Kitchen Equipment: Getting Greener

John Braithwaite, Global Brands and Business Development Director, Ali Group

"With 66 equipment brands worldwide, the Ali Group serves everyone from global corporate organizations to the small high street restaurant. Generally there is more emphasis on sustainability when we operate in mature markets or with international consultants and large hospitality groups. In developing countries such as South-East Asia, India or Africa, price-driven decisions are more typical but we are noticing an increased awareness of energy savings and the need for cleaner, safer working environments. All our companies invest a great deal of time and money to meet and sometimes surpass global standards relating to the environment, energy saving, recyclable materials and components. For example, one of our companies is currently awaiting a worldwide patent on open burner detectors which can cut gas usage by up to 50%. As a group we are also encouraging a more ergonomic approach to design and overall production efficiency both in the kitchens and in construction, where there is a constant interchange of knowledge between our factories. In terms of kitchen planning, back-ofhouse areas are getting smaller with maximum space being allocated to front-of-house. Along with smaller footprint products, we are focusing on providing equipment which is easier to maintain and service to ensure minimal downtime. For example, equipment of all types can now be linked to computer for diagnosis by the factory or service facility. Thus some faults can now be fixed remotely without the need of an engineer attending on site, or ensuring that he arrives with the appropriate parts. This minimises the need for a return visit and reduces downtime and cost to the client, while reduced travel means a lower impact on the environment.
 
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