Joliet – Green Features

Construction Our roof features a refective white membrane that reduces air-conditioning cooling loads in warmer months and helps to reduce urban heat island effects. To further improve heating and  cooling energy, our roof is insulated with R60,  and the walls are insulated with R30 – two times  more effcient than standard insulation. Drop  ceiling, walls, and foor tiles are made from  recycled materials.

Daylight Harvesting People beneft in many ways from natural sunlight. Our six skylights and south-facing windows were strategically placed in order to take advantage of light harvesting in effort to improve the well being of our guests and employees. The Amish community in Arthur, IL made our skylights using no electricity.

Energy Conservation We’ve used low-VOC paints, adhesives, and  carpet systems. Our Heating, Ventilation and Air Conditioning (HVAC) system is a high-effciency Trane model that exceeds most restaurant  standards. The MERV 13 flters we’ve installed  will signifcantly improve IAQ.

Equipment Our store holds the latest in Energy Star rated  equipment including the Ice Machine and Traulsen reach-in refrigeration. Our kitchen also contains  an innovative step down hood that reduces air  circulation use as business slows throughout the day, and steps back up as volume increases. This hood contributes signifcantly to energy savings in the restaurant.

Lighting and Energy Conservation We’ve installed LED lighting (Light Emitting Diodes) in our dining room instead of standard 100-watt light bulbs. LED’s are monitored by sensors, which control when they are on or off. LED’s produce  little heat, last 20 years, and are mercury-free.  Occupancy sensors are used in storerooms, wash- rooms, and break areas. Highly effcient fuorescent lighting is used in the back of the house. We also purchase Renewable Energy Credits, which  supports the use of wind energy. Restaurants in the U.S. have the greatest energy intensity of any type of commercial building, because of dishwashers, fryers, ovens, griddles, toasters, ice machines, etc. With this information, we have found enormous opportunities to conserve.

Leadership in Energy and  Environmental Design This Denny’s is attempting to reach a nationally accepted benchmark for the design, construction, and operation of a Green Restaurant. The LEED Certifcation recognizes performances in 5 key areas including: site design, water effciency,  energy conservation, material selection, and indoor environmental quality. This is a standard of the US Green Building Council. LEED points are used to determine levels of certifcation. The certifcation point system is as follows:

Standard: 21 – 26 points Silver Certifed: 27 – 31 points Gold Certifed: 32 – 41 points Platinum Certifed: 42 – 51 points 

Reduced Water Consumption Low-fow toilets and urinals, low-fow sprayers on the high effciency dishwasher, and tamper proof aerators on all faucets reduce this store’s water consumption by 43.05%.

Our Easy Water Conditioner system takes the place of a water softener. This system rearranges the water’s molecules so that they do not stick to the sides of the pipes, or cling onto the interiors of the equipment through which they pass. This sys- tem reduces the amount of water dumped into the sewers by 5-10%, and will not add salt to regional fresh water bodies.

Reduced Kitchen Natural Gas Usage and Waste Oil Recycling Our kitchen staff uses a computerized deep fryer to control the heating of oil and amount of gas for frying food, which eliminates standby losses of heat. This effcient fryer utilizes a computerized fltering of the fryer oil, and automatically recycles the fryer oil for use as bio-diesel and animal feed.

We have two tankless hot water heaters to  replace an 80-gallon water heater, which also  signifcantly lowers natural gas usage.

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