Bordeaux Quay, Bristol restaurant & cookery school

Problem

Restaurant with ‘beer cellar’ in uninsulated room behind bar, chilled by noisy old air conditioning unit.

Solution

After checking with brewer, altered set point on chiller altered from 2 to 13 deg C.

Results

Saved estimated £2,000 p.a. on cooling, plus reduced noise. Cold “beers” were already separately cooled, so no loss of quality for customers.

Benefits

Lower running costs.

by Simon,