Commercial Kitchen will feature even more new innovations and solutions designed to help foodservice equipment buyers make their kitchens greener, event organiser Diversified Communications UK has said.
With visitor registration now open, this year’s attendees – who annually include key decision makers from all types and sizes of kitchens – will also benefit from a wealth of expert advice on managing sustainable back-of-house protocols and increasing their resource efficiency via a series of dedicated keynote sessions.
The Soil Association’s new Green Kitchen Standard, which recognises and promotes caterers’ environmental credentials, will also be supporting and exhibiting at the show for the first time, while The Sustainable Restaurant Association will return as a show supporter.
Ceda and the FCSI – the show’s lead partner and partner respectively – have also already been confirmed.
According to Matthew Merritt-Harrison, new chair of the FCSI UK and Ireland and managing partner of Merritt-Harrison Catering Consultancy, it’s important to focus on energy efficient equipment that is cost effective and sustainable over its life cycle.
“It won’t always mean taking the lowest cost options, but the ‘best value’ in the long run – particularly when considering new warewashing, combination ovens, induction cooking and refrigeration equipment.”
A host of new technology will be on show when the event takes place on June 4-5, including the latest in sustainable frying technology from Henny Penny.
The Evolution Elite open fryers, supplied in the UK via Jestic, use up to 40% less oil and deliver ongoing efficiencies and labour savings.
Target Catering Equipment will be demonstrating its energy saving TR-E+ induction range, Synergy Grill will be unveiling its patented grill technology while Meiko and Wexiodisk will showcase new innovations in warewashing.