Greener, Sustainable Commercial Kitchen Design

Design/Office Process

We believe it is important to meet your customer, develop a relationship and fully understand and immerse ourselves with a project, particularly at the beginning of the design process. We do however welcome the use of online meetings in order to reduce additional travel, time and with current regulations, unnecessary contact. We still believe it essential to visit site along the way, liaise with adjoining trades and take those all important measurements, in order to ensure the installation goes as smoothly as possible.

We aim to keep the business as digital as possible with most of our design and filing systems 100% online. We still believe in a process of standing round a drawing with the customer and getting the red pen out every now and then, but when possible we use our tablets, laptops and augmented reality systems to provide the 3D renders, walkthroughs and inspiration images.

In keeping with our own standards, we constantly review and discuss sustainability with our suppliers, manufacturers and fabricators. We strive to partner with companies that share our ethos, both in conducting their day-to-day business, and in the production and distribution of their equipment.

 

Kitchen Design & Specification Process

Never more has the importance been on creating, not only aesthetic, safe and successful kitchen and bar areas, but also environmentally aware ones. Today’s modern customer is seeking assurances from the place they’re spending their money, that they are doing all they can to lower emissions, reduce waste and reusing materials and produce where they can.

With this in mind, we look at what we can do at the design stage to assist with this.

Smarter refrigeration systems look at their general running conditions and adjust to suit the environment it’s in. Good insulation and self-closing doors are also something we look for. This all reduces the amount of energy used, and therefore reduces the general running costs considerably. We look to position the fridges cleverly around the kitchen, to ensure that dedicated prep and cook zones have their own refrigeration, relieving the usage on large bulk cold storage rooms.

Induction cooking is dramatically changing the way we look at kitchen design as a whole. There are extraordinary energy savings to be made by using induction over standard electric and gas hobs. Using induction also means that you are creating less heat, making for a much cooler and healthier working environment, as well as easing the requirements for the extraction system and incoming supply air.

Along with induction cooking, Combination ovens and Vario cooking systems significantly reduce energy consumption and food shrinkage. For example, our combination oven range can provide around 70% energy saving, and a VarioCookingCenter® is over 95% efficient. Conventional appliances, such as a fryer, are only around 60% efficient.

When a large dishwasher finishes it’s cycle, a large amount of heat energy is released into the environment, sometimes requiring extraction, and certainly adding to the room temperature. We’re able to utilise a heat recovery system, which means that normally redundant energy is taken back into the dishwasher and reused for the following wash cycle.

Commercial Kitchen Design Model

Environmental Benefits of Working with Elite Foodservice Design

  • Procurement of sustainable materials, equipment and services for both office and project use.
  • Use of modern technology and devices to reduce our movement and material use whilst still providing dedication and quality to the client.
  • Design and specification of longer-life equipment.
  • Passion to reduce waste and encouragement of reusing equipment when viable.
  • Create more comfortable and safer working environments with less waste, chemicals and energy consumption.
  • Where possible, to employ local engineers and fabricators to reduce carbon emissions.
  • Extraction design sympathetic with the surrounding environment. Reducing noise, odour and visual obstruction.
  • Sharing with, and learning from like-minded businesses, striving to achieve success for both ourselves and our customers, as well as our environment.