Saving Energy

Other than food ingredients, the main resources used in a commercial kitchen are water, electricity and gas, which constitute a substantial portion of the operating costs.  So, how do we maintain the efficiency of the catering equipment, but at the same time, save resources and reduce costs?

To that end, the selection of catering equipment is of paramount importance. Many factories nowadays have developed different kinds of energy saving catering equipment, some of which has obtained energy saving certificates.  For example, some dishwashing machines and Chinese steamers have utilized the heat recovery system whereby heated air or steam collected is used to pre-heat water before it is channeled into the equipment, thus saving energy.

Less Emission to the Environment

The kind of emission from a commercial kitchen includes residues of fuel, detergents and disinfectants, waste water discharged from the sinks, greasy and hot air from exhaust hoods, as well as heat from the MVAC system.  Using proper ways to treat them before emission or reducing their usage are important to the protection of the environment. Steps that can be taken are:

-  Reducing the usage of gas equipment;

-  Choosing environmentally friendly disinfection or sterilizing agent, e.g. ozone water;

-  Using high-efficiency grease filtration system to filter the greasy air before releasing it to the environment.  For example, water wash system, EP (electrostatic precipitator) and UV etc.