With colder months ahead, reducing energy consumption in commercial kitchens is key to lowering costs and supporting sustainability.
Jo Leech, our commercial equipment expert, consulted with Richard Buller, Group Technical Director at The Airedale Group – a leader in kitchen design, fabrication, installation, and maintenance – for him to share top tips for creating a more energy-efficient kitchen this winter:
1. Staff Training and Behavioural Changes
Educating your staff on energy-efficient practices is crucial for maintaining a sustainable kitchen.
Here are some effective strategies:
- Regular Training: Hold training sessions on equipment usage and energy-saving techniques to ensure that staff are aware of the best practices for energy conservation. Cover topics like proper appliance use, efficient cooking methods, and routine maintenance.
- Clear Signage: Put up signs to remind staff to turn off lights and appliances when they’re not in use. Place these signs near light switches, appliances, and entryways.
- Establish Processes: Establish good processes to support energy efficiency. Ensure that the team embraces these and that management leads by example.
Richard emphasises, “Chefs can often come in the morning and turn everything on, even if they won’t be serving for hours. Appliances won’t take long to reach optimum temperatures. Training and education on energy-efficient behaviours in the kitchen environment offer top opportunities for operators to save money by reducing their energy use.”
2. Servicing and Maintaining Equipment
Regular maintenance and energy audits are crucial for identifying and addressing energy wastage.
Here are some key maintenance tips:
- Scheduled Maintenance: Regularly service all kitchen equipment to ensure optimal performance. For example, cleaning filters and vents regularly can keep extraction systems running efficiently. Richard explains, “Machines that are not well maintained tend to be less energy efficient as a result.”
- Energy Audits: Conduct energy audits to identify areas of improvement. An energy audit can reveal hidden inefficiencies and suggest practical solutions to reduce energy consumption.
- Check Seals and Gaskets: Inspect and replace worn-out seals on refrigerators and ovens to prevent energy loss. Damaged seals force the appliance to work harder, increasing energy consumption.
- Equipment familiarisation: Most of the time, equipment will have filters and vents which can be cleaned and maintained by staff on site. Locate these parts using the user manual, which is usually available online or from the manufacturer.
3. Energy-Efficient Equipment
Selecting energy-efficient appliances can significantly reduce energy consumption.
Key equipment to focus on include:
- Refrigerators and Freezers: Choose models with high energy ratings and features like an alarm that notifies staff when a door is left open.
- Warewashing: Invest in energy-efficient dishwashers and glasswashers, which use less water and energy and include features like soil sensors that adjust the wash cycle based on how dirty the dishes are.
- Ovens, Stoves, and Cooktops: Look for appliances with energy-saving modes and rapid preheat capabilities. Induction cooktops use electromagnetic energy to heat pots and pans directly, making them more efficient and faster than gas stoves.
Richard notes, “There is a big shift towards induction, driven by the significant energy efficiency it offers. While it can be more expensive initially, the ongoing cost savings can be very attractive to operators.”
We’re here to help.
If you are looking for commercial equipment or need help optimising your kitchen’s energy efficiency, contact Jo Leech at hello_UK@avendra.com.
