How to Stop Wasting Energy with Your Holding Cabinets

Wednesday, June 11th, 2014

Hatco-Holding-CabinetIs it getting hot on this blog, or is it just us? Recently we have demonstrated our love for cook-and-hold ovens of the Alto-Shaam variety, and helped restaurants prepare for summer. Today we continue this trend by focusing on our humble friend the holding cabinet. Heated holding cabinets are meant to keep food warm and delicious until it’s ready to serve to customers, so you’ll never serve your diners a cold casserole or a chilly chicken. But the same traits that give holding cabinets their reputation for patience and perfection can also make them energy gluttons. So how can you keep your trusty holding cabinets in good working order while keeping those energy bills down? Here are our top 6 tips for saving energy with your holding cabinets.

1. Pick the right cabinet for the right job. There are several types of holding cabinets, including mobile cabinets, countertop cabinets, and pizza cabinets. You can also choose between half height and full size, plus wattages of 120/1v and 208-240v. Choose the best one for your restaurant’s needs, that way your cabinet won’t be underutilized and wasting energy, or (conversely) overworked and consuming too much energy.

2. Choose insulated cabinets over uninsulated cabinets. Insulated holding cabinets are up to 65% more efficient when it comes to trapping heat vs. uninsulated cabinets.

3. Go Energy Star certified. Kitchen equipment and appliances that have been Energy Star certified have been proven to perform as well as or better than their more wasteful counterparts on the market. Make sure your holding cabinet has that little blue sticker before you make your purchase. (more…)

Restaurants are Going Green

Tuesday, April 29th, 2008

Green Restaurants Are Here to Stay

Green restaurants are sprouting up all over the place, as they should be. Restaurant patrons have a growing daily concern for the health of their environment and the health of their families. They are making their homes, apartments, offices, cars and lives more green; why wouldn’t they want their favorite dining spot to do the same thing. Fortunately for commercial kitchens everywhere, restaurant equipment manufacturers are helping out.

Green Restaurant Equipment

The Environmental Protection Agency and the Department of Energy have united to form the Energy Star Vulcan Steamermovement. Currently, five categories of commercial restaurant equipment have established Energy Star guidelines. They are fryers, hot food holding cabinets, refrigerators/freezers, dishwashers, and steam cookers. These certified units can save over 40% in energy costs compared to non-Energy Star models.

Some examples of Energy Star rated equipment are the Vulcan VPX3 Counter Boilerless/Connectionless Electric Steamer, the Hobart LXi Undercounter High Temp Dishwasher, and the Frymaster H55 High-Efficieny Gas Fryer.

We care about the environment at; so if you have questions about Energy Star rated equipment that we carry, just give us a shout and we will be happy to help.

Green Restaurant Tips

You don’t need to buy all new equipment at one time to become a greener restaurant. There are several other things that you can do to start you down the green path.

  • You can use low-flow pre-rinse spray nozzles at the dish machines.
  • Use compact fluorescent lamps instead of light bulbs in break rooms, storage rooms, offices, walk-in refrigerators, etc.
  • Use take-out containers that can be recycled (#1 and #2 plastics and aluminum) instead of Styrofoam.
  • Use organic foods in the kitchen.
  • Make sure to use recycled paper products whenever possible (i.e. napkins, office paper, menus)
  • Install occupancy sensors in the restrooms, storage rooms and any other low-traffic rooms. Lights will turn off automatically when the rooms are unoccupied.

Here’s to greener restaurants and a greener future!

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