Energy & Environment
We pride ourselves on designing the most energy efficient catering installations that site conditions will allow. This is an often overlooked area but we have spent years collating usage data and badgering equipment manufacturers to improve their products and provide meaningful consumption information to allow considered choices to be made. We have also spent a considerable amount of time studying operational behaviour to tease out best practice from poor.
All of this experience feeds into every project that we undertake. This allows us to advise clients on both equipment choice and operational priorities to get the best from their investment and achieve real world, quantifiable savings.
As part of her Master’s degree, our company Principal, Roz Burgess, wrote her dissertation investigating energy efficiency in commercial kitchens. That focused her desire to implement change in kitchen design to reduce waste and energy usage, which has become fundamental to her design process. This has led to opportunities to apply her expertise with a variety of clients whom truly want to reduce impact on the environment and reduce energy consumption.
Energy modelling enables comparison between differing equipment and practices, this also enables further consideration regarding offer and menu including any specific single use elements.
Our ‘standard’ approach is to improve the environmental and ethical performance of catering operations whilst clearly also delivering to the brief and to increasing profit. We believe that our approach to energy efficient design perfectly complements these objectives and will directly benefit businesses in the long term by reducing revenue expenditure.
CIBSE’s TM:50 Energy Efficiency in Commercial Kitchens.
As project lead and co-author, Roz led 13 working groups comprising 36 individuals from different companies and professional experiences whom wished to be involved and to share their knowledge in this updated guide. TM50 brings into focus the complex topics involved in relation to Foodservice and Energy Efficiency, how these can work together and provides guidance upon a series of aspects which build into an entire foodservice operation.
The guide has 22 sections split into three parts, from inception through to operation and maintenance:
Part 1 – Parameters and Brief
Part 2 – Selections and Considerations
Part 3 – Completion and Operational
There is a focus of energy efficiency in commercial kitchens however it also includes all foodservices outlets such as bars, cafes, front of house operations. This is not a design guide but provides best practice to improve and reduce energy during design, with equipment and choices, and also during its operation. It is vital that the foodservice facility firstly perform as needed to deliver generally the commercial requirements to the owner/builder/operator, which then enables us to consider the energy aspects.
Please find the link to our presentation below:
Our blog interview can be found at: https://go.cibse.org/RBurgessinterviewTM50