Bordeaux Quay, Bristol restaurant & cookery school
Restaurant with ‘beer cellar’ in uninsulated room behind bar, chilled by noisy old air conditioning unit.
After checking with brewer, altered set point on chiller altered from 2 to 13 deg C.
Saved estimated £2,000 p.a. on cooling, plus reduced noise. Cold “beers” were already separately cooled, so no loss of quality for customers.
Lower running costs.