The price of gas and electricity has gone up by as much as 30% in two years and is likely to keep on rising. Chefs need energy in the kitchen for cooking and cooling equipment, but there are ways to use it more efficiently and avoid unnecessary energy waste.
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Turn on equipment only when needed |
Train chefs to cook more efficiently |
| Here are 10 smart energy saving tips |
1. Turn on individual items of equipment when needed, not turn everything on as soon as the kitchen starts up.
2. The heat control knob turns two ways, turn it down when not immediately needed, but likely to be needed shortly. If the equipment may not be needed for a longer time than it takes to heat up again, turn it off.
3. Train chefs to spot ways in which more than one item of food can be cooked on a stove or in an oven at once to make best use of the energy cost.
4. Many kitchens have complex gas and electricity tariffs from energy companies. Check every energy bill against the agreement as mistakes by energy suppliers regularly happen. Mostly to the benefit of the energy company.
5. Old kitchen equipment was not built with today’s energy efficiency performance. Replacing old equipment sooner rather than waiting for total collapse can bring considerable energy cost savings.
6. In today’s energy conscious environment, many manufacturers of gas equipment can provide energy efficiency performance. This is a useful question to ask in the buying process.
7. Fridge doors are frequently left open by staff in a busy kitchen. That wastes energy bringing the fridge temperature back down to its set thermostat level. Train staff to keep fridge doors closed.
8. There are recommended maximum cabinet temperatures for refrigeration equipment, but often chefs set the temperature lower than it needs to be. Raising thermostat settings by just a single degree can cut the energy bill without compromising food safety.
9. Cracked or broken door seals on refrigeration equipment can allow cold air to seep out and warm air to filter in. Check door seals on refrigeration equipment regularly and replace if worn or damaged.
10. Look at the location of refrigeration equipment in the kitchen. Chefs find it convenient to have the fridge close to the stove, but the radiated heat just makes the fridge use more energy to keep cool. Site refrigeration away from heat sources.
There is more energy management information on prime cooking equipment on the website of Falcon Foodservice Equipment www.falconfoodservice.com
And on refrigeration energy efficiency on the website of Williams Refrigeration www.williams-refrigeration.com | 
