FiltaCool Service Benefits


Produce Savings

FiltaCool helps control food costs & increases yield by extending the shelf life of food & reducing waste.

For example, restaurants typically spend 30% of their revenue on food costs. A restaurant with an annual revenue of $1,000,000 will spend $300,000 on food. Of that $300,000, 35% is commonly spent on produce – $105,000 a year.

Using a conservative example of 2% savings on just the cost of produce, the total savings comes to $2,100/year or $175/month (plus the additional savings for other perishable food items).

Produce Savings
$2,100yr / $175mo*

Energy Savings

Independent tests show FiltaCool lowers temperature 2-5 degrees and reduces compressor run-time and kWh demand by 10%.

For example, the average walk-in cooler (8’x 12’x 7.5’) uses 20,000 kWh per year.

The National Average cost of energy is .11 cents per kWh. So the cost to operate the cooler comes to $2,244.00 (20,400 x .11) per year.

Reducing KWh demand by 10% saves $224.40 per year or $18.70 per month on energy costs.

Energy Savings
$224.40yr / $18.70mo*

Equipment Savings

Because the equipment does not have to work as hard to maintain lower temperature and proper humidity, the life of the equipment is extended by 33-40%, and customers using FiltaCool report maintenance and repair costs are also reduced.

For example, the cost for a 1 1/2 horsepower compressor and an 8200 BTU evaporator unit with two fans is approximately $3,000 (5 year life expectancy).

A 40% increase adds 2 years to the life of the equipment saving $172.00 per year.

Equipment Savings
$172.00yr / $14.33mo*

* Example Savings based on one 8’x 12’x 7.5’ walk-in cooler requiring four (4) FiltaCool filters

“Reducing cooler run time by 10% will prolong equipment life by approximately 33% to 40%.”

Burbank Electric Company - Burbank, CA
“[FiltaCool] has increased the amount of product we can keep on hand because it stays so much fresher. Because of this, [FiltaCool] is now being integrated into our purchasing and cost control classes.”

Peter Adams – Chef/Instructor & Purchasing Manager – Illinois Institute of Art Culinary School
“Even the smallest amount of money saved on energy is critical… If you can improve energy consumption you’re essentially improving profit margin.”

Ramin Foramarzi – Project Manager – Southern California Edison’s Refrigeration and Thermal Test Center