USDA Grant Money for Rural Energy Improvements

Government money is available to help your small business become more energy efficient.

The USDA is now offering a grant and loan program to improve energy efficiency in rural areas. The REAP/RES/EEI (Rural Energy for America Program Grants/ Renewable Energy Systems/ Energy Efficiency Improvement Program) Grants Program will provide funds to architectural producers and rural small businesses to purchase and install renewable energy systems and make energy efficient improvements.

The program is designed to assist farmers, ranchers and rural small businesses that are able to demonstrate financial need. Small businesses that are located in rural areas can also apply. Most rural projects that reduce energy use and result in savings for the agricultural producer or small business are eligible as energy efficient projects. These include projects such as retrofitting lighting or insulation, or purchasing or replacing equipment with more efficient units. One of the main requirements of the grant program is that the new equipment must be more energy efficient than the current equipment. An ‘energy audit’ will be performed comparing the energy usage of the old equipment to the new anticipated energy efficient equipment.

Walk-in coolers and freezers qualify for this grant program. Older walk-ins are not as efficient as new units built today. Some of the recent changes in the industry include the requirement to provide higher insulation r-values and refrigeration units with EC motors, which are much more energy efficient than older units. These upgrades will prove your new equipment to be more energy efficient, which will save you money on energy costs. Read the rest of this entry »

Convenience Store Efficiency

The following article, Cooler Control, from the Convenience Store Decisions magazine, discusses ways to increase your walk-in cooler’s efficiency and decrease operating costs.

Convenience store chains can slash operating costs by as much as 10% with sound maintenance and general improvements to its refrigeration systems.

Operators looking for greater energy efficiency should cast an eye on their coolers, where centralized controls, lighting adjustments, basic ongoing maintenance and employee training can save them money.

“Coolers are typically an opportunity for improvements in maintenance and operational practices,” said Jerry Lawson, national manager for Energy Star Small Business and Congregations Network, a division of the U.S. Environmental Protection Agency in Washington. “With all the different types of equipment in the c-store, coolers are a key piece of the energy equation, and they are typically the most expensive to run. With the right improvements, there is an energy efficiency dollar saving opportunity.”

Where to begin? Start with the obvious.
“Keeping them clean is the biggest thing,” Lawson said. “Coolers have to breathe. Keeping those coils clean allows them to breathe; they take the air in and expel air out.”

When taking care of monthly cooler cleaning, Lawson liked to pull off the back panel and take a cloth or other type of non-steel brush to it and clean it off, then vacuum or sweep the junk up off the floor. “That’s the biggest thing to keep them running efficiently.”

Matt Lauck, director of marketing for Retail Solutions in Kennesaw, Ga., a subsidiary of Emerson Electric, said that central facility management systems can be a major tool for achieving energy efficiency in coolers. Such systems give the operator the ability to optimize energy reduction by, among other things, tracking temperatures to make sure they stay within operational norms, which obviously also has implications for food safety. “Think of it as a programmable thermostat,” he said.

Read the full article from Convenience Store Decisions

School Food Service Stimulus Package

In addition to the numerous small business grants available, the federal government has delivered a $100 million dollar food service equipment stimulus package targeted directly at public and private schools which participate in the National School Lunch Program (NSLP) and qualify (at the building level*) with a 50% or more participation in a free and reduced lunch program.

Funds have been allocated to each state education department. Funds vary by state and range from $215,000 to $12 million. The grants are competitive which means preparation is important. The window of opportunity is very narrow so this is an actionable item. The funds are intended to be dispersed within three months.

Items the schools may wish to consider include the repair, replacement or addition of walk-in coolers and freezers. Some of the reasons these qualify include: improving food safety, reducing operating costs translating into energy savings, increased storage capacity to handle expanded breakfast, lunch and snack programs. The link below contains detailed information regarding all qualifying food service equipment. A general rule of thumb is that the equipment must support the reimbursable meal program and not specifically targeted to an ala carte program.

Here is a link to the National School Nutrition Association website where school food service directors can find the most current USDA issued communication related to this process. There are links to each individual state where the food service director can view the requirements and download the required forms.

School food service directors are welcome to call on U.S. Cooler to assist with specification, sizing etc. Contact information is easily accessed via our interactive territory map.

*Participation is measured at the building level rather than the District Level. If the equipment is for a central kitchen, all buildings served by the central kitchen are listed and included in the calculation.

Get a Small Business Grant to Help Purchase Your Walk-in Cooler or Freezer

Being “green” and “energy efficient” are big advertising buzzwords today.
But besides the benefits to the environment, there are definitely good economical reasons for “going green“. There is a HUGE potential for savings on your next electric bill (you can check out our walk-in energy savings calculator). However, investing in new efficient equipment like walk-in freezers, furnaces, or stoves often present too much of an up front cost (even if they would pay for themselves in energy savings in a few years) so the purchase is delayed as long as possible. Think you can’t afford that new refrigerator or ice machine? Maybe you can with the help of your state government.

