Take induction cooking, for example, where 90% of the heat generated is used for cooking, compared with around 70% for electric cooktops and between 40 - 55% for an open gas burner. Even taking into account the difference in cost per unit (which is becoming smaller), electric cooking is more economical.
A typical gas appliance also requires 1.5 times the volume flow of extraction than the electric equivalent because so much heat is wasted, which means a bigger extraction system and higher ongoing running costs.
Ventilation is often considered a hidden energy cost, but it’s important to take a holistic view across the kitchen. It is quite typical to have a 150kW heating battery on incoming supply for a medium-large kitchen. These systems supply clean air into the cooking environment but in a kitchen full of gas appliances, much of it is sucked back out via the extraction system. The most efficient measure is to reduce air flow rates to a minimum, which requires electric cooking appliances.
The rise of renewable energy is a contributing factor too. Increasing the production and use of renewable energy from low carbon sources is one of the measures being proposed to support the UK’s journey towards net zero by 2050 and more organisations are taking advantage of on-site energy generation and storage to unlock cheaper, greener and more reliable energy.
Shine Catering Systems did a study with DEFRA around ten years ago which projected that by 2017 it would be more
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carbon efficient to run electric combi ovens than gas, due to decarbonisation of the grid. That trend continues.
Shine on…energy saving features in the kitchen Looking forwards, hotel operators have access to a host of energy saving features that can save costs now and future-proof their operations.
This includes demand-controlled ventilation and demand- controlled heating of prime cooking appliances, which reduces energy consumption when systems are not in use, as well as heat recovery and air source heat pumps on dishwashers, which can reuse waste heat from wastewater and hot humid air to heat incoming cold water. Even correctly sizing equipment such as commercial fridges will have a positive impact on the energy consumption of the kitchen.
Don’t forget efficiency goes beyond energy too. Take water efficiency, which can make a significant contribution to a building’s overall sustainability performance. Pot washing appliances can reduce both water and chemical usage when compared with traditional sink washing, not to mention labour requirements. The payback on a pot washer in the right type of kitchen can be as low as two years when compared with heating hot water and pouring it down the sink.
www.shine.co.uk TOMORROW’S FM | 53
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