Refrigeration
Cabinets, cold rooms and the pack. Typically the majority of the store's consumption, running every hour of the year.
Energy monitoring for food retail
In a food shop, refrigeration is most of the bill and most of the risk. Measuring it protects both the margin and the stock.
Where the energy actually goes
Lighting
Long hours, easy wins, and straightforward to schedule against trading hours.
HVAC
Often working against the refrigeration rather than with it.
Bakery and hot food
Short, heavy loads that are worth scheduling deliberately.
What the data usually catches first
Equipment alerts are the part operators value most. Catching a failing pack before the stock is lost pays for the monitoring on its own.
- A cabinet degrading toward failure
- Night blinds not being pulled
- Defrost cycles running more often than needed
- Two stores of the same size with very different bills
How it works
The same three parts, whatever the building.
HardwareEniscope meters on the circuits that matter, reading every few seconds. Installed in a few hours, no shutdown.
SoftwareA cloud dashboard showing use by asset, site and hour, with alerts when something changes.
Our teamEnergy management from people who read the data every month and tell you what to do about it.Start with an audit. The SEAI pays €2,000 of it
If you spend over €10,000 a year on energy, the Support Scheme for Energy Audits covers most of the cost. An engineer walks the site and writes up what to fix and what it returns.
