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Commercial Kitchen 2019 to focus on sustainability

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Commercial Kitchen 2019 will have a strong environmental theme.

Commercial Kitchen, the UK’s kitchen equipment, services and design show, will feature even more new innovations and solutions designed to help foodservice equipment buyers and caterers make their kitchens greener, says event organiser Diversified Communications UK.

Taking place at the NEC Birmingham on 4-5 June, visitor registration for the event is now open.

Show highlights include a raft of sustainable products for 2019. The show’s 100+ exhibitors include Cuisinequip/Valentine Equipment, DC Warewashing & Icemaking Systems, Gamble Foodservice Solutions, Hupfer/Trak, Jestic Foodservice Equipment, Meiko UK, Precision Refrigeration, Regale Microwave Ovens, Synergy Grill, Target Catering Equipment, and Wexiödisk.

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They’ll be exhibiting products including the following:

Jestic Foodservice Equipment is showcasing the latest in sustainable frying technology from Henny Penny. The Evolution Elite open fryers should use up to 40% less oil, deliver ongoing efficiencies and labour savings, and use state-of-the-art technology for consistency and to reduce waste.

Hupfer’s ThermaDry hot holding drop-in unit uses modern heating technology with low power consumption, utilising infrared heating lamps over traditional heating coils. It features integrated ceramic plates for dry heating and a newly-developed gantry.

Gamble Foodservice Solutions is the UK supplier of FEW’s range of cook and hold ovens. The company will be introducing the compact countertop LCHR-1220-4. This plug and play oven runs from a 13A plug, with lower wattage elements that should save money in electricity.

Target Catering Equipment is demonstrating its energy saving TR-E+ induction range, which incorporates four square zone induction hobs, induction griddle and convection oven. The stove suits various cooking styles including multiple pan cooking, direct plancha cooking and large single pan cooking.

Thanks to the latest patented burner technology and natural ceramics, Synergy Grills (like the SG900 for example) reportedly use on average 59% less gas and produce less carbon monoxide residue compared to commercial gas grills of similar sizes. The heat capturing ceramic technology should ensure that heat is focused directly towards the food, therefore requiring less energy for a cleaner, safer and greener grilling experience.

Wexiödisk is showcasing its remarkably efficient WD-6 Duplus and WD-PRM6 single-hood concept. Featuring a double-rinse sequence, the pre-rinse and wash technology uses just 1-litre of fresh water per cycle, which should reduce water, electricity, and chemical consumption, yet deliver consistent results.

The rapid heat-up and energy efficiency of HWM induction hobs from Cuisinequip are suitable for operations where adaptable cooking systems with low residual heat and a small footprint are needed (Robin Hill Country Park in the Isle of Wight is a recent example). They are said to save energy by heating just the pan when it is in contact with the hob.

Meiko UK’s M-iClean H is designed to be ergonomic pass-through dishwasher, with performance including up to 21% energy-savings compared to previous Meiko hood machines. Water consumption is also minimised thanks to smaller 2.4 litre final rinse, compared to 3 litres per rack on older Meiko machines.

Precision Refrigeration says its most energy efficient product at this year’s Commercial Kitchen show is the A energy rated MCU211 GN1/1 counter. The unit features durable stainless steel interior and exterior, R290 hydrocarbon refrigerant, and 60mm zero ODP insulation.

Regale Microwave Ovens is promoting the Panasonic NE 1878 complete with new Microsave CPS3A Cavity Liner. The heavy-duty microwave is said to make a saving of 6.3% on power use, plus the cavity liner made specially for this model should extend the life of the ceiling plate (roof liner), ceramic glass base plate, and the lens light cover.

DC Warewashing & Icemaking Systems’ Optima OD1450AD double-hood passthrough dishwasher is capable of washing 1,400 plates an hour (or up to 120 baskets) and comes with energy saving stand-by mode and an auto-on/off features. When fitted with the new DC Steam Heat Recovery System it is said to reduce energy use by up to 25%, plus because it removes the steam generated by the wash cycle there’s no need to install a separate extraction canopy or condense hood.

Professionally reconditioned equipment is another option for kitchen sites on a tight budget (and it also helps reduce landfill waste). Returning exhibitors offering this service include Caterquip UK and General Catering.

While for operators looking for new eco-friendly ways to manage their food waste, there’s PRM Waste (which launched its PRM Bio-Processor at Commercial Kitchen 2018) and EXBIO, with its Ex Series digester.

Commercial Kitchen show features include a free two-day seminar programme, the Innovation Challenge Awards, and CEDA Awards Gallery.

Last year’s attendees included Airedale Group, Brakes Catering Equipment, C&C Catering Equipment, Catering Design Group, Catering Equipment Solutions (Peterborough), CHR Equipment, Court Catering Equipment, Gratte Brothers, Inox Equip, KCM Catering Equipment, Nisbets, Sprint Group, TAG Catering Equipment, and YCE Catering Equipment.

Tags : commercial kitchenCommercial Kitchen Showeventexhibitiontrade show
Clare Nicholls

The author Clare Nicholls

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