Effects of operative behaviours and management planning on energy consumptions in kitchens

W.J. Batty, M.A. Conway, M. Newborough and S.D. Probert

Applied Energy, 1988, vol. 31, issue 3, 205-220

Abstract: The ways in which individual catering appliances were used, as well as the planning of meal production, have been studied for five catering facilities (namely for 3 canteens, an hotel and a psychiatric hospital). For each kitchen, activity charts were deduced from the observed patterns of use of each appliance. Several of the identified practices, such as switching-on appliances well before necessary, incurred excessive energy consumptions. Other established habits, such as permitting inordinately-long cooking or holding periods for the food at elevated temperatures, increased energy consumptions and adversely affected the quality of the food produced. The undertaken surveys provided evidence for: 1. (i) the need to review existing practices within kitchens, in order to promote the adoption of more efficient operational procedures and equipment use; 2. (ii) the need, as a systematic requirement, to train staff in the effective uses of new appliances; 3. (iii) the incorporation of programmed timers to switch-on, as well as switch-off, equipment and so relieve staff of the worry that these items will not be at the desired temperatures (and so not be available for immediate use) when required; and 4. (iv) the removal from the kitchen of equipment which is no longer needed or is of low efficiency.

Date: 1988
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