Energy saving catering tools

Energy saving has to be the focus for every caterer buying or specifying catering equipment. Not just because it’s the right thing to do for the environment, but also because it’s the right thing to do for the budget. Running costs are rising dramatically.  Specifying a model that cuts consumption of resources, such as energy or water, may cost more, but it will pay for itself through the savings, sometimes in as little as a few months – and the savings will carry on throughout the life of the machine.  
    
The Carbon Trust’s Industrial Energy Efficiency Accelerator (IEEA) gave a clear insight into how the catering industry uses energy, and how its energy use could be improved. The report, undertaken in partnership with DEFRA, the BHA and CESA, studied several contract catering sites and recommended a variety of ways to save energy consumption.  

For example, it highlighted the operational cost savings by using gas combi steamers in place of electric. The report confirmed that most units currently sold are electric – only 10 per cent of combi ovens at the surveyed sites were gas-powered. Amongst the potential ‘best practise’ innovations and trends the report highlights the use of combi ovens for frying and grilling tasks, as well as their traditional functions of roasting and steaming, and for low temperature, slow cooking.  
    
DEFRA’s research also highlights the energy saving potential of ‘best available technology’ (BAT). With refrigeration, it concludes that the improvement potential of BAT, compared to ‘base case’, is up to 62 per cent, depending on the type of refrigeration. It also says that BAT delivers the least life cycle cost – in other words, investing in the best available technology works out cheaper over the lifetime of the equipment. Since 28 per cent of a kitchen’s energy is used by refrigeration this is a significant issue.

Catering Refrigeration
Two important initiatives concerning commercial catering refrigeration will be coming into force in the next year or so, the hugely anticipated Energy Related Products Directive, (formerly the Eco Design Directive) and the revised F Gas Regulations.  
    
The objective of the Energy Related Products Directive is to improve the environmental performance of energy related products (ERPs) through ‘ecodesign.’ One of the key areas being considered is energy labelling. It would mean that catering equipment would carry labelling similar to that found on domestic equipment, rating it A-G (with A being the most energy efficient).  
    
Refrigeration is the first category of foodservice equipment to be considered under the Energy Related Products Directive and, clearly, energy labelling will be a major benefit to catering equipment buyers and specifiers. However, at this stage no standards have been set to establish the benchmarks by which the labelling will be assessed, so no manufacturer can claim equipment meets any of the labelling criteria. EFCEM (the European Federation of Catering Equipment Manufacturers, which CESA currently chairs) is working with the EU Commission to come up with a solution as soon as possible – the current timetable is that the first part of the Directive will come into force in January 2015.  

Reducing emissions
Regulations under the Energy Related Products Directive covering dishwashers, ovens, hobs and grills are also in progress.
The European Union is committed to control of fluorinated greenhouse gas (F gas) emissions, as part of the Kyoto Protocol. The main focus of regulations is to minimise emissions of F gases from products and equipment, through containment, leak reduction and repair and recovery.
    
Currently the EU is discussing revisions to the F Gas Regulations. The most important new measure proposed is a phase down in the supply of hydrofluorocarbons (HFCs), the most widely used of the F gases. This phase down is to be managed by a freeze in supply in 2015. The freeze would be followed by several reduction steps from 2016 so that, by 2030, European HFC supply would be 21 per cent of 2015 levels.  
    
There is a variety of new refrigerants available that are both energy-saving and less damaging to the environment. These include hydrocarbons, glycol, CO2 and HFOs (a new type of refrigerant with a very low global warming potential (GWP)). Buyers should look for refrigeration that has the lowest GWP and ODP (ozone depletion potential).  

Energy calculator
Launched in 2013, the Cut Cost and Carbon Calculator is an important software tool that will help education foodservice professionals manage energy costs and accurately assess the environmental impact of commercial kitchens. By managing and reducing carbon emissions the foodservice industry could save up to £114 million every year. The tool will provide clarity on the lifecycle value of catering equipment. It will also help facilitate the move towards a low carbon catering sector.
    
Developed by the Carbon Trust in association with CESA, CEDA (the Catering Equipment Distributors Association), FCSI (Foodservice Consultants Society International), BHA and DEFRA, it can tell caterers how much energy they use, and how much they could save by changing equipment and improving working practices.  
    
The comprehensive and impressive tool can identify and quantify the impact on energy use of such variables as kitchen design, menu complexity, opening hours, number of meals served and behavioural, operational and equipment strategies. It can also help in areas like ‘right-sizing’ the capacity of equipment and implementing different food delivery, storage, preparation and cooking strategies.  

Savings
You don‘t have to invest in new equipment to save running costs. In the kitchen, misuse of equipment is the most common reason for energy wastage. Big savings can be made by training staff to turn off cooking equipment when it’s not in use, to not over- or under‑fill warewashers, and to keep refrigerator doors shut. This type of good energy practice, combined with regular maintenance, keeps running costs to a minimum.  

CESA, DEFRA, the BHA, CEDA and the FCSI, are collaborating on the ‘Save It!’ campaign, featuring a full programme of support which will include various training aids and wipe-clean, kitchen-proof stickers designed to remind staff to save energy by shutting it, filling it and turning it off.

Plus, of course, it’s vital to look after it. The best way to care for catering equipment is to have it regularly serviced. Cost-wise, it’s a win-win: efficient operation minimises running costs and regularly servicing will maximise the life of the equipment.  
    
The ideal solution is a PPM (Planned Preventative Maintenance) contract. This is designed to keep equipment in optimum condition by sorting any problems before they get critical. It also minimises ‘down time’, because equipment is much less likely to breakdown when it is looked after properly. The frequency of service depends on the equipment – in most (but not all) cases, two services a year should be enough. An added bonus is that if there is an unexpected problem, then the service provider will come and fix it.

Further information
www.cesa.org.uk