CHR Equipment Ltd delivering profitable solutions to the UK Food Service Industry

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From the delivery of ingredients and their preparation through to service, we ensure each of our customers gets the most out of their kitchen. For each commercial kitchen design, our considerations include:

  • The number of covers,
  • Operating times,
  • The frequency of deliveries,
  • The amount of storage required,
  • The handling of waste,
  • The type of service provided.

7 Design Principles

Our 7 Principles - Designing Space & Considerations for your Commercial Kitchen

Legislation & Best Practices

Legislation & Best Practice - Designing Space & Considerations

BIM (Building Information Modeling)

CHR ACHIEVES LEVEL 2 BIM – ‘walking through’ with flying colours

CHR Foodservice Equipment, commercial catering scheme designer and supplier, has achieved level 2 BIM well ahead of the Government deadline of April 2016.

The concept of ‘Building Information Management (BIM) ‘levels’ (and ‘BIM level 2 compliance’) has become the accepted definition of what criteria are required to be deemed BIM-compliant, by seeing the adoption process as the next steps in a journey that has taken the industry from the drawing board to the computer and, ultimately, into the digital age.

And that is why all centrally-funded public sector work has to be delivered using Level 2 BIM from April next year. Government Procurement officially requires collaborative 3D BIM with all project and asset information, documentation and data to be electronic. Fully collaborative 3D BIM has been defined as ‘Level 2 BIM’ and is documented in PAS119:2.

Level 2 BIM modelling - 3D & 2D commercial designsNo mandatory implementation date for BIM has been set on the private sector but architects and designers are already adopting BIM for their projects. The savings BIM can offer to clients is certainly a driver, as is the convenience. “The initial estimated savings to UK construction and its clients is £2bn per annum through the widespread adoption of BIM and is therefore a significant tool for Government to reach its target of 15-20% savings on the costs of capital projects by 2015,” according to the BIM Task Group.

As Paul Neville of CHR comments: “CHR has invested significantly in Revit software and taken on and trained new staff to cover BIM modelling. The result is, clear concise 2D/3D drawings, fully rendered models with walk through capability.

“The investment was also designed to streamline our quoting process by using the drawing file and our quoting system as one integrated system. This has allowed us to have around 70% of a project quoted prior to the estimating team being given the job for pricing. This means we can double the amount of work without employing further staff.”

CHR approached Revit software provider Quadra Solutions in 2013 when it became clear that more customers required BIM content. At the time CHR was using 2D AutoCAD, and was keen to improve efficiencies and communication with customers when bidding for contracts.

The first move was to invest in Autodesk’s Building Design Suite Premium, which would help push the company’s strategy for growth and BIM compliancy. It would also support the move towards 3D design, helping to future-proof the company.

The next step was for Alex Sweetlove, CHR’s Design Technician to undertake training. The Revit Essentials training introduced some of the key concepts and within four months, Alex had really got to grips with the software and was starting to produce great results. Alex has since been nominated for the CEDA ‘Rising Star Award’ which celebrates the brightest and best individuals and organisations in the catering equipment industry.

CHR Founder Ron Neville says: “After the training we were seeing increased efficiencies of 60%, improvements on design process of 50% and better communication to clients using 3D imagery.”

Alex has since moved onto using Autodesk’s 3ds Max, a modelling and rendering tool, which is further enhancing his design offerings. CHR Design Manager Matt Aspey says: “Alex has excelled in his transition from 2D to 3D design, which is delivering some excellent visualisations for the organisation.”

The big success of CHR’s BIM uptake has not only been the improved amount of orders and contracts secured, including Lancashire County Cricket Club and Midsummer House in Cambridgeshire, but also the outstanding results being delivered by staff.

“There is still a way to go with BIM as it heads inexorably towards the Government deadline despite a lot of open topics, discussions to be had and many grey areas still to be coloured in. But be that as it may, CHR has reached L2 and the story continues.”


What is TM50 and why is it important for you ?Commercial Kitchen Design Work with a CSFG TM50 Report

 CHR provide a TM50 report on all its design work, which demonstrates our commitment to help your business reduce its Carbon footprint and helps improve your bottom line, return on investment, best practice and value for money.

The Guide is the result of a unique a collaboration of the three main catering equipment trade associations, catering consultants (FCSI), catering equipment manufacturers (CESA) and catering equipment distributors (CEDA) who came together to form the CSFG in 2006. 

Energy savings relate directly to the profitability of the kitchen operation and will prove especially useful as the industry fights its way out of recession.

The Guide on Energy Efficiency in Commercial Kitchens has been produced in association with CIBSE, The Chartered Institute of Building Services Engineers. It offers guidance and advice on sustainability and how to reduce energy throughout all sections of the kitchen, for managers, operators, owners, contract caterers, kitchen designers, specifiers and installers of commercial kitchen facilities.

Each section has been written by experts in their field and provides clear, practical advice that readers can begin using immediately to save energy and cost and improve their carbon footprint.

“Energy Efficiency in Commercial Kitchens” runs to 64 pages and costs £60 but this will be easily recouped as running costs will be reduced when implementing the advice in the guide. Proceeds from sales of the guide will be used to support further work of the CSFG.

More information on the guide and order forms can be viewed and downloaded at:

A synopsis of content is below.

Energy Efficiency in Commercial Kitchens TM50: 2009 CIBSE Industry Guide


Commercial kitchens are large users of gas, water and electrical energy and leave a significant carbon footprint. It is estimated that the total energy consumption of Britain’s catering industry is in excess of 21,600 million kWh per year.



