At this point, CHR Presented an energy optimizing system that would provide a solution and a first fully connected system was tabled. The system intelligently manages the entire site’s electric power consumption, constantly scanning the connected catering equipment and circuits to share and divert power when needed to where it is needed.
Calculations determined that the system could bring the new kitchen’s peak demand load down by more than 60%, allowing Michael and his team to realise their wish of making the Angel Inn eco-friendly, efficient and sustainable.
Initial calculations indicated that a connected load of around 300kW would be required, but with a limit of 120kW available it was imperative for the future of the project that this threshold could be achieved. The decision to use the highly advanced CHR EcoChef range with induction hobs and planchas made the process more straightforward. In addition, two MKN finishing ovens and the latest Rational ovens in the bulk kitchen were also ideal for the system, Michael added: “Sustainability and energy efficiency are hugely important, especially in a rural area and vital to the cost of running the business. Being the first restaurant to use the system must make us one of the most energy efficient kitchens in the UK.”
The Angel at Hetton is the first of many projects that CHR and Ecochef are working on, as the move toward net zero carbon gathers pace, the demand for electricity will only grow. However, with limited national capacity, there will also be a growing need for energy optimisation systems. That’s especially true in commercial kitchens, where many operators are already at their peak load.
The Angel at Hetton is an inspirational example of what can be achieved by using the latest kitchen technologies. Michael and Johanna are among a growing number of operators who are committed to using the innovative, sustainable solutions that we will all need in the future.”