Nov 24 2006
Aga is calling on the foodservice industry to wake up to the implications of using inefficient, energy guzzling kitchen equipment, in the light of the recent Stern Report. According to new research by Aga* the industry has the potential to save over £2.2 billion on its combined energy bill and 15 million tonnes of carbon dioxide emission.
Aga’s research ‘Reduce Energy Costs in Your Commercial Kitchen’ (November 2006) highlights how every operation, from a small commercial unit to a large operation or quick service kitchen, can make significant savings by switching to energy efficient equipment.
Aga Foodservice Equipment has championed energy efficient equipment consistently through leading edge research and development resulting in product innovations such as the Falcon Infinity Fryer, the Williams CoolSmart Controller and the Eloma Genius combi oven. Aga also recognises that the foodservice sector can benefit hugely from the Interest Free Loans offered by the Carbon Trust for the purchase of replacement, energy efficient equipment. Aga has so far worked with a number of bar, restaurant and pub customers to secure such loans, making the application process as straightforward as possible.
Calculations for the latest research show that a small commercial kitchen can make energy and oil savings of £10 500 a year, a large commercial kitchen £52 800 per year and a typical QSR kitchen can save up to £27 400 a year.
Comments Tim Smith, Managing Director for Aga Foodservice Equipment: “The Stern Report is a wake up call for every industry, but in foodservice the technology exists to act immediately. Stern warns that ‘There is still time to avoid the worst impacts of climate change, if we take strong action now’. We’re urging the industry to take this warning seriously, particularly the major multi-unit operators who can collectively make so much difference. CEO’s and FD’s of these operations need to implement stringent guidelines and energy policies which take into account the whole life contribution of equipment in the commercial kitchen.
"The potential savings for operators are hard to ignore – rising fuel costs go straight to the bottom line.”