New and existing kitchens
Refurbishment and replacement of kitchen equipment
Natural resources, basic kitchen structure
Basic kitchen materials
Environmental targets
Kitchen service requirements
Sub-metering and service supplies
Drainage and kitchen waste removal
Energy controls
Appliance specification, fabrication specification and utensil specification
Warewashing, Dishwashers and Glasswashers
Cooking appliance selection
Water temperature, taps, faucets and water saving controls
Kitchen layout
Installation, commissioning, handover and feedback
Documenting the kitchen
Managing the building
Maintenance & energy efficiency
Operational checklists
Energy audits and surveys
Energy and water benchmarking
Energy benchmarks

The CIBSE Guide on Energy Efficiency in Commercial Kitchens TM50:2009 has been prepared by CIBSE and the Catering For a Sustainable Future Group (CSFG,) which is a sub-committee of CEDA (Catering Equipment Distributors Association,) CESA (Catering Equipment Suppliers Association,) and FCSI (Foodservice Consultants Society International) for publication in July 2009.

Please take a look at case studies were TM 50 Has been applied to learn more:

Cadbury World
Kidderminster Academy
Dawnay Arms



“If I’ve got customers waiting and 20 mains to get out in the next five minutes, the last thing I want to think about is sustainability…”

Rising fuel and water costs are changing the catering landscape forever, so reducing consumption must be integral to your sustainability strategy both from a cost and from an environmental perspective. It’s common sense! (See our Quick Sustainability Checklist at the foot of the page).

Another question that must be asked is ‘Why bother’? It is highly likely that the government will use a stick rather than a carrot to encourage us to reduce emissions. And catering, as a high energy user, will be singled out for attention sooner rather than later. But if the industry can demonstrate that it is tackling this issue, we are less likely to get clobbered by an inappropriately big stick, most likely a doubling or trebling of our energy costs.

Put simply, saving energy and other natural resources will save you money!  So what can caterers do to help save the planet and how can WE help?

The main focus in sustainability calculations relates to ‘carbon emissions’. By its very nature catering uses lots of energy, so how can we embrace the concept of ‘Sustainability’ without compromising the business?


New catering equipment is generally much more energy efficient than older items. However, most caterers won’t want to change older equipment whilst it still has plenty of life in it.  Nor do they need to, as there are ways that caterers can reduce their energy consumption without changing equipment.


What could be simpler than choosing a new combination oven? All the big name manufacturers make combis, so it should be easy to compare the different makes to find out what it will cost me to run the thing over 10 years? And the same goes for fryers…right?

Sadly, no such luck. Some combi makers have been very good at disguising their performance; others are much better at providing water and energy usage information – but their test data might be completely unrealistic for your cooking scenario and your menu.

The same can almost be said for fryers. You can easily find out how many chips they’ll claim to cook in an hour, but how much oil will they consume or waste doing it? Over the life of your fryer, you will spend 10 or maybe even 20 times the price of the fryer on replacement oil, so saving 5% adds up to big money and lots of energy saved!

There are more factors involved in ‘sustainability’ than just saving energy and other consumables.

What is the life expectancy of that new piece of equipment that saves huge amounts of energy? How does that compare with a cheaper product? Should I get one large one, or two smaller ones?

CHR will assist you in identifying the savings that you can make.  We  will give you independent advice, based on our  experience of how catering equipment actually performs in the kitchen.

We can also advise on The Enhanced Capital Allowance Scheme, which enables a business to offset the full capital cost of a purchase against taxable profits if the product is on the Energy Technology list.  At present this list only includes refrigeration; however,  CHR as part of CEDA and together with other industry bodies is lobbying to have other products included.

The key ismaking energy saving and sustainability an integral part of the kitchen design, operation and training, so the staff hardly have to think about it while they are working.

CIBSE Guide to Energy Efficiency in Commercial Kitchens

If you wish to find out more about energy efficiency in commercial kitchens, the Catering For a Sustainable Future Group has produced this publication which is available by downloading an order form from the CEDA web site.

Sustainability means different things to different people but whatever your take on it, when considering buying new equipment CHR  can help you identify the best item to meet your needs.

Quick Sustainability Checklist

Talk to us  about new equipment, service, maintenance and reducing your running costs. People often forget we can also help with training and re-training staff, particularly with complex kit such as combi ovens.

Use equipment more efficiently. It might sound obvious, but how do you do it?

Turn off appliances when they are not being used.  How often is a fryer or a grill left on for hours just to have it ready for use?  Turn it off and switch it back on when you need it.

Look at your menu and see if you can cook items in a different way.  Can you produce larger batches and reheat individual portions rather than produce to order?

It does not stop at the cooking equipment.  Dishwashers are major users of energy, water and chemicals.  One very easy way to save on all three is to ensure that the dishwasher is only operated with full racks of soiled ware.  A dishwasher will use the same amount of water and chemicals when washing a half full rack as it will when washing a full rack and it will use almost the same amount of energy.  Dishwasher manufacturers supply different racks for different types of crockery.  Use the correct rack to get the optimum capacity out of your machine.  Don’t mix different items in one rack as not only will you lose capacity, you will probably affect the wash quality and therefore end up washing some items twice.

Refrigeration is one of the biggest energy consumers in the kitchen as it operates 24 hours per day.  With conventional upright cabinets, you lose a lot of the cold air every time you open the door resulting in more energy being consumed to cool down the warm air that you have just introduced.  Look at the way you use your fridge and freezer, can you reduce the number of times you open the doors by taking out more of what you need?  Fridges that are located in hot kitchens will have to work harder and therefore consume more energy than ones that are located in cooler areas. Keep it clean and keep it serviced!