According to ENGIE Impact, energy-inefficient food preparation and storage account for nearly 80% of annual energy costs in the hospitality industry. This can often make updating kitchen equipment the most sensible option.
The ENERGY STAR certification is a good indicator of energy efficiency. According to the EPA, combi-steamers that have received the new ENERGY STAR certification are an average of 30% more efficient than standard models.
Read more about how the RATIONAL iCombi Pro can help reduce a kitchen's ecological footprint.
How does the iVario compare to conventional gas cooking appliances? To find out, the iVario product team conducted a 3-month study in a French school kitchen producing 750 meals per day. The results speak for themselves.
Saving energy is good for the environment. And better for your wallet. So it’s a good thing. But where do you start? Here are 10 tips to help you get started.
Tracking, checking and reducing energy consumption is easier than ever thanks to ConnectedCooking's new digital energy-consumption display. Just connect your iCombi Pro or SelfCookingCenter to the network, and your dashboard will display your energy consumption data and potential savings. You'll be well on your way to reducing your energy costs and protecting the environment.
The UK's National Health Service (NHS) is constantly striving to reduce its CO2 footprint and improve efficiency. In 2017, Royal United Hospitals Bath was recognized in the "Energy" category of the NHS's annual Sustainability Awards, thanks in no small part to its use of RATIONAL combi-steamers.
Discover for yourself how these impressive energy savings came about, and hear how Philip Watson, Head of Facilities, would describe them.
Day-to-day kitchen operations are where the iVario pays off – and where it really unleashes its full power. Compared to other appliances, the iVario clearly sets new standards in terms of energy efficiency, which translates to major savings. It prepares food up to four times faster while consuming up to 40% less energy. Learn more about this official DIN 18873-standardized direct comparison.
Commercial catering is all about change. High energy prices are ubiquitous, diners' expectations are lofty, and competition (in the form of supermarkets or restaurant lunch specials) is just a block away. What's the answer? Do things differently.