Foodservice Equipment Journal – August 2019

S

witching for savings

The Carbon Trust

advises hospitality

businesses to get in the habit

of switching off, or at least turning

down equipment when it is not

required. Switch off grills, fryers and

hobs immediately after use, along with

lights and extraction fans when they

are not being used. As well as saving

energy, it will make the kitchen more

comfortable for staff.

Similarly, switching on at the right

time can make a big difference. Most

modern catering equipment reaches

optimum temperature quickly. Label

equipment with its preheat time and

Some 65% of the energy typically supplied by cooking equipment will be extracted

through the canopy as convected heat, 5% will be retained in the food being cooked,

and 30% will enter the kitchen area as radiant heat. In its latest ‘Hospitality’ sector guide,

The Carbon Trust provides operators with a raft of tips to save on energy waste, improve

working conditions in the kitchen and boost staff productivity.

should also be checked weekly for a

blue flame and efficient combustion. If

the flame is yellow, this could indicate

a problem so the unit should be

investigated immediately.

Use kitchen equipment properly

Avoid using catering equipment to

warm the kitchen when staff arrive —

the building ’s heating system should

do this effectively. If it does not, it is

vital for businesses to find out why and

rectify the problem as soon as possible.

Purchase equipment with

running costs in mind

Consider replacing any kitchen

ENERGY HACKS FOR

COMMERCIAL KITCHENS

educate kitchen staff to switch it on

only when it is required.

Clean and maintain cooking

equipment

Seals and gaskets on oven doors should

be checked weekly to ensure a snug

fit and minimal heat loss. Gas burners

Getting in the habit of switching off equipment when

it’s not in use and undertaking routine maintenance

schedules can lead to significant cost savings.

FAST FACT

Energy used in catering

accounts for between 4%

and 6% of operating

profits, according to the

Carbon Trust

30 | Foodservice Equipment Journal | August 2019 http://www.foodserviceequipmentjournal.com

CARBON TRUST