It takes a lot of energy to create a sumptuous meal. Restaurants and commercial kitchens are among the most energy-intensive businesses, consuming an average of 3.66 GJ of energy per square metre (see Natural Resources Canada for more information). Not surprisingly, cooking accounts for half the energy used in restaurants.
For restaurant owners or operators, there are many ways to maximize your energy dollars and keep guests and staff comfortable without spending a lot of money. Now that sounds like a recipe for success.
First steps: simple ways to get started
Turn-it-down times |
Turn off lights, dishwashers, heat and cooking equipment overnight. |
Make a checklist |
Provide a checklist for staff that identifies the appliances and areas to be turned off at closing time. |
Limit preheating time |
Cut the preheating time for cooking equipment. Few appliances need more than 30 minutes to warm up. |
Operate at the right temperature |
Save energy and ensure a safe kitchen by taking the time to do a regular thermostat check and calibrate the temperatures of your appliances (e.g. fridges, freezers, dishwashers, ovens). |
Cooking
Upgrade to energy efficient equipment |
Purchase new kitchen equipment with an ENERGY STAR® rating. |
Look for energy efficient cookware |
Heat for cooking is mainly lost in the transfer from burner to vessel. Choose well-designed cookware for quicker heating time, ease of cooking and durability. |
Take cover |
When practical, cover pots while cooking to reduce heat loss. |
Load ovens and keep doors closed |
Fully load ovens when using them. To ensure oven doors close tightly, tighten hinges and replace seals. |
Maximize ventilation |
Make ventilation fans work more efficiently by grouping heavy-duty appliances such as broilers under the centre of the hood. Push appliances against the wall to maximize overhang. |
Add side panels |
If your kitchen is hot and smoky, add side panels to the ventilation hood. They’re inexpensive and can relieve the cooling load of your HVAC system. |
Install demand-controlled ventilation |
When building a new kitchen or replacing an exhaust system, consider demand-controlled ventilation. Sensors in the hood activate the fan only when needed. While expensive, one restaurant found that with 75 per cent energy savings, it had a payback period of one to two years |
Refrigeration
Shut doors on walk-in coolers and freezers |
Train kitchen staff to shut cooler and freezer doors when they exit to prevent the loss of cooled air, saving the HVAC system from having to work harder to reheat the surrounding area. |
Install vinyl strip curtains |
If shutting cooler doors isn’t always practical, install vinyl strip curtains to keep cool air in. |
Decrease leaks |
Inspect doors of walk-ins regularly to make sure they’re aligned and closing tightly. |
Clean the coils |
Dirty evaporator and condenser coils make refrigerator motors work harder, so clean them to improve energy efficiency.
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Water heating
Invest in a high-efficiency water heater |
Replace an older water heater with a high-efficiency model. New water heaters are more efficient and can reduce gas consumption. Natural gas appliance incentives from FortisBC can make the switch easier. |
Insulate tanks and pipes |
Insulation reduces heat loss. |
Fix leaks promptly |
One leaky faucet, dripping tap or leaking dishwasher can waste a significant amount of water per month. |
Go low-flow |
Install faucet aerators and motion-sensor activated taps in washrooms to save on hot water. |
Dishwashing
Install low-flow spray valves |
Low-flow units use about half as much water as older spray valves. They’re inexpensive, easy to install, and save on water heating and usage costs. |
Load machines to capacity |
Dishwashers use the same amount of energy to wash a small or large load, so maximize capacity. |
Recycle hot water |
Consider installing drainpipe heat exchangers in your dishwashing station. They can save 50 to 60 per cent of energy for water heating, shorten payback times, and double or triple the water heater’s first-hour capacity.* |
Give it a rest |
Turn off the dishwasher’s internal tank heater at night. Leaving it on overnight heats water unnecessarily. |
Keep it hot |
Check wash curtains in conveyor washers and replace them if torn. Wash curtains keep heat in, improving energy efficiency. |
*Source: E Source™ Companies
Heating and cooling
Install programmable thermostats |
Set back the temperature in less frequently used areas and when the restaurant is closed. |
Look up to your fans |
Ceiling fans can efficiently regulate the air temperature between kitchen and dining room. |
Include HVAC in turn-off plans |
Reduce or turn off make-up air for the kitchen when the restaurant is closed. |
Insulate pipes, valves and flanges |
Insulate heating and hot water pipes, valves and flanges to prevent heat loss. |
Give patios a break from the heat |
Turn off patio heaters when they’re not needed. Because patio heaters warm up quickly, you can turn them off and on as required. |
Windows and doors
Seal the leaks |
Draft-proof windows, doors or any other place where different building materials meet with caulking and weatherstripping. |
Double your doorway |
If practical, install double-entry doors to keep heat in and drafts out, saving you energy while increasing guest comfort. |
Install energy efficient windows |
Reduce noise and heat loss and improve comfort with double-glazed windows. Another affordable solution: apply clear window film or solar glazing to the interior side. |
Paint it light |
A light-coloured exterior reflects the sun’s heat, easing cooling loads for your restaurant. |
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