Supermarket Energy Analysis

Energy Audit Checklist
Refrigeration – Operation
Keep cold air supply and return registers clean and clear of product.
Maintain minimum recommeded refrigeration temperature for produce.
Optimal refrigeration efficiency is achieved with ambient air relative humidity levels between 40-55%.
Identify feasibility of venting or recovering the rejected heat off the refrigeration units condensers.
Refrigeration – Maintenance
Check for unusual noise, vibration and decrease in performance of compressors/motors.
Clean refrigeration coils regularly.
Replace worn and/or leaky door seals.
Verify operation and efficiency of defrost timers and moisture sensors to ensure optimal performance.
Clean and disinfect condensate drain pans.
Monthly/bi-monthly maintenance contract.
Refrigeration – Procedures
Follow manufacturer’s recommendations for shelf position and size.
Keep upright display case doors shut.
Rotate stock regularly.
Do not let refrigerated items sit and warm-up during delivery and/or restocking.
Turn off refrigeration unit when not in use.
Heating, Ventilation and Air Conditioning (HVAC) – Operation
Winter recommended temperature, 60°F.
Winter recommended setback temperature, 50°F.
Summer recommended temperature setting, 78°F with 55% relative humidity.
Monitor make up air ventilation (15 cfm/person required).
Avoid heating and cooling at the same time.
Use timers for start/stop cycles.
Utilize programmable thermostats to maximize comfort and efficiency.
Heating, Ventilation and Air Conditioning (HVAC) – Maintenance
Replace furnace filters on a montly or bi-monthly schedule.
Allow free airflow to and from registers.
Install vinyl curtains in loading areas.
Insulate doors, hot water heater(s) and pipes, and ductwork located in unconditioned areas.
Cover and lock thermostats and ventilation controls to prevent unauthorized adjustments.
Check for unusual noise, vibration and decrease in performance or compressors/motors.
Seal ductwork leaks.
Inspect/clean condenser coils.
Clean and disinfect condensate drain pans.
Set up monthly/bi-monthly maintenance contract.
Heating, Ventilation and Air Conditioning (HVAC) – Procedures
Minimize heating and cooling in unoccupied, low-traffic areas or when building is not in use.
Adjust building temperature by season; lower in winter and higher in summer.
Utilize ceiling fans whenever possible.
Advise employees to dress appropriately for seasonally maintained building temperature.
Close doors to outside and unheated or uncooled areas.
Use exhaust ventilation only when required.
If fossil fuels are present, test operation of carbon monoxide (CO) detectors monthly.
Lighting – Operation
Use automated lighting controls.
Utilize photocells for all-night outdoor lighting.
Use timers in parking lots and restricted-access areas.
Utilize dimming controls to take advantage of daylighting.
Use motion sensors for low-traffic areas.
Always de-energize ballasts that are not in use.
Lamps with a color rendition index of 80 or more provide the best color for produce and meat sections.
Verify recommended illumination levels.
Reduce lighting to minimum acceptable level for safety/security in: hallways, restrooms, storeroom and coolers.
Lighting – Maintenance
Clean lamps and fixtures for maximum illumination.
Repair/replace broken fixtures.
Replace non-working lamps with the lowest wattage available while maintaining lumen output.
Develop and implement a lamp upgrade program to energy efficient lighting (T-8, compact fluorescent, etc.).
Add reflectors to existing lighting.
Label panels and switches so lighting can be monitored and controls can be accessed.
Lighting – Procedures
Turn off lights not being used.
Use task lighting in place of area lighting where possible.
Open drapes/blinds and use natural lighting when possible.
Designate and light only specific parking areas for use.
Use decorative lighting and electrical signs only during high-traffic hours.
Bakery – Operation
Preheat ovens only when necessary and set to minimum preheat temperature.
Turn off or reduce temperature of fryers during low demand periods.
Slow down or turn off exhaust hoods during slow food preparation periods.
Bakery – Maintenance
Make sure oven doors close and seal properly.
Clean ovens regularly.
Verify thermostat accuracy and recalibrate if necessary.
Keep gas appliance’s orifices free of debris.
Bakery – Procedures
Bake during off-peak cooling periods when possible.
Bake foods needing lowest temperature first.
Bake in large volumes.
Provide adequate space between pans and oven walls.
Load and unload ovens quickly to avoid heat loss.
Turn off oven shortly before baking time is complete and keep door closed to maintain temperature.
Building Envelope
Check and verify insulation levels.
Fill in outside air leaks with a low expanding foam.
Replace cracked or missing window and door caulking.
Install solar film or blinds for windows with east, west or south exposure.
Replace cracked or missing weather-stripping.

Contact your local NPPD Energy Efficiency Consultant for additional information or to identify energy conservation opportunities in greater detail.