Restaurants spend a significant amount of their energy consumption on cold storage for vegetables to meet. Sensohive will together with the project partners Danish Technological Institute, AK-centralen and R&M El help to understand and find new ways to optimize service and maintanaince of walk-in cooling rooms.
Except for the reduced energy bill, the project also aims to reduce the food waste due to wrong or failures in cooling.
Casper, CEO at Sensohive tells:
“We have in our work in the wireless sensors in restaurants seen an opportunity to save energy and create even more value for the end client that we do today. The outcome of this project will enable us to do so. Our clients will financially gain, while the environment will save from the reduced energy consumption. This is a win-win situation for all parties. We are happy to speed up this process with the support from ELFORSK “
The project is supported with 1.100.00 DKK from ELFORSK of the a total project on 1.750.000 DKK. The project will start 1. of March 2018
More about Elforsk and the projects is available here: http://www.elforsk.dk