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Energy provider says kitchens are haemorrhaging cash

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One of the UK’s largest energy providers has estimated that Britain’s pubs, clubs and restaurants could see savings of up to a third on their energy bills by upgrading equipment, improving energy efficiency and changing behaviour.

E.ON said that “simple measures” such as identifying the most energy-hungry appliances to replacing old or inefficient heaters and refrigerators could make a difference financially, as it launched an ‘Energy Toolkit’ to help small businesses see where and when energy is used.

E.ON is offering customers a free wireless energy monitor giving a real-time display of how their energy use stacks up and access to energy-saving advice relevant to their specific industry and company size.

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It warned catering businesses against leaving items on when not being used or pre-warming ovens before they’re needed. It said pizza ovens, conveyor toasters and hobs were “common culprits” for overuse.

E.ON also claimed that while produce must be cool enough to provide proper food safety and quality, refrigeration shouldn’t be set too low as for every 1°C that something is cooled down, the amount of energy goes up by about 2%.

“With our energy monitor, customers can see at-a-glance how much appliances cost, the potential savings they could make and payback periods for new technologies,” explained Anthony Ainsworth, sales and marketing director at E.ON.

“And by speaking to our dedicated advisers, customers can take any guesswork out of simple energy efficiency measures or even larger budget investments that could provide greater benefit over a longer period of time.”

E.ON said that across pubs, clubs and restaurants, an average 35% of energy is typically used on room and water heating. Cooking, cellar services and refrigeration accounts for a further 30%.

The company’s wireless energy monitor displays how much energy different devices are using in a business and allows them to measure energy use by cost, kilowatt-hours and even CO2 emissions.

It updates every 10 seconds so customers can see the impact of turning appliances on or off almost instantly. It also has an innovative memory function that compares energy use by day, week or month, and displays daily averages to show when consumption of higher than average.

One operator that is using E.ON’s monitor is the Lime Indian restaurant, which reckons it has already saved £1,400 from instigating a series of simple changes, such as turning equipment off when not in use.

“With all the kitchen appliances we need, as well as the lighting and air conditioning, energy is one of our biggest single costs and can amount to as much as 10% of our total outgoings,” said Sohail Rana from the Nottingham restaurant.

Tags : catering equipmentcookingEnergyEnergy efficiencykitchensRefrigeration
Andrew Seymour

The author Andrew Seymour

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