Flex Peak is a demand response program that pays an incentive 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 the temperature slightly.
- 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 the temperature slightly.
- 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 the temperature slightly.
- 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 the temperature slightly; 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.