Working with high quality food and ensuring that this quality is able to continue without detrimental effect to farm land or the environment is vital for many of those who work with food and beverages.
However, the Foodservice industry is becoming increasingly conscious of the negative impact our working lifestyle has on the environment. Employing 4.49million people, the industry is the UK’s fourth largest employer and is responsible for using 20,600million kWh of energy per year, resulting in a burgeoning carbon footprint impact and a big effect on the environment and our community. With green issues high on everyone's agenda, we believe it becomes the responsibility of manufacturers to take big steps and to lead the way in educating operators on ways they can reduce their impact, and contribute to a greener future.
Given that refrigeration is responsible for in excess of 30 percent of a kitchen’s energy consumption, it was clear it would be the first category that would come under scrutiny when the EU Ecodesign Directive was introduced. In the time that’s followed, Hoshizaki UK has put energy efficiency at the forefront of its design and manufacturing, introducing the Emerald Range of hydrocarbon ice machines, as well as updating its refrigeration portfolio with natural refrigerants and machines like the Superior Plus K72G.
Steve Loughton, Director (UK and Ireland), says “we have enjoyed exceptional success with our latest technology – particularly with products like the Gram SUPERIORPLUS 72. The launch of these ranges was our response to the demands of our customers who told us they wanted more energy efficient and sustainable products. The awards that products such as the SUPERIORPLUS K72G are winning, is testament to the ongoing investment, hard work, and dedication of our R&D teams. Our goal is to continue to innovate and drive this market sector.”
Whilst it’s a given that the customer saves money on their energy bills, a need for sustainability in Foodservice also opens up a door to innovation for manufacturers. Products that are updated with new technology are adaptable and can actually run more efficiently. For example, hydrocarbon refrigerants and are better conductors of heat; meaning less stress is exerted on essential components and operators can rest assured that their foodstuffs will be safely stored at the optimum temperature. If we’re making an effort to use ingredients that are fresh, locally sourced and good for us, then its only right that our equipment reflects this too.