Foodservice Equipment & Supplies

APR 2016

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 95 of 107

green tip PG&E Cookline Project Update: Gate Gourmet P roducing 20,000 to 34,000 meals a day requires a lot of frepower, energy and labor. That's the reality Gate Gourmet faces on a daily basis. And thanks to its participation in an ongoing test program, the producer of airline catering and other provisioning services has been able to reduce energy consumption by 20 percent at its Southern California location. Gate Gourmet is the latest participant in the Compre- hensive Commercial Kitchen Equipment Retroft (aka, "the cookline project"), a grant project awarded by the California Energy Commission to the PG&E Food Service Technology Center (FSTC) in San Ramon, Calif. As part of the project, the FSTC has teamed up with SoCalGas and San Diego Gas & Electric (SDG&E) to study various foodservice operations in a demonstration of high-effciency commercial cooking equipment and kitchen system optimization in commercial foodservice. Another participant in the study, the Werewolf Bar & Grill in San Diego, was able to demo newer, higher-effcien- cy equipment pieces — including a broiler, griddle, fryer and combi oven — at SDG&E's innovation center and test kitchen to fne-tune cooking processes before the equip- ment was installed at the restaurant. It's too soon to report measured energy savings, but check future issues of FE&S for the results. After swapping fve older equipment pieces with more energy- and performance-effcient models, Gate Gourmet was able to save 20 percent in total energy costs for the Southern California location alone, according to O'Rourke. Due to Gate Gourmet's expansive volume the FSTC and SoCalGas team focused on just a handful of equipment items rather than replace every part of the equipment package, according to O'Rourke. The old equipment was removed in May of last year, at which point the FSTC began the meter- ing and monitoring process, while SoCalGas and manufac- turers trained the staff on the new equipment. "We chose specifc pieces to expose them to new tech- nologies and new ways of cooking the same foods but with more effciencies," says O'Rourke. Aside from the energy savings, working with the chef and By Amelia Levin, Contributing Editor ©2016 Grind2Energy Grind2Energy is a business unit of Emerson Electric Co. The Emerson logo is a trademark and a service mark of Emerson Electric Co. An alternative to landfills and traditional compost programs, Grind2Energy™ Organics Recycling System helps distribution centers convert food waste to renewable energy. Our non-sewer based technology enables you to dispose of all types of food waste — including kitchen fats, oils and grease — faster, cleaner and easier. Reduce odors, pests, emissions and labor costs, all while providing energy for the community and protecting the environment. • 844-874-752 Turn food waste into energy. Gate Gourmet saved 20 percent in total energy costs by upgrading to more efcient equipment.

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - APR 2016