Demand Response Energy Reduction Strategies

PG&E's demand response programs reward customers who voluntarily reduce their energy use during peak demand events. When an event day has been called, your designated contact person will be notified so you can begin making changes to routine activities that will enhance system reliability and avoid the need to build additional power plants in the future.

Here are simple, industry-specific tips to help you respond during peak events by making small adjustments to your business operation. These pre-planned events are opportunities for you to earn incentives while enhancing system reliability during times when demand for electricity could outpace supply.

For additional curtailment strategies, contact your account representative or call 1-800-468-4743.

Commercial

Biotech

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Turn off all non-essential process and pumping equipment.
  • Shut down or cycle air compressors, air handlers and ventilation systems.
  • Turn off or turn down chillers, and reset chilled water temperature or variable speed drive controls.
  • Curtail process loads that can be served by generators or alternative fuels.
  • Produce extra product a day ahead, and only do packaging on event day.

Office Buildings

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Complete dishwashing and housekeeping activities before or after an event.
  • Turn off or turn down boilers, pumps, fans and equipment not in use, especially in printing facilities.
  • Turn off excess elevator banks and escalators (as permitted).
  • Turn off or turn down chillers, and reset chilled water temperature.
  • Adjust variable speed drive controls to reduce load from fans, pumps and chillers.
  • Apply ventilation control – temporarily reducing outside air flow can help reduce cooling demand.

Warehouses

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment, such as forklifts and conveyers, before or after an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Schedule non-essential operations to before or after an event.
  • Apply ventilation control – temporarily reducing outside air flow can help reduce cooling demand.

Health Care

Hospitals

  • Reduce use of non-essential testing and diagnostic equipment.
  • Reduce lighting and air conditioning in back office areas.

Medical Office Buildings/Elderly Care Facilities (in addition to those stated above)

  • Turn off excess elevator banks and escalators (as permitted).
  • Conduct dishwashing, housekeeping, waste processing and laundry activities before or after an event.
  • Turn off all non-essential food preparation equipment not in use.

High Tech

Server Rooms and Data Centers

  • Use cloud computing.
  • Leverage "power capping" software or slow down workloads during an event.
  • In laboratories, reschedule engineering tests to occur before or after an event.
  • Raise set point temperature by a few degrees.

Manufacturing Plants

  • Turn off all non-essential process and pumping equipment.
  • Reduce or reschedule production.
  • Curtail process loads that can be served by generators or alternative fuels.
  • Schedule testing before or after an event.
  • Move batch and continuous processes before or after an event, or to another day.
  • Stockpile inventory prior to an event, then stop production during the event.
  • Produce extra product a day ahead, and do only packaging on event day.

Hospitality

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as saunas, pools, hot tubs, exercise equipment fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Complete dishwashing, housekeeping and laundry before or after an event.
  • Turn off excess elevator banks and escalators (as permitted).

Retail

Small Retailers and Restaurants

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Shut doors and windows to pre-cool, then turn off air conditioning during an event.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Turn off excess cash registers and computers.
  • Perform housekeeping-related tasks before or after an event.

Product Retailers (in addition to those stated above)

  • Reduce lighting and decrease air conditioning in back-office and unused space.
  • Turn off excess elevators and escalators (as permitted).

Grocery Retailers (in addition to those stated above)

  • Delay use of electric resistance defrost controls and the use of anti-sweat heaters.
  • Shift use of electrically-operated equipment before or after an event.
  • Back-store refrigerated storage and refrigerant compressors can be turned down, cycled or turned off, and may safely float for hours with little temperature change.

Schools

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Turn off food service equipment, non-essential office equipment, excess elevators and escalators (as permitted).
  • Perform dishwashing and housekeeping tasks before or after an event.
  • Turn off pool heating and pumps.

Agriculture and Food Processing

Dairies

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Pre-cool, then float or cycle refrigeration.
  • Shift irrigation tasks to take place before or after an event.
  • Instead of running at full operation, conduct only certain processes and delay the rest until after the event or the next day.
  • Turn off barn and yard lights.

