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A.salmon

Hayden Barkley

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Venison

Hayden Barkley

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"One of the greatest things that we've achieved with the Rational intelligent cooking systems is that we know exactly what we need. And now that we've created a system whereby sauces are not made in pounds, you've got extra left over, it gets chucked away, you've made too much, that's got to go. In terms of the actual cooking of the products, being able to blast chill the products, making sure they've got longer shelf life by vac packing the products".(Rehan Uddin, Owner & Chef of Indi-Yang).

RATIONAL UK

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“We've seen a massive reduction in our energy costs since we bought in rational. It's quite uncanny and I wish I’d done it ten years ago, but we weren't in the position or the experience to do it then. But we would probably say our costs up to now and the very short time we've had both systems in have come down around 15% already, and I expect that will just keep getting better the better we get at using, the ovens themselves, the iVario and the rational iCombi oven have reduced our overheads immensely simply because they do not need to be on as long”.(John McMurchie, Owner & Manager).

RATIONAL UK

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Scottish Langoustine, burnt apple, sorrel

Stuart Ralston

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Chocolate fondant, salted caramel ice cream, popcorn custard

Steve Angier

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Two Michelin Star Dorset snails dish at Brooklands by Claude Bosi with Chef Francesco Dibenedetto
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Two Michelin Star Dorset snails dish at Brooklands by Claude Bosi with Chef Francesco Dibenedetto

The Staff Canteen

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Salmon roulade with a king prawn salsa cucumber mango chutney babby mozzarella coral tuille tomato and coral tuile cucumber rose and flowers

mike tudor

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London chef Jack Newton creates savoury bread and butter pudding recipe
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London chef Jack Newton creates savoury bread and butter pudding recipe

The Staff Canteen

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6 ways to cut down on your kitchen's energy consumption. With energy prices soaring the direct benefits of lowering our energy consumption have become more prominent in our day-to-day business. Finding ways to limit our energy usage has become a hot topic in many markets. So it isn’t surprising to see how more enterprises in the food industry are looking for ways to reduce their energy consumption. Another important point that is moving higher on the agenda for many people and businesses is how to reduce our impact on the environment. So in our search for lowering our energy costs but cutting back on our energy consumption, we are also lessening our environmental impact. But as a kitchen, which steps can you take to reduce your energy usage? We list 6 practical ways you can do so: 1. Invest in appliances with a low energy consumption The most obvious way of reducing the amount of energy your kitchen is consuming is by making sure your equipment and appliances have a low energy consumption. Equipment that is rated well on an energy label scale by definition is more efficient. But when choosing appliances such as dishwashers or washing machines, make sure that you select a machine that cleans hygienically while consuming less water. That way you know when you are running a washing cycle it is doing so in the most energy-efficient way. 2. Keep your equipment clean and maintained Can’t remember when last your equipment had a service or maintenance check-up? It could be the case that your equipment is working harder than it should be because of this. For example, ventilation hoods need to be cleaned and checked regularly. If they are dirty they are using a lot more energy to keep up with their job. But also having proper scheduled maintenance checks can avoid energy loss due to unforeseen complications of your appliances. 3. Optimize your kitchen layout Optimizing your kitchen layout is another great way to cut down on your energy usage. It might sound obvious but don’t put hot appliances near cold appliances. For example ovens near the ice makers won’t allow these machines to function properly. It will take more effort for them to cool and produce ice, which wastes a lot of energy. Also, make sure your refrigeration has enough space to breathe and get rid of hot air. If the refrigeration unit does not have enough space to let go of the hot air it will consume more energy to keep the inside cool. 4. Install energy-efficient lighting Energy saving LED-lighting can use up to 90% less energy than traditional incandescent light bulbs. Not only that, but they last a lot longer. LED-lighting solutions come in so many different shapes and colours you can really set the mood in your kitchen and restaurant, without putting as much strain on the environment. 5. Turn off appliances At the end of the day when you and your team get to go home to relax, it makes no sense to have your kitchen still working. So make sure that when appliances are not needed or when the kitchen is closing, all appliances that do not have to be on, are turned off. This way you are not using any energy that doesn’t need to be. Reducing your energy consumption doesn’t have to seem like an obstacle because in the end making some adjustments can make a huge impact. Not only for the environment but also for your wallet. 6. Inform your staff Training your staff is essential when it comes to conscious work habits that can reduce the amount of energy your kitchen uses. Positively reinforcing them to close fridge doors properly and switch off lights and appliances when they are not using them will help to lower your energy usage. But of course, even staff sometimes forget certain procedures. That’s when intelligent features come in handy such as our Advance refrigeration range that has self-closing doors.

Hoshizaki UK

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Member of the Month April 2024: James Plowright

The Staff Canteen

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It may not feel like it, but today can be your first step towards something greater. If you'd like to talk about how you are feeling: Text 𝗕𝗨𝗥𝗡𝗧𝗖𝗛𝗘𝗙 to 𝟴𝟱𝟮𝟱𝟴 (UK) Text 𝗛𝗢𝗠𝗘 to 𝟳𝟰𝟭𝟳𝟰𝟭 (USA & Canada) Text 𝗛𝗜 on WhatsApp to +𝟬𝟬 𝟯𝟱𝟯 𝟴𝟳 𝟯𝟲𝟵 𝟬𝟬𝟭𝟬 (Ireland) Text 𝟱𝟲𝟮𝟲 (New Zealand) Call 𝟭𝟯 𝟭𝟭 𝟭𝟰 (Australia) The Burnt Chef Project have more global support numbers available on our website here: https://www.theburntchefproject.com/supportservice 🖤

Kris Hall

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