As a marketer for our HVAC Optimization program we are currently running for a California-based utility, I’ve had the opportunity to go on the road to support the program’s outreach efforts. An important component of our market transformation strategy, these outreach efforts focus on educating HVAC contractors about the program and encouraging awareness, interest and enrollment.
Show of hands for those of you who have thought about how much energy is being wasted by your building’s rooftop HVAC unit. Well, I can’t see your hands but I’m guessing unless I was in a lecture hall full of HVAC contractors, I could count the number of hands raised on one hand. And THAT seems to be the problem.
In the world of HVAC maintenance, the out of sight, out of mind mentality is costing business owners thousands of dollars in energy and replacement costs each year but now, some utility companies with the support of PECI are working to change that.
Energy expenses for restaurants are steep, especially considering that restaurants use about 5 to 7 times more energy per square foot than other commercial buildings. Restaurant owners and operators struggle to find ways to cut costs without sacrificing important things that drive their business, like quality food, 24 hour operations, an attractive ambiance, and comfortable temperatures in the heat of summer and the dead of winter. Once an owner has done their lighting, hot water, food service equipment, refrigeration, and cooling/heating system upgrades, what more is left?