The Grand Hotel Tynemouth is a busy seafront hotel and banqueting venue,
hosting 100 wedding receptions a year, as well as conferences and events,
with room for up to 450 diners. It also has a popular 80-cover fine dining
restaurant, two public bars serving meals and 45 guest bedrooms. At the heart of its demanding foodservice operation the hotel had three
large (20 grid) thirteen-year-old combi steamers which were coming to the
end of their service life. In order to maximise flexibility for both
banqueting and à la carte cooking, owners Nigel and Eddie Hastie decided to
replace them with two large 20 grid and two smaller 6 grid combi steamers.
However, the cost of the total investment was a major stumbling block -
until they talked to Rational. Lee Wilmot, development chef at Rational UK, explains: "Working with Heaton
Catering Equipment (HCE) we carried out extensive tests on the old
equipment. The tests showed that, by investing in new Rational SelfCooking
Centers, The Grand would cut power consumption by over 25%, saving £7,000
per year in energy costs alone. If they keep them for as long as the old
ones, they'll save £90,000 over the lifetime of the machines." Impressive though they were, the energy savings weren't the only financial
benefit. Armed with the statistics, The Grand applied to the Carbon Trust
and, as a result of the replacement units' potential impact on power
consumption, was granted an interest free loan to finance the £60,000
project. http://www.redorbit.com/news/business/1979696/rationals_cut_energy_consumpti
on_by_25_carbon_trust_grant_helps/index.html?source=r_general
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hosting 100 wedding receptions a year, as well as conferences and events,
with room for up to 450 diners. It also has a popular 80-cover fine dining
restaurant, two public bars serving meals and 45 guest bedrooms. At the heart of its demanding foodservice operation the hotel had three
large (20 grid) thirteen-year-old combi steamers which were coming to the
end of their service life. In order to maximise flexibility for both
banqueting and à la carte cooking, owners Nigel and Eddie Hastie decided to
replace them with two large 20 grid and two smaller 6 grid combi steamers.
However, the cost of the total investment was a major stumbling block -
until they talked to Rational. Lee Wilmot, development chef at Rational UK, explains: "Working with Heaton
Catering Equipment (HCE) we carried out extensive tests on the old
equipment. The tests showed that, by investing in new Rational SelfCooking
Centers, The Grand would cut power consumption by over 25%, saving £7,000
per year in energy costs alone. If they keep them for as long as the old
ones, they'll save £90,000 over the lifetime of the machines." Impressive though they were, the energy savings weren't the only financial
benefit. Armed with the statistics, The Grand applied to the Carbon Trust
and, as a result of the replacement units' potential impact on power
consumption, was granted an interest free loan to finance the £60,000
project. http://www.redorbit.com/news/business/1979696/rationals_cut_energy_consumpti
on_by_25_carbon_trust_grant_helps/index.html?source=r_general
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ask the sender of the message to disinfect their original version and send
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