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Cutting consumption

Graham Kille, managing director of FRIMA UK, explains why innovative equipment should lead a school's environmental strategy

Posted by Hannah Oakman | April 28, 2015 | Catering & hospitality

The right catering equipment can help caterers cut electricity, gas and water consumption.

There are now multifunctional cooking appliances that combine the functions of conventional equipment, including tilting pans, boilers, ovens, pressure cookers and deep-fat fryers, into a single multifunctional unit. Their precise heat distribution and fast heat-up and cooking times makes them four times as fast as conventional cooking appliances, using up to 40 per cent less energy.

Another way to cut back on energy consumption is to look at equipment that doesn’t need energy-hungry extraction fans. Equipment with integral extraction systems cuts down on fumes and steam emitted into the kitchen.

School caterers should also choose energy-efficient cooking methods to cut costs during the running of a kitchen. Pressure cooking cuts cooking times and subsequently cuts energy use.

Cooking equipment that is only turned on when required will reduce the use of electricity. This type of equipment should heat up quickly and efficiently, use energy sparingly while cooking, and then as soon as cooking is complete it can be turned off.

If possible, caterers should request independent data to verify manufacturers’ claims regarding the energy credentials of their products. FRIMA’s VarioCooking Center Multificiency units have been independently tested and certified by the European-based HKI cert and the energy consumption figures uploaded to the HKI CERT database. It ensures that those buying or specifying modern kitchen technology have access to comparative energy usage figures, that are based on set guidelines, which can help them make informed buying choices.

For information and brochures, or to come to a free Cooking Live demonstration, call FRIMA UK on 0845 680 3981, email or visit

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