Deep-fat fryers
Note when the fryer is on and whether that matches the kitchen’s normal service routine. Do not change temperature, standby, or shutdown settings without following approved procedures and the equipment guidance.
Wattwhistle Field guide
Small Business Energy Troubleshooting Guide
Start with what you can see. Check common equipment concerns, follow the manufacturer’s instructions, and bring in a qualified professional when a repair needs a closer look.
Wattwhistle is in development. This page offers practical guidance; it does not describe Wattwhistle monitoring or alert features.
Cold storage
Refrigeration coils and door seals
Dirt on cooling coils can interfere with heat transfer. A loose refrigerator or freezer door seal can let warm air in and reduce cooling efficiency.
What to check
Look for visible dirt on accessible coil surfaces. Check the door gasket for obvious gaps, tears, or dirt that could keep it from sealing.
When to call
Follow the equipment manual for routine cleaning. If a panel must come off, the seal looks damaged, or cooling seems affected, contact a refrigeration technician.
Airflow
Heating and cooling filters
Heating and cooling account for a significant part of building energy use. A dirty filter can slow airflow and make the system work harder.
What to check
If the filter is meant for routine staff care, check it as directed in the equipment manual. Make sure supply and return vents are not blocked.
When to call
Clean or replace a serviceable filter only as the manufacturer directs. If airflow remains weak or the unit’s condition concerns you, ask an HVAC professional to inspect it.
Workspaces
Lighting and office equipment
Lighting is an energy concern across business types, and it can be a major energy expense for small retail stores and offices. Office equipment is easy to overlook when reviewing how a business uses energy.
What to check
During a normal walk-through, note lights or office equipment running in unoccupied areas or outside their planned use.
Next step
Turn off only equipment your operating procedures allow. Keep anything needed for safety, security, or business operations on as required.
Food service
Kitchen equipment: fryers and dishwashers
Restaurant kitchens can use substantially more energy per square foot than offices or retail spaces. Fryers and dishwashers are among the equipment worth including in a routine check.
Dishwashers
From outside the machine during normal operation, look for overspray, drips, or water, vapor, or steam escaping. Keep up with the manufacturer’s maintenance guidance; have persistent leaks or spray checked by a technician.
Water and equipment
Water leaks around equipment and lines
Leaks in equipment or water lines can waste water and energy.
What to check
Look for drips or recurring wet spots around visible water lines and equipment. Note where they appear without opening equipment panels.
When to call
Contact a plumber or equipment technician for a leak that continues or needs repair. Keep clear of water near electrical equipment and do not open it.