Sustainability is a hot topic for individuals and businesses alike, and the foodservice industry is no different. Limiting your operation’s carbon footprint can help preserve the beauty and life of Mother Earth. It can be as simple as recycling your plastics or composting plant-based products. But sustainability isn’t only about protecting the environment (although awesome); it’s also a way to foster operational efficiencies, reduce costs and boost your overall profit. That’s a win-win situation. So what role can equipment play in benefitting your sustainability strategy? Let’s take a few top ways.
1. Working efficiency rate
Have you ever watched a group of people work so well together that it looks like their movements were choreographed by a synchronized swimmer? Working in that type of environment often brings phenomenal results. The same can be said about incredibly efficient equipment. But what does that mean exactly? To calculate a working efficiency rate, take the output of work completed, divided by how much energy it takes to run the equipment. For example, consider Hatco’s Booster Water Heaters. These boosters have a working efficiency rate of 97% or higher. The higher the efficiency rate — the better the productivity of the machine. That’s good news for clean dishes, the environment and saving money.
2. Reduced energy output
Did you know that the average foodservice operation spends about 3% to 5% of its annual operating costs on energy? Most of that usage comes from cooking, heating water and refrigeration. Sadly, it’s a sum of money that doesn’t see a return on its investment. That’s why minimizing the amount your operation spends on wasted energy is vital. As a bonus, less energy output promotes sustainability by limiting water and fossil fuel usage. In turn, fewer pollutants and greenhouse gasses get released into the environment. And certainly, the world — and your wallet — are in a better place because of it.
When looking for energy-saving equipment, look no further than an induction cooktop. These units cut energy consumption substantially because 85% to 95% of the energy created by the cooktop goes directly back into heating the food. To give a comparison, an electric range only delivers 45% to 55% of the energy it creates to the food in your pan. And a gas cooktop is even less efficient, with only 35% to 45% of the energy produced making its way to the food. If you’ve ever felt the heat coming off an electric or gas range, that’s energy loss. What that means is when you’re not cooking with induction, up to 60% of the energy you’re creating is released into the surrounding air. That’s a lot of energy to heat the kitchen or fly out of the hood vent.
3. Thermally responsible solutions
You’ve probably sat by a drafty window a time or two in your lifetime. On a cold winter day, you can feel that slow trickle of freezing air sneak in. Now, who would want to pay that heating bill? But if you insulate the window with just a simple piece of plastic — that drafty room becomes more efficient and prevents heat loss. The same concept can be applied to equipment that heats, cools or holds food. The better the insulation, the less likely the warm or cool air will escape outside of the unit. That means quality ovens, drop-in wells (hot or cold), warming cabinets, water heaters and other equipment that are well insulated and thermally responsible, work more efficiently to maintain the proper temperatures and provide increased sustainability to your operation.
But insulation isn’t the only thermostatic sustainability tactic out there. Warming equipment comes with one of two options for temperature control — infinite or thermostatic controls. With infinite controls, there isn’t a specific temperature to set the unit at. Instead, the operator heats the unit by turning the control to high, medium or low. On the other hand, a thermostatically controlled unit gives more command by allowing the operator to select the exact temperature they want. But why would this bring more sustainability? Choosing a specific temperature for the unit means you’re not using too much (or too little, for that matter) heating or cooling energy for your needs.
4. Zoned units
Another way to save energy and boost sustainability within your foodservice business is by getting zoned in. Some equipment, like a quality drawer warmer, provides effective insulation that keeps all the warmth trapped inside the unit while limiting heat transfer between the drawers. Not only that, but some models take thermostatic controls one step further with thermostatic-zoned controls. These types of controls allow you to set and regulate different heat levels for each drawer. So, your chicken tikka masala can stay at optimal temperatures in one drawer, while you hold that garlic naan sitting in the drawer below at a lower temperature.
5. Eco-conscious automation
There’s no question that automated equipment increases efficiency and sustainability practices in the kitchen. Programmable presets on certain units limit food waste by reducing accidental mishaps of over- or under-cooked meals. Also, some induction cooktops offer automated shut-off capabilities as well as pan-sensing technology. That means they won’t turn on without a pan present and if they’ve been on too long, they’ll shut themselves off. This is a two-fold benefit that increases safety while reducing wasteful energy usage.
6. Sustainable materials and lower emission
Whenever you start talking about sustainable foodservice equipment, it’s important to understand what type of materials make up the units you purchase. Are they recyclable, renewable, repurposed, non-toxic and non-synthetic? In addition, is the supplier eco-conscious? Can you get the equipment locally — or is it sourced from far away where it takes a substantial amount of energy to transport it? These are good questions to ask when looking for eco-friendly equipment or manufacturers.
Also, some equipment is simply more environmentally friendly than others. One important element to look at is the volume of volatile organic compounds (VOCs) equipment releases into the environment. VOCs are gases emitted into the air that contain harmful chemicals. These compounds can come from a variety of sources and it’s important to limit them whenever you can. Look for companies and units that restrict or eliminate VOCs in their foodservice equipment.
7. Long-lasting equipment
Durable equipment that’s made to last is always high on the sustainability scale. The longer commercial kitchen equipment operates, the less it ends up as waste in a scrap yard or landfill. Longer-lasting equipment also lowers the need for new equipment to be manufactured at a higher rate, lowering the amount of energy put into the creation of new units. In addition, equipment that runs smoothly and requires minimal maintenance decreases your overall carbon footprint by lowering the demand for parts and decreasing travel by technicians.
Compatible companies.
Purchasing products from like-minded businesses that also have excellent sustainability practices is one big way to show your support for the earth — and your wallet. At Hatco, we’re committed to reducing waste, saving energy and minimizing our carbon footprint. We also love partnering with operations and companies that feel the same way. For more on our commitment to sustainability, check out our ECOization® program.
Looking for other tips to make your operation more sustainable? You won’t want to miss our green design and equipment resource! Download your copy today.
