A regular client approached us with a dilemma, they had 2 cold spots in their restaurant.
1 in a conservatory the other near a door leading to a service corridor.
We have set them up a KERS System that is using waste heat from their cookline distributed into the cold spots.
Problem solved without any utility cost or additional emissions.
When the energy is not being used to heat the restaurant it is preheating the water supply to their boiler.
Energy reuse is still a serious green option.
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