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To redevelop the old kitchen space into a sustainable kitchen to meet the needs of a high-end restaurant. One of the key changes was to transition from gas to an Ecochef all electric kitchen. Michael explained: “We felt very strongly that it was important to move away from LPG gas and over to electricity, to allow us to create an energy efficient kitchen that would be future proof.” CHR presented an energy optimizing system that would provide a solution and a first fully connected system was tabled. The system intelligently manages the entire site’s electric power consumption, constantly scanning the connected catering equipment and circuits to share and divert power when needed to where it is needed. Calculations determined that the system could bring the new kitchen’s peak demand load down by more than 60%, allowing Michael and his team to realise their wish of making the Angel Inn eco- friendly, efficient and sustainable.
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