Food Processing

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Turn off vertical lifts and conveyor belts and all non-essential process and product transportation equipment.
  • Shut down or cycle air compressors, air handlers and ventilation systems.
  • Turn off or turn down chillers, and reset chilled water temperature.
  • Adjust variable speed drive controls to reduce load from fans, pumps and chillers.
  • Turn down, turn off or cycle blowers, pump motors, and any other air circulation motors.
  • Pre-cool, then float or cycle refrigeration.
  • Reduce or reschedule production.
  • Stockpile inventory before an event, stop production during the event and store for packaging processes after the event.
  • Move batch and continuous processes to either before or after an event, or to another day.

Greenhouses

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Turn down or turn off any and all greenhouse lights.
  • Turn down or cycle cooling fans, ceiling fans, blowers, chillers, or any other air circulation equipment and motors.
  • Adjust variable speed drive controls to reduce load from fans, pumps and chillers.
  • Shift use of non-essential electrical equipment, such as pumps, fans and ventilation controls, to before or after an event.

Industrial Refrigeration

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Pre-cool, then float or cycle refrigeration. Certain products can safely float for hours.
  • Turn down, turn off or cycle evaporator and condenser fans, some or all compressors and all non-essential motors.
  • Alternate cooling methods between cold storage areas to lower simultaneous demand.

Wineries

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events
  • Turn off or turn down chillers, and reset chilled water temperature.
  • Adjust variable speed drive controls to reduce load from fans, pumps and chillers.
  • Turn down or turn off pumping equipment, conveyor belts, vertical lifts and all non-essential process equipment.
  • Stockpile inventory prior to an event, and reduce production, packaging or storage functions.
  • Move batch and continuous processes to either before or after an event, or to another day.
  • Decrease use of aerators during an event.

Industrial

Manufacturing

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Turn off all motors, vertical lifts and other non-essential process and pumping equipment.
  • Reduce or reschedule production to avoid unnecessary use of compressed air.
  • Turn off or turn down chillers, and reset chilled water temperature.
  • Adjust variable speed drive controls to reduce load from fans, pumps and chillers.
  • Reduce or reschedule production.
  • Shift melting (kilns), finishing (grinders) and other tasks to either before or after an event, or to another day.
  • Pre-cool, then float or cycle refrigeration.
  • Delay use of scrap grinders, bailing and other non-essential equipment.
  • Stockpile inventory prior to an event, then stop production during the event.
  • Move batch and continuous processes to either before or after an event, or to another day.
  • Produce extra product a day ahead, and do only packaging on the event day.

Minerals and Chemicals

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Turn off vertical lifts, conveyor belts, crushers and all non-essential process and pumping equipment.
  • Stock pile or overproduce inventory prior to an event, then shut down production and resume operations after the event.
  • Move batch and continuous processes to either before or after an event, or to another day.
  • Produce extra product day ahead, and do only packaging or transport on the event day.
  • Reduce, slow down, or shut down operations completely

Petroleum

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Turn off pumping units.
  • Postpone post-extraction pumping, transportation and storage activities.

Water and Wastewater Treatment

  • Turn off all non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
  • Turn off all decorative features, such as fountains, lighting and ambient audio and video displays.
  • Pre-cool work areas, then cycle constant air volume Heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
  • Some facilities with package AC units can do load-cycling, temperature reset, and possibly pre-cooling.
  • Turn off beverage vending machines and shift use of ice makers before or after an event.
  • Conduct meetings during events to minimize use of equipment.
  • Charge batteries and battery-operated equipment prior to an event, then unplug battery chargers and use only pre-charged equipment during an event.
  • Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
  • Shut off all or most pumps during an event.
  • Some agencies have permits to operate internal combustion engines (backup generators) that can be used for the event duration.
  • Pump water into storage tanks prior to an event, and use this water during an event
  • Shut off operations completely during an event, then store and collect untreated water for processing after the event.
  • Decrease use of aerators during an event.

Contact Us

Contact your PG&E Customer Relationship Manager or PG&E’s Business Customer Service Center at
1-800-468-4743

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