Commercