Tag Archive for: restaurants

Extra Gains For Net Zero Restaurants

Commercial hot water specialist Adveco is working in partnership with a global restaurant brand to support the rollout of net zero restaurants demonstrating low emission innovations throughout its chain of UK drive-through and high street franchises.

Through its programme of live metering, Adveco demonstrated that servicing domestic hot water (DHW) water demands of between 1200-1500 litres per day could equate to as much as 20% of total energy usage within the organisation’s target net zero restaurants. A recent refurbishment of a restaurant in the King’s Cross area of London provided an opportunity to address the emissions generated by this provision of hot water for the restaurant. In addition, working within existing building limits means applications need to maximise often limited plant room space. This was especially true of this central London location which also faced problems with limescale due to the hardness of the water supply.

Working to an all-electric specification, Adveco designed an application that would harness a 9kW FPi32 air source heat pump (ASHP) for preheat and supplying additional top-up heat with an ARDENT P 12kW electric boiler. These would supply thermal energy to a mains water-fed compact SST500 stainless steel twin-coil indirect cylinder.

By combining ASHP and an electric boiler Adveco can address many of the complexities associated with integrating ASHPs into existing buildings. This combination enables systems to be sized down, by as much as half in terms of ASHP requirements delivering immediate capital savings as electric boilers are far less expensive compared to an equivalent heat pump. You also immediately reduce the physical size of the system, embodied carbon and demand from the electric supply. Additionally, the system retains redundancy should there ever be a failure.

Balancing a hybrid electric system is key to ensuring efficient operation. Adveco supplied the controls to assure the water heating remains consistent, optimising the ASHP preheat and top-up from the boiler to reduce energy demands and the building’s emissions.

The other advantage of incorporating the ARDENT electric boiler was that it heats water using immersion heaters located in a small tank within the boiler housing rather than directly installed into the hot water tank. This creates a sealed ‘primary’ loop to the indirect coil in the SST500 cylinder. The electric boiler heats the same water continuously so there is only a small, finite amount of scale in the system which will not damage the elements. The heat exchanger in the cylinder is a large coil operating at a relatively low (80°C) temperature eliminating the common problems of destructive limescale build-up seen in direct immersion electric heating.

The electric boiler operates at the same efficiency as an electric immersion heater (100%) and so the only overall difference in system efficiency is the minimal pump electrical consumption and a negligible amount of heat loss in the pipework

Although the system takes up a little more space than an all-in-one electric cylinder, it has more versatility. It requires less clearance for the cylinder, so it was compact enough to fit into the extremely limited space allowed for plant in the restaurant. With the cylinder forming significantly less scale, the restaurant has gained from vastly improved reliability while reducing maintenance demands, for both operational and maintenance savings on top of crucial emission reductions.

Visit the Adveco restaurant resource for more guidance on delivering low carbon and renewables to help achieve net zero restaurants by 2050, or read our free handbook. 

Planning Change Ushers In Restaurant Refurbishment Challenge.

Planning Change Ushers In Restaurant Refurbishment Challenge

From the beginning of September 2020, changes to planning will see use classes A1 (shops), A2 (financial and professional services), A3 (restaurants) and B1 (offices) merged to create a new Class E. This will enable use of these spaces to be altered from one use to another or undergo change to multi-use venue without seeking consent from local authorities.

The simplification of planning creates several fascinating new opportunities. For pop-up and permanent restaurants, the opportunity is clear, especially for restaurant chains that have specialised in refurbishing existing High Street buildings. That said, the impact of COVID-19 on the restaurant sector cannot be discounted, so it remains to be seen how the demand for new restaurants in city centres will play out. There is strong evidence to suggest that ‘stay at home’ workers are now looking for more local venues to eat out, instead of opting for city centre locations which typically would have been a popular destination for commuting workers. This has the potential for rapid development of restaurants in more suburban locales where available properties have typically been former pubs. Pubs themselves remain exempt from these planning changes, and should a restaurant utilise one of these new spaces then it will require permission from local authorities to operate takeaways or to sell alcohol from the premises. Other locations could adopt a multi-use model, shifting from business space in the day to restaurant in the evening, or operating a full time mixed-business usage within a larger building.

These changes are seen as a key opportunity to revitalise the High Street, but the one thing we know well at Adveco is the potential complexity, and therefore hidden cost, of refurbishing a property when the site was not originally conceived as a restaurant. Landlords and new property owners need to recognise that heating and especially hot water are business critical functions, with suitable hot water storage needed to meet consistent and peak-hour demands. That water also must be supplied at a minimum of 60°C to ensure a hygienic cleaning of the environment, utensils and provide handwashing for both staff and customers.

Adveco has 50 years of experience delivering commercial heating and hot water refurbishment projects. We will size the needs of the premises, design a bespoke application, and supply the necessary system components, and ensure it is commissioned for use and serviced to manufacturer’s quality as part of the warranty.  You can discover more about our recent work refurbishing systems in listed buildings and our work for Five Guys revitalising building hot water systems throughout the UK. In all these cases, our customers are not only securing modern, highly efficient fit-for-purpose heating and hot water systems, they are also reducing their costs and either better controlling their carbon emissions or excising them with renewables for a more sustainable workplace.

Heat recovery unit.

Adveco Introduces Compact, Standalone Heat Recovery Unit For Commercial Projects

  • Designed to recover waste heat from refrigerant systems typically used by restaurants and hotels.
  • Works with both gas and electric systems.
  • Reduces overall power demands for lower operational costs and reduced building emissions.

Heat Recovery Unit

Hot water and heating specialist Adveco, introduces the HR001, a standalone Heat Recovery Unit providing a convenient, packaged unit to recover refrigerant system waste heat. Perfect for restaurants and hotels, connecting between fridge and freezer condenser units and a hot water installation, the HR001 utilises the waste heat generated by the compressor.

Indirectly pre-heating the incoming mains within a hot water installation, it is capable of achieving temperatures as high as 50°C.

Each unit contains two independent heat recovery circuits, inclusive of plate heat exchangers, glycol pumps, a temperature differential controller, expansion vessel, pressure relief and isolation valves.

All components are pre-wired and installed within a grey IP rated housing with mounting brackets, allowing quick and straightforward installation. The HR001 connects directly to Adveco’s control panels for seamless integration into a water heating installation.

Bill Sinclair, technical director, Adveco, says of the new heat recovery unit:

“A comprehensive series of customer tests on the HROO1 comparing both gas and electric systems shows weekly heat recovery averaging at 155 kWh/wk per site. Customers therefore not only save money by recovering ‘free’ heat, but this saved energy means less overall power demands and reduced emissions across all sites.”

Heat Recovery Technical Information

  • Dual Fridge and Freezer Heat Recovery Circuits
  • Supply 230V/1ph/50Hz
  • Capacity 3kW per circuit
  • Full Load Current 0.5A
  • Fluid 1 Refrigerant R404A
  • Fluid 2 Tycofor L
  • Safety Valve 6 bar
  • Expansion Vessel 2L
  • Protection IP55
  • Weight 35kg
  • Refrigerant Pipe Diameter (in) 1/2″
  • Water Pipe Diameter (mm) 15mm
  • Dimensions HxWxD (mm) 800 x 600 x 300

Read more about the Adveco HR001 Heat Recovery Unit. Hot water specialists Adveco are on call at 01252 551540 or you can reach us via the contact form.