"Bar and restaurant close due to unbearable heat"

What changes can we make to our lives to deal with the economic and energy crises ahead? Have you already started making preparations? Got tips to share?

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adam2
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"Bar and restaurant close due to unbearable heat"

Post by adam2 »

https://www.bbc.co.uk/news/uk-wales-57899296

This sort of thing does underline the importance of energy efficiency in such establishments.
A great deal of the heat in most bars and restaurants come from low efficiency refrigeration. Most managers of such establishments are unable to understand such matters.
Fridges are generally a "distress purchase" with least first cost being the main factor. Beer fridges are often on free loan from brewers whose concern is least first cost.

Draught beer coolers produce a lot of heat again partly due to poor efficiency.

Apart from the energy cost, all this wasted energy appears as heat and can make the premises uncomfortably warm in the Summer, and intolerable in a heat wave.

I have often suggested that energy efficiency be considered when purchasing refrigeration and other appliances. Have also suggested different DESIGNS of refrigeration appliance be selected in which the heat is removed to the outdoors and not to the internal room air.

In all but a handful of cases such advice falls upon deaf ears.

With a warming climate, many bars and restaurants will need air conditioning, but this will be cheaper in both capital and running costs if excessive heat production is addressed first.
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Stumuz2
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Re: "Bar and restaurant close due to unbearable heat"

Post by Stumuz2 »

Good advice as usual, Adam
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Re: "Bar and restaurant close due to unbearable heat"

Post by Potemkin Villager »

adam2 wrote: Wed Jul 21, 2021 12:38 am
With a warming climate, many bars and restaurants will need air conditioning, but this will be cheaper in both capital and running costs if excessive heat production is addressed first.
But we know this will not happen because of the double financial hit of replacing
the inefficient fridges, chillers etc and installing aircon. So the most likely
outcome will be installing oversized aircon and recovering the cost with higher prices.

I can think of traditional underground wine cellar bars (bodegas) in Southern Spain, pleasantly
comfortable on the hottest day, contrasted with a beach front sweltering Brit Bar with a noisy portable
aircon having little effect, as the doors and windows were all left wide open. I. as diplomatically as possible,
suggested to the owner that it might work better with the windows and doors closed but he was having
none of it and was convinced I was mad.
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Re: "Bar and restaurant close due to unbearable heat"

Post by Stumuz2 »

Potemkin Villager wrote: Wed Jul 21, 2021 12:17 pm contrasted with a beach front sweltering Brit Bar with a noisy portable
aircon having little effect, as the doors and windows were all left wide open. I. as diplomatically as possible,
suggested to the owner that it might work better with the windows and doors closed but he was having
none of it and was convinced I was mad.
You were in a beach front Brit bar in Spain trying to be 'cool'?
You are mad.
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adam2
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Re: "Bar and restaurant close due to unbearable heat"

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All new fridges sold in the UK are meant to be marked with an energy efficiency label. Leaving aside the fact that most bar managers cant understand this, there is an exemption if the appliance is called a "cooler" and not a refrigerator.

Before the pandemic, in an earlier heatwave, my then local pub was unpleasantly hot. I made several observations as to energy consumption and heat production.
1) A small fridge supplied FOC by Budweiser in order to promote their beer. This was of the old fashioned absorption type and was consuming 180 watts 24/7 to cool just 24 bottles of beer.
2) A newly purchased kitchen fridge was of the lowest availability efficiency rating.
3) The trendy new coffee machine had an attached miniature peltier effect fridge to keep a supply of fresh milk cold, next to the hot coffee machine, this had a continual loading of nearly 100 watts to keep cold 3 liters of milk.

And of course the usual uninsulated hot water pipes, and obligatory halogen lamps, even in areas with direct sunlight.
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Re: "Bar and restaurant close due to unbearable heat"

Post by Potemkin Villager »

Stumuz2 wrote: Wed Jul 21, 2021 2:15 pm
Potemkin Villager wrote: Wed Jul 21, 2021 12:17 pm contrasted with a beach front sweltering Brit Bar with a noisy portable
aircon having little effect, as the doors and windows were all left wide open. I. as diplomatically as possible,
suggested to the owner that it might work better with the windows and doors closed but he was having
none of it and was convinced I was mad.
You were in a beach front Brit bar in Spain trying to be 'cool'?
You are mad.
As it happens I wasn't trying to be 'cool", I had popped in because it happened Sky News was on their telly
and justified my presence by drinking a "cooled" beer.
The Stone Age represents 99.99% of mankind's existence on this planet. Francis Pryor
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Re: "Bar and restaurant close due to unbearable heat"

Post by adam2 »

I have made an energy saving/heat reducing innovation at a pub run by a friend.

In line with usual practice, keg lager is cooled on it way to the dispense taps in the bar, the remote cooler to achieve this is situated in the cellar, this consumes considerable energy and makes the cellar very hot.

Most brewers now offer, rather reluctantly, a newer design of cooler with a "remote heat dump" Instead of heating the room containing the beer cooler, water is warmed and passed through a fan cooled radiator installed outdoors, thereby removing heat entirely from the premises. The water contains antifreeze against frost damage and the fan operates at 24 volts from a transformer built into the cooler.

I have installed one of these with an energy saving improvement. TWO remote heat dumps are installed, one outdoors for summer use, and a second one indoors under a bench seat in the bar, for winter use.
In summer mode, the waste heat which is as much as 3 kw is removed entirely from the premises, rather than making any indoor area too hot. The reduced temperature in the cellar will allow other equipment to operate more economically and more reliably.

