Cooking Up Savings – Energy Efficiency in Commercial Kitchens. With St. Patrick’s Day approaching (March 17th, 2024), is it time for commercial kitchens to assess “GREEN” practices?

Commercial kitchens can be notorious energy guzzlers. However, adopting smart equipment choices and operational practices can significantly reduce energy consumption and operating costs.

Some practical approaches:

Induction Cooking: Induction cooktops use electromagnetic fields to directly heat the cookware, eliminating wasted heat radiating into the environment. This translates to quicker cook times and lower energy consumption compared to gas or conventional electric ranges.

Cold Rooms over Standalone Refrigeration: Multiple individual refrigerators consume a substantial amount of energy. Opting for a single, well-insulated cold room offers superior energy efficiency. Cold rooms minimise the surface area exposed to ambient temperature, reducing the workload on the cooling system.

Climate Class Matters: When purchasing equipment, consider the climate class. This rating indicates the optimal operating temperature range for the appliance. Choosing equipment suited for your local climate ensures efficient operation and avoids unnecessary energy usage for maintaining the desired cooling temperature.

Refrigeration Maintenance is Key: Regular cleaning of condenser coils and replacing worn-out door gaskets in refrigerators and freezers significantly improves their efficiency. A well-maintained cooling system works less to maintain the desired temperature, resulting in substantial energy savings.

Water Conservation in Warewashing: Employing water-saving features like low-flow pre-rinse sprays and utilising the appropriate wash cycles for the load size can drastically reduce water consumption in dishwashers and glasswashers. Additionally, consider models with built-in heat exchangers that capture waste heat from the wash cycle to preheat incoming water, further minimising energy usage.

Optimising Ventilation and Heat Management: Excess heat generated during cooking adds to the cooling load in the kitchen. Implementing proper ventilation systems removes hot air efficiently, reducing the strain on air conditioners. Additionally, using equipment with features like automatic shut-off and low-standby power consumption can significantly curb energy waste.

Combi Ovens: A Multitasking Marvel: Combi ovens combine the functionalities of a convection oven, steamer, and even a dehydrator in a single unit. This eliminates the need for multiple appliances, reducing overall energy consumption and kitchen footprint.

Microwave Magic: Microwaves are highly efficient for reheating or quick-cooking smaller portions. They use significantly less energy compared to conventional ovens, making them a great choice for specific tasks.

By adopting these strategies, commercial kitchens can make significant strides towards a more sustainable and cost-effective operation. Remember, investing in energy-efficient equipment coupled with responsible operational practices is a recipe for a greener kitchen and a healthier bottom line.

Small Tweaks, Big Impact:

Beyond equipment upgrades, several simple practices can significantly reduce energy consumption in commercial kitchens. Turning off lights in unoccupied areas and unplugging unused equipment are fundamental steps that can be easily instilled in daily routines. Using appliances with built-in canopy systems helps capture rising heat during cooking, minimising the strain on air conditioning. Investing in energy-efficient light bulbs, like LEDs, provides long-lasting illumination while using significantly less energy compared to traditional options.

These low-cost measures, coupled with staff training on responsible energy use, can yield substantial savings over time. Encouraging staff to switch off lights and appliances when not in use, properly using equipment features like timers and automatic shut-off functions, and maintaining a culture of mindful energy consumption can significantly contribute to a greener kitchen.