THE SOURCE - Spring 2018 - 21

capacities greater than those typically
offered in packaged systems. In
either condensing or non-condensing
configurations, this heat recovery system
for commercial and industrial boilers
increases boiler efficiency from 80
percent to a range of 85 to 93 percent
(validated by UTD lab testing). It also
saves customers 5 to 15 percent in
annual energy costs.
Field-testing is underway at an
elementary school in Salt Lake City -
in cooperation with Questar Gas - to
collect performance data to evaluate
the long-term operation of the boiler
economizer and validate energy savings.
Every year, the food service industry
loses several billion dollars in profits to
energy and water waste. Restaurants are
at the top of the list, consuming nearly
three times the energy of the average
commercial building per square foot,
according to the Energy Information
Administration. A large portion of that
energy is used to heat water - on
average, more than 2,000 gallons per
days are used.
With the support of UTD, a
GTI research team is working to
demonstrate a new technology for
integrated commercial hot water and
air conditioning that promises to deliver
efficiencies of 40 percent or more. In
addition, the team will quantify the
energy savings from "free cooling"
against the goal of displacing 20 percent
or more of A/C electricity consumption.
With a CEC grant and research and
development (R&D) funding from
SoCalGas, the team will install and test
a low-cost gas heat pump (GHP) at two
restaurants in the SoCalGas territory.
GTI also plays a critical role in
developing new, commercial food
service equipment. It assisted with
the burner design and field-testing of
the Royal Range of California's highefficiency deep-fat fryer. The fryer was
awarded with the Energy Solutions
Center (ESC) Blue Flame Product of the

Year Award, and is also a recipient of the
2017 Kitchen Innovations Award for its
Known as the RHEF-45-CM, it is the
first fryer to utilize an innovative heat
exchanger that results in lower energy
consumption, both during the idling and
cooking periods. The equipment even
exceeded both Energy Star requirements
for gas savings and cooking efficiency,
and field-testing has demonstrated
63 percent, heavy-load cooking
energy efficiency.
Complementing technology
development efforts, the Commercial
Foodservice group of Frontier Energy is
a leader in commercial kitchen energyefficiency and performance testing -
spanning equipment, HVAC, ventilation,
and lighting systems.
In a kitchen equipment retrofit
project, funded by the California Energy
Commission, the Pacific Gas and Electric
(PG&E) Food Service Technology
Center (FSTC), managed by Frontier
Energy, teamed up with SoCal-Gas and
San Diego Gas & Electric (SDG&E) to
determine energy savings potential, cost

effectiveness, and cooking performance
compared to baseline equipment.
Results from the demonstrations of
high-efficiency commercial cooking
equipment are showing significant
savings. Gate Gourmet, an airline
catering provider, experienced 24
percent gas savings for their kitchen,
largely due to replacement of their
steam kettles with Energy Star double
compartment steamers. Werewolf Bar
& Grill experienced 7 percent gas and
24 percent electric savings for their
entire cook line and was able to increase
their production capacity. Their newly
installed optimized kitchen ventilation
system is being assessed with estimated
30-50 percent additional savings.
These new and emerging
technologies being introduced to the
market will help to establish high-value
domestic uses of natural gas. Innovative
research solutions that expand the use,
cost effectiveness, and efficiency of
natural gas appliances and equipment
are critical as consumers look for
ways to reduce waste and optimize


Table of Contents for the Digital Edition of THE SOURCE - Spring 2018

First Person
APGA Events
Disasters Bring Challenges and Opportunities
Furnace Rule Update
APGA Strategic Planning
Conversation with an APGA member: Tallahassee
NGSA’s Winter Natural Gas Outlook Projects Record Demand, Matched by Robust Storage and Production
Promoting Gas Market Growth
New White Paper Offers Guidance to Natural Gas Utilities on Thriving in a Changing Landscape
Legislative Outlook
Marketing Matters
At Last
Advertiser's Index/
THE SOURCE - Spring 2018 - Intro
THE SOURCE - Spring 2018 - ebelly1
THE SOURCE - Spring 2018 - ebelly2
THE SOURCE - Spring 2018 - cover1
THE SOURCE - Spring 2018 - cover2
THE SOURCE - Spring 2018 - 3
THE SOURCE - Spring 2018 - 4
THE SOURCE - Spring 2018 - 5
THE SOURCE - Spring 2018 - 6
THE SOURCE - Spring 2018 - 7
THE SOURCE - Spring 2018 - First Person
THE SOURCE - Spring 2018 - 9
THE SOURCE - Spring 2018 - APGA Events
THE SOURCE - Spring 2018 - Disasters Bring Challenges and Opportunities
THE SOURCE - Spring 2018 - 12
THE SOURCE - Spring 2018 - Furnace Rule Update
THE SOURCE - Spring 2018 - APGA Strategic Planning
THE SOURCE - Spring 2018 - 15
THE SOURCE - Spring 2018 - Conversation with an APGA member: Tallahassee
THE SOURCE - Spring 2018 - 17
THE SOURCE - Spring 2018 - NGSA’s Winter Natural Gas Outlook Projects Record Demand, Matched by Robust Storage and Production
THE SOURCE - Spring 2018 - 19
THE SOURCE - Spring 2018 - Promoting Gas Market Growth
THE SOURCE - Spring 2018 - 21
THE SOURCE - Spring 2018 - New White Paper Offers Guidance to Natural Gas Utilities on Thriving in a Changing Landscape
THE SOURCE - Spring 2018 - 23
THE SOURCE - Spring 2018 - Legislative Outlook
THE SOURCE - Spring 2018 - 25
THE SOURCE - Spring 2018 - Marketing Matters
THE SOURCE - Spring 2018 - 27
THE SOURCE - Spring 2018 - 28
THE SOURCE - Spring 2018 - At Last
THE SOURCE - Spring 2018 - Advertiser's Index/
THE SOURCE - Spring 2018 - cover3
THE SOURCE - Spring 2018 - cover4
THE SOURCE - Spring 2018 - outsert1
THE SOURCE - Spring 2018 - outsert2
THE SOURCE - Spring 2018 - outsert3
THE SOURCE - Spring 2018 - outsert4