FreshRM and CSFG team-up to offer
‘LIVE ENERGY, WATER and Co2 MONITORING’ at HOTELYMPIA 2010
Monitoring is an essential first step in the process of ‘benchmarking’ a kitchen. Creating benchmarks for energy and water consumption will allow chefs and managers to develop ways of working to reduce consumption and cut their carbon footprint.
Supported by FreshRM and run under the auspices of the CSFG – Catering for a Sustainable Future Group – live energy monitoring is being installed in the kitchens at Parades des Chef. Typical of many hotel and restaurant kitchens, the energy monitoring system will tell caterers what is going on in their kitchen in terms of energy and water consumption and, even CO2 output!
Managed by Serviceline on behalf of the CSFG, the ‘ServiceInvisible’ monitoring system measures how much gas and electricity is being used, what water is being consumed, what the temperature is in fridges, freezers, serveries and store room and, how much CO2 is in the atmosphere.
Serviceinvisible is a series of wireless monitors fitted to incoming energy supplies, refrigeration and cooker hoods. It transmits data 24 hours a day so any chef or manager can assess risk exposure, check temperatures and see what they are using or spending on energy or water. The system is accessed from any internet connected device and provides data for any day, week, month or year.
Find out more on Stand: N1958
MEET THE ENVIRONMENTAL CHALLENGE
The Catering for a Sustainable Future Group at Hotelympia 2010
CSFG is dedicated to supplying guidance on energy efficiency and sustainability for commercial foodservice operations. The CSFG’s guide to Energy Efficiency in Commercial Kitchens is available to purchase from the stand. It provides industry-specific advice on sustainability, including guidance on improving energy efficiency, creating an energy audit and a comprehensive checklist of energy saving measures.
For the first time, benchmarks are published giving the energy cost per meal for the main types of catering operation so caterers – following their own audit – can compare their business with a typical model and find out if their energy consumption is above or below average. Written by experts in their field (consultants, manufacturers and kitchen installers), the Guide provides clear, practical advice that readers can begin using immediately.
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