Quick wins for Catering

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The potential for energy saving in catering are high - usually in the range of 20% to 40%.For a typical catering function in school, factory, office, hospital or university the total energy consumed per meal is approximately 5 kWh.
  • Do not switch equipment on until it is required for cooking and switch off immediately after use
  • Put pre-heat timing labels on kitchen cooking equipment
  • Ensure canopy ventilation is switched on in stages and not left running after food preparation
  • Check and replace damaged fridge and freezer seals and gaskets
  • Do not put hot food into fridges
  • Repair leaking taps
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