Commercial Cooking - Overview

Commercial kitchens are the commercial sector’s largest consumers of energy. Compared with other commercial buildings, restaurants use an average of 3.5 times more electricity per square foot and roughly 20 times more natural gas per square foot, according to the California Commercial End Use Survey (CEUS).

In an industry that spends $1 billion annually in energy costs in California, a majority of a restaurant’s utility bill is attributed to waste from inefficient food cooking, holding and storage equipment. Efficient cooking equipment often uses only half as much energy as conventional models, reducing restaurant utility bills by 10-30%.

The many types of energy efficient commercial cooking equipment include fryers, ovens, refrigerators and freezers, dishwashers, steam cookers, and pre-rinse spray valves. Equipment offering both energy and water savings, such as boilerless steamers, low-flow spray valves and dishwashers, delivers the most substantial savings.

Installing energy efficient cooking equipment provides a good starting point for operating a greener, more efficient business.  Improving kitchen energy efficiency is a win-win approach that makes your business stand out to increasingly energy-conscious consumers while simultaneously managing energy costs and improving food quality & consistency with the latest technologies.

Photo Credit: Pitco