KBR Case Study: Greene King Pubs
Greene King have invested in KBR technology across their estate to reduce their refrigeration emissions and their electricity overspend. They have invested in over 13052 KBR technology units across their 1700 + pub managed estate. The KBR energy reduction technology will save Greene King over 22million kWh in the first year at an incredible ROI of just over 14 months. Greene King will on an annual basis reduce their C02 emissions by 5,126 tons (5,126,000 kg) a year. Over the next 10 years KBR energy reduction technology will deliver multi million pound savings across the Greene King estate!
KBR Cellar Manager
British Independent Utilities (BIU) were retained to monitor and verify the savings for the KBR Cellar Manager 27 site pilot. BIU recorded savings for all sub metered 27 KBR cellar managers in excess of 15kWh per day with several sites recording savings between 30 and 45kWh per day. The plug & play technology had no impact to business as usual with the cellar fan unaffected. BIU had no reservations in recommending that Greene King
roll out the KBR Cellar Manager across their pub and hotel estate confirming the following MINIMUM savings:
– Guaranteed savings of a minimum 15kWh per day
– 12 – 14 month ROI
Greene King have installed 1697 KBR Cellar Managers, saving:
– 10 million + kWh per annum
– C02 emissions reduced by 2,330 tons per annum
– KBR Cellar Manager ROI was sub 15 months
KBR Bottle Fridge Manager
Green King invested in installing (self install) 9355 KBR Bottle Fridge Managers across their 1700 + pub managed estate. Daily bottle fridge usage was recorded at between 2.97kWh per day for an undercounted fridge to 6.34kWh per day for an upright double bottle fridge. KBR Bottle Fridge Manager saved on average between 1.09kWh per day – 2.90kWh per day saving between 25.1% – 70.6% of the annual kWh consumption.
Greene King installed 9355 bottle fridge managers (average 6.5 bottle fridges per pub) that delivered the following annual savings:
– 4.7 million + kWh per annum
– C02 emissions reduced by 1,095 tons per annum
– KBR Bottle Fridge Manager ROI was sub 12 Months
KBR WiFF Manager
Greene King piloted across 15 sites the KBR Walk in Fridge & Freezer (WiFF) managers that included the unit alarm and insulating curtains. A typical Greene King walk in fridge is using on average 21kWh per day. An average Greene King freezer’s usage was recorded at 29kWh per day. Savings at the 15 pilot sites were recorded at 10.98kWh per day per unit across both the fridges & freezers.
Across 2000 walk in fridge & freezer units Greene King expect the KBR Fridge & Freezer managers to save the following:
– 8 million + kWh per annum
– C02 emissions reduced by 1,864 tons per annum
– KBR Fridge & Freezer Manager ROI was sub 16.9 months
Voltage Optimisation at Greene King
In 2020, Greene King joined the Zero Carbon Forum, showing its determination to combat climate change. As a demonstration of this commitment, Greene King invested in our Voltage Optimisation machinery, a climate-friendly innovative technology, that has a multitude of energy-saving benefits.
The installation of Voltage Optimisation (VO) at Greene King facilities showcased several gains. Firstly, it improved energy efficiency, reducing wastage and resulting in significant cost savings on electricity bills. Secondly, the VO machine effectively reduced carbon emissions, aligning with Greene King’s sustainability goals. Additionally, it extended the lifespan of electrical assets, minimising maintenance and replacement costs.
Assad Malic, Greene King’s Chief Communications & Sustainability Officer said:
“To reduce our impact on the environment, it’s crucial that we look at ways of reducing the energy we are using and be vigilant for ways we can cut wastage at scale. This multi-million-pound investment will benefit hundreds of our pubs and follows successful trials earlier this year.
Pubs face challenges when it comes to reducing energy wastage, in particular in historic and listed buildings, which are often poorly insulated. So while we are looking at ways to reduce the energy we are using, we also need to ensure we are looking to minimise energy that is going to waste.”
“We will continue to play our part to work collaboratively across the industry so we all become more sustainable, but we also need the government to recognise the unique challenges historic pubs face and help us create a decarbonisation plan in line with planning laws.”
Product Quality Index
Energy Generation
