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1st Sem Hotel Engg. Notes

A Comparative Study of Fuels Used in the Catering Industry

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Last updated: 4 July 2023

The catering industry relies on a range of fuels to power a diverse array of equipment and appliances, including stoves, ovens, grills, and deep fryers. However, with so many different types of fuels available, it can be challenging to determine which fuel source is best for a particular application. In this blog, we will explore the different types of fuels used in the catering industry, their calorific values, and conduct a comparative study to help determine the best fuel for specific equipment and applications.

Types of Fuels Used in the Catering Industry

The most commonly used fuels in the catering industry include:

Natural Gas

Natural gas is a popular fuel source in commercial kitchens, offering a reliable and cost-effective option for powering equipment such as stovetops, ovens, and grills. It is a clean-burning fuel that produces fewer emissions than many other types of fuels.

Liquefied Petroleum Gas (LPG)

LPG is another common fuel used in the catering industry, particularly in areas where natural gas is not readily available. LPG is a clean-burning fuel that is easy to transport and store, making it a popular option for mobile catering operations.

Electricity

Electricity is a versatile fuel source that can power a wide range of catering equipment, including ovens, grills, and deep fryers. While electricity is a clean-burning fuel, it can be expensive, particularly in areas where electricity rates are high.

Charcoal

Charcoal is a traditional fuel source for grills and barbeques, offering a unique flavor that is difficult to replicate with other types of fuels. However, charcoal can be messy and difficult to handle, and it produces high levels of smoke and pollutants.

Wood

Wood is another traditional fuel source used in the catering industry, particularly in wood-fired ovens and grills. Wood offers a unique flavor that is difficult to replicate with other types of fuels, but it can be challenging to source and store, and it can produce high levels of smoke and pollutants.

Calorific Values of Fuels

The calorific value of a fuel is a measure of how much energy it can produce per unit of mass. Fuels with higher calorific values can provide more energy per unit of fuel, making them more efficient. The following table compares the calorific values of the fuels commonly used in the catering industry:

Fuel Calorific Value (kJ/kg)
Natural Gas 55,000 – 56,000
LPG 46,000 – 55,000
Electricity 3,600
Charcoal 29,000 – 33,000
Wood 16,000 – 21,000

Comparative Study of Fuels

When selecting a fuel for catering equipment, it’s essential to consider the specific needs of the equipment and application. The comparative study of fuels can help determine the best fuel for each situation. Here are some factors to consider:

Cost

The cost of the fuel can be a significant factor, particularly for businesses that use large quantities of fuel. Natural gas and electricity are typically the most cost-effective options, while LPG, charcoal, and wood can be more expensive.

Energy Efficiency

Energy efficiency is a measure of how effectively the fuel is used to produce energy. Natural gas and electricity tend to be the most energy-efficient options, while LPG, charcoal, and wood may be less efficient.

Environmental Impact

The environmental impact of the fuel is also an essential consideration. Natural gas and electricity are relatively clean-burning fuels, producing fewer emissions than LPG, charcoal, and wood.

Comparison of various type of fuels

Sl No.
Types
Heat output
Cleanness
Smoke emission
Calorific value
Cost
1
Coal
High
Low
High
24-33 MJ/kg
Low
2
Wood
Medium to high
Low to medium
High
14-21 MJ/kg
Low to medium
3
LPG (Liquid Petroleum Gas)
High
High
Low
46.1 MJ/m³
High
4
Natural Gas
High
High
Low
38.7 MJ/m³
Medium to high
5
Diesel
High
High
Medium
35.8 MJ/liter
High
6
Biodiesel
Medium
High
Low to medium
33-38 MJ/liter
High
7
Electricity
Low
High
None
N/A
High
8
Charcoal
High
Low to medium
High
29-33 MJ/kg
Medium
9
Pellets
Medium
Low
Low
16.5-19 MJ/kg
Medium
10
Oil
High
High
High
41.9-45.5 MJ/kg
High

The hospitality industry uses a range of fuels for cooking, heating, and other purposes. These include coal, wood, LPG, natural gas, diesel, biodiesel, electricity, charcoal, pellets, and oil.

  • Coal: With high heat output and low cleanness, coal produces high smoke emission. It has a calorific value of 24-33 MJ/kg and is low cost.
  • Wood: With medium to high heat output and low to medium cleanness, wood produces high smoke emission. It has a calorific value of 14-21 MJ/kg and is low to medium cost.
  • LPG (Liquid Petroleum Gas): With high heat output and high cleanness, LPG produces low smoke emission. It has a calorific value of 46.1 MJ/m³ and is high cost.
  • Natural Gas: With high heat output and high cleanness, natural gas produces low smoke emission. It has a calorific value of 38.7 MJ/m³ and is medium to high cost.
  • Diesel: With high heat output and high cleanness, diesel produces medium smoke emission. It has a calorific value of 35.8 MJ/liter and is high cost.
  • Biodiesel: With medium heat output and high cleanness, biodiesel produces low to medium smoke emission. It has a calorific value of 33-38 MJ/liter and is high cost.
  • Electricity: With low heat output and high cleanness, electricity produces no smoke emission. It has no calorific value and is high cost.
  • Charcoal: With high heat output and low to medium cleanness, charcoal produces high smoke emission. It has a calorific value of 29-33 MJ/kg and is medium cost.
  • Pellets: With medium heat output and low cleanness, pellets produce low smoke emission. It has a calorific value of 16.5-19 MJ/kg and is medium cost.
  • Oil: With high heat output and high cleanness, oil produces high smoke emission. It has a calorific value of 41.9-45.5 MJ/kg and is high cost.

