The Catering Equipment Suppliers Association (CESA) and Oxford Brookes University have jointly launched a Save It campaign.
Keith Warren of CESA, which represents 130 manufacturers, says:
Manufacturers are developing ever more energy efficient equipment, as well as looking at ways their designs can save on the use of other resources such as water.
But it’s not always necessary to buy new models to save energy – there are plenty of ways to minimise the consumption of resources on the equipment already installed in kitchens.
Our campaign is designed to remind staff working in kitchens to save energy by shutting fridge, oven and other appliance doors, while also filling units to full capacity and turning off kitchen equipment.
Everyone working in these conditions must be taught to understand that leaving gas or electric hobs on when no cooking is being done simply burns cash.”
He says CESA also advises caterers to look after catering equipment explaining that units which are neglected or abused will be less efficient. For example, combi steamers, ice makers and warewashers need to be de-scaled – if limescale builds up on elements, they will need more power to do their job properly.
