Improving Energy Efficiency in Commercial Kitchens

Commercial kitchens—such as those found in full-service and quick-service restaurants, hotels, and hospitals—are intense energy users, consuming as much as three times more energy per square foot than most other types of commercial buildings. Fortunately, it’s easy and doesn’t cost much to keep commercial kitchen equipment clean and make simple operational changes that can reduce energy use by as much as 10 to 30 percent while achieving additional non-energy benefits, including improved operating performance and increased kitchen staff comfort.

In a typical foodservice facility, food preparation, refrigeration, and water heating combined represent nearly 60 percent of total energy use, making those systems excellent targets for energy savings (Figure 1).

Figure 1: Energy consumption by end use
Refrigeration, lighting, and cooling dominate electricity use; cooking, water heating, and space heating are responsible for the vast majority of gas use.
Efficiency Improvements Through Maintenance
General Best Practices

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