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  • John Campbell, Proprietor & Chef of The Woodspeen talks about the importance of Sustainability

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  • In this video, leading industry leaders consider the real cost of investment, what to do when budget isn't available.

    Elior's Food Development Director, Peter Joyner, comments on how contract caterers are taking more responsibility for the equipment being used, Meanwhile, Steve Munkley, Executive Head Chef at the Royal Garden Hotel, strongly believes that education is key for establishments, Chef Simon Rogan agrees that the ethos of the company is important. Mark Linehan, Managing Director of the Sustainable Restaurant Association, also raises the point that all businesses need to have a plan.

  • Neel Radia, National Chair of the National Association of Care Catering (NACC), refers to the small immediate changes that can make a bigger impact at a later date

    Steve Munkley, Executive Head Chef at the Royal Garden Hotel, provides insight into working with suppliers to achieve green goals. Peter Joyner, Food Development Director at Elior, believes that there is still more to be done though with regards to energy efficiency and training people, and Chef Simon Rogan tells us that, at the end of the day, it's important that operators make the time to be greener.

Operational diagram showing the refrigeration system activity

Operational diagram showing the refrigeration system activity

Surplus refrigeration capacity?

A refrigerator or freezer, or refrigerated counter, in a professional kitchen should rightly be expected to cope with the demands of a busy kitchen, with high ambient temperature and many door openings.

This is not simply a question of equipping the cabinet with a large compressor, as claimed by many. It is far more important that the product's refrigeration system is fundamentally balanced and correctly dimensioned for the task.

A refrigeration system with well balanced capacity will not only maintain a correct and stable temperature. It will also result in much lower energy consumption. This can be seen in an "operational diagram" showing the activity of the refrigeration system of a conventional refrigerator with an oversized compressor against a low-energy cabinet. Note the radical differences in the output curves.

The "red" cabinet has higher and more frequent peaks (= compressor operation) and higher base level. The "green" cabinet has relatively few peaks and a much lower base level. Overall, the load on the green cabinet is significantly lower than that on the red. Therefor the green cabinet has much lower energy consumption, lower heat emission to its surroundings and a longer service life. The green cabinet is therefore the sure winner for the professional kitchen.

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    Three comments we often hear and the response we give to them.

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