Buildings that house restaurants or facilities with commercial kitchens use approximately 2.5 times more energy per square foot than other commercial buildings. It would be easy to shrug off this observation except that there’s an energy bill attached to these numbers, and it isn’t getting smaller. It’s rising, right along with the cost of a barrel of oil.
In some instances, replacing a specific appliance with its energy-efficient counterpart can have a big payback over a short period of time, but for most businesses, outfitting an entire kitchen from scratch would be cost-prohibitive. Fortunately, you can still reduce your energy expenses even if you can’t replace all of your equipment, and there are lots of other small changes you can make that will have you on the road to green in no time at all.
Lower Your Energy Bill
-
Audit your energy consumption.
If necessary, you can hire a consultant to help you develop a strategy for reducing energy consumption. -
Schedule routine inspections.
Equipment that is well-maintained will perform as intended. Check for loose parts and worn gaskets. -
Vacuum refrigerator coils.
Any time you reduce the flow of air, water, or heat, you are making your equipment work harder than it should. Schedule this task for every 3-6 months. -
Change air conditioning filters.
This should be done every 1-2 months, or monthly during cooling and heating seasons. -
Do not turn on all of the cooking equipment at once.
This is a common mistake many kitchens make. Turning everything on at once causes a spike in energy. -
Place the refrigerator away from cooking equipment.
Any heat source will cause your refrigerator to work harder. -
Replace worn door gaskets.
Your profits are slowly slipping away from refrigerators and hot food holding cabinets with old, worn-out gaskets. -
Do not locate the heating, ventilation and air-conditioning (HVAC) system next to the hot-air fan.
Your equipment will have to work harder and it will raise energy costs. -
Install an ENERGY STAR-qualified programmable thermostat.
Using the “night setback” mode will save you money. -
Lubricate exhaust- and supply-fan bearings.
-
Calibrate thermostats.
Help the Environment
-
Switch to green soaps and cleaning supplies.
Many cleaning products have chemicals like formaldehyde, sulfuric acid and petroleum distillates. Also, clean toilets with green products instead of bleach. -
Install water softeners.
If you prevent the build-up of mineral deposits, you no longer need to use harsh chemicals to remove them. -
Shop locally.
Purchasing food and supplies locally helps to save on transportation costs. -
Recycle paper, glass, and plastic bottles.
-
Eliminate individually packaged condiments.
If possible, stop using disposable products like paper dishes and cups.
FoodServiceWarehouse.com was founded in June 2006 to provide businesses with a wide selection of high-quality foodservice equipment and supplies from the world's best-known brands. They have since become the
restaurant supply leader, empowering customers to make their own businesses more successful. The site offers a wide range of articles, research materials and products for the conscientious foodservice operator.