Quick question - working with a family restaurant pulling about $2,800/month with Ameren. They're getting hit with demand charges but I'm not seeing the typical high-draw equipment that would justify it. Kitchen has standard stuff - fryers, ovens, walk-in cooler. Anyone seen similar cases?
Restaurant demand charges
Dan, check their HVAC startup patterns. Restaurants often have multiple AC units that all kick in simultaneously during peak hours. That initial surge can create demand spikes that stick for the whole billing period.
Also look at walk-in cooler defrost cycles. If they're scheduled poorly, multiple units defrosting at once can create artificial demand peaks.
Both great suggestions. I'll check the demand meter readings against their equipment schedules. Thanks!