In this political environment there are many grants available for small businesses, especially when it comes to making your business more energy efficient. The following is a list of websites where you can find and apply for grants in your state (most are linked to the state’s business website but some are linked to specific energy grants). There is also an online government grant and loan search available. Different grants have different requirements and payouts (for example, some will require you to reduce energy usage by at least 20% and the state will foot 25% of the equipment bill).

Economic Development Websites:

Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin, Wyoming

Walk-in Cooler & Freezer Shopping Tips

Be aware when shopping for walk-ins online that you are comparing the same size box and refrigeration. Some companies are offering smaller sized refrigeration packages, which make it look cheaper upfront but may not provide you the results you are looking for.

Some systems, whether they are coolers or freezers, are designed only to hold the temperature of the product coming in and are not designed to pull-down the temperature of the product to the desired holding temperature. Pull-down happens when there is product entering the cooler or freezer that is warmer than the desired temperature and needs to cool in a short amount of time. For example, when a restaurant owner has a large pot of soup that needs to be cooled quickly to avoid bacteria growth, the refrigeration must be able to cool the soup to the desired temperature in a reasonable and safe time while maintaining the holding temperature in the cooler/freezer. Systems designed for holding only and not to pull down the temperature of the product coming in will only work properly if products entering the box are already at the desired temperature, either cold or already frozen.

The industry standard design temperature for freezers is at -10° F. Some online companies are selling their freezer refrigeration at a holding temperature of 0° F. If you try to run a walk-in designed for 0° F holding temperature and set the thermostat to -10° F, it will run constantly trying to meet the -10° F temperature it was not designed to hold. This will shorten the life of the compressor and may cause the coil to freeze and consequently warm up the box to melting temperature, damaging the food stored inside.

Before purchasing, you must understand the difference and what implications it could have on your business. Most perishable items that are stored in a freezer are not frozen to start with and will need to freeze and stay frozen for a period of time. If the box is designed for holding temperature only and is set at 0° F, the refrigeration will work harder and longer to pull the temperature inside the box back down to 0° F once warm food is stored in the freezer. Frozen products, such as ice cream, hold up better at -10° F rather than 0° F. When a freezer goes into defrost it can raise the box temperature by 10-15°. If your box is set at 0° F, a 10-15° temperature swing can cause some products to be damaged or melted. When dealing with food it is imperative to make sure the holding temperature in the freezer is low enough to keep products frozen, protecting from bacteria or other hazards that spread through food not refrigerated correctly. (Check with your local health codes for the required holding temperature of your walk-in cooler and freezer.) It is also important to note that when refrigeration is working longer and harder, your energy costs will increase as well as the chances of your refrigeration breaking down or having inefficiencies.

Every state has requirements for storing cold food; here is an example of Illinois’s Administrative Code.

Walk-in Installation Tips

All U.S. Cooler walk-ins are test assembled in our plant prior to shipment. This ensures problem free on-site installation. If you have had problems setting up your walk-ins, we have some tips that may be helpful.

1. Receiving your walk-in: When your walk-in cooler or freezer is delivered by the freight company, it is critically important that you inventory the items delivered.

a. You must be sure when you sign the delivery receipt, you have received the freight in good condition and not damaged in anyway. The person signing the delivery receipt is responsible for inspecting the freight.
b. If you see any damage to the container or boxes, this is a good sign that you may have hidden damage. If you have a camera, take pictures of any damage to your freight, even before it is taken off the truck. Call U.S. Cooler and ask for Customer Service if you see a problem with your shipment. When you call, have your order number available. The order number allows us to pull up all details needed to answer your questions.
c. Insist that the driver does not leave until your satisfied all freight damage has been noted on the delivery receipt before the driver signs the delivery receipt.

2. Take time to read the instruction manual and review drawing: Before you get started take out the installation instructions and drawing package. Inventory your parts against the drawing to be sure you understand the layout. If you have any questions on how to assemble the walk-in call U.S. Cooler and ask for Customer Service.

3. Make sure your area where the walk-in will be installed is flat: Level is critical when installing a walk-in cooler or freezer. Before installation you should get an exact tolerance of the entire space you are planning to install the walk-in. The longer the box, the more important it is to have a level area. Floorless boxes should be shimmed inside the vinyl screed to prevent gaps and air infiltration. A liquid leveling compound is very useful for floors that are not completely level.
4. Threshold bar:  On all standard walk-ins, a threshold bar must be installed in the floor panel below the door panel before the door can be set in place. This allows for the door threshold to be anchored to the floor.

5. Line up top corners evenly: When installing panels, make sure the top of the panels are level with the adjacent panels before locking them in place. This ensures the ceiling fits properly on the routes and will keep the box square as the panels are being installed.

