High energy costs drain revenue in commercial kitchens, but the proper practices and equipment can reduce utility bills by 10 to 30 percent. Learn industry-tested tips to help keep costs down and discover common energy drains that may be hiding in your kitchen.
Restaurant energy consumption is a large operational cost; a single electric fryer can consume more electricity annually than a residential household. Reducing energy use increases profit margins and extends equipment life. By adopting smart habits and strategic upgrades, commercial kitchens can lower energy costs by 10 to 30 percent without sacrificing performance.
Efficient kitchen layouts and modern cooking equipment help reduce heat loss and lower overall energy consumption during peak service.
Key Takeaways
- Audit usage to identify energy drains like idle equipment and worn gaskets
- Upgrade to ENERGY STAR®-certified appliances to reduce operation costs
- Optimize efficiency by separating hot and cold kitchen zones
- Maintain and clean equipment to prevent efficiency reduction
- Train staff on energy-saving practices
Identify Your Kitchen’s Biggest Energy Wasters
| Equipment | Common Efficiency Killer | Quick Fix | Potential Savings |
|---|---|---|---|
| Refrigeration | Worn door gaskets | Replace seals that fail the "paper test" | Cold-air loss prevention |
| Fryers | Sediment buildup on elements | Filter oil daily and boil-out tank weekly | Faster heat recovery |
| Dishwashers | Running partial loads | Run only full racks; check rinse pressure | 50% water reduction |
| Steam Tables | Unused wells left on | Use zone heating for active pans only | Reduced electricity use |
| Ventilation | Clogged baffle filters | Clean filters daily | Less vent fan strain |
Test your refrigeration seals with a dollar bill or sheet of paper. Close the door on the sheet; if you can pull it out without resistance, your gasket is leaking cold air.
Strategic Upgrades: Where to Invest First
High-Efficiency Cooking Line
Cooking equipment typically uses the most energy in commercial kitchens. Choosing and properly using energy-efficient cooking equipment saves thousands of dollars in yearly utility costs.
Regular cleaning and maintenance of burners ensure optimal fuel efficiency, preventing energy loss and extending equipment life.
Cost-saving practices and equipment:
- Turn off, or use an idle setting, when not using equipment
- Clean elements, jets, and other heat transfer surfaces
- Fully load ovens and steamers whenever possible
- Preform regular maintenance
- Choose insulated convection ovens for better heat distribution
- Use induction cooktops for more efficient cooking
Look for fryers with an "idle mode," which lowers temperatures during slow periods to save gas.
Top-Rated Model: Vulcan 2VK85CF Gas Fryer
Refrigeration & Cold Storage
Cold storage appliances must maintain consistent temperatures. Ensure proper ventilation and lower ambient temperatures to conserve energy.
Properly maintained commercial refrigeration units use less electricity and keep temperatures stable, preventing costly energy waste.
Cost-saving practices and equipment:
- Establish dedicated cold space away from hot parts of the kitchen
- Keep condenser coils clean
- Inspect and replace worn gaskets
- Bottom-mounted refrigeration systems typically use less energy
- Buy well-insulated units
Shop ENERGY STAR Refrigerators
Maintain at least 3 inches of clearance behind and above cooling units. Even a new freezer will overheat and waste energy without proper breathing room.
Top-Rated Model: True T-49-HC Reach-In Refrigerator
Warewashing & Water Savings
Most commercial dishwashers heat water to high temperatures to properly sanitize equipment, which consumes lots of energy and water.
High-efficiency dishwashers reduce water and power usage per cycle, cutting utility costs without sacrificing cleaning performance.
Cost-saving practices and equipment:
- Run only full dish loads
- Ensure water pressure isn't too high or low. Most dishwashers operate between 15 and 25 psi
- Scrape or prerinse dishes to remove large food debris
- Repair any leaks and perform regular maintenance
Shop ENERGY STAR Dishwashers
Swap your sink's prerinse spray valve for a low-flow model (1.28 GPM or less). This inexpensive upgrade can save over 7,000 gallons of hot water a year.
Top-Rated Model: Champion DH-6000-VHR Dishwasher
Questions to Ask Before You Buy
When evaluating commercial equipment for ROI and efficiency, consider the following questions:
- What's the unit's average yearly energy consumption (measured in Watts or MMBtu)?
- Is the unit ENERGY STAR certified, and if so, what energy-saving features does it have?
- Based on local utility rates, how much will this unit cost each month?
- What maintenance does it require, and how will that impact equipment downtime?
Switching hood and walk-in lights to LEDs uses 75 percent less energy and reduces ambient temperatures.
Common Kitchen Mistakes That Kill Efficiency
- Pushing refrigerators flush against walls blocks airflow
- Some economy brands cost more money long-term (e.g., non-insulated cabinets)
- Starting equipment up too early wastes energy
Choosing Energy-Saving Equipment for your Operation
When first outfitting your operation or replacing old equipment, energy efficiency is a key component to keeping costs low and appliances running properly. Choose sustainable options for your operation to keep costs down and reduce waste.
