-jets use less energy.

Paper

• Implement paper-reducing strategies such as double-sided printing and copying and reusing paper.
• Use e-mail instead of sending memos and faxing documents.
• Recycle office paper
• Use post-consumer recycled paper stock.

Food services equipment

• Fully load cooking and cooling equipment to use energy efficiently. However, be careful not to overload beyond the recommended capacity.
• Keep pots covered to reduce heat loss.
• Choose the right size equipment for the job.
• Preheat cooking equipment at the manufacturer's recommended setting.
• Keep evaporator coils clean and free of ice build-up with regular maintenance. Check levels of oil and refrigerant.
• Turn off backup equipment during low production periods.
• Use insulated night covers on display cases.
• Install automatic door-closers and strip curtains on walk-in freezers or coolers.
• Make sure oven and cooler doors fit tightly by adjusting door latches, and replacing worn gaskets.
• Buy insulated cooking equipment when possible to confine the heat to the food and not the kitchen.
• Replace broilers with more energy efficient smooth or grooved griddles.
• Perform scheduled maintenance on units.
• Don’t block air circulation grills.
• Choose the right operating temperatures for both cooking and cooling equipment.
• Check temperature levels with an accurate thermometer.
• Use recommended refrigeration levels. Frozen food should be kept at -22°C, ice cream at -26°C, delicatessen at 2°C and beer, soft drinks: 4°C.
• Choose energy efficient equipment such as infrared fryers, convection ovens, including steamer models, microwave ovens when upgrading your kitchen. Also install specialized equipment designed to cook a particular food very efficiently and energy-saving controls that automatically time the cooking of foods.

Auxiliary Motors

• Match the motor to the job; operate motors near their rated load.
• Replace standard efficiency motors with premium efficiency motors.
• Use adjustable speed motors when continuous full power is not necessary.
• Program motors that are intermittently used but continuously on to power down after a specific period of inactivity.
• Perform regular cleaning and maintenance on your motors. Tighten belts and pulleys to prevent slippage, lubricate motors and drives regularly to reduce friction, and replace worn bearings.