Space Catering Equipment has introduced a scheme to help operators save energy and reduce their environmental impact when choosing new equipment for their kitchen.
The Green Footprint scheme works by identifying at design stage any equipment on kitchen, bar and servery plans that has an energy saving value. A bold green footprint on the drawing highlights products that will save energy and which additionally are on the Enhanced Capital Allowance (ECA) list, under which operators can offset the cost of buying energy-saving equipment against their taxable profits for the year.
The scheme offers a practical way of building in energy-saving equipment and features to all types of commercial kitchen, no matter what their size.
"Look inside a typical operator's kitchen and you'll probably see quite a few areas where energy is wasted, which, with a bit of thought and some simple planning, could easily be avoided," said Mike Mellor, managing director of Space.
"Choosing the right equipment in the first place, and where to put it on your premises, can both make a big difference to how much energy your kitchen consumes, and how green your operation is. And whilst there are some big electricity and gas guzzling areas, like cooking, refrigeration and dishwashing, there are also some less obvious ones to think about when deciding what you need in your kitchen."