- Choose the right temperature – this depends on what you’re cooling. It must be cool enough to provide proper food safety and quality, but don’t set it too low – for every 1oC you cool things down, the amount of energy goes up by 2oC1
- Set time controls – for non-perishables like beer, it’s fine to turn coolers off out of hours, then cool them back down in the run up to opening.
- Insulate and seal cellars – this will keep cool air in – so you’ll spend less on creating more of it.
- Choose efficient equipment – the energy rating should be prominent on all new refrigeration equipment. Once you have it, keep the coils clean and exposed to air for more efficient heat ejection.
1Figure taken from the Carbon Trust: Refrigeration Systems.