Are heat waves the new norm?

The Met Office’s most recent State of the UK Climate report, published last year, advised that record breaking weather events are becoming more frequent and that temperature extremes are here to stay. The UN’s IPCC (Intergovernmental Panel on Climate Change) predicts that within 25 years, areas of England could regularly experience summer temperatures of 40°C.

Our climate has warmed steadily from the 1980s onwards but the newest danger comes from the frequency and intensity of daily temperature extremes. These aggressive peaks create health risks and endanger food security.

Why a few degrees can make a big difference to hospitality

Under ‘normal’ conditions, commercial kitchens are often cramped, poorly ventilated and, by design, filled with multiple heat sources. Under UK law there is no legal upper temperature limit for a work environment and there is often little that employers can do to make staff more comfortable.

With the spikes associated with heatwaves layered on top of the usual high kitchen temperatures, the working environment can become pressurised.

It is not just staff that feel the strain. Many businesses are tempted by the lower initial outlay of a semi-domestic refrigeration option without considering the longer terms costs associated with higher ambient temperatures:

• Increased risk of breakdown and associated repair costs
• Loss of earnings resulting from food waste
• Reputational damage from food spoilage

How can businesses protect themselves?

Soho’s ALTA is a leading exponent of open fire cooking. Investing in powerful, commercial grade refrigeration has given them the security and confidence they need to focus on their dining experience given that their baseline kitchen temperature is already elevated.

Choosing equipment that is rated for climate class 5 (for example solid door EcoPro G3 cabinets and counters) in a high intensity cooking environment is essential. These robust models are tested to operate in a maximum ambient temperature of 40°C and a relative humidity of 40% with the high frequency of door openings that you would expect in a busy kitchen.

Can heat waves bring good news for hospitality too?

For the UK, yes. Recent trends have shown travellers avoiding hotter countries as holiday destinations resulting in a rise in staycations. On the hottest of days many will swap the heat of their own kitchens for an air-conditioned restaurant or beer garden, providing our hospitality outlets with a welcome boost in trade.