Refrigeration, HVAC, and kitchen equipment run continuously in food service. We reduce that load by 13–22% — without compromising safety, comfort, or disrupting a single shift.
In food service, refrigeration, HVAC, and kitchen loads run from open to close — and often through the night. Most operators treat this as fixed overhead. It isn't.
Each enPact technology targets a different energy loss mechanism — so their savings don't overlap, they stack. Both deploy in hours with no impact on kitchen operations or food safety.
| 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.
The same technology, independently verified at different fast-food brands across the U.S. and internationally.
Book a free 30-minute discovery call. We'll review your site energy profile, identify the right enPact solution, and provide a projected savings figure — at no cost and no obligation.