-When possible, turn off all commercial kitchen equipment that is not needed. Do not let it sit idle. Create a shut-down strategy to ensure that your restaurant is not consuming unnecessary energy after closing.
Tip: Turn on equipment 20 minutes before use.
- Empower & Train your staff. Make sure all necessary employees know how to operate machinery. This ensures that everyone is accountable for maximizing efficiency in your commercial kitchen.
- Get the right equipment based on your foodservice needs. Too large of commercial kitchen equipment will only waste energy. Too small of commercial kitchen equipment will consume too much energy with a heavier work load. Think of...Goldilocks and the Three Bears!
- Invest in Energy Star Rated commercial kitchen equipment. Outfitting a commercial kitchen with Energy Star qualified appliances will save operators roughly $4,800 each year.
LOOK TO THE LIGHTS
- Upgrade your lighting to energy efficient lights. Energy Star certified light bulbs consume 70 to 90 percent less energy than standard incandescent bulbs, and last 10 to 25 times longer. Fluorescent lighting also emits less radiant heat.
- Seal all leaks from windows to warmers & Commercial refrigeration. Replacing cooler door gaskets on your commercial refrigeration units alleviates added workload on the compressor reducing energy consumption.
MAINTAIN. MAINTAIN. MAINTAIN.
- Routine service is key. This prolongs the life span of all commercial kitchen equipment. It also helps reduce the risk of unexpected breakdowns and costly repairs.