In winter mode, the heat contributes to warming the bar area thereby reducing the need for other heating.
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Re: "Bar and restaurant close due to unbearable heat"

Post by Mark »

adam2 wrote: Wed Sep 08, 2021 7:08 am I have made an energy saving/heat reducing innovation at a pub run by a friend.
Nice one Adam.... :D

Suggest that you spend some time to quantify the savings and payback periods, taking into account the extra capital/installation costs....
& then approach somebody like Tim Martin and/or the OEM(s)....
You never know, by next year you could be a millionaire....
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Re: "Bar and restaurant close due to unbearable heat"

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My "invention" works fine in an owner operated pub where the owner is interested in energy saving and in reducing climate change.

Very doubtful indeed as to how well it would work in the average managed pub, where IME most managers have not a clue about energy saving, and would not be able to understand it.
Most pub companies talk a fair bit of greenwash but are reluctant to do anything much.
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Re: "Bar and restaurant close due to unbearable heat"

Post by Mark »

adam2 wrote: Wed Sep 08, 2021 1:09 pm My "invention" works fine in an owner operated pub where the owner is interested in energy saving and in reducing climate change.
I'm sure your invention does work fine, but unfortunately for most people it's all about the £.....
If the savings and payback periods are good, there will be a wider audience out there - even if it is limited to owner operated pubs.
If your friend is primarily doing it for ethical/conscience reasons, then the market will be much more limited.
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Re: "Bar and restaurant close due to unbearable heat"

Post by adam2 »

The economics are hard to compute due to the many unknowns, but here are some figures from the installation in question, and notes as to how obtained.

Electricity use of remote cooler in hot weather, before modification,----------------1.3 kw average, measured with plug in monitor
Heat output of cooler-------------------------------------------------------------------------2.5 to 3 kw, my estimate.
Electricity used by cooler after modification---------------------------------------------1.2 kw average, measured as above.

Air temperature in cellar before remote heat dump------------------------------44 degrees average, 50 maximum.
Air temperature after fitting remote heat dump-----------------------------------35 degrees average, 40 maximum.

Direct energy savings in Summer are minimal, estimate 100 watts saved for 4,000 hours a year, a saving of 400 kwh or about £60 worth.

Working conditions in the cellar are clearly improved, but hard to put a value on that.
Other refrigeration equipment in the area should use less power in the less hot conditions, but hard to measure this.
The cold room cooler should use less energy than before, since opening the door admits air less hot than before. Heat gain through the wall into the cold room will also be reduced.

The bar area should be slightly cooler since some of the heat from the cellar rises through the floor or up the stairs. Can not put a value on that.

In winter, the remote beer cooler uses -------------------------------------------------0.8 kw average as measured last winter.
After modification, WINTER energy use by cooler expected to be unchanged.
Heat output into bar in winter -----------------------------------------------------------2 kw, my estimate.
Saving on other heating is 2KW, for 2,000 hours a year my estimate. 4,000 kwh is worth about £600 at current price. I have estimated "winter" as being 4,000 hours, but that the "free heating" is only useful for about half of this time.

In winter there will also be a saving by the cellar being cooler and other equipment working more efficiently. It should be possible to reduce the operating season of the cold room cooler significantly, more savings.

Installation costs minimal, remote heat dump chiller was gratis from the brewery, reluctantly. Second remote heat dump £50 from fleabay. plastic hose and twin flex was to hand but would have cost about £30 if purchased.
Labour cost was a steak dinner and some beer for myself, retail price about £50, but the cost price was much less than that.
Owners time not counted, a few hours.
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Re: "Bar and restaurant close due to unbearable heat"

Post by kenneal - lagger »

This sort of thing will have to be mandatory if we are to achieve the 1.5C or less temperature increase. Get in touch with brewery chain Sustainability Officers if you want some work and suggest it to them!
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Re: "Bar and restaurant close due to unbearable heat"

Post by Mark »

kenneal - lagger wrote: Wed Sep 08, 2021 2:48 pm This sort of thing will have to be mandatory if we are to achieve the 1.5C or less temperature increase. Get in touch with brewery chain Sustainability Officers if you want some work and suggest it to them!
My thinking too, Ken.
Adam didn't seem to think that there would be traction with the Breweries, but maybe if he gets the right ear...
There's also the pubs/bars themselves (not just in the UK), or companies that fit-out pubs, or perhaps the manufacturers of the beer coolers.....

In Adam's case study, he estimates that the pub will save a minimum of £660/yr on utilities - not an insignificant amount for a small business
Would suggest that these figures need to be confirmed before any approaches were made....
Adam, maybe you could monitor consumption/bills over a year cycle ?

All for a cost outlay of £50, although for wider uptake, it needs a comparison with the prices of new parts and realistic labour rates...
Nice as that steak dinner and beer sounded.... :D

Even if this isn't an opportunity for Adam himself, somebody else might want to take up the idea and run with it ?
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Re: "Bar and restaurant close due to unbearable heat"

Post by Catweazle »

I reckon the first thing to do is calculate how much energy is going to be extracted from a keg of lager in a cool cellar in Winter.
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Re: "Bar and restaurant close due to unbearable heat"

Post by adam2 »

Catweazle wrote: Wed Sep 08, 2021 10:44 pm I reckon the first thing to do is calculate how much energy is going to be extracted from a keg of lager in a cool cellar in Winter.
It could be calculated from the specific heat capacity of water (beer is mainly water and the specific heat capacity of beer will be very close to that of water) The temperature through which it is to be cooled, and the volumes involved.

The starting temperature of the beer could be as high as 40 degrees if stored outdoors in Summer, or as low as 12 degrees if in a cold cellar.

Of more relevance though is the energy used by existing types of draught beer cooler, and on how to remove this heat to the outdoors in summer, and to re-use it for space heating in winter.
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