Energy Saving Guide for Pubs & Restaurants
Following the guidance below, a typical pub/ restaurant should be able to save between 30 and 70% dependant on the extent of energy saving measures already installed. This is equivalent to a £300-£700 per annum saving per £1000 of energy bills.
Identify primary energy users, use plug appliance monitors for fridges, glass washers, ovens, dishwashers, beer coolers etc. Consider an energy monitor for main supply to the the whole building/ part containing the pub or restaurant to keep a record of your energy saving progress.
Use 60-90% energy saving LED flood lights for exterior lighting. We recommend 6000K day white LED light colour.
Install PIR movement occupancy sensor light switches to the store rooms and beer cellars. Light auto off after say 5 minutes and auto on when they detect movement within 5-8 meters of the sensor.
Keep the size of the chilled beer storage area as small as possible. Don't chill a big cellar room for only 3 or 4 barrels. Partition off the room using insulated plasterboard stud walls to make the chilled area smaller. As an alternative to this, consider a chilled water loop circulation, also known as Cask Cooling Probes with compact beer cooler with only around 500 watts run current. Check how many watts your existing beer cooler uses with a plug in or cable clamp energy monitor. You could use 3 or 4 times less electricity with a probe cooling system
If you have a warm pub directly above your chilled beer cellar, the floor should be insulated between the two with at least 150-200mm mineral fibre insulation, otherwise your pub warms the beer cellar and vice versa.
If you are keeping your existing beer cellar cooling equipment, ensure there is a ‘off thermostat’ control when suitably cooled. Dont over chill your beers if not necessary.
Converting halogen spotlights to LED spotlights gives instant 90% energy savings, or £900/ per £1000 of electricity bill saved. LED can be used in almost all application now including LED candle, tube, strip, floodlights. Choose LED lights of a suitable light output colour for your surroundings, for example, day white 6000K LED lighting is quite harsh for indoor and best reserved for toilets or circulation areas if used, instead use 4000K natural white or 3000K warm white which is a closer match to halogen lighting.
Where a central heating or air conditioning system is used, control how long the heating is allowed to run before the pub/ restaurant fills with customers. Once the establishment is full with human bodies, these should give off sufficient heat to maintain a comfortable temperature. Ensure you have a thermostat control behind the bar with staff training for usage. 7-day programmer timers can be used on the heating to create different heating on/off times for each day of the week. For example, more heating needed during winter weekdays with less human body heat, less heating needed at weekends. Weekday heating may be able turn off of say 8pm, weekend heating may be able to turn off at 6pm and the customers provide warmth, but adjust time for your own circumstances to maintain a comfortable temperature for your clientell.
Don't use extract ventilation if not required. Usage of CO2 sensors maybe an option if extract ventilation is often required. Many pubs have extractor fan fitted from the pre-smoking ban days which are no longer needed. Some of these can could be removed if rarely used to reduce unnecessary draughts.
Where heating hot water for washing up, avoid large cylinder with electric immersion heaters if you are unlike to use that much water in one washing session. The most efficient hot water heaters are small well insulated electric heater which may only heat 20 litres of water, which is often enough for washing, especially if you use glass waters anyway. If there is a large hot water cylinder, ensure it is well insulated with around 150mm insulation jacket, or two standard 80mm insulation jackets
In addition to the above, your building will also benefit from longer term energy saving projects, perhaps at the time of refurbishment, such as double glazing, solid wall insulation, floor insulation, replacement energy efficiency refrigeration and glass washers when required.