Cutting Kitchen Consumption: energy down by 34%; water down by 53%
Research by Zurich University shows that multifunctional appliances deliver significant savings and improve BREEAM rating
Researchers at Zurich University studied the energy consumption in a commercial catering kitchen before and after a major refurbishment. They found that, by switching from conventional appliances to the latest multifunctional cooking technology, the kitchen reduced energy consumption by 34% and water consumption by 53%. Moreover, the new kitchen appliances were able to produce more food from less space.
Since kitchens are a major centre of energy consumption centre in a commercial building, the switch to modern, multifunctional appliances can also impact on a BREEAM (Building Research Establishment Environmental Assessment Method) rating.
The staff restaurant at ABB Schweiz AG, the Swiss manufacturer of energy and automation technology, was selected for the research project. The appliances used were Frima VarioCooking Centers and Rational combi steamers.
The project was undertaken by Zurich University for Applied Sciences, under the supervision of Prof. Dr.-Ing. Heinzelmann and SV Schweiz (the Swiss catering and hotel management corporation). The aim of the project was to record the efficiency of multifunctional cooking technology under real conditions, with a ‘before and after’ comparison based on the most accurate possible measuring equipment. As market leaders in their respective multifunctional cooking technologies, Frima and Rational were the obvious choices to supply the appliances.
At the start of the project, in April 2014, the restaurant produced around 380 lunches daily, using conventional technology in a cook-and-hold system, with a menu choice of four different dishes. Measurements of energy and water consumption were taken over a period of eight weeks. The number of main meals, the menu, food waste and over-production were also logged. The measurements showed that production of each main meal required 0.58 kWh of electricity and 2.72 litres of water. (Dishwashing requirements were not considered in the study.)
The kitchen renovation, including the installation of the Frima and Rational appliances, was undertaken in summer 2014. Measurements of energy and water consumption were then taken again, in order to enable the ‘before and after’ comparison. The measurements showed a significant reduction. Energy consumption dropped by 34%, meaning only 0.38 kWh per main meal was now required. This corresponds to a reduction in annual CO2 emissions of 1.8 tons. For water, consumption was only 1.28 litres per main meal, 53% less than before.
Anton Bucher, project manager planning & construction at SV Schweiz, says, "The cost savings allowed us to create an attractive front-of-house cooking concept, with a pizza oven and a pasta machine and boiler, without needing any extra budget.”
“The project proves that modern cooking technology can optimise the use of resources, reducing energy and water consumption significantly,” says Graham Kille, managing director of Frima UK. “What’s more, the restaurant was able to increase the range of meals it offered, thanks to the extra cooking options offered by the Frima and Rational appliances.”
Zurich University energy and water savings research – Jul-16
Toni Turner at The Publicity Works
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Graham Kille, Frima UK: 0845 680 3981
Benoît Gourgues, Frima International: +41 71 727 90 14
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More information on Frima International from www.frima-online.com
VarioCooking Center is a registered trademark of Frima International
For more information on the project contact SV (Schweiz) AG www.sv-group.ch
Project Manager Planning & Construction Anton Bucher Anton.Bucher@sv-group.ch