Food Service & Quick-Service Restaurants
Cut restaurant energy use up to 18.3%. Verified.
Emissis guarantees the payback period set out in your proposal — supported by formal M&V.
Emissis guarantees the payback period set out in your proposal — supported by formal M&V.
Restaurants use roughly five to seven times more energy per square foot than other commercial buildings, and a high-volume quick-service restaurant can reach ten times — according to ENERGY STAR. Refrigeration, HVAC and kitchen loads run from open to close, and often through the night. Most operators treat that as fixed overhead. It isn't.
You buy it once and you own it. Two patented devices — not a service, not a subscription, and not a share of your savings. They install onto the equipment you already have and keep working for as long as it runs. Which of the two you need depends on where the waste actually sits in your restaurant:
FilterPro connects in parallel at your main electrical panel. It carries no load and conditions power quality at the source, so your refrigeration, HVAC, exhaust fans and kitchen equipment all draw cleaner power.
Refrigeration & Cooling installs at the individual unit — sensor-driven control at the evaporator trims compressor runtime on specific walk-in, freezer and cooling loads for a deeper reduction.
Your equipment sees cleaner power — and your refrigerant, setpoints, and controls stay exactly as they are.
Motors and compressors draw more power than the work they do actually requires. The difference is lost to electrical noise and reactive losses before it ever reaches the equipment — it never shows as a fault, and it appears only on the bill.
That is what FilterPro addresses — it improves the quality of the supply reaching those loads. Refrigeration & Cooling works on a completely different mechanism, on the cooling side rather than the electrical one.
The condensing unit is where 80–90% of a refrigeration system’s energy goes. Rather than throttling it, enPact watches for the moment the evaporator has done its job — then stops the compressor and lets the cold that is already in the coil do the rest.
Note what is not in that sequence: your thermostat. Setpoints are never touched — enPact works off superheat and product temperature, so the box holds the temperature you set it to and stays HACCP-compliant. It is the compressor’s runtime that changes, not your cooling. Works with thermostatic and electronic expansion valves, alongside all major OEM equipment.
Refrigeration and HVAC are among the largest controllable costs in a restaurant, and unlike rent or food cost they respond to engineering. Every kWh you stop drawing flows straight to your P&L, at every location, for as long as the equipment runs.
Most energy offers are a monthly fee or a cut of what you save, for years. This is a purchase. Your accountant will treat it as a capital asset rather than an operating expense — it goes on the balance sheet and depreciates, instead of hitting your P&L every month. In practice that means the savings are yours, all of them, from the first month onward. And the payback period is not a projection you are asked to trust — Emissis puts it in writing.
A savings figure nobody checks is a marketing number. Every enPact deployment is commissioned onto the Emissis monitoring platform, and the savings are measured against an internationally accepted methodology — IPMVP — validated for accuracy and bias. If you want to see how a savings figure was arrived at, the calculations behind it are open for you to inspect.
| System · U.S. Location 1 | Reduction |
|---|---|
| Whole site (main incomer) | 17.8% |
| Freezer | 38.3% |
| Kitchen HVAC | 31.4% |
| Lobby HVAC | 37.6% |
| Washroom HVAC | 43.7% |
enPact Refrigeration & Cooling was deployed across three locations — two in the U.S. and one in Ireland — covering freezers, coolers, and HVAC systems. Results were measured using ON/OFF comparison periods across each individual system to produce clean, defensible savings data.
Location 1 (U.S.): 17.8% whole-site reduction, with every major system showing significant improvement — freezer down 38.3%, kitchen HVAC down 31.4%, and lobby HVAC down 37.6%. Location 2 (U.S.): 18.3% whole-site result, with the freezer alone reducing by 44.3% and the cooler by 46.6%.
The consistency across three different locations — different countries, different site profiles — demonstrates that these results are repeatable, not site-specific anomalies.
Send us twelve months of utility data and we will come back with a site-specific review. No estimate goes out before the numbers are in.
Tell us a little about your operation and we will follow up with material relevant to your equipment — not a generic brochure.