Professional eco-efficient equipment and eco-responsible restaurants
Goretsky, Alexey (2014)
Goretsky, Alexey
Mikkelin ammattikorkeakoulu
2014
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2014061212753
https://urn.fi/URN:NBN:fi:amk-2014061212753
Tiivistelmä
Nowadays, more and more restaurants are considered to be eco-efficient. Therefore, professional kitchen equipment has a great significance. The following research observes and tests different models of modern kitchen equipment in order to prove their eco-efficiency.
The producer of chosen equipment is Metos. This company manufactures large list of various devic-es for professional kitchens. Thus, in the beginning, literature review of that equipment was ful-filled. Practical part of this thesis was conducted in the Talli restaurant, which has obtained Nordic Ecolabel. Each experiment was held in a training kitchen, where all necessary equipment is availa-ble.
The research is based on the experiments that were done in approximately one month, during this time 8 diverse types of dishes were prepared. Different programs and settings of equipment, e.g. manual or automatic, and different ways of preparing the same dishes were combined so as to find out which method works better. All the data concerning electricity and water consumption, as well as about timing was taken down and analysed at the end.
The stated aim was achieved, as the experiments proved that professional kitchen equipment is more efficient than conventional one. Furthermore, the research suggests recommendations that tell which kind of equipment is suitable for certain types of dishes.
This research has some importance for the Hospitality sector, as it provides essential analysis of professional kitchen equipment that can be applied by restaurants, which are interested in reduc-tion of electricity and water costs, and want to be eco-efficient.
The producer of chosen equipment is Metos. This company manufactures large list of various devic-es for professional kitchens. Thus, in the beginning, literature review of that equipment was ful-filled. Practical part of this thesis was conducted in the Talli restaurant, which has obtained Nordic Ecolabel. Each experiment was held in a training kitchen, where all necessary equipment is availa-ble.
The research is based on the experiments that were done in approximately one month, during this time 8 diverse types of dishes were prepared. Different programs and settings of equipment, e.g. manual or automatic, and different ways of preparing the same dishes were combined so as to find out which method works better. All the data concerning electricity and water consumption, as well as about timing was taken down and analysed at the end.
The stated aim was achieved, as the experiments proved that professional kitchen equipment is more efficient than conventional one. Furthermore, the research suggests recommendations that tell which kind of equipment is suitable for certain types of dishes.
This research has some importance for the Hospitality sector, as it provides essential analysis of professional kitchen equipment that can be applied by restaurants, which are interested in reduc-tion of electricity and water costs, and want to be eco-efficient.