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Texaco
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project data: |
Employee Population: | 1,200 |
| Number of Seats: | 300 | |
| Serving Area: | 7,600 sf | |
| Foodservice Equipment Cost: | $210,000 | |
| Total Project Cost: | $1,800,000 | |
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situation analysis: |
Texaco, Inc., world leader in petroleum energy resources and petroleum based by-products implemented an energy conservation program to reduce energy consumption at their corporate headquarter facility. The existing kitchen was 17 years old with all electric appliances. The initial direction was to replace the electric appliances with gas fueled units. | |
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the challenge: |
Convince the project team members that it was in the Owners best long term interest to replace, where necessary, existing electric appliances with those steam fueled and to rely on the existing steam boiler as a primary fuel source. Where possible, electric fueled units would be retrofitted to operate on steam. This would complicate what was intended to be a simple natural gas conversion project impacting all areas of the headquarters building, however, the life cycle cost benefit of converting to steam was proven to the Owner. |
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solution: |
The energy analysis indicated a one for one replacement of electric fueled cooking appliances with steam fueled units was the best decision. The recently purchased electrically heated dishwasher was converted to steam as its fuel source for tank heat. |
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project strategy: |
Prepare an energy analysis comparing initial capital and long term operating costs for continued operation in an electrical mode and for separate conversion to gas and steam as an alternate fuel source. Also, evaluate recently purchased pieces of electrical food service equipment for conversion to steam as a fuel source. |
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results: |
The equipment replacement and the conversion of existing units from electric to steam is projected to payback the Owner's initial capital cost in 22 months. The project was successfully completed without the interruption of food service to the population. |
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Main Production Kitchen
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