With energy costs staying stubbornly high and ambitious sustainability goals firmly in mind, many of our catering customers continue to ask us for advice on ways they can save energy and reduce running costs in commercial kitchens of all sizes.
In this post, we look at some practical ideas you could start implementing today. Because whether it’s new staff training, looking at new technology options, or even rethinking the layout of your kitchen, there are always opportunities to make a difference.
Consider newer, more energy-efficient commercial kitchen appliances
Rapid advances in equipment design and manufacturing techniques mean the latest generation of kitchen appliances now feature high density insulation, superior door gaskets, and double or triple paned glass – all designed to conserve energy and save you money in the long run.
Many of these modern units also feature smarter electronic controls that automatically adjust energy use based on load or temperature, reducing waste and optimising cooking times.
Similarly, newer fridges and freezers also pack in newer, energy-saving design elements. To explore the potential benefits for your kitchen, take a look at our energy efficient refrigeration guide here.
Explore convection cooking and combi ovens
The type of equipment you choose can have a big impact on your kitchen’s efficiency. Convection and combination technologies present two stong options, with both capable of saving energy without any compromise to cooking performance.
Convection cooking is generally more energy efficient because a built-in fan circulates hot air evenly around the food. This means dishes cook faster, with more consistency, and at lower temperatures than in a conventional oven.
A commercial convection oven’s improved heat transfer also means the oven will run for less time and uses less energy overall. What’s more, convection systems allow multiple trays of food to be cooked uniformly, all at once – increasing capacity while maintaining quality during your busiest meal times.
Combi ovens, meanwhile, use steam combination technology to cook food faster than conventional ovens, again using less energy – and lowering running costs – over time. Combi ovens also tend to heat up far more quickly than standard ovens, reducing the need for lengthy preheating and cutting your electricity use even further.
Some equipment types, such as fryers, tend to be less energy efficient, so using them more selectively – or simply replacing them with alternative appliances where possible – can also help reduce your kitchen’s energy consumption.
For more on the benefits of combi ovens, take a look at our dedicated guide, here.
Change habits through staff training
You and your team have a big role to play in making your kitchen more efficient. And change doesn’t have to feel disruptive, either. Here are some simple adjustments to consider.
• Avoid leaving appliances on unnecessarily, and make sure temperatures aren’t set higher than needed.
• Keep fridge and freezer doors closed as much as possible. Try to avoid any open door prep habits, and report any issues with damaged or worn seals as soon as they’re spotted.
• Switch off lights in any empty or unused areas to stop energy being wasted.
• Use convection settings where available – these cook food much faster and at lower temperatures, helping to reduce energy use.
• Carry out end-of-service checks to make sure your lights and appliances are switched off, doors are closed, and any heating or aircon systems are shut down before staff head home for the day. In some cases, such as cooking appliances, this can also help improve safety.
• Develop a culture of efficiency by using simple notices and prompts to remind your team of good energy-saving habits.
Revisit your kitchen layout
Separating out your kitchen’s hot and cold zones is another effective way to improve energy efficiency, and should be a big priority if you’re designing a new kitchen or looking to upgrade an existing setup.
Where possible, you’ll want to position your cold storage – including walk-in or reach-ins – near your receiving and prep areas, rather than close to cooking lines. This keeps refrigeration well away from the hottest parts of the kitchen, and also supports a more efficient workflow.
Placing commercial fridges and freezers next to ovens, fryers, hobs or other cooking appliances will also force them to work harder to maintain safe temperatures. If full separation isn’t practical, physical barriers could also help reduce heat transfer between hot and cold zones.
For more advice on some of the meaningful changes you could make in your kitchen, please contact our energy-saving experts today.
Similar articles you may like
Saving energy in commercial kitchens
