Temporary Closure

In the event of a temporary closure turn off all equipment that is not required. Unplug where necessary. Below is a list of equipment / services that it may be useful to switch off to save unnecessary energy consumption.

Remember, do not leave equipment on standby. Where equipment is controlled by time schedules these need to be adjusted and turned off to prevent the equipment coming on automatically. 

• Hot water to kitchen and bathroom taps

• Heating

• Vending machines

• Fridges

• Cellars / keg rooms

• PC’s / office equipment

• Burcos / hot water boilers for tea and coffee

• Lighting

• Ventilation

• Air conditioning

Refrigeration

Refrigeration can be a significant energy user in some businesses

• Fridges used to cool products, which are NOT regulated by HACCP, can have timers installed. Set the timers to turn the units off after closing and/or restocking. Time the units to turn back on approximately an hour prior to opening.

• This will reduce operating costs for these units by approximately 20% to 25%.

• Where the refrigerated unit is fitted with a light switch turn off the light during closing hours.

• Store products such as canned drinks in a cool place. Put them in chilled cabinets only when required as per the manufacturer’s guidelines.

• Consolidate products into one refrigerator cabinet where possible.

• Defrost and turn off freezers, fridges and keg rooms that are not being used. Ensure defrost procedures are followed and door seals on cold rooms, freezers and fridges are checked and replaced if damaged.

• When switching back on, check condensers and evaporator coils are clean and free from dust and that the system has the correct amount of refrigerant.

Lighting

Lighting costs may be reduced by as much as 50% with simple energy efficiency measures.

• If the area is going to be unoccupied for an extended period manually turn off the lights or amend the schedules to prevent the lights coming on automatically.

• Promote a “Switch Off” policy. Lights should be switched off or dimmed in unoccupied areas.

• Clearly label light switches to help employees only select the lights they need.

• Regular lighting maintenance is essential. Keep windows, skylights and light fittings clean and light levels will be maintained.

• Ensure timers are set to match trading hours and occupancy/dimming sensors are clean and operational.

Heating

Heating costs may be reduced by up to 30% by maintaining appropriate temperatures and using suitable heating controls.

• If no heating is required turn it off

• Turn heating off in unoccupied areas.

• Reducing the temperature by 1°C can cut up to 10% of your heating costs.

• Take account of the outside temperature and adjust heating levels accordingly. A multi programmable switch will accommodate varying requirements during the day.

Ventilation & Air Conditioning

Preventing unnecessary air loss reduces energy consumption and saves costs. Hot or cool air escaping through doors, windows, building fabric or the ventilation system is wasted energy.

• Ensure ventilation and cooling systems are set correctly and consistent with the occupancy in the building.

• Minimise the cooling requirement by reducing the amount of heat from other sources such as sunlight, equipment, artificial light and vending machines.

• Maintenance of the ventilation and air conditioning systems is essential as energy consumption may increase with dirt collecting in air ducts, fans and components.
  
   

Each building / facility is unique. These are general tips regarding energy efficiency and are not instruction to turn off equipment. Individuals are responsible for their own actions in relation to their business.