Tim Smallwood of FCA Foodservice Consultants discusses how to reduce energy use and improve sustainability in commercial kitchens. He outlines several areas where energy can be reduced, including refrigeration, cooking, dishwashing, ventilation, and more. For each area, he provides specific strategies like installing better insulation, using more efficient equipment like induction cooktops, implementing water recycling technologies in dishwashers, and adopting cleaning technologies that use less chemicals and water. Adopting these strategies can help save on energy costs while creating a more sustainable and safer environment.
8. $ energy electricity refrigeration preparation cooking service dishwashing cleaning ventilation lighting heating safety food safety environment
9. $ energy waste refrigeration preparation cooking service dishwashing cleaning ventilation lighting heating safety food safety environment
10. $ energy water & waste refrigeration preparation cooking service dishwashing cleaning ventilation safety food safety environment
11. $ energy gas cooking heating safety food safety environment
12. $ energy electricity refrigeration - insulation - lighting - door gaskets - door closing - temperature - - maintenance food safety environment
13. $ energy electricity refrigeration Secondary Refrigeration using polypropylene glycol instead of refrigerant: - low global warming potential (GWP) 70% CO2 footprint – carbon cost - 25% less energy - improved food quality - more even temperature - easier cleaning - 50% lower maintenance costs food safety environment system
14. $ energy electricity preparation - design - functionality - construction - cleanability - - - maintenance food safety environment
15. $ energy electricity cooking - insulation - selection - door gaskets - controls - temperature - - maintenance food safety environment
16. $ energy electricity cooking Magnetic Induction - 70% more efficient than gas - 40% more efficient than conduction - 50% more efficient than radiant - more controllable - easier cleaning - lower maintenance costs food safety environment technology 5.5kW gas = 2.5kW induction
17. $ energy electricity service - design - functionality - cleaning - lighting - temperature - display - maintenance food safety environment
18. $ energy electricity water/waste dishwashing - insulation - cleaning - door seals - curtains - temperature - chemicals - maintenance food safety environment
19. $ energy electricity water/waste dishwasher technology Water saving: Energy recovery: Reverse osmosis filtration - 50% lower water consumption 1.5 lt rinse - 12kw saving per tank - cooler kitchen - no more spotting glasses - cleaner dishes to DIN10510 (70 0 ) - less chemicals food safety environment
20. $ energy electricity water/waste cleaning - chemical reaction - OH&S - water pooling - rusting & corrosion - mould - equipment damage - maintenance food safety environment
21. $ energy electricity water/waste cleaning technology Electrolysed water cleaning & sanitising technology - lower water consumption - reduce chemical use by 70% - no concentrated chemicals - reduced chemical run-off to environment - improved sanitising - improved cleaning food safety environment