Mitchells & Butlers regulates kitchen extract systems to curtail energy usage

Fire suppression nozzles in canopy

Pub giant Mitchells & Butlers has adopted technology that regulates extract systems in many of its kitchens as part of its mission to bring down energy costs.

Catering areas across its estate, which spans 1,700 sites, are increasingly using equipment that controls its extract and air supply fans to ensure they always run at the lowest speed to minimise energy usage.

The firm has also added smart heating controls to compatible sites that allow for better time and temperature control of its businesses, which it says demonstrates how the reduction of its consumption of energy is now a fundamental part of its everyday business.

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The energy-saving measures, detailed in its latest annual report, form part of a wider plan to manage energy, waste and water in a way which is cost-effective to the business and reduces its impact on the environment.

Mitchells & Butlers has appointed dedicated ‘energy champions’ in every district, whose role is to drive down consumption through proactive energy management from within its businesses.

Its whole estate is also fitted with energy efficient lighting, while smart meters are installed in almost all its outlets, along with heat recovery units which have been put into a number of its cellars. This has not only allowed the recovery of heat, but reduced maintenance costs by allowing other equipment in the cellars to operate in cooler conditions.

M&B’s waste disposal strategy, meanwhile, is focused on reducing, re-using and effectively recycling the waste generated by its restaurants and pubs, including cardboard, glass, food and cooking oil.

M&B has also trialled the use of ‘TooGood toGo’ – an initiative where surplus food, normally thrown away by its kitchens, is sold at a discounted rate to ensure it is not wasted.

Some 51% of M&B’s revenues now come from food.

Tags : energy efficiencyextractionInnovationMitchells & Butlers
Andrew Seymour

The author Andrew Seymour

1 Comment

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