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Commercial Kitchen Design - 9 Points To Consider

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on Wednesday, 20 July 2011
in Kitchen Design

Commercial Kitchen Design - 9 Points To Consider

Careful consideration to commercial kitchen design, prior to embarking on your kitchen installation, will ensure you end up with a kitchen which suits you as well as your staff and will work efficiently during your busiest service times.


  • Do I need planning permission?
  • What sort of catering equipment will be needed and will this require a specialist kitchen ventilation system?
  • Have designated work areas been defined for different operations in the kitchen to incorporate a smooth work flow?
  • Have wall and floor finishes been chosen that are safe and easy to keep clean?
  • Is catering equipment chosen energy efficient, easy to keep clean and service and from a local, reliable and trusted source?
  • Is frozen and chilled storage, as well as dry goods storage been incorporated in order to make production easy set under counters near point of use?
  • Has enough space been allowed for easy movement around the commercial kitchen?
  • Has cleaning been made easy with sinks and a designated bucket sink in the cleaning area?
  • Dishwashers are great, but what happens if they break down? Make sure you have at least 2 sinks in dishwashing tabling so that you can wash by hand if necessary.

Check out energy efficient catering equipment which can be incorporated into your commercial kitchen design.

Choosing Catering Equipment To Reduce Energy Costs

Posted by targetadmin
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on Wednesday, 20 July 2011
in Catering Equipment

Choosing Catering Equipment To Reduce Energy Costs

With the vast choice of catering equipment available today, it can be a minefield when trying to choose equipment which will not only save on energy costs but also reduce the every day pressures of running a catering business.

8 Pieces Of Catering Equipment To Reduce Energy Costs And Ensure A Smooth Running Catering Business

catering equipment, rational selfcooking center

  1. Induction catering equipment offers the greatest energy savings for equipment in the kitchen
  2. Programmable cooking centres and combination ovens offer control at the push of a button optimising energy use with measured cooking hours.
  3. Water grills replace chargrills offering direct heat transfer from the electric grill bars into products, with water vapour keeping products moist and trapping grease and juices in the water bath underneath ensuring ease of cleaning and reduced grease carry-over to ventilation systems.
  4. Refrigerated drawers can replace upright fridges and freezers and do not allow chilled air to "spill" out when the doors are opened.  This means compressors do not have to work hard to keep products cold.
  5. Insulated dishwashers keep heat in where it is required together with integrated water softeners ensuring water boilers are efficient.  Drain water heat recovery also reduces energy bills.
  6. Compact water boilers and instantaneous water heaters mean you only heat the water you need reducing waste heat and again cutting energy costs.
  7. Ventilation system speed and efficiency controllers maintain comfortable working temperatures and do not suck out valuable warm air from your kitchen unneccessarily.
  8. Vacuum Packing machines can lower the cost of food by ensuring correct portion size, reducing food wastage and enabling  safer food storage.  Vacuum packing can also help spread the work load as food can be prepared and kept in top condition until it is needed for service.

Check out Target Catering Equipment's shop for further information on the catering equipment listed.

Posted by targetadmin
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on Tuesday, 19 July 2011
in Kitchen Ventilation

Commercial Kitchen Ventilation - 8 Points To Help You Get It Right

Commercial kitchen ventilation is one of the most important elements to get right when designing or refurbishing a commercial kitchen.  Here are 8 tips to help you ensure you get it right.



  1. Gas or electric catering equipment? - the type of fuel you cook with determines the type of system you will need.  Gas produces dangerous by products of combustion which must be removed.
  2. Consult with the local authority - their advice is invaluable as conditions must be complied with.  It could prove costly if you don't as they can enforce the removal of illegal, non compliant ventilation systems.
  3. Choose your grease filters carefully - the type of filters you use can reduce grease carry-over.  Mesh and baffle filters are only around 40% efficient at removing grease.  Cyclone cartridge filters are 96% efficient.
  4. Make sure your fan is quiet and powerful enough - the fan should be correctly sized and easy to access for cleaning.
  5. Fit a speed controller - this will help to reduce energy consumption.
  6. Keep duct runs to a minimum - this will make cleaning easier.  Also make sure ductwork has regular inspection and access hatches to make cleaning easier and accessible for insurance inspections and cleaning records.
  7. Consider your neighbours - when positioning the kitchen ventilation outlets high level outlets are best.  Fit odour control filters or Ozone Plasma systems to reduce odours to acceptable levels
  8. Don't forget supply air - your extraction system can only work efficiently if it can suck air into the kitchen as well as out.  Make sure supply air vents are fitted and are not blocked.  Gas equipment needs combustion air otherwise it will produce carbon monoxide - a silent killer.

When using gas catering equipment you need to fit a Gas Safety Ventilation Interlock System to your commercial kitchen ventilation system to prevent gas equipment use in the event of a ventilation system failure.

 

Target Catering Equipment offer an alternative solution to gas range cooking with their energy efficient Commercial Induction Catering Equipment.    This can reduce your commercial kitchen ventilation system specification along with the installation costs as well as providing energy saving benefits, reducing running costs and helping the environment.