Energy Efficiency in Temporary Kitchens
11 February 2008
A viewpoint from Container Kitchen Systems
Moving into a temporary kitchen facility can be stressful, whether it's for planned refurbishment or as a result of a crisis such as a fire.
In the midst of moving over and making sure everything is how you want it, energy efficiency often gets overlooked. But not by Container Kitchen Systems (CKS), the temporary kitchen specialists. "We're very aware of energy efficiency," confirms CKS's managing director Mark Kingston.
"Although most clients have other things on their mind when they move into one of our units, we know it's an area they'll consider at some point during the contract, so we need to get it right, right at the start!"
What that means is that every CKS temporary kitchen is designed to be as energy efficient as possible. So cold room modules have high performance insulation, kitchens have effective ventilation and cooking equipment is selected for its energy efficiency - whether gas or electric powered.
Mark reckons choosing the right equipment and layout can easily make a difference of 30% in terms of energy running costs. "An energy-efficient layout is as important as the right equipment and the right size of equipment. For example, ideally you'd separate cooking and refrigeration equipment and you'll go for a fryer that's big enough without being too big."
CKS is one of the UK’s leading temporary kitchen specialists. The company also offers a professional kitchen installation service and operates a catering equipment maintenance division.
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