FSR May 2022

SPONSORED BY LIEBHERR

Here’s how environmentally friendly refrigerators and freezers can reduce operators’ energy footprints. BY KARA PHELPS The Key to Energy-Efficient Refrigeration

space. “Highly effective insulation guar antees a constant temperature in the inte rior and ensures that the cold air stays where it belongs: in the appliance,” Puig demont says. “At Liebherr, we optimize the insulation properties so that the maximum usable space inside is maintained despite an effective insulation layer. In addition, our insulated glass doors, either with double- or triple-glazing, prevent the loss of cold air and support the appliance’s low energy consumption. To increase interior net capacity, the condensing unit and refrig erant components are located outside the refrigerator and freezer compartments.” When restaurant operators look for ways to reduce energy consumption, they’re helping to protect the environment while looking for cost savings. But the ben efits can also include a boost to the restau rant’s reputation in the local community. “Consumer awareness of environmen tally friendly products and brands has risen within the last few years,” Puigdemont says. “This applies not only to goods, but to all aspects of life: restaurants and desti nations we visit—even entire supply chains. With a Liebherr, our customers know they purchased an appliance that lowers CO2 emissions through resource-saving opera tions. We are committed to produce envi ronmentally friendly products We were the first company to convert all our fridges and freezers to CFC-free and HFC-free refriger ants. Since then, we have exclusively used the natural and environmentally-friendly refrigerants R290 and R600a. In combina tion with powerful compressors and mod ern refrigeration components, they ensure our appliances for professional use are particularly energy-efficient, economical, and environmentally friendly.” •

To learn more, visit liebherr.com

RESTAURANTS CONSUME ENERGY at extraordinarily high levels. Commer cial kitchen equipment often needs a lot of energy. According to an ENERGY STAR report, restaurants use five to seven times more energy per square foot than other commercial buildings. This doesn’t mean restaurants should be written off in terms of energy efficiency. Brands can reduce their energy footprint in a number of ways, including replacing their more wasteful appliances with energy-effi cient models. For example, refrigeration makes up about 6 percent of an average restaurant’s energy consumption. Refrig erators and freezers certified by ENERGY STAR, like many Liebherr models, can cut energy usage by an average of 40 percent when compared to standard models. A truly energy-efficient refrigeration system can be broken down into several smaller systems that are finely tuned for

maximum efficiency. But one of the most important factors in a refrigerator or freez er’s ability to conserve energy is how it interacts with the outside world. “The over all need for energy is determined by the way a refrigerator is used, meaning how many times and how long it is kept open and how much warm air is exchanged that needs to be cooled again to the desired temperature,” says Silvia Puigdemont, North America product manager at Lieb herr. “Outside temperature, as well as cli mate conditions, also influcences how much energy a refrigerator needs for cool ing. Liebherr commercial appliances are designed for high ambient temperatures up to 104 degrees Fahrenheit and always operate efficiently with stable interior tem perature in the most extreme conditions.” An energy-efficient refrigerator or freezer has top-notch insulation, but some times that can interfere with storage

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MAY 2022