T: 01749 870055

Green Light

Extract from Stockpot Magazine article

July 2015

<  Back

With the ever-increasing emphasis on sustainability, Stockpot explores opportunities that give food and beverage operations green credentials.

Analysis from the Carbon Trust indicates that failing to improve energy efficiency in kitchens is costing the catering industry over a quarter of a billion pounds in energy costs, and more than a million tonnes of carbon every year, equivalent to three pence for every meal served in the UK.

As well as cooking equipment and refrigeration, warewashing is another area where substantial energy savings can be made. "Warewashers have historically been one of the largest energy consumers in the kitchen but nowadays they are in a position to be one of the greatest savers," says Bob Wood, director at DC Warewashing & Icemaking Systems.

"The latest developments to look out for which will help save  money on electricity and water include a machine that offers a reduced water cycle consumption, which produces the optimum balance between water usage and hygiene, innovative wash pumps and assemblies that use less power but increase pressure; insulated boilers, which will lower running costs and improve boiler recovery times; and a low-volume wash tank that saves on water, electrical and chemical consumption" advises Wood.

Read full article in Stockpot Magazine July 2015 issue ...



 

Read Similar