Burger King Goes Green in Germany

Renewable energy systems help reduce restaurant’s energy costs by 45%

Burger King Corp. has gone green in Germany, with the opening of an energy-efficient restaurant in Waghausel. The eco-friendly design, developed in cooperation with Wirsol Solar AG (Baden-Wurttemberg), uses state-of-the-art technologies and renewable energy to power one-third of the restaurant's energy consumption, reducing energy costs by 45% and the emission of CO2 by more than 120 metric tons annually.

"This new energy-efficient restaurant uses renewable energy systems, such as solar photovoltaic and wind turbines that are estimated to save nearly half of this restaurant's yearly electricity costs," said Jonathan Fitzpatrick, senior VP franchise operations for BKC’s Europe, Middle East and Africa region.

The restaurant features the chain’s sleek and futuristic store design, dubbed “20/20,” while also incorporating an array of eco-friendly technologies and energy-efficient construction elements, including:

* Interior heat-recovery ventilation system that cools and heats the restaurant, saving 73% of energy consumption per year;

* Long-lasting interior and exterior LED bulbs saving more than 55% of energy consumption annually;

* Excess heat loss is captured to generate hot water, conserving 50% of energy usage annually;

* A wind turbine contributing up to 2,500 kWh to the restaurant's power supply was added to the traditional exterior logo sign;

* Photovoltaic and wind energy systems that save up to 45% of electricity annually; and

* More than 720 solar photovoltaic modules that generate over 53,500 kWh of electricity per year.

The restaurant also has a solar-powered electric vehicle charging station for hybrid cars and a rainwater reclamation system for landscape irrigation.

In addition, the new Burger King uses an energy-efficient broiler (Duke Flexible Batch Broiler) that maximizes cooking flexibility while reducing gas consumption and related costs by 52% and electricity consumption and costs by 90%. All the company’s restaurants in North America have installed the broiler and the international rollout is expected to be completed by the end of 2012.

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