Burger King Restaurant Cuts Energy Costs by 45%
Burger King has unveiled a new energy-efficient restaurant located in Germany that uses state-of-the-art technologies and renewable energy to power one-third of the restaurant’s energy requirements, reducing energy costs by 45 percent and CO2 emissions by more than 1201 metric tons annually.
The free-standing restaurant features more than 720 photovoltaic modules that generate over 53,500 kWh of electricity per year, and a wind turbine that produces up to up to 2,500 kWh. The turbine was added to the traditional exterior BK logo sign.
The new eco-friendly design was developed in cooperation with Wirsol Solar AG.
The Burger King 20/20 design features a heat recovery ventilation system that cools and heats the restaurant, saving 73 percent of energy consumption per year, as well as interior and exterior LED bulbs that save more than 55 percent of the restaurant’s energy consumption annually. In addition, excess heat loss is captured to generate hot water, conserving 50 percent of energy use annually.
The restaurant also installed a solar-powered electric vehicle charging station for hybrid cars and a rainwater reclamation system for outside irrigation.
The restaurant kitchen also features the Duke Flexible Batch Broiler, which cuts electricity consumption by 52 percent and costs by 90 percent. All Burger King restaurants in North America have installed this new broiler and the international rollout is expected to be completed by the end of 2012.
Competitor McDonald’s rolled out a pilot “green” restaurant in Chicago, Illinois, last year that is estimated to use 25 percent less energy than a traditional McDonald’s restaurant, and has locations in Belgium, Sweden and the Netherlands that are sourcing renewable energy.
Fast-food restaurant chains including Burger King, McDonald’s, and KFC may be considering new solar thermal powered dehumidifier HVAC systems.
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