Businesses find greener way to stay cool


Patisserie chef Patrick Vuaillat.
Patisserie chef Patrick Vuaillat.

The owners of the three-storey complex on the corner of Boas Avenue and Davidson Terrace have recently upgraded the building’s air-conditioning system by recharging it with Engas Hydrocarbon refrigerant which is non toxic and more efficient than the commonly-used, ozone-depleting fluorocarbon gas.

Owner Ray Foster said not only would the new system be more efficient to operate by using less power but was far safer for occupants in the event of fire.

Nationally-renowned, award-winning local patisserie chef Patrick Vuaillat, former owner/founder of Sugar & Spice Patisserie and now principal of Sweet Artist Academy, has also committed to the project by upgrading the academy’s system.

“We are enjoying significant power savings as well as more efficient cooling of our classrooms,” he said.

A pilot program was also initiated at Sorrento Beach Resort in March this year with positive results being recorded with a view to long-term power savings.