Top Tips from CESA

The Catering Equipment Suppliers Association says the following on choosing and maintaining counters and serveries:

1. Check for limescale build up in Bain Maries; this can significantly increase energy consumption.

2. Heated and chilled serveries have thermostats to keep the food at the correct temperature and should be checked regularly to ensure they are running at optimum setting so to avoid wasting energy.

3. When citing mobile units it is essential to ensure that the chilled units have sufficient clearance for the ventilation system to function effectively. Wherever possible, avoid putting a chilled unit right next to a heated one.