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McDonalds achieves significant reduction in operating costs through humidity control. By retrofitting the molecular filters in the cold storage and deep-freeze rooms, ice and snow formation and the associated cleaning efforts were significantly reduced. This saves valuable staff time, which was thus available for essential work in the kitchen and sales.
Baseline situation
As in most freezer rooms across all sectors, intensive use causes a corresponding build-up of ice on equipment and the room itself. These cause higher energy consumption than necessary on the one hand, and regular maintenance for snow and ice removal on the other. In the worst case, emergency measures are required and damage to goods can occur.
Results
Only the regular personnel expenditure for snow and ice removal in a 40m3 freezer room, which was stated as 16 hours per month, could be saved. This means a monthly saving of 192.00 € (16h x 12.00 €), which adds up to 2,304.00 € per year. In addition, electricity consumption could be reduced by up to 29%.
In terms of energy, the following was recorded (in kWh / 24h)
Workflow and improvements achieved
The measurements started on 18 October. On 31 October, the filters were installed and the first measurement period ended on 13 November. The second measurement period ran from 14 to 27 December.
In the pre-installation period, an average energy consumption of 46.56 kWh per day was recorded, resulting in an annual consumption of 16,996 kWh. Compared to the post-installation period, which recorded an average daily consumption of 36.25 kWh, this corresponds to a saving of around 22%.
After adjustments to the evaporation temperature and thermostat, this saving could be increased to 29%. Despite increased customer traffic and turnover during the Christmas and holiday periods, there was a significant reduction in operating costs.
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