Catering equipment: sustainability and innovation
By Mick Shaddock, chair of CESA, the Catering Equipment Suppliers Association
In recent years catering equipment manufacturers have made significant investments in developing new technologies for the foodservice industry.
A key focus has been sustainability, but it’s not the only area of research: nearly every brand can point to big advances in, for example, simplicity of operation and ease of servicing.
As energy prices rise, so running costs become a bigger and bigger part of the overall ‘cost of ownership’, that is, the amount a piece of the equipment will cost throughout its life.
Running costs should be as big a factor in the buying decision as the capital cost of the equipment because, increasingly, the extra investment in an energy-efficient model will quickly repay itself – and the savings will carry on through the life of the machine.
Sustainability isn’t just about energy efficiency: many pieces of equipment use other resources, such as water or chemicals, and manufacturers are working hard to cut consumption in these areas, too.
Equally, the material the equipment is made from and its length of life are key ‘sustainability’ issues. The longer the equipment lasts, the more sustainable it is. Which is why it’s also vital that caterers have their equipment serviced regularly – a planned preventative maintenance (PPM) contract ensures the equipment always operates at optimum efficiency and has a long service life.
Every category of catering equipment has seen its share of innovation: dish and glasswashers that use lower temperature water and heat exchange technologies to save power; refrigerators with intelligent controllers that only turn the system on when it’s needed, using hydrocarbon refrigerants with an ODP (ozone depletion potential) of zero; combi steamers that need no programming – the operator simply pushes the relevant button to cook anything from soufflé to roast pork; induction hobs that offer speed, safety and energy saving benefits.
Innovation is just as prevalent amongst manufacturers of smallwares, light equipment and ancillary products. From hand-held espresso machines to chefs’ knives with adjustable balance, from cooler chefs’ whites to re-engineered can openers, members of CESA’s Light Equipment & Tableware Group are constantly developing new solutions for the commercial kitchen.
What of the future? Increasingly buyers need to be aware of legislation that can have a bearing on equipment purchases. CESA is currently helping to shape the EuP Directive (Energy Using Products) coming out of Brussels and is committed to ensuring any legislation is practical and achievable. The association is also lobbying to get more categories of foodservice equipment onto the Carbon Trust’s ETL (Energy Technology List). The ETL encourages buyers to choose energy efficient equipment as they qualify for substantial financial benefits.
Equipment manufacturers are continuing to develop innovations that will play a crucial role in helping the foodservice industry achieve the significant reductions in energy and resources consumption that are essential for the future.
The Catering Equipment Suppliers Association (CESA) is the authoritative voice of the catering equipment industry, representing over 150 companies who supply, service and maintain all types of commercial catering equipment – from utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk