Foodservice Equipment Journal – August 2019

C

ommercial refrigeration

The increase in allowable

charge of hydrocarbon in

commercial refrigeration

is surely one of the most significant

developments in foodservice

sustainability in the past 12 months.

As a result of the recent IEC

vote, manufacturers can now offer

refrigeration models using A

refrigerant charges of up to 500g

(previously it was 150g). For A2L

refrigerants the charge was increased

to 1.2kg.

The change will allow manufacturers

to develop more energy efficient

products, particularly in ice machines

and display units such as grab-and-go

merchandisers. Improved efficiencies

will impact favourably on the running

costs of the models.

Sustainable procurement

Operators have got to start taking

a holistic view when it comes to

equipment procurement. We need

joined-up thinking to link capital cost,

functionality and running costs.

At least two thirds of the lifetime

cost of most appliances is their energy

use — so buying more energy efficient

equipment will save money, both in

the medium and long term. Plus, it is

better for the planet.

The fact is, with the exception of

those refrigeration categories covered

FACTORS AND FORCES SHAPING

ENERGY EFFICIENT KITCHENS

The issue of sustainability now touches every aspect of the foodservice sector, with

legislative, technological and cultural changes impacting the way kitchens are designed

and equipped. One organisation with its finger on the pulse of all things green is CESA,

the trade body representing more than 190 of the UK’s top suppliers. Director

Keith Warren brings us up to speed with the key issues impacting energy efficiency.

At least two thirds of the lifetime cost

of most appliances is their energy use.

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

CESA