How to Save Energy in the Kitchen with Commercial Restaurant Equipment and More

Thursday, June 6th, 2013

Are you looking for ways to cut down on your energy bills? There are some simple things you can do to reduce your bills using the right commercial restaurant equipment, employing better day-to-day habits, and more. This week, What’s Cooking has compiled a quick list of ways to save energy in your kitchen. Read on to find out more!

Choose the Right Commercial Restaurant Equipment for Your Needs

When you’re buying equipment for your kitchen, think about what you’ll need it for from day to day. Refrigerators and ice machines that are too big for your operation can waste a lot of energy, sticking you with an unnecessary bill. Likewise, check out the energy ratings of your kitchen appliances before you make a purchase.

Buy Energy Star-Approved Commercial Restaurant Equipment

Commercial restaurant equipment that is Energy Star certified will save you energy and money, making it a cost-effective decision. What does it mean to be Energy Star-approved? Appliances that feature the Energy Star label are backed by the Environmental Protection Agency, and have been proven to perform as well as or better than a product of its kind that consumes a higher amount of energy. Be sure to check out the energy-saving Scotsman ice machines, for example, which recently won 2013 Energy Star Partner of the Year. Bottom line: with Energy Star approved commercial restaurant equipment, you get more efficient equipment in return for savings on energy. Who wouldn’t want that?

Turn Commercial Restaurant Equipment Off

You don’t need to power down every time business slows down, but turning off your commercial restaurant equipment when you can will really cut down on your energy expenses. Take advantage of an afternoon lull to give your ranges and fryers a rest, for example.

Dim the Lights

Take steps with your lighting to make sure you aren’t wasting energy. Turn off lights when you can, like in the afternoon when the restaurant gets the most light, and remember to hit the switch when you leave an office or a pantry. Also, buy low-watt bulbs for your table lamps, and consider investing in LED lighting for overhead, which can ultimately save you thousands of dollars per year.

Treat Your Equipment with Care

Daily use can really take a toll on ice machines, fryers, ranges, and other commercial restaurant equipment if you aren’t careful, so make sure you know how to correctly maintain your commercial restaurant equipment. For example, maintenance of your ice machines is very important when it comes to saving energy. With proper care, your ice machines will run stronger and last longer, giving you more bang for your buck. Have your equipment serviced regularly, and use manufacturer’s parts that are made specifically for your equipment. Lastly, train your staff so that they understand how to use your commercial restaurant equipment efficiently, and explain the importance of saving energy in the kitchen.

More Energy-Saving Tips

How do you save energy in your kitchen? Find ShortOrder on Twitter and Facebook and tell us about your favorite energy-saving commercial restaurant equipment!

Restaurant Equipment Going Green

Monday, August 13th, 2007

Restaurant equipment is going green. The restaurant industry is increasingly turning heads for efforts to reduce its carbon footprint. Being the retail industry’s largest consumer of electricity, this is a welcoming sign. Whether that means switching to Energy Star appliances, increasing recycling, or using non-toxic cleaning products, industry experts are noting a growing trend. Leading the charge is the Green Restaurant Association (GRA), which is a non-profit group that is dedicated to helping the restaurant industry become more environmentally conscious. The GRA provides restauranteurs with information on how each individual restaurant can reduce its energy consumption. The organization also has a highly touted green certification, which it grants to restaurants that meet its strict requirements.

One example for how this can be achieved is the B.R. Guest Restaurant Group, which recently received a green certification from the Green Restaurant Association. B.R. Guest operates a number of restaurants in New York, Chicago, and Las Vegas. In order to achieve a GRA green certification, restaurants must take four steps a year to reduce their ecological impact. This can mean small steps, such as instituting comprehensive recycling programs or eliminating styrofoam for more biodegradable containers. It can also mean taking large actions, such as switching old, inefficient equipment for modern, Energy Star rated appliances. While the upfront costs may be significant, many of the steps that restaurants can take pay for themselves after only a year or two. For the B.R. group, this meant eliminating styrofoam and one-use products, installing low-flow aerators, and implementing a recycling program. Additionally, the B.R. Guest group is also researching energy efficient lighting for its restaurants. With the American society becoming increasingly aware of the concepts of environmental sustainability, global warming, and carbon footprints, the restaurant industry is doing itself and the environment a favor by doing its part. With more than 300 restaurants now achieving the GRA’s green certificate, the restaurant industry is increasingly becoming green. As GRA founder Michael Oshman says, “It takes some getting used to (going green), but eventually it becomes a way of life.” For the original story, click here.

One of the best ways for your restaurant to reduce energy consumption is by updating all of your equipment to new, energy-efficient appliances. Keep your restaurant on the cutting edge of “green technology” by browsing our selection of restaurant equipment. Short Order has a large selection of energy efficient appliances, whether you need ice makers, convection ovens, dishwashers, or refrigerators. With America’s increasing desire to be environmentally conscientious, turning your restaurant “green” not only will reduce your costs and carbon footprint, it may also draw a new clientele.

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