It is becoming more important for caterers to consider the long term running costs and life cycle of equipment TUCO concludes.

The Foodservice industry is a big consumer of energy and is well aware of the negative impact this can have on the environment. It therefore comes as no surprise to learn that foodservice operators are looking for ways to reduce their carbon footprint.

When looking for new equipment, there are several things that caterers need to consider, but energy efficiency should be at the top of the list. Choosing the right type of equipment will not only help caterers reduce their impact on the environment but reduce costs, too.

"If you are looking to reduce your carbon footprint, improve energy efficiency and save money, it's always a good idea to look back on your existing machine's operational instructions to make sure that all staff are following basic maintenance checks on your machines" advises Bob Wood, Managing Director of DC Warewashing & Icemaking Systems. Whilst maintenance and checks can help to make existing pieces of equipment more energy efficient, going back to basics is often the first place to make instant savings: "When it comes to warewashers it's important to load baskets efficiently" says Wood, "part-filling baskets to around 60-70% capacity isn't using the machine to it's full potential and is wasting water, energy and chemicals".  

Read full article in TUCO Magazine - January 2016 issue ...