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Training

Pacific Energy Center (PEC)

Want to learn more about energy efficiency or find out what other industry professionals are doing to be more green? Sign up for energy efficiency training. Most classes and services are free for PG&E customers and for those who serve them.

Retail Tips, Case Studies, Fact Sheets and Briefs

Energy Efficiency for Restaurants

Install or replace strip curtains and install automated door closers on walk-in refrigerators.
Buy energy-efficient combination ovens and replace inefficient fryers, holding cabinets and steamers with new efficient models. Check out qualifying equip¬ment at www.Fishnick.com before you make any energy efficient upgrades.
Install new, energy efficient, large domestic hot water boiler.
Switch to energy-efficient CFLS and LED lamps with occupancy sensors.
Install programmable thermostats and perform routine equipment maintenance on HVAC equipment, such as replacing filters at least every three months, insulating refrigerant lines, and cleaning and shading condenser coils.
Install water flow restrictors and aerators in sinks and low-flow spray nozzles for rinsing dishes.
Insulate tanks and pipes to reduce standby heat loss.
Swap out your old ice machine with a new energy efficient model.

Shedding Load During Demand Response Events

Turn off non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
Turn off 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, and then turn off air conditioning during an event.
Turn off beverage vending machines and shift use of icemakers 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.
Reduce lighting and decrease air conditioning in back-office and unused space.
Turn off excess elevators and escalators as permitted.