Updated: Mar 4, 2019
David Pedrette, managing director of Target Catering Equipment, is keen to help shop owners save energy with their cooking equipment
Choosing energy efficient equipment and being aware of the energy it consumes can help reduce running costs, which ultimately increases profits.
But which are the most energy efficient pieces of equipment on the market and how difficult is it to compare different types of equipment to test their energy consumption?
Firstly, fish and chip shop owners should check their current energy consumption and, although a little trickier, monitor and measure the specific energy consumption of each piece of equipment. How can they do this? Electrical distribution system manufacturers now offer secondary submeters that can be installed to measure and control the consumption of individual circuits, as well as facilitate alarms to detect fault situations or when they are unnecessarily left on.
Switching equipment off when it is not needed could probably save the greatest amount of energy throughout a business. Salamander grills, for instance, are commonly left on, which leads to unnecessary energy consumption. This can be overcome by installing fast-action rise and fall grills that feature timers and plate detection sensors to switch them on and off when food is placed under them, ultimately, saving energy.
There are great energy management companies out there too that can help fish and chip shops to install meters and power tags to take control of their energy consumption and improve the energy efficiency of their cooking equipment.
Overall, the best way to improve energy efficiency is to monitor which equipment is being used and for how long. Then, with this knowledge, take control of its energy consumption.
Knowing where energy is being wasted is the key. Just like putting a lid on a pan to reduce boiling times or turning off equipment that is used - like a constantly running tap - simple management of power combined with the right energy saving equipment will yield the greatest results.
Optimising energy consumption
Target Catering Equipment recently worked with Woolsery Fish & Chips, North Devon, to help optimise energy consumption. Here, outdated gas facilities were supporting the shop’s new Florigo frying range, which was not ideal as the ventilation system struggled to cope with all the waste heat that was being generated in the takeaway. In fact, staff were struggling in the confined space and extreme heat.
A new cookline was required and Target Catering was instructed to come up with a design that would fit an awkwardly tight space. What’s more, the existing ventilation system had to stay as it could not easily be replaced or rectified.
The team proposed an all-electric multifunctional cookline using the very latest cooking technology. This included a Rational SelfCookingCenter XS with an UltraVent self-contained vent system, solid-top induction hobs, a fast-action salamander grill, FriFri fryers with a gravity drain filtration, and an Adande fish drawer set under the fully mobile self-contained Target cooking suite.
The refurbishment allowed power consumption to be optimised, while also minimising waste heat. The open kitchen was transformed, with staff enjoying a much-improved working environment and customers enjoying high-quality fish and chips.
Target Catering Equipment 01452 410 447 www.targetcatering.co.uk