Foodservice Equipment Journal – August 2019

Exclusively from Maidaid distributors

For more information 0345 130 8070 maidaid.co.uk

Everything from

the smallest

undercounter

to the largest

Q@BJ@MCkHFGS

machines

SUPPLIER OF THE YEARHEAVY EQUIPMENT

WINNER

by the Energy Labelling Directive, it’s almost impossible to
compare the energy efficiency of different manufacturers’
models. What you can do, however, is compare the
energy efficiency of different models within a single
manufacturer’s range. Once you have settled on a brand,
it’s common sense to ensure you’re purchasing their most
energy efficient technology.
CESA is working with consultants to investigate the
possibility of establishing a framework where the energy
efficiency of different manufacturers’ models can be
compared. Meanwhile, caterers can use the Carbon Trust’s
‘Cut Cost and Carbon Calculator for Catering ’ (www.
carbontrust.com), which can indicate the energy efficiency,
carbon footprint and running costs of appliances.

Spare parts
Wherever possible, make sure your service support is
using manufacturers’ own brand spare parts (OEM) rather
than generic versions. This is a sustainability issue since
any discrepancy in a generic component’s design could
have a very serious impact on efficiency and, potentially,
operational safety. In addition, manufacturers change the
components they use all the time, to improve efficiency
and functionality, so you need to know that you are getting
the right component for your version of the appliance.

Getting to grips with the ‘too difficult’ list
Sustainability can seem like an overwhelming issue — how
can an individual kitchen effect change? It’s easy to say ‘too
difficult’ and forget it. The answer is, take responsibility

for the things you CAN change. Evaluate options and do

something about it. Train staff in best practice in terms of

sustainability. For example, food waste is a major issue and,

increasingly, a potential revenue source. However, if food waste

is contaminated it just becomes landfill. So make sure staff

understand how to handle and process it.

Connectivity

In terms of future development, connectivity has the potential

to make equipment more sustainable, since service providers

can monitor it online at any time. They can ensure not only

that it is always working at optimum efficiency, but also that if

there are any equipment issues, such as a failing component,

they can be dealt with before they cause damage, maximising

the life of the appliance.

CESA and sustainability

Sustainability has always been a ‘Big Issue’ for CESA. We have

taken a lead in areas such as energy, water, food waste and FOG

management. Our white paper on the Circular Economy states

the foodservice equipment industry’s stance on sustainability.

As part of EFCEM, we were involved in the White Paper

on Climate Change (a European strategy for energy efficient

commercial kitchens). We have recently published a Guide

to Reducing Food Waste in Foodservice. This is available to

download via the ‘information’ tab on ww.cesa.org.uk.

WE NEED JOINED-UP

THINKING TO LINK CAPITAL

COST, FUNCTIONALITY AND

RUNNING COSTS”

Keith Warren says CESA has produced a

number of guides around sustainability.

http://www.foodserviceequipmentjournal.com August 2019 | Foodservice Equipment Journal | 7

CESA