Demand Reduction Tips

Flex Peak is a demand response program that pays cash incentives to commercial and industrial customers who reduce their electric load on a few specific weekdays when summer demand for energy is high, or for other system needs. Here are a few suggestions to reduce your energy use during a Flex Peak event:

  • Turn off non-essential process, filtering and pumping equipment.
  • Delay batch and continuous processes.
  • Reduce or shut off indoor and outdoor lighting where possible.
  • Sub-cool refrigerated storage and let it “float” during the demand response event.
  • Start production early and shut off during event.
  • Cycle cooling and circulating fans in sequence so that not all fans are operating at the same time or at full speed during an event.
  • Curtail water pumping, refrigeration or cooling loads that can be postponed until after event.
  • If food processing storage exceeds maximum temperature, aggregate with other cold storage facilities and divide curtailment period.
  • Raise cooling thermostat settings.
  • Use A/C package to perform load cycling, temperature reset and possibly pre-cooling.
  • Back off fan speed or reset duct pressure control.
  • Shut down non-essential equipment such as vending machines, multiple elevators and process equipment.
  • Shifting operation of centrifuges, gravity belt thickener, lift pumps and external pump stations.
  • Turn off backwash operations and wastewater aerators.
  • Municipal Water Agencies: Pump water into storage tanks, and use this water when a curtailment is requested rather than pumping water from wells.
  • Reduce or turn off unnecessary lighting, including office space.
  • Shut off or reduce refrigeration load.
  • Begin pre-cooling refrigerated areas anticipating a day-ahead event, if possible.
  • Shift production to off peak hours, if possible.
  • Reduce or shift forklift charging.
  • Reduce lighting; post signs informing customers of your participation in temporarily reducing your energy use.
  • If applicable, reduce the number of elevators being used.
  • Use daylight where available.
  • Raise thermostat settings.
  • Use A/C package to perform load cycling and temperature reset. Implement curtailment strategy on energy management systems (EMS) if equipped.
  • Reduce lighting where possible.
  • Shut down unused classrooms and facilities.
  • Review building use and scheduling.
  • Turn off swimming pool pumps.
  • Shut down energy-intensive laboratories.
  • Shut off irrigation pumps.
  • Turn off equipment not in use.
  • Use sleep mode on computers during event.
  • Turn off unnecessary lighting and use daylight where available.
  • Temporarily shut down vending machines.
  • Raise thermostat settings. Implement curtailment strategy on energy management systems (EMS) if equipped.
  • Reduce lighting levels in the main floor, storage rooms, bakery and butcher areas, loading docks and front entrance.
  • Delay electric defrost controls.
  • Delay anti-sweat heaters.
  • Reduce air conditioning levels.
  • Minimize electrical use in the deli or bakery, including dishwashing.
  • Reduce non-essential lighting such as hallway, display and ornamental lighting.
  • Delay dishwashing and laundry processes.
  • Raise cooling thermostat settings.
  • Reduce central plant chiller loading.
  • Reduce use of elevators or escalators.
  • Reduce non-essential lighting such as hallway, display and ornamental lighting.
  • Turn off fountains and swimming pool pumps.
  • Delay dishwashing and laundry processes.
  • Raise cooling thermostat settings.
  • Reduce central plant chiller loading.
  • Back off lighting and cooling in banquet halls.
  • Turn off lighting where possible including main floor, storage room and office.
  • Raise thermostat settings; post signs informing customers of your participation in temporarily reducing your energy use.
  • Postpone dishwashing until off peak hours, if possible.
  • Turn off any electric food service cooking or prep equipment not in use.