Estimates show that the commercial food service sector spends $10 billion a year on energy, 80% of which is wasted due to inefficient equipment. With escalating energy costs, it is necessary to make energy saving changes now before profit margins disappear completely.
Think About Tomorrow Before You Buy Today
Most commercial kitchen equipment lasts for 10 to 15 years. Over this time frame, any cost difference between energy-efficient and standard models (if there is a difference) will quickly be offset by energy savings. And any energy savings beyond the initial payback can add up to a lot of money when compiled for a decade or more.
Save Money with Energy-Efficient Equipment
The following tables represent equipment lists for a typical full-service and quick serve restaurant. These estimates show that a typical food service establishment, outfitted with an entire line of energy-efficient equipment, can use approximately 25% to 27% less energy than a comparable, standard-equipped establishment.
Typical Full Service Restaurant
Equipment Type (Quantity)
Standard Equipment
Energy-Efficient Equipment
Savings
Solid Reach-In Refrigerator (1)
$210.00
$97.00
$113.00
Undercounter Refrigerator (2)
$146.00
$124.00
$22.00
Lighting - Incandescent (14)
$26.00
$7.00
$19.00
Lighting - Fluorescent (14)
$34.00
$25.00
$9.00
Solid Reach-In Freezer (1)
$432.000
$281.00
$151.00
Walk-In Freezer/Cooler (2)
$118.00
$39.00
$79.00
Hot-Food Holding Cabinet (2)
$767.00
$438.00
$329.00
Fryer - Gas (3)
$1,169.00
$806.00
$363.00
Steamer (2)
$2,700.00
$508.00
$2,192.00
Undercounter Freezer (1)
$228.00
$196.00
$32.00
Glass Reach-In Refrigerator (1)
$325.00
$163.00
$162.00
Convection Oven - Gas (1)
$1,051.00
$731.00
$320.00
Prep Table (2)
$406.00
$182.00
$224.00
Toaster (1)
$964.00
$128.00
$836.00
Broiler - Gas (1)
$3,539.00
$2,882.00
$657.00
Hot Water Heater - Gas (1)
$11,354.00
$10,358.00
$996.00
Combination Oven (1)
$4,163.00
$2,596.00
$1,567.00
Pre-Rinse Sprayer (1)
$1,973.00
$1,052.00
$921.00
Warewasher (1)
$7,657.00
$6,432.00
$1,225.00
Ice Machine (2)
$3,650.00
$2,940.00
$710.00
Demand Control Exhaust Hood (1)
$7,500.00
$5,000.00
$2,500.00
Griddle - Gas (1)
$1,117.00
$1,056.00
$61.00
Totals
$49,529.00
$36,041.00
$13,488.00
Assumptions: $ 0.10/kWh, $1.00/therm, $2.00/CCF water, $3.00/CCF sewer. Steamer and spray nozzle savings include consideration of water and sewer costs. Attributes for standard-efficiency appliances and high-efficiency/ENERGY STAR appliances derived from default settings in online calculators. Calculations for lighting assume 100-W incandescent, 27-W CFL, 16 hours of daily use. Calculations for exit signs assume 40-W incandescent sign, 2-W light-emitting diode (LED) sign. Spray nozzle savings assume gas water heating. Constants updated 01/08
Typical Quick Serve Restaurant
Equipment Type (Quantity)
Standard Equipment
Energy-Efficient Equipment
Savings
Fryer - Gas (4)
$1,559.00
$1,075.00
$484.00
Griddle - Gas (2)
$1,489.00
$1,407.00
$82.00
Reach-In Refrigerator(1)
$210.00
$97.00
$113.00
Walk-In Freezer/Cooler (2)
$118.00
$39.00
$79.00
Ice Machine (1)
$3,650.00
$2,940.00
$710.00
Pre-Rinse Sprayer (1)
$493.00
$263.00
$230.00
Prep Table (2)
$406.00
$182.00
$224.00
Instantaneous Water Heater (1)
$3,436.00
$2,972.00
$464.00
Lighting - Fluorescent (10)
$34.00
$25.00
$9.00
Lighting - Incandescent (8)
$26.00
$7.00
$19.00
Proximity Exhaust Hood (1)
$4,000.00
$2,500.00
$1,500.00
Totals
$15,421.00
$11,507.00
$3,914.00
Assumptions: $ 0.10/kWh, $1.00/therm, $2.00/CCF water, $3.00/CCF sewer. Steamer and spray nozzle savings include consideration of water and sewer costs. Attributes for standard-efficiency appliances and high-efficiency/ENERGY STAR appliances derived from default settings in online calculators. Calculations for lighting assume 100-W incandescent, 27-W CFL, 16 hours of daily use. Calculations for exit signs assume 40-W incandescent sign, 2-W light-emitting diode (LED) sign. Spray nozzle savings assume gas water heating. Constants updated 01/08
The Importance of Proper Use
Purchasing energy-efficient food service equipment is not enough to assure significant cost savings. Proper use and maintenance are the key ingredients to saving money. Make sure your employees understand the correct methods for operating and maintaining your restaurant equipment.
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