Compact water-saving iPlus is big hit with judges
Warewashing specialist Winterhalter won the prestigious FCSI sustainable catering equipment award for 2016, which was announced during the CESA Conference.
The winning product was the UC Excellence-iPlus, an undercounter warewasher that features a new, hybrid technology that saves water while giving the best possible results. Judges described the product as ‘a compact, integrated solution providing a direct water saving.’ (more…)
Winterhalter will show how its machines reduce running costs and the environmental impact of warewashing at this year’s show
The Restaurant Show, stand UD41, London Olympia, 5th – 7th October
Attendees at this year’s Conscious Hospitality Show will discover how Winterhalter machines reduce running costs and the environmental impact of warewashing. Conscious Hospitality is part of the Restaurant Show, which takes place at Olympia London, 5th – 7th October 2015. (more…)
Hard-working, energy-saving Williams fridges get ‘job done’ for two Michelin star chef
Marcus Wareing has just completed an extensive renovation to his two Michelin star restaurant in the Berkeley Hotel, London, which reopened under the new name, Marcus. As the dining room has been transformed, so too have areas of the kitchens. “We’ve been here ten years and this is the first refurb we’ve had – until now we’ve been topping up on equipment as we go along,” he says. “We’ve gone into the whole design process and it’s been very interesting. One of the things that’s really come to light is green, energy- saving equipment, which was hardly discussed ten years ago.
“We brought Williams to the table, to put in every element of the refrigeration in this kitchen. Their green credentials were very much part of the selection process.” (more…)
Winterhalter passthrough machines save energy and give ‘brilliant’ results
Garden Centres are becoming major catering destinations. At Belton Garden Centre, Lincolnshire, when owners Karen and Graham Elkington decided to rebuild their small coffee shop they knew they would be handling large numbers, which was why they would need warewashing equipment that could cope. In the event, the new catering facilities are serving up to 800 people a day – and the huge quantities of dirty crocks, glasses, cutlery and utensils are being washed by their three “brilliant” Winterhalter passthrough machines. (more…)
Stirling Management Centre relies on Winterhalter warewashing machines to keep up standards
Stirling Management Centre is located right at the very ‘heart of Scotland’ – equidistant from Glasgow and Edinburgh and within sight of the Wallace Monument. Set in 300 acres of parkland, it offers a range of quality conference facilities including meeting rooms, exhibition space, accommodation, sport and recreational opportunities. It is also well known for its excellent restaurant and banqueting services.
Seating up to 230 diners, the light and airy Abbey Craig restaurant is open daily for breakfast, lunch and dinner. It offers a wide variety of hot and cold dishes and an extensive wine list. Drinks can be served separately at the adjoining bar. (more…)
CESA research highlights positive attitude to sustainability and a desire for common energy rating standard for catering equipment
Catering suppliers believe that sustainability will deliver a major boost to business in the next three years, according to research conducted by CESA, the Catering Equipment Suppliers Association. However, there is a growing need for a common standard to benchmark energy savings, to make it easier for end users to understand the benefits.
Sustainability Plus: ultra-low GWP, zero ODP, energy saving 35kg capacity unit runs off 13 amp plug
British refrigeration manufacturer Precision has launched what it believes to be the foodservice market’s most environmentally friendly blast chiller. The Eco Chiller runs on one of the new HFO refrigerants, Solstice ze (R1234ze) from Honeywell, which has an ultra-low GWP (Global Warming Potential).
“There is increasing interest in green refrigeration, not only from larger groups supporting their corporate social responsibility ethos, but also independents who are committed to environment friendly solutions,” says Jeremy Hall, sales director of Precision. “We are very, very proud to be the first catering refrigeration manufacturer to develop a blast chiller that can use an HFO refrigerant.” (more…)
The CESA Conference 2012, in association with the BHA and the FCSI
November 15th – 16th, Whittlebury Hall, Towcester, Northants.
The theme of this year’s CESA conference is A Platform for Growth. The economic situation is a curate’s egg for many caterers and suppliers: good in parts. On the one hand, for many businesses the recession, though painful, has made less impact than expected, with the London Games playing a part. On the other, public sector cuts and slow growth figures, not to mention worries about the EU, mean that the future is uncertain.
Winterhalter warewashers are 98% recyclable
Although Winterhalter warewashers are built to last – on average they will run for at least 10 years if looked after properly, and there are some instances of them going on for 30 years or more – there will come a point when they need to be replaced and go for disposal.
The current climate of sustainability and conservation of the earth’s resources encourages recycling of materials and the company is keen to point out that a Winterhalter warewasher is truly a resource- friendly option. The technology exists for a specialist recycling plant to recover about 98% of the machine in useful materials. (more…)
Stand F20, Restaurant Show 2012, 8-10 October, Earls Court 2, London.
‘Most sustainable yet’ SelfCookingCenter® whitefficiency® cooks better, faster, using less energy
The sustainable kitchen of the future is unveiled at Restaurant on stand F20, where Rational shows how its SelfCookingCenter whitefficiency delivers better food using less energy and fewer resources than previous models. The company will also be highlighting its flexibility – not only in terms of the vast menu of different foods it can prepare, but also in its ability to match its controls to the skills of the person operating it, from the three star Michelin chef to the unskilled novice. (more…)