6. With the exception of PRO3 and Apex, all refrigeration units must have a condensation line run to the outside of the walk-in. When running any utilities, including those for refrigeration, drill into the wall panel; not the ceiling. After running all utilities, caulk around drilled holes. Follow all local building and electrical codes during installation.

View our Test-Assembly Webcam

Energy (and money) Saving Tips for Your Walk-in

Tips for Saving on Energy Costs

Here are some ways to help you save energy costs on your walk-in cooler or freezer.

• Properly seal all penetrations in walk-in.
• Replace worn or damaged door seals.
• Install refrigeration away from doors.
• Keep condenser coils clean.
• Do not prop door open for an extended period of time.
• Add strip curtains or air curtains to your walk-in for extra protection from air infiltration when door is open.
• Make sure the lights are off when exiting the walk-in. Lights produce heat, which will cause your unit to run more to hold its optimal temperature.
• Periodically, check gaskets between panels to make sure they are not cracked or weathered. If so, check with your local health codes for the correct procedure to follow as far as repair and replacement.
• Make sure there is nothing stacked around the coil to restrict airflow.
• Make sure fan motors are balanced and running at optimum speed. Clean fan blades to reduce drag.
• Use an evaporator with an EC Motor.
• Utilize Smart Defrost Kits.
• Set defrost frequency at minimum requirements.

Walk-in Cooler/Freezer Installation Video

A video of how to set up your U.S. Cooler walk-in.

Click here to view the U.S. Cooler PDF Installation Manual.

If the video isn’t working, there are problems with the youtube server and you can view the video through the google server.

Maintaining Your Walk-in Cooler or Freezer

Tips from U.S. Cooler for Maintaining Your Walk-in Cooler or Freezer.

How to keep your walk-in operating efficiently.

• Close door when not in use. Do not block or prop door open for extended periods of time. Make sure door is closed at all times except when entering and exiting the walk-in.
• Periodically, minimum of twice a year, clean evaporator and condensing coil. If located outside, the coils should be cleaned more often.
• Make sure fan motors are running at optimum speed.
• Clean fan blades to reduce drag.
• Make sure there is nothing stacked around the coil to restrict airflow.
• Occasionally have service technician check all electrical connections to make sure they are good and tight. Loose wires could cause high amperage, which will cause your unit to use more energy.
• Check for damage or decay in the insulation on suction lines between condensing unit and evaporator coil. Replace as needed.
• Check door sweep for tears and make sure sealing properly.
• Hinges should be lubricated once a year to keep closing properly.
• Make sure the lights are off when exiting the walk-in. Lights produce heat, which will cause your unit to run more to hold its optimal temperature.
• On outside condensing units, maintain clear and adequate airflow. For example, do not allow trash or weeds to accumulate around walk-in.
• Do not pile anything on top of the walk-in. This could cause damage to the ceiling panels.
• Periodically, check gaskets between panels to make sure they are not cracked or weathered. If so, check with your local health codes for the correct procedure to follow as far as repair and replacement.

How to keep your walk-in clean.

• Soap and water is the best cleaning method for your walk-in. Do not use harsh chemicals as it may react and harm the metal surface of your walk-in.
  For chemicals not to use read this pdf.
• Minimum of twice a year use a self-rinsing cleaner, soap and water or stiff bristled brush to clean your evaporator and condensing coils.
• Drain lines – at least once a year, work with a service tech to make sure the drain lines are clean and not clogged with any debris.
• Door gaskets – Regularly wipe down with soap and water. If door gaskets are damaged, cracked or stiff magnet will not seal and will need to be replaced.
• Sweep or mop floors to make sure floors are kept clean. Read the rest of this entry »

Walk-in Cooler Maintenance Tips

Maintaining your walk-in coolers and freezers is pretty simple. For starters, a clean walk-in is an efficient one. Your staff is likely are trained to keep both the interior and exterior clean and sanitary (use a mild soap detergent and damp mop), but key components can sometimes be overlooked. Pay particular attention to:

Door gaskets. Keep clean and pliable. Replace when worn.

Hinges and door closers. Check regularly for proper opening.

Condenser and fan. Keep clean and free of grease so they can do a more effective job of transferring heat. Since most of you will use remote refrigeration systems, that will mean a trip up to the roof for someone on a regular basis.

Condenser and drain lines. Keep them clear and schedule checks of the seals where they enter the building.

Beyond checking these areas, it makes sense to schedule servicing every three months if your system is self-contained and every six months if it’s remote.

These tips come from the February 2009 issue of Foodservice Equipment Magazine. Find the full article here. The article also details the new government EISA rules and new innovations in walk-in component technology from glass doors to compressors.

For more cleaning and maintenence tips view this post.