Managing energy in your pub

When you run a pub, there’s nothing more important than great customer service. But let’s make sure that your energy-using equipment is providing you with great service, too.

Andrew Fletcher
Site audit advisor

Six ways to make your pub more energy efficient

From the cellar to the bar, most pubs can find ways to reduce energy usage and save money.

Here are my simple strategies for cutting your energy bill - while continuing to offer a warm welcome to all your customers.

3. Cellar services open/close

Our energy auditor says

The energy used for cooling beverages in a typical pub usually accounts for more than 10% of the total energy cost. About half of this goes into cellar cooling.

Savings of 10% to 50% can be achieved by following these key principles for reducing energy use in cellars:

Improve the layout

Put any heat-producing equipment such as line coolers for beer and soft drinks, cooling cabinets and icemakers outside the cellar in a well-ventilated area.

Install thermal insulation and draught stripping

If heating pipes have to pass through cellars, pipes, fittings, flanges and valves should all be insulated and draught stripping applied in places where pipes pass through walls.
Cellar doors and hatches should also be draught-stripped and insulated. Access doors should be self-closing and shut immediately after deliveries.

Replace lighting

Replace standard tungsten bulbs with compact fluorescent bulbs (CFLs) or fluorescent strip lighting.
Turn off lighting whenever you can to avoid excess heat production.

Check refrigeration equipment is working well

Make sure that pipe work circuits are kept as short as possible and that the condenser unit is in a well-ventilated location.
Try to place cooling system temperature sensors at barrel height and away from the evaporator.
Set cooling system controls to the recommended cellar temperature, usually between 11°C and 13°C. Use a thermometer to regularly check this temperature is maintained as overcooling the cellar by 1°C can increase cellar energy costs by up to 10%.

Undertake regular maintenance

Ensure equipment is properly maintained so that it operates efficiently.
Regularly clean evaporators and heat rejection coils to allow free airflow - that way they'll run more economically.
Empty condenser trays to avoid water fouling the coil.

Source: Hospitality - Saving energy without compromising service, Carbon Trust, March 2012
Food and drink processing - Introducing energy saving opportunities for business, Carbon Trust, March 2012