Products


With the latest advances in cool technology, operators can relax and let their refrigeration worry about hotspots and energy usage. Ian Boughton reports


out Chill I


nnovation is driving a revolution in the refrigeration sector, as food suppliers look for ways to reduce energy consumption and


optimise cooling systems. “Right now, the main desire for innovation


lies in energy efficiency, because rocketing energy prices were partly responsible for the closure of almost 5,000 venues in 2022,” says Mike Nixon, sales director at Abraxas Cater- ing Equipment. “Refrigeration is the single largest con-


sumer of energy in commercial kitchens; how- ever, cooling systems also have high potential for energy savings, so we’re seeing a real swing towards energy efficient refrigeration. We’ve entered a new era – business owners are now more focused on the cost-in-use of appliances than the initial capital cost, particularly in smaller venues where the equipment is being used by the person who pays the energy bill.” Gareth Hunt, senior product manager


for Foster and Gamko, has produced an ‘energy toolkit’ to remind operators of energy saving tactics. “It’s a mix of simple, best prac- tice energy saving advice that can make sav-


38 | The Caterer | 28 April 2023


“Refrigeration is the single largest consumer of energy in commercial kitchens” Mike Nixon, Abraxas Catering Equipment


ings running into thousands of pounds a year. Simple things can seem obvious, but in the heat of a busy service are easily overlooked.” The toolkit discusses whether counter


storage has higher operating costs than upright storage and how to spot energy cost warning signs, such as appliances not getting down to optimum temperature as quickly as usual, doors not closing properly or whether condensation is caused by warm air getting into a cabinet.


ETI www.thecaterer.com


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