IBERSOL | Annual Report 2020

ANNUAL REPORT 2020 timising energy consumption, the Group decided upon: - Painting walls and ceilings in light colours, to reduce the need for artificial lighting; - Preferential use of natural light; - Turning off lights in rooms that are not being used, adopting movement sensors in the halls, changing rooms and warehouses; - Frequent cleaning of lightbulbs and accessories to ensure a good lighting without increasing power usage; - Verifying outside lighting and timers. Kitchen equipment Kitchen equipment, such as refrigerators, toasters, ovens, dishwash- ers, air-conditioning, exhaust motors and freezing and conservation chambers, among others, are the major energy consumers in the Ib- ersol Group restaurants. When these appliances are purchased it is necessary to compare es- timated energy consumption and choose those that appear to be more efficient and adequate for their purpose, whenever possible. However, careful handling can also lower the impact of their use on the energy bill. Regarding this equipment, it is possible to adopt a series of measures that allow for savings in consumption without further investment. The proper use of dishwashers was elaborated on: - Make the best use of the full capacity of the machine, using full loads; - Using shorter and more economic cycles; - Using cold water for pre-machine hand washing; - Frequent cleaning of filters and rubber seals; - Operating the machines during lower cost cycles, avoiding, wher- ever possible, their use during the higher cost periods. Best practices measures are applied to all equipment through the On/Off Control Measures Plan. 141