Selection of the right fuel

When selecting a fuel source, factors such as heat output, cleanness, smoke emission, calorific value, and cost should be considered. The hospitality industry may use a combination of different fuels for various applications. It’s essential to choose the right fuel to ensure efficient and sustainable operations while maintaining a safe and healthy environment for customers and employees.

In recent years, the hospitality industry has been actively seeking more environmentally friendly and sustainable fuel sources, such as biofuels, solar power, and wind power. Switching to these alternative fuels not only reduces carbon footprint but also helps to save on energy costs in the long term.

Characteristic of good fuel

  • High calorific values
  • Moderate ignition temperature
  • Low moisture content
  • Low smoke and ash
  • Moderate rate of combustion
  • Should not produce harmful and toxic products
  • Low cost
  • Easy storage & transportation
  • Easily controllable

Conclusion

The choice of fuel is a crucial consideration for the catering industry, with many different options available to meet the diverse needs of equipment and applications. Understanding the properties of each fuel and conducting a comparative study can help businesses select the most appropriate fuel for their needs.

Natural gas and electricity tend to be the most popular and cost-effective options, while LPG, charcoal, and wood are preferred for specific applications such as outdoor cooking or wood-fired

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Syllabus BHM106

01 Maintenance

  1. Introduction
  2. Preventive and breakdown maintenance, comparisons
  3. Role & Importance of maintenance department in the hotel industry with emphasis on its relation with other departments of the hotel.
  4. Organization chart of maintenance department, duties and responsibilities of maintenance department

02 Fuels used in the catering industry

  1. Introduction
  2. Types of fuel used in catering industry; calorific value; comparative study of different fuels
  3. Calculation of amount of fuel required and cost.

03 Gas

  1. Introduction
  2. Heat terms and units; method of transfer
  3. LPG and its properties; principles of Bunsen burner, precautions to be taken while handling gas; low and high-pressure burners and their corresponding heat output
  4. Gas bank, location, different types of manifolds

04 Electricity

  1. Introduction
  2. Fundamentals of electricity, insulators, conductors, current, potential difference resistance, power, energy concepts; definitions, their units and relationships, AC and DC; single phase and three phases and its importance on equipment specifications
  3. Electric circuits, open circuits and close circuits, symbols of circuit elements, series and parallel connections, short circuits, fuses; MCB, earthing, the reason for placing switches on the live wire side.
  4. Electric wires and types of wiring
  5. Calculation of electric energy consumption of equipment, and safety precautions to be observed while using electric appliances.
  6. Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas-discharged lamps, illumination, and units of illumination.
  7. External lighting
  8. Safety in handling electrical equipment

05 Water systems

  1. Introduction
  2. Water distribution system in a hotel
  3. Cold water systems in India
  4. Hardness of water, water softening, base exchange method
  5. Cold water cistern swimming pools
  6. Hot water supply system in hotels
  7. Flushing system, water taps, traps and closets.

06 Refrigeration & Air-conditioning

  1. Basic principles, latent heat, boiling point and its dependence on pressure, vapour compressor system of refrigeration and refrigerants.
  2. Vapour absorption system, care and maintenance of refrigerators, defrosting, types of refrigerant units, their care and maintenance.
  3. Conditions for comfort, relative humidity, humidification, dehumidifying, due point control, unit of air conditioning
  4. Window type air conditioner, central air conditioning, preventive maintenance
  5. Vertical transportation, elevators, escalators

07 Fire prevention and fire fighting system

  1. Classes of fire, methods of extinguishing fires (Demonstration)
  2.  Fire extinguishers, portable and stationery
  3.  Fire detectors and alarm
  4. Automatic fire detectors cum extinguishing devices
  5. Structural protection
  6. Legal requirements

08 Waste disposal and pollution control

  1. Solid and liquid waste, sullage and sewage, disposal of solid waste
  2.  Sewage treatment
  3. Pollution related to the hotel industry
  4. Water pollution, sewage pollution
  5. Air pollution, noise pollution, thermal pollution
  6. Legal Requirements

09 Safety

  1. Accident prevention
  2. Slips and falls
  3. Other safety topics

10 Security

11 Equipment replacement policy

  1. Introduction
  2. Circumstances under which equipment are replaced.
  3. Replacement policy of items which gradually deteriorates
  4. Replacement when the average annual cost is minimum
  5. Replacement when the present cost is minimum
  6. The economic replacement cycle for suddenly failing equipment

12 Audio-visual equipment

  1. Various audio-visual equipment used in hotel
  2. Care and cleaning of an overhead projector, slide projector, LCD and PowerPoint presentation units
  3. Maintenance of computers
  4. Care and cleaning of PC, CPU, Modem, UPS, Printer, Laptops
  5. Sensors – Various sensors used in different locations of a hotel – type, uses and cost-effectiveness

13 Contract maintenance

  1. Introduction
  2. The necessity of contract maintenance, advantages and disadvantages of contract maintenance
  3. Essential requirements of a contract, types of contract, their comparative advantages and disadvantages.
  4. Procedure for inviting and processing tenders, negotiating and finalizing