ECO Kitchens
We are at the forefront when it comes to the latest developments in energy efficient catering equipment; pushing the boundaries of the newest technology and what is possible and available. We know how to improve a kitchen’s efficiency, to save money and the environment!
Return on investment is a key factor in supply of ECO equipment; TAG ECO designs can produce payback within three to four years on energy consumption alone, with pot wash machines within one year. We have ECO solutions for all aspects of the commercial kitchen:
Induction cooking: Induction cooking provides a more powerful solution to conventional gas and electric methods without the high maintenance costs of gas. Induction heats up instantly with no inertia of heat giving precise temperature adjustment.
Extraction & air makeup: Extraction and Air Makeup can be reduced and the working environment still improved. A case study has shown that latent heat produced by the gas ranges, was 47°C and needed to be cooled to an operational 22°C. Fully ventilated ceilings allow equipment to be moved around without alterations to extraction. Ultra Violet [UVC] is used to destroy the grease and odours produced during cooking.
Wash Up: The latest dishwashers and glass washers use 25% less water and 12% less electricity than previous models and if fitted with heat recovery, pre heat the incoming water supply, which saves a further 7% on energy bills. Modern dishwashers and glass washers are also increasingly fitted with reverse osmoses water filters and softening, which gives cleaner, smear free results.
Refrigeration: Most new refrigeration is now at least 20% more efficient than previous models. With better thermal insulation and food simulate probes to reduce the cooling required. New gases such as natural hydro carbon will not deplete the ozone and make the fridge 98% recyclable.
ECO Kitchens
We are at the forefront when it comes to the latest developments in energy efficient catering equipment; pushing the boundaries of the newest technology and what is possible and available. We know how to improve a kitchen’s efficiency, to save money and the environment!
Return on investment is a key factor in supply of ECO equipment; TAG ECO designs can produce payback within three to four years on energy consumption alone, with pot wash machines within one year. We have ECO solutions for all aspects of the commercial kitchen:
Induction cooking: Induction cooking provides a more powerful solution to conventional gas and electric methods without the high maintenance costs of gas. Induction heats up instantly with no inertia of heat giving precise temperature adjustment.
Extraction & air makeup: Extraction and Air Makeup can be reduced and the working environment still improved. A case study has shown that latent heat produced by the gas ranges, was 47°C and needed to be cooled to an operational 22°C. Fully ventilated ceilings allow equipment to be moved around without alterations to extraction. Ultra Violet [UVC] is used to destroy the grease and odours produced during cooking.
Wash Up: The latest dishwashers and glass washers use 25% less water and 12% less electricity than previous models and if fitted with heat recovery, pre heat the incoming water supply, which saves a further 7% on energy bills. Modern dishwashers and glass washers are also increasingly fitted with reverse osmoses water filters and softening, which gives cleaner, smear free results.
Refrigeration: Most new refrigeration is now at least 20% more efficient than previous models. With better thermal insulation and food simulate probes to reduce the cooling required. New gases such as natural hydro carbon will not deplete the ozone and make the fridge 98% recyclable.
Granular Potwashing: A potwash granular machine washes products at 60°C using water, detergent and plastic beads, then sanitizes with an 80°C rinse, It is possible to wash 161 GN1/1 trays in one hour instead of one day (in three minute washes), saving time, water and money. These reductions combined with reduced staff operation time costs, can give a full return on investment in less than two years.
TCS Energy Monitoring: Energy Management Control Systems can be connected to all of the induction cooking appliances, combi ovens and refrigeration counters and coldrooms, making the whole kitchen energy efficient by fixing the power requirement at the start, generally saving an extra 30%. The kitchen appliances have the added benefit of being remotely monitored by TAG, if a breakdown is imminent, customers can be informed and engineers dispatched before the fault causes a breakdown.
Enhanced Capital Allowance: Carbon Footprint can be reduced, company wide, by the use of environmentally friendly equipment with Enhanced Capital Allowance (ECA) which is part of the Government’s key programme to manage climate change and to encourage businesses to invest in energy saving equipment. This allows businesses to claim the full 100% cost of investment, in approved energy saving plant and machinery, to be written off against taxable profits in the period where the investment is made. These costs also include transportation, direct installation and professional fees in advice to purchase of the equipment. This is not only shows well on the accounting books, but as a company profile also reduces Government taxation. Looking to learn more about ECO kitchens? Please don’t hesitate to get in touch.