In the hospitality industry, nearly 80 percent* of annual energy expenses can be attributed to energy-inefficient food preparation and storage. Which means: Food production needs to be more efficient.
Knowing and understanding energy consumption creates a sound basis for operational decisions. The following 10 tips show possible starting points for dealing with energy in the professional kitchen.
* iCombi Pro and SelfCookingCenter users can access information on energy consumption through ConnectedCooking , RATIONAL's digital kitchen management system, to view energy consumption calculations and identify potential energy savings free of charge.
