Preston-based CHR Catering Equipment, with many years experience in specifying and fitting kitchens in the education sector, has taken on board operators’ real needs for energy efficiencies and has developed its own bespoke, CE-approved Eco-Chef cooking range, which harnesses energy saving induction technology. At a time when the Carbon Trust is warning that energy costs could rise by a further £154 million a year by 2020 if the current short-term approach to the cost of capital equipment continues, Ron Neville, managing director of CHR, tells Educatering that substituting induction hobs for traditional gas or electric hot tops is one very effective solution to the problem.
He also advises caterers to consider buying a complete suite rather than individual pieces as this can be built to order utilising only the most energy efficient components available at the time of manufacture.
“Buyers must look beyond the initial capital cost of the appliance and look seriously at lifetime costs. They also need to consider the efficiency of the cooking medium and how much it costs to run. Gas, as a primary fuel source has a smaller carbon footprint than electricity.