Foster Fridge Commercial Refrigeration Blog
Commercial caterers urged to dispose of waste correctly
Waste fat, oil & grease blocks sewers and costs water companies £100,000s. As commercial kitchens move towards zero waste this is one big area for improvement
Hydrocarbon Refrigerants
Modern commercial refrigerators use a variety of hydrocarbons. Hydrocarbons offer significant advantages over old refrigerants. Foster Refrigerator offer a hydrocarbon option on all commercial refrigerator cabinets as standard.
Phasing HCFCs out of commercial refrigeration
One of the most common refrigerants used in commercial refrigerators today, HCFC-22, is being phased on. This means finding alternatives such as HFC and CO2.
Biggest threats to 'green' growth
What are the biggest threats to growth in the 'green' catering equipment market? Miseducation and misunderstanding. How do we solve these to reduce energy consumption?
Beyond Familiar HFC Commercial Refrigerants
CFCs cause ozone depletion, HFCs also have high global warming potential, in steps 4th gen. refrigerants to save the commercial refrigeration day - HFOs offer much lower GWP
Foster Fridge launch new video series
Video walk throughs of the new Eco Pro G2 range of Foster Commercial Refrigerators
Portfolio of Super-Efficient Home Appliances Shown in Advance of Intl Energy Saving Day
BSH estimate that modern efficient catering products are up to 73% more efficient than old products - this could lead to huge savings, 1.9 BILLION kilowatt-hours!
Foster G2 Refrigerator Cabinet Range explanation video
The G2 refrigeration cabinet range brings a host of new developments in efficiency and durability to market. We run through some of these exciting developments in commercia refrigeration technology.
Foster G2 Counter Refrigerator range explanation video
Foster Refrigeration have now launched the Eco Pro G2 Refrigerator Counter range. We run through the many improvements introduced with these super efficient new refrigerated counters.
Frozen food could save pubs £50k a year
A study by Salford University suggests substantial savings could be achieved by pubs moving from fresh to frozen ingredients in their food. Time to invest in a new commercial freezer?