James Henson, our Commercial Equipment specialist, shares best practice tips backed by 20+ years of sector experience.
In this article, he gives five top tips that consider how catering managers can save money and create efficiencies with their commercial kitchen equipment while remaining compliant with workplace health and safety regulations:
Tip 1: Enhance Your Ventilation System
Ventilation systems ensure that the air quality in your commercial kitchen is safe. Ensuring that your system is regularly maintained and working efficiently is key. An inadequately functioning system can not only lead to poor indoor air quality but result in increased energy costs if the system has to work harder or for longer to remove airborne contaminants, greases or odours.
Tip 2: Consider Switching to Electric Induction Cooking
Induction cooking is considered to be more energy-efficient and safer than gas cooking. Induction appliances use electromagnetic technology to heat the cookware directly rather than heating the air around it. This results in less energy waste and faster cooking times. As you only pay for the electricity when the pan is on the hob, this reduces your cost massively!
They are also incredibly easy to use; unlike gas ovens requiring manual ignition, induction ovens turn on and off instantly while offering precise temperature control.
Tip 3: Keeping in Line with Workplace Health and Safety Regulations
Make sure that your commercial kitchen environment complies with The Workplace (Health, Safety and Welfare) Regulations 1992. For example, this includes regular inspections and maintenance on ventilation or cooking systems and ensuring that all equipment is correctly installed and functioning as intended. Gas Safe trained and registered engineers must be used on gas appliances.
As we all know, failure to comply with regulations has the potential to not only lead to fines and other penalties but could impact your care home’s reputation.
Tip 4: Planned Preventative Maintenance
As part of your strategic planning, implement an audit system to keep track of your equipment’s maintenance and anticipated lifecycle. Having a Planned Preventative Maintenance contract with suppliers is one way of doing this. Grading equipment in-house and keeping a maintenance schedule will allow you to plan better and budget for your ongoing equipment needs.
Tip 5: Implement Energy-Efficient Cooking Practices
Encourage chefs not to keep burners on from the start of the working day until the end to help reduce energy costs. Also, consider small ideas, such as using lids on pots and pans to help retain heat and reduce cooking times. Even batch cooking can help minimise the energy needed to cook multiple items.
We are here to help.
If you need any impartial commercial equipment advice, call me for a chat at 07717 572 865 or email me at James.Henson@PelicanProcurement.co.uk
To find out more about our commercial equipment offering and the support we provide, read our brochure here.
About James Henson:
James has over 20 years of experience in commercial catering equipment, working with clients across various industry sectors. He stays updated on current solutions, trends, and legislation. He is excited to share the best professional and independent advice to help catering teams achieve the best results. James works as New Business Manager for Commercial Catering Equipment at Pelican Procurement Services, which is not associated with any manufacturer. This means you receive impartial advice based on your specific requirements and budget.
