ENERGY SAVING IN THE COMMERCIAL CATERING MARKET
The cost of cooking a meal comprises food costs, labour charges, overheads and energy costs, the last item being a very small part of total costs. However, significant savings in energy consumption can be easily made using existing designs. Watson House has carried out a study, co-funded by the Commission of the European Economic Communities, into ways of saving energy in commercial catering. Areas of appliance design, control and usage have been investigated and the potential for waste heat recovery from kitchens assessed. The catering gas consumption could be reduced by 3 % if all gas catering appliances were optimized. A further 2 % saving could be made by adopting the best currently available designs. Improvements in kitchen management and appliance usage could reduce consumption by another 5 % and waste heat recovery, equivalent to 3 % of gas consumption, is feasible for larger kitchens in hotels, restaurants, canteens and institutions. The potential benefits of this study amount to gas savings of 6500 TJ for the UK and 31,000 TJ for the EEC or over 12 % of catering gas consumption if all the findings could be implemented.
Bibliographic Reference: EUR 9269 EN (1984) MF, 87 P., BFR 120, BLOW-UP COPY BFR 435, EUROFFICE, LUXEMBOURG, POB 1003
Availability: Can be ordered online
Record Number: 1989122090900 / Last updated on: 1987-01-01
Available languages: en