Restaurants Energy savings
Energy monitoring of both the > the correct air-flow commissioning values, and were in April, and it did help to bring the energy usage down
air conditioning and lighting
able to see on the monitoring system the reduction again to about 300kWh a day, and then they changed
systems at the Watford site
in consumption straight away on the relevant sub- the settings for a third time in June and put in a battery
have produced interesting
results.
circuit.’ because the oven was losing its memory each time it
As part of the monitoring work at the Watford was turned off, and now, finally, it is actually saving
restaurant, a new energy-efficient oven was tested to energy – around 10 to 15 per cent lower than the
see if it met its efficiency claims. Says Groves: ‘The gas original oven.
consumption prior to the new oven being installed was In addition to Watford and Shewsbury, five other
hovering just under 300kWh per day. And then they restaurants are to have their energy consumption
put the new oven in, and straight away it jumped up to closely monitored and the appliances checked – at
just under 400kWh a day, and then they did something Brent Cross and Enfield Home Delivery in London;
in November and it just went crazy, around 500kWh Staines; Leicester Meridian; and Gravesend, Kent.
per day. Raefe Watkin-Rees, commercial director at Pizza
‘This new oven was supposed to be a modulating Hut, said: ‘What’s fatal to any business is to invest in
oven, which is supposed to ramp down when there are technology before you know if it’s going to work in real
fewer pizzas going through it, but there was something life, especially as it’s never cheap stuff. If it doesn’t give
wrong with the settings. Without the NoWatt system the savings you want, then the reputation of all energy-
we would never have known that, we would have just saving devices suffers and not just the technology that
assumed, yes it’s a low-energy oven, great, roll it out has not worked. I want to make sure that what we invest
across all 500 or so Pizza Huts.’ in is sustainable and validated because – especially in
The oven manufacturer changed the settings again this economic climate – capital is tight.’ l
Watford restaurant
Shrewsbury restaurant
140 140 80 80
120 120
60 60
100 100
80 80
40 40
60 60
40 40
20 20
20 20
0 0 0 0
25 Oct 26 Oct 27 Oct 28 Oct 29 Oct 30 Oct 31 Oct 25 Oct 26 Oct 27 Oct 28 Oct 29 Oct 30 Oct 31 Oct
00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00 00.00
Energy usage for the walk-in fridge and the walk-in freezer at the Watford restaurant and the refurbished Shrewsbury
restaurant in the same week in 2008. The two newly-configured walk-ins at Shrewsbury used around 60kWh per day
against Watford’s 120kWh per day. This equates to a saving of about 20,000kWh per year.
38 CIBSE Journal March 2010
www.cibsejournal.com
CIBSEmar10 pp36-38 pizzahut.indd 38 2/25/10 5:37:06 PM
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