Harvard University, Cambridge, Massachusetts
Harvard Dining Services began using NRM's Remote Site Manager (RSM) in 2008, as part of their Green Campus initiative. The system, which monitors and controls more than 35 walk-in coolers and freezers in the main kitchen and bakery, as well as five additional dining facilities, has generated $35,000 in electric savings and reduced carbon emissions by nearly 300,000 pounds annually.* RSM monitoring also saved thousands of dollars on a repair of a compressor in one of the dining halls. "Without RSM, we would never have picked up on the problem and burned out the compressor," says Dining Services Director of Facilities Bob Leandro. RSM's powerful automated alarms alerted key personnel to the problem via cell phone and email. "We not only saved money on the repair itself, but potentially a freezer's worth of product that might have been lost otherwise. With RSM you can start to see if there is a problem, and get to it before there is a catastrophic failure."
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*Savings, paybacks and incentives vary based on utility.
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