BEVERAGE SYSTEMS
I
The tastiest solution
n recent years there has been an explosion in the popularity of speciality coffee, but now tea is very much back on the scene. Tea blends have changed, with herb, fruit
and floral infusions among the nation’s favourites alongside the classic blends and single estate specialities. In accordance with this, manufacturers have devised more environmentally friendly ways to make a brew and get the most from the demand. A vacuum kettle is a ‘green’ way of keeping
boiled water hot and ready for the next cuppa. Once water is boiled, it will remain hot for up to four hours, reducing the amount of energy required for tea-making throughout a day. For larger output, a dedicated urn or boiler is the go-to choice. In the past, size was the only thing that seemed to matter, but now energy saving has risen to the fore and appliances are being fitted with built-in eco modes, which can reduce power consumption during quieter periods and offer a more cost-effective solution long term. Coffee is the most popular out-of-home
XXVIII | The Caterer | 15 November 2019
hot beverage and, as a result, advances continue to be made in terms of machine development. Manufacturers are offering bean-to-cup machines that make coffee that’s comparable to that brewed by baristas, and are upping the ante by developing more user- friendly features. Machines are also becoming easier to keep clean, with automated washing systems available in some beverage units. For a fresh in-house H2O solution, look no
further than a built-in water filtration system. This clever bit of kit is plumbed directly into a water mains supply, extracting the impurities from water and improving its taste. A special- ist system can provide chilled still and sparkling water and is a more cost-effective and greener alternative than the bought-in bottled variety.
SUSTAINABILITY TIPS ● Look for hot beverage systems with a standby mode: these will save energy when it’s quiet, but quickly recover temperature on demand.
●Auto switch-off systems, which turn off after a given period of inactivity, will cut energy consumption.
●Make sure beverage systems are regularly descaled – scale build-up will reduce energy efficiency and can cause long-lasting damage.
● When using a kettle, only boil what you need. For example, decant water from the pan or dish you will be using into the kettle, so you have the right amount.
● In-house filtered water systems can provide a more sustainable and greener alternative to sparkling or still bottled mineral water.
FROZEN DRINKS MACHINES ● Always put your frozen drinks machine on standby overnight, as it saves energy and allows any frozen surface condensation to melt.
● With air-cooled frozen drinks machines, make sure that there’s a sufficient air gap to allow the hot air to escape. This will reduce energy consumption.
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