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We spoke to our Director, Irene Keal, on the importance of energy efficiency…
Achieving optimum energy efficiency within the kitchen seems like it would be an impossible task, due to the high level of activity required but Sylvester Keal have perfected the art of minimising energy consumption on-site and within their kitchen designs.
Irene Keal, Marketing Director at Sylvester Keal explains: “On site, we have recently replaced our lighting with LED lamps in order to save energy and look after the environment.”
As well as this, a conscious effort is made to save on electricity and water, underpinned through switching off equipment when not in use, not leaving water running or using excessive amounts when it is not necessary.
“We have also used more energy efficient products for our kitchen redesigns.”
Energy efficient products have become some of the most sought-after requirements for the kitchen design and fitting, Irene said: “Buyers are looking for quality, energy-efficient equipment which is current and does the job, but also suits the nature of the business.”
Catering staff are constantly looking for ways to decrease expenses, as well as this, companies feel they have a moral responsibility to reduce their energy consumption which is why kitchen re-designs are becoming ever more popular.
Sylvester Keal has seen a rise in catering staff seeking combination equipment with the most popular pieces being combination ovens. The combination oven is revolutionary to any commercial kitchen as it removes the use of having many appliances being used and on at once, such as smaller light goods such as toaster, microwaves and small fridges.
Irene explains: “Upgrading equipment should be seen by a restaurant owner as an investment rather than a cost to the business - newly upgraded equipment brings swifter cooking processes, meaning more covers per service. It will also prevent damage and help save money on repairs.”
Design for Efficiency
If the commercial kitchen is properly designed, then it will automatically reinforce energy efficient activities. If the equipment is appointed in a calculated fashion, it means the equipment that complement each other will be placed near and are more likely to be used when and as needed, rather than be left on, wasting electricity.
Irene adds: “Significant savings can be made by applying a catering redesign, this allows catering staff to utilise space better, as well as creating a faster-paced workflow resulting in increased efficiency. It also allows you to make use of energy efficient with new equipment, which have multiple benefits including improved cleanliness and cost saving.”
Fortunately, most newly-built equipment provide energy efficiency ratings which complies to current legislations, including ISO18001.
Ensuring the commercial kitchen meets the standards and ratings is an essential element of energy efficiency. Sylvester Keal guarantee all of the standards are fulfilled, ultimately providing more energy compliant surroundings.
Not only does a well designed kitchen with energy efficient equipment save commercial costs, it also provides an environment which is easier to maintain and keep clean.
The cleanliness of the catering area can be dramatically improved if the layout of the kitchen is constructed correctly. A commercial kitchen which is arranged properly is easier to clean as cross-contamination can be avoided by placing the equipment in an assigned spaced.
Like performance, cleanliness is a crucial element to the success of any catering establishment, adding to the customer and staff experience. Utilising a competent, energy-efficient and well appointed kitchen adds value to the employees, customers and the environment.