Repsol YPF

Energy solutions

Restaurants

• Kitchen
  In the kitchen, electricity is propane gas's competitor, since other liquid and solid fuels are not as versatile as propane gas. The exception to this rule is the use of certain solid fuels (charcoal and firewood) for ovens and grills, to confer certain specific flavours and aromas to the food. However, this is relatively unimportant compared to propane gas use. Other kitchen apparatuses (griddles, deep fryers, ovens, etc.) can use electricity or gas.            
• Hot water and heating
  As for the other uses (assuming refrigeration is electric) there are many solutions that use, in large or small part, gas oil or electricity.                       

  In the restaurant business, hot water consumption is proportionate to the number of meals served. There are no significant differences amongst establishments. On the other hand, heating needs are totally determined by the climate where the restaurant is located. These marked differences justify the diversity of the energy solutions used.      

Hotels

From an energy point of view, the main difference between restaurants and hotels is that hotels have higher hot water and heating demands. Therefore, the four solutions described in the restaurant section are all valid, considering that in hotels, the equipment used is more powerful, storage tanks are larger and installations can be centralized. The kitchen does not consume the most energy, and savings on energy bills justify installing central boilers fuelled by gas oil.                         

Likewise with air conditioning, hotels have higher energy demands. However, in small hotels, bed and breakfasts, mountain hideaways, etc., propane is a real option,  as shown in the comparison analysis.