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- Remove internal shelf lights to reduce refrigeration and lighting energy use.
- Remove all or at least every other incandescent bulb over refrigerated meat displays.
- Turn off lights in walk-in refrigerators and freezers.
- Maintain display fixtures and freezers at the following temperatures for maximum energy savings:
- Frozen food cases -8°F
- Ice cream cases/chests -14°F
- Deli cases 35°F
- Beer cases 40°F
- Soda/dairy cases 40°F
- Keep products below market load lines in freezers and coolers. Overloaded displays decrease product quality and increase energy use by as much as 10 to 20% per unit.
- Follow the manufacturer's recommendations for shelf positions and sizes to prevent increased refrigeration loads.
- Keep doors on refrigerated units open as little as necessary when unloading or re-stocking.
- Use recommended night covers on low-temperature fixtures, and keep covers below load lines to reduce compressor run time and save energy.
- Clean condensing fins and plates monthly, and inspect for ice build-up and bent fins.
- Check door latches and gaskets on refrigeration and freezer units regularly; adjust latches and replace worn door gaskets as needed.
- When purchasing new refrigeration systems, select the higher energy efficiency rating (EER). The greater the cooling capacity for each kWh of energy input, the greater the efficiency of the system.
- Brush condenser coils weekly with a non-metallic brush and clean coils monthly if dust build-up is extensive.
Monthly or Quarterly
- Check refrigerant monthly for correct charge.
- Clean meat and dairy cases monthly.
- Clean produce and freezer cases every three months.
- Check refrigerator and freezer gaskets annually for leaks and wear, and replace as needed.
- Perform annual checks on refrigeration and freezer units to determine whether units are level; upright doors should close automatically from an open position.
- Have automatic defrost cycles checked annually and adjusted if necessary by a trained service technician.