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SERVICELINE NEWS

LIVE ENERGY MONITORING AT HOTELYMPIA PARADES DES CHEFS

Being run under the auspices of the CSFG – Catering for a Sustainable Future Group – and managed by Serviceline on behalf of the CSFG, ServiceInvisible is a new live energy monitoring system that tells the caterer what is going on in their kitchen, giving them information on what they can't see!

Serviceinvisible measures how much gas and electricity is being used, what water is being consumed, what the temperature is in fridges, freezers, serveries and store room and, how much CO2 is in the atmosphere.

Serviceinvisible is a series of wireless monitors fitted to incoming energy supplies, refrigeration and cooker hoods. It 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.

MEET THE ENVIRONMENTAL CHALLENGE www.csfg.co.uk

The Catering for a Sustainable Future Group at Hotelympia 2010

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 on Stand: N1958

SERVICEINVISIBLE

ServiceInvisible 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. We fit wireless monitors to incoming energy supplies, to refrigeration equipment, and to cooker hoods to transmit data via the internet 24 hours a day so that any chef or facility manager can see what they’re spending and assess risk exposure from any internet connected device for any day, week, month or year.

Priced from £2,000, for the first time, a product range has been developed specifically for commercial kitchens which brings together energy saving, temperature monitoring and the new legal obligation to monitor CO2 in kitchens. The data is collected automatically and uses the internet to transmit and load up software specially for caterers.

ServiceInvisible is designed specifically for each customer by catering experts and is installed by specialists from the UK’s largest catering service and installation company, Serviceline. It can be purchased or rented and provides immediate cost savings combined with energy conservation, and reduced health and safety risk in the kitchen.

ServiceInvisible is sustainable it is developed and manufactured largely in the UK. The whole system can be used and reused in any number of locations. It can be upsized to increase monitoring activity, or downsized and the components used in another application. The data is transmitted wirelessly from simple transmitters manufactured in recyclable plastics using rechargeable batteries.

The internet provides the data distribution network and the software and reports can be accessed from any computer or internet device. The information need not be printed and can be collected by a central location from dozens of remote units. Serviceline’s experienced installers ensure nothing is wasted.

ServiceInvisible saves 10% to 25% energy simply by applying simple energy targets to kitchen operations and measuring the results. Catering equipment, kitchen operating systems and energy sources can be compared using the data reports over set periods to find optimum energy use.

Temperature monitoring prevents food wastage when equipment malfunctions. ServiceInvisible can text alarms to a mobile phone and reduces energy usage through controlling temperatures - a 1% increase in freezer temperature may mean a 5% energy saving!

CO2 measuring is a legal obligation and permanent monitoring reduces staff risk and hood extract usage, saving unnecessary and costly air changes and fan usage.

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)

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