Refrigeration runs 24 hours a day, seven days a week in most cases and is a high energy user in kitchens. The guide explains what the symbols on the energy label mean and how they can be interpreted to give value to hospitality brands.

Adande famously developed the ‘hold-the-cold’ technology, which stops cold air spillage otherwise common in traditional refrigeration. The stable temperature and humidity reduces food waste by keeping food fresher for longer.

Nigel Bell, chief executive of Adande Refrigeration, said: “Adande as an organisation seeks to deliver the most value in a sustainable way.

“With COP26 goals firmly established with a view to reversing the damage of climate change, we wanted to give a helping hand to operators as they strive to become more efficient, reduce waste and use less energy. This guide will help hospitality outlets when it comes to purchasing new equipment; the energy label is a great tool to have when making those decisions.”