Christchurch Casino goes all in on electric: switching three kitchens from LPG

On a Wednesday at Christchurch Casino, chefs serve up over 300 covers of steak alone, and on Sundays more than 290 people choose to ditch the dishes in favour of a casino roast. With three separate kitchens and an average occupancy of 1,400 to 1,500 patrons per night, this is a food and beverage operation that is certainly not small, which makes it all the more notable that the casino has committed to embedding sustainable practice across the entirety of its business model. The decision to undertake the sizeable task of switching out its gas appliances for electric models seemed the right hand to play when it came to reducing the casino’s carbon footprint.

A business case that stacked up

Any large-scale change needed to be carefully planned, and Leanne Newsome, General Manager of People, Culture and Sustainability, played a pivotal role in overseeing the transition from LPG to electric. With LPG scarcity dominating media headlines in recent years, and three existing kitchens with old equipment requiring ongoing maintenance, Newsome found herself with a naturally strong business case for making the switch.

“I am always looking for ways of decarbonising our carbon emissions footprint,” she says. “It was a confluence of drivers that came together that allowed me to push forward a business case to remove LPG from the building entirely. Sometimes you get these win-wins.”

Planning for the load

Challenges are part and parcel of scoping any project this size, but Newsome felt the research and development stage went smoothly, helped along by a few additional factors. Having an electrician on staff meant the business case took into consideration factors that can often be overlooked on a project of this size.

“If you’re retrofitting, you need to be mindful of how much load your existing electricity switchboards and lines can handle,” says Newsome.

This meant many of the casino’s switchboards required upgrading to support the electrical output, adding a layer of cost and complexity to the project. However, this small challenge also offered an opportunity to upgrade and future-proof the work.

Benefits nobody ordered

Aside from reducing carbon emissions, there have been significant positive outcomes from the change in energy source. Some of the unexpected benefits included no longer having to wait for the local Fire and Security provider to recheck all the gas supply and restart the system in the event of a fire alarm or evacuation.

Induction and electric cooktops also allow users to turn them on and off as needed, whereas previously gas burners were on constantly in the kitchens, and kitchen ventilation no longer needs to run 24/7 either.

“It’s just a much better health and safety environment – not having gas as a hazard that we need to manage,” says Newsome.

Bringing the chefs along

Such a change occasionally creates a small sense of reluctance from the kitchen team, but the casino’s staff have taken the switch from LPG to electric all in their stride. Newsome praises the support the casino’s chefs received to feel confident with the transition.

“Moffat were really good. They took us out to the demo kitchen and cooked very similar dishes to what we produce at the casino on their appliances,” she says. “Our chefs were able to see that the equipment met the same standards they’d set.”

Meanwhile, patrons have been none the wiser about the switch. The carbon-conscious business has been quietly working away in the background to make pragmatic, effective and enduring commitments to sustainability and, in doing so, raising the stakes for other businesses to do the same.

In the kitchen

Smart, sustainable and altogether powerful, the full Waldorf fit-out at Christchurch Casino means the renowned venue now houses an impressive range of top-of-the-line electric and induction equipment.

An electric griddle provides greater consistency and ensures chefs can cook larger quantities at a high quality, which is perfect for Wednesday steak nights. Commercial induction cooktops and wok features also reduce pre-heating and cook times, and the Waldorf electric commercial chargrill delivers 3.4 kilowatts of pure heating power. The Waldorf salamander and griddle are also fully electric, ensuring the casino can continue to deliver the highest quality without compromising an iota of sustainable efficiency.

At a glance

• Venue: Christchurch Casino
• Kitchens: three
• Average occupancy: 1,400 to 1,500 patrons per night
• Energy switch: LPG to electric
• Key equipment: Waldorf electric griddle, induction cooktops and wok features, electric chargrill (3.4 kilowatts), electric salamander
• Project lead: Leanne Newsome, General Manager of People, Culture and Sustainability

Thinking about making the switch from gas in your own kitchen? Talk to the Moffat team about what a move to electric could look like for your operation!