Wednesday, 21 October 2015

Research conducted by energy supplier E.ON has revealed that, if implemented, energy-saving measures in restaurants could see profit margins rise by 4.6 per cent.

The study, which surveyed 150 restaurateurs, also found that owners, managers and chefs had an awareness of the benefits of energy efficiency improvements but lacked the tools and knowledge to introduce them.

Many restaurants already operate on tight profit margins, so reducing energy consumption should be a priority for decision makers. Along with areas such as lighting and cooking equipment, a kitchen’s HVAC system is a key element on which to focus energy-saving efforts.

The heat created while cooking in commercial kitchens means reliable air conditioning is essential for the comfort and wellbeing of staff. Meanwhile, extraction systems must be properly maintained to avoid the build-up of grease within ductwork which can lead to inefficiency, not to mention the potential fire risk.

Gibbons Engineering Group offer supply, installation and maintenance of HVAC (heating, ventilation and air-conditioning) systems for a range of industries, including the restaurant sector. We provide state-of-the-art HVAC plant, including variable-speed drives which reduce energy consumption by as much as 60% while extending equipment life.

To find out more about Gibbons’ range of HVAC equipment and services, call Andrew Knight on 07850 204915 or email


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