FEI-FEVI 2010 EEC Report filed March 31, 2011 - FortisBC

FORTISBC ENERGY INC. AND FORTISBC ENERGY (VANCOUVER ISLAND) INC.
2010 ENERGY EFFICIENCY AND CONSERVATION ANNUAL REPORT
Background
Description
Goals
Administration
Communications
Overview
Low flow pre rinse spray valves use approximately 50% less water than standard
models 21 , significantly reducing the volume of heated water used in dishwashing
operations. This, in turn, reduces the energy demands placed on the hot water
system, and thereby the overall energy consumption of a given facility. Pre-rinse
Spray Valves (“PRSVs”) are commonly used in restaurants, hotels, schools, grocery
stores, and hospitals to rinse down plates, pots, and pans.
A direct install program for low flow pre rinse spray valves offered in partnership with
BC Hydro, focusing on an as yet underserved population centre: southern
Vancouver Island. FEVI installed, free of charge, new low flow pre rinse spray valves
in willing food service facilities (i.e. restaurants, coffee shops, delis, groceries, and so
on) in order to reduce the volume of hot water used in dishwashing. The program
focused on southern Vancouver Island, specifically: the Capital Regional District,
Cowichan Valley Regional District, and the Nanaimo Regional District. Similar to the
Okanagan program offered in the summer of 2009, it achieved a reduction in natural
gas consumption associated with the production of hot water by reducing hot water
use in commercial kitchens.
• Reduce natural gas consumption associated with dishwashing by installing
low flow pre rinse spray valves in food service establishments.
• To install 250 to 300 spray valves in southern Vancouver Island over the
course of the summer.
• To achieve gas savings of approximately 2,200 GJ/year and save our FEVI
customers approximately $28,000 in annual gas expenditures.
• To raise awareness of energy efficiency, especially as it pertains to water
heating, among FEVI’s commercial cooking customers, with a view to
increasing participation in FortisBC commercial programs.
• To pursue a commercial cooking equipment program and use the
information from this pilot to gather lists of potential participants.
Implementation
The program was implemented by a program operator working out of the FEVI
offices in Victoria, reporting to the EEC commercial program manager in Surrey.
The program operator was responsible for seeking out and making contact with
potential program participants, answering questions about the program and the
valves, scheduling appointments, installing the valves at all participant locations,
recording field data, and producing a final report on the findings.
The program’s requirement for communications material or collateral was relatively
light. Program promotions and participant uptake was driven primarily by the
program operator. As such, communications / collateral requirements were limited to:
1. Participant consent form;
2. Information card to hand out to participants or potential participants; and
3. A website to inform potential participants about the program and allow them
to request the installation of a low flow spray valve.
21 FortisBC 2010 Spray ‘n’ Save Victoria Program Results.
SECTION 4: COMMERCIAL ENERGY EFFICIENCY PROGRAM AREA Page 51