Trim Waste, Not Quality: Solutions for Busy Foodservice Kitchens

Conserving resources can be challenging, especially in a busy foodservice operation. Earth Day is an annual reminder to consider changes we can make, big and small, to reduce our environmental impact and operating costs.

Thankfully, new product development has taken the concept of “Reduce, Reuse, Recycle” to the next level and given us new ways to save everywhere from walk-in to warewashing. Here are 5 ways equipment can help reduce waste in key areas of your foodservice operation and have a positive impact on your bottom line.

 

Walk-in Cooler and Freezers

The Kolpak Air Shield channels a barrier of refrigerated air horizontally across the interior side of the walk-in’s door opening to keep warm air out. The Air Shield is automatically activated when the door opens to improve the energy efficiency of the walk-in by up to 20%. It acts as a superior alternative to plastic strip curtains, creating a hands-free, high-velocity barrier of refrigerated air across the inside of the door opening.

 


Fryers

The Frymaster FilterQuick 30 delivers full-size frying performance with a 30-lb. oil capacity, using 40% less oil and 10% less energy than traditional 50-lb. models. With automatic filtration to keep oil clean and food quality high, top off, a touchscreen controller, and optional oil quality sensor, it’s built for efficiency, consistency, and lower operating costs. Imagine how much oil and money you could save in a year!


 



Ovens

The new Convotherm mini pro combi oven cooks 25% more, faster, with the same amount of energy. Mini pro’s advanced airflow system speeds up cooking while staying gentle on food—without using extra energy. The larger, more efficient cavity with additional shelf gives you more cooking space, so you can increase output by up to 25% in the same footprint.

Mini pro’s key waste-saving feature is its Solid-to-Liquid cleaning cartridges that are neatly integrated into the oven next to the control panel. With nearly 90% less packaging, recyclable cartridges save storage space and shipping cost.

  

Hot Holding


Thanks to full insulation throughout, FWE’s UHS-12 Universal Heated Holding Cabinet produces annual energy savings of over $375 per cabinet when compared to similar models. 

To see a complete listing of ENERGY STAR certified models from FWE, click here.

 






Warewashing

Champion’s DH6000 Ventless Hood-type Dishwashing Machine recovers 100% of the operating exhaust heat and vapor and converts it into useable energy to heat the wash water and help heat the fresh rinse water.

This smart design of this ENERGY STAR certified dish machine can save thousands on the capital investment of purchase and installation of a vent hood and annual water heating costs. Keeping the heat in the machine and out of the dish room saves money while keeping staff more comfortable.

 



Earth Day is a great reminder that sustainability doesn’t have to mean big disruptions or added complexity. With the right equipment, you can reduce waste, save energy, and improve efficiency all at the same time. Whether it’s in your walk-in, on the cook line, or in the dish room, small upgrades can deliver meaningful results for both the environment and your bottom line all year long.

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