Take action to reduce your energy costs and improve your carbon footprint by adopting our targeted approach and range of Eco solutions.
Reduce Energy Costs
Save Energy and Costs
Extracting heat waste, odours, fumes and combustion products in commercial catering constitutes a major demand for energy. Our ventilation system offers a solutionwhich controls the extract and air supply fans to ensure that at all times they run at the lowest speed possible while maintaining comfortable and safe conditions with energy savings of up to 50%.
- Energy Savings
- Providing a good and safe kitchen environment
- Maintaining the extract system in good condition
- Remote access operating data
Commercial refrigeration units are affected by fluctuating air temperatures, which in turn cause regular and random on/off cycles resulting in high energy usage. Our solution slows the reaction time of the thermostat ensuring that condenser activity only commences when temperature levels demand it which leads to considerable energy savings.
- Save energy by as much as 30%
- Increase the life of your equipment
- Increase the safety of food storage
- Save CO2 emissions and reduce carbon footprint
"We are delighted that ZOOSCH has signed up to be a supporter to the Hospitality and Food Service Agreement."
"One of the big challenges the Hospitality and Food Service sector currently faces, as identified by WRAP’s research, is tackling the vast amount of food and packaging waste it produces and currently disposes of to landfill each year. The joint agreement between WRAP, all four UK governments and industry will tackle this issue, and by working together we can reduce the environmental impact from waste produced by the Hospitality and Food Service sector, whilst reaping the financial benefits"
Liz Goodwin, CEO, WRAP
This is high on every Hospitality business agenda as land fill taxes continue to rise and the need to maximise margins increases. Here at ZOOSCH we are helping Clients meet there certification requirements through accurate recording of various types of food waste. We then analyse this data to understand what is generating the waste and how best to reduce it at each stage of the process.
This is a good example of the ZOOSCH end-to-end approach as we would investigate the whole supply chain for potential efficiencies and improvements by combining the knowledge of our Purchasing, Tech and Eco divisions.
In addition to reducing running costs we have technology and analytical based solutions to reduce energy usage.
For example, our cooking oil solution can bring cost, energy and health benefits. As cooking oil is used, the molecules bond together, thickening the oil and increasing oxidization which leads to degradation. Our solution breaks these chemical bonds which slows oxidization and lowers the oil viscosity making it thermally efficient enabling lower frying temperatures to be adopted. The combination of these factors extends the life of the oil and reduces oil absorption into the food.
- Extend Oil Life Up To 50%
- Lower Utility Costs
- Control of Maintenance Costs
- Reduce Cooking Time Up To 25%
- Better Tasting & Healthier Fried Foods
- Less Environmental Waste
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