Kitchen
Kitchen energy efficiency
Equipment purchases for kitchens
Kitchen tips
Kitchen energy efficiency
A lot goes on in the kitchen, so with a sharp eye, you’ll find plenty of opportunities to reduce costs.
Energy efficiency in kitchens can be split into two broad categories:
- technical - involving capital investment and systems change
- non-technical - involving low cost enhancements
Capital investment and systems change
If you’re building a new kitchen, make sure you plan it to be as energy-efficient as possible. If your kitchen is existing and needs renovating, include a review of energy use and conservation as a part of your new plan. If your kitchen is older and not in the market for an upgrade, there are still many things that you can do to make it more efficient.
Non-technical, low cost enhancements
While these enhancements can generally be implemented right away with little or no cost, most require a great deal of staff involvement.
You can make significant cost savings simply by periodically training your employees in energy conservation methods such as turning off lights or eliminating oven preheating for some menu items. Other conservation measures include maintaining equipment and planning menus for energy efficiency.
Equipment purchases for kitchens
Other key considerations for long-term equipment buying include:
- Factoring in annual energy costs including maintenance projections, finance expenses, initial and ongoing training costs and annual labour implications (these are available from the manufacturer – make sure you ask for a typical life cycle costs projection)
- Determining whether service contracts and on-site spare-parts kits are part of equipment pricing packages
- Ensuring that any service contracts have a clause that requires equipment to be maintained in energy efficient condition, not just ‘good working order’
Kitchen tips
Turn appliances off when not required
You can save quite a bit of energy simply by switching on equipment as close as possible to the actual use. Most kitchen equipment takes less than 20 minutes to pre-heat. Also, remember to turn off unneeded sections of griddles and broilers during slow periods, turn ovens off after baking, and remember – range burners don't need to be on when they're not being used.
Exhaust fans/hoods
If exhaust fans are used to remove cooking heat in a kitchen close to an air conditioned or heated area, ensure that an outside air supply is provided in the kitchen near the cooker. Then the exhaust fan will not extract expensively conditioned air from the nearby area.
Use smaller equipment
Small appliances tend to be more efficient, so use them whenever you’re cooking or heating smaller amounts of food.
Cook under pressure
Food under pressure can be cooked at higher temperatures without burning. As a result the food cooks more rapidly. Although this equipment operates at higher temperatures, the reduced cooking time results in a net reduction in energy consumption.
Purchase energy efficient equipment
Check the energy efficiency of kitchen appliances before your make your purchase – there can be significant variation between brands.
Reduce hot water usage
Here’s the simplest tip of all. Fully load the dishwasher – a half-filled machine uses the same amount of energy.
Maintain equipment
Equipment maintenance is important in food service. Clean, well-maintained equipment saves energy and makes it easier to get the job done. Develop a preventive maintenance schedule with your maintenance and engineering personnel. You should take into account both the manufacturer's suggested schedule and the use of equipment.
Further information
Find out how to reduce your energy costs, by contacting Synergy's Energy Consultants. Just email us at energyreview@synergyenergy.com.au or call 1300 859 333.
For more information on energy efficiency in your business visit the Sustainable Energy Development Office at http://www1.sedo.energy.wa.gov.au