There’s lots of talk just now about ‘green’ catering equipment. The truth of the matter is its difficult for caterers to make informed choices about the ‘greenness’ of the kit they’re considering, due to the current absence of any agreed industry wide guidelines and standards.
A report has detailed startling new research identifying the hospitality trade as the worst culprits for leaving appliances on when not in use.
The research, carried out by energy company E.ON, showed that 56.5% of all catering or hospitality businesses are the most likely to leave their catering equipment on.
Another significant find from the research found that 42% of small businesses in the industry use outdated or inefficient appliances and half overuse their catering equipment or machinery.
That said, one sure way of saving resources is to buy equipment which can be used for more than one cooking process. For example-
The Lincat Opus 800 multi-functional pasta boilers provide a good example. The 400 mm wide (OE8701), can be used as a pasta boiler, steamer or bain marie, offering unique versatility and space saving performance.
A range of high quality baskets can be specified to meet individual pasta boiling requirements. Alternatively, perforated or standard gastronorm containers can be ordered to enable the units to be used as a steamer or bain marie.
There are many more products that we are due to announce on the busyCHEF website next week that we would like to call green or at least greener!
For more details check out busychef.co.uk