Evolution of energy-efficient food-preparation facilities

The catering industry is one of the more energy-profligate sectors of British society, if assessed according to the ratio of the amount of energy used divided by that needed if efficient systems and practices were employed to achieve the same quality of end-product. Consequently, worthwhile energy-thrift opportunities exist for reducing energy consumption in British kitchens, whether associated with canteens, cafés, restaurants or hotels. To facilitate encouraging the implementation of these improvements, detailed energy-conscious recommendations are proffered in this survey with respect to the structural and argonomic designs of food-preparation facilities. Also, advice which should enable caterers to select (and demand from appliance manufactures) more energy-efficient equipment for initial installation in, or when refurbishing, their kitchens is presented. By the economically justifiable introduction of these proposals, it is predicted that a reduction in overall energy usage in the catering industry of at least 25% (i.e. about £1·25 x 108 p.a. in the UK at 1987 prices) may then be achieved.