The energy crisis is being felt in kitchens around the world, and the monthly bills are only increasing. That's why a team of food industry experts is helping companies and providing useful advice to managers in commercial kitchens. Here are the highlights!
Frank Wagner, regional chairman of FCSI's EAME division, has been working with Germany and Switzerland for a long time to create a single trademark, or label, for the energy-saving kitchen equipment. Many devices are well known and proven in the industry, but some of them are just a gimmicky advertising gimmick that turns out afterwards to be not at all economical to operate. It is clear that the greatest consumption in hot kitchens depends on the equipment, but the label to prove it is still to be created. In the meantime, Wagner has come up with new ideas and possibilities.
Designing a new system
According to the food consultant, more and more restaurant chains are setting up a central kitchen for the production of ingredients and food, and then creating more, smaller spaces for serving. This is a much more energy-efficient solution because it concentrates more energy consumption in one place. In many parts of the world - Italy and America are good examples - where everything is prepared in the kitchen of a fine dining restaurant, and then the almost-finished items and ready-to-cook ingredients are delivered to smaller burger joints and pizzerias. In smaller buffets, all that's needed is a fridge and a display counter where everything is put together immediately. For those who can, this saves on end-of-month bills. Last but not least, it's an old and proven business model, because it's well known that fast-food, „cube-table” restaurants close at a higher profit than high-priced, gourmet places.
Much depends on the cook
Denis Daveine, FCSI France, looked at staff attitudes and linked them to the need for more efficient and more proactive kitchen. He says that today's chefs need to be aware of new kitchen technologies and possibilities. They need to cook on an induction hob with the appropriate utensils, and sustainability is also an important consideration when creating a menu. According to Daveine, surprisingly few chefs are concerned about kitchen budgets, even though their livelihoods and jobs depend on it.
It makes a difference what is cooking in the pot and for how long
The experts are unanimous that the vegetarian, vegan restaurants maintenance is much lower. A steak or sausage takes much longer and is more expensive to cook than cabbage or potatoes. Vegetables do not always need to be artificially refrigerated or marinated for long periods, and the cooking time is considerably shorter, as is the case with cereals and fruit. It's worth adding some seasonal, vegetarian or vegan dishes to the menu, because not only can you bring in a new and conscious audience, but you can also save a lot of money for your kitchen.
The aim: to follow Germany's example
The alpha and omega of commercial kitchens is still just the electronic equipment, refrigeration systems, ovens and cooking equipment. In Germany, a concept is already widespread and supported by the state, a model worth following in other countries. This is the energy-saving version of central cooling systems, where one machine cools several refrigerators. “A central cooling system requires a special design and a new outlet system,” explains Wagner. This also reduces C02 emissions as well as operating costs. Even in countries where the state does not provide financial support, this solution is attractive because, with the rising cost of energy, it is still more profitable in the long term to have two machines instead of 10 at the same cooling capacity. It saves a lot, especially if the heat is recycled, for example to heat a swimming pool or another building - but that's a technology project for the future.”
Source : www.ktchnrebel.com
