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Sustainability in Operation

One of the key changes was to transition from gas to an Ecochef all electric kitchen. Michael explained: “We felt very strongly that it was important to move away from LPG gas and over to electricity, to allow us to create an energy efficient kitchen that would be future-proof.

The major obstacle faced by the design and engineering team the planned kitchen would create a peak electrical load that was considerably more than the old gas powered one had required. Unfortunately, the local substation was already operating at capacity, and the cost to upgrade it, to cope with the new kitchen’s peak load, would have been around £200,000.


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.”

Paul Neville

MD of CHR and EcoChef commented: “I know the Angel looks amazing, we fully expected that, but the story is really about what’s under the bonnet, the ability to save a single restaurant 200kwh per hour when it’s running for 20 hours a day, makes real commercial sense. The angel should be applauded for taking a giant leap of faith in us to deliver this, It is without doubt, the most energy efficient kitchen we have ever designed and It’s a great testament to British engineering and design that 80% of the fit-out has been manufactured and build right here in the UK.

That’s true sustainability in operation.