A busy family run cafe in Oxford was unsure of the benefits of some recommended energy saving measures for appliances and ventilation. They were reviewing a number of management options for two open chiller units (display refrigerators). However, with all the other uses of energy on site, they did not know how much of a priority this should be.
A volunteer from EiE help record electricity meter readings to quantify usage. This revealed high usage during the day. Further studies were carried out to measure energy use from catering equipment. Decisions about procurement of future equipment as well as lighting, and ventilation were made easier by showing the results of detailed energy analysis.
Benefits include a greater priority on managing catering equipment, particularly over night.
Further, information on suitable replacement lighting and catering equipment is now a consideration for future purchases.