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SERVICELINE NEWS

Hotelympia Innovation Award Winner 2010

A unique energy monitoring system, installed and managed by Serviceline in the Parades des Chef restaurant kitchens at Hotelympia, has won the Technology Winner 2010 Innovation Award.

Run by Serviceline on behalf of the CSFG – Catering for a Sustainable Future Group – and supported by FreshRM, the live energy monitoring programme installed and set up by Serviceline in the kitchens at Hotelympia Parades des Chef told caterers, for the first time ever in the UK, what is going on in a typical kitchen in terms of gas, electrical and water consumption.

Serviceline MD Steve Elliott is pictured with Bob Plumb, CSFG Chairman, receiving the ‘Technology Winner 2010’ award from Toby Wand, Group Exhibition Director FreshRM, organiser of the Hotelympia exhibition.

Supported by FreshRM and run by Serviceline on behalf of the CSFG – Catering for a Sustainable Future Group – the live energy monitoring programme installed and set up by Serviceline in the kitchens at Hotelympia Parades des Chef told caterers, for the first time ever in the UK, what their gas, electricity and water consumption was.

A series of wireless monitors fitted to incoming energy supplies, refrigeration and cooker hoods, the energy monitoring system transmits data 24 hours a day, so any chef or manager can assess risk exposure, check temperatures and see what they are using or spending on energy or water. The system is accessed from any internet connected device and provides data for any day, week, month or year.

Energy monitoring tells you what’s going on in your kitchen that you can’t see. What gas you’re burning, what electricity is being consumed, what water is flowing, what the temperatures are in your fridges, freezers, serveries and store room, and how much CO2 is in the atmosphere.
DATA

Data is collected automatically without human intervention from gas, electricity and water meters; fridges, freezers, serveries, and displays; cooker hoods and air extracts. The software gathers all the information into one place, maintaining a permanent screen view if needed. Reports are available within seconds showing usage for any time period, for any variation of data collected, displaying instant alerts and trends.

Centralised operations can instantly gather information from any number of installations anywhere, for immediate action. Management can plan revised operations certain that the data will prove the most efficient and effective kitchen operation and systems without costly trial and error.

Find out more about the system by calling Peter Stewart at Serviceline: 01438-363000
Email: .(JavaScript must be enabled to view this email address)

HELPING CATERERS MEET THE ENVIRONMENTAL CHALLENGE: The Catering for a Sustainable Future Group

CSFG is dedicated to supplying guidance on energy efficiency and sustainability for commercial foodservice operations. The CSFG’s guide to Energy Efficiency in Commercial Kitchens is available to purchase from the stand. It provides industry-specific advice on sustainability, including guidance on improving energy efficiency, creating an energy audit and a comprehensive checklist of energy saving measures.

For the first time, benchmarks are published giving the energy cost per meal for the main types of catering operation so caterers – following their own audit – can compare their business with a typical model and find out if their energy consumption is above or below average. Written by experts in their field (consultants, manufacturers and kitchen installers), the Guide provides clear, practical advice that readers can begin using immediately.

Find out more at: www.csfg.co.uk

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