As refrigeration costs are likely to make up a significant proportion of your energy bill, making even small changes can really pay off.
Our energy auditor says
You can cut your refrigeration costs two ways – by making sure your fridge is running at maximum efficiency or by increasing the set cooling point.
Improving running efficiency
Refrigeration systems work most efficiently when they’re well maintained. Blocked, dirty and leaking components use more energy and cost more to run. As part of a regular maintenance programme, you should:
- Check evaporator fins are in good working order. Remove scaling and ice-buildup.
- Check evaporators and condensers for damaged vent fins. Damaged fins make heat transfer more difficult.
- Check bleed or drip pipes are not iced up.
Increasing the set cooling point
Increasing the set cooling point by 1°C could reduce your refrigerator’s energy consumption by up to 4%. Take a look at these recommended temperatures, listed by food type, and make any adjustments you need to. Allocate fridges to products with similar product temperature requirements.
||Below -15°C (-18°C*)
||Ice cream and frozen foods
||Below -12°C (-18°C*)
||Between -1°C and +4°C
||Poultry and meat
||Between -1°C and +5°C
||Meat and dairy products
||Between -1°C and +7°C
||Processed meat and dairy products
||Between +1°C and +10°C
||Produce and canned and bottled drinks
||Between -1°C and +10°C
||Canned and bottled drinks
The products in this table are only a guide. Refer to the Food Safety (Temperature Control) Regulations 1995 or your food supplier for more specific information relating to your food storage requirements.
*The maximum temperatures shown are those allowed after defrost.
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