FCSI professional members provide consultancy to a wide range of foodservice clients, from project managers and architects to facilities managers and caterers working on anything from large hotels or restaurants to workplaces, retail units, hospitals, schools and universities.
The guide offers advice on:
- Audit: Do a brief energy audit of your kitchen looking at gas, water and electricity usage
- Training, monitoring & championing: Train staff on new procedures and consider putting the information into a small booklet together with all the key information
- Energy watch: If appropriate, switch equipment off at the mains when not in use. Consider using timers
- Cooking wisely: Consider steaming food and other cooking methods that are more energy efficient
- Indirect energy & cash: The use of particular chemicals in washing can achieve the same hygiene outcome at lower temperatures - an easy electrical saving
- Equipment: When replacing fridges, freezers, cookers and pretty much any appliance look for better energy usage options that save money
This expanded edition of Energy Efficiency in Commercial Kitchens, written by FCSI members, provides updated advice for designers, installers and operators in all areas of business and industry on how to minimise their consumption, thereby realising efficiencies in both carbon emissions and operating costs.
The guide also contains advice from manufactures including Fri-Jado, Meiko, Foster & Gamko, Quintex, Brita, Chiller Box, Jestic and Auspex/Equipro.