CSR is becoming increasingly important to
consumers - so B&I sites better be seen to be green!

Today, corporate social responsibility (CSR) is an integral part of every business. It is more than just a fad or buzz word; it's something that all businesses need to care about if they want to not just survive, but thrive in these times of economic uncertainty. Creating and adhering to CSR targets not only gives businesses the opportunity to give something back to the environment, but will improve the business and the lives of staff members too.

"In our experience, catering operations managers and chefs are taking their responsibility to reduce their operations' carbon footprint very seriously and are now seeking answers to environmental questions, such as how to reduce their energy consumption through technology and best practice," says Bob Wood, director of DC Warewashing and Icemaking Systems.

TOP TIPS for energy saving features to look out for when choosing a new warewasher:

• Water efficient - Opt for a machine that offers a reduced water cycle consumption which produces the optimum balance between water usage and hygiene
• Innovative parts - Choose wash pumps and assemblies that use less power but increase pressure.
  
• Size matters - Look for a low volume wash tank that saves on water, and electrical and chemical consumption.
  
• Exact measures - Peristaltic auto-dosing pumps will ensure accurate dosing and avoid over or under dosing of chemicals.
  
• Insulated boilers - These will reduce heat loss and running costs.
  
• Improve working conditions - Go for double-skinned and preferably insulated door/hood and cabinet to reduce thermal and acoustic pollution.

DC PD/PG50 glass or dishwasher boasts an unusually frugal wash tank at just 12L when compared with a traditional model that has a 30L tank. Based on a two-service day, this will save up to 13,000L of water per year and the subsequent energy required to heat it from 10 - 60 degrees C. It also dramatically saves on chemical use and costs too.

Read full article in B&I Catering Nov 2016 issue ...