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SIZING UP THE OPPORT
UNITY
The success of the Buffet@Asia restaurant chain
is based on customer volume. Its three locations
are packed from 10:00 in the morning until 10:00
at night. All locations offer a wide range of
inexpensive food options. This diversity, however,
comes at a cost, since an all
-you
-can
-eat buffet menu invites diners to eat from numerous fresh
clean plates. Consequently, the dishwashing
cycles are non
-stop. On a busy day, Buffet@Asia
washes 20,000 medium
-sized plates.
Reducing expenses is how owner Aaron Chen
keeps his prices low for his customer base. And
even at today™s relatively low natural gas prices,
energy costs can be expensive for restaurants
that use a lot of hot water and survive on very
tight profit margins.
Yet when customer and solar entrepreneur Dave
Zheng suggested the restaurant install a solar
water heating system to lower energy costs, Chen
was not immediately convinced. But Zheng, who
is an engineer, made a quick assessment of the
restaurant’s large hot water usage and was so
sure of positive results that he offered the
restaurant a money
-back guarantee on the cost of
the system if it did not meet Chen™s expectations.
Zheng designs solar water heating systems,
which absorb the sun™s energy to heat water. To
help Chen™s investment decision, a rebate was
available for solar water heating installations from
the local utility company, lowering the final cost of
the installation. Zheng incorporated the rebate
when calculating the potential savings for Chen.
TECHNOLOG
Y For large hot water energy loads, solar energy can
offer worthwhile cost savings. Unlike the more
common solar photovoltaic (PV) energy systems,
which generate electricity, solar water heating
systems use the sun™s energy to heat water.
Similar to how the sun
heats water in a garden
hose on a hot day, the sun™s energy can also be
used to heat water using solar collectors.
Restaurants are a good fit for solar water heating,
Nationwide, restaurants and fast food establishments spend nearly 7 billion dollars
each year
on their total energy consumption. Mor
e than 40 percent of this energy
use goes for heat
ing and cooling applications, such as cooking, food preparation,
cleaning,
and
dishwashing as well as space heating or cooling. Restaurants are
good candidates for using renewable heating and cooling technologies to address
these needs and save money.
The
large kitchen is busy all day long
preparing a wide variety of choices.
EPA™s Renewable Heating & Cooling
Website
1 November 2014
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