Chain slashes energy bills by converting heat from cookline

Living Ventures Group cookline

One of the newest restaurants within the Living Ventures Group is solving the issue of rising energy bills by converting waste heat from prime cooking equipment into a universal hot water supply for the venue.

The 120-cover Trading House, which is based in the centre of Glasgow, has installed a system that makes economic use of wasted heat from its theatre and food prep kitchens.

Using a ‘Kitchen Energy Recovery System (KERS) designed by Bucks-based Ecovery Innovations, extracted heat from the cookline warms the water in two 300-litre thermal cylinders from mains temperature to 75°C.

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This creates a hot water supply which is sufficient for the kitchen, the bar and the toilet hand basins, eliminating traditional utility costs.

John Branagan, chef director at Living Ventures, says that reducing emissions and increasing energy efficiency remains a huge priority for the chain, particularly as it uses appliances with fast recovery times and which therefore tend to use high levels of energy.

“Ignoring the solutions available to manage and utilise wasted heat was simply not an option,” he said. “Investing in a KERS was the next logical step for us to reduce our carbon emissions and utility bills. The effect is remarkable and evident almost immediately after installation.”

The system that Trading House has installed also heats the incoming air to the kitchens and feeds the dishwasher, which has now been converted to a hot feed machine, representing an energy saving of 7.3 kW.

Tags : catering equipmentEcovery Innovationsenergy efficiencyInnovationkitchensLiving Ventures Group
Andrew Seymour

The author Andrew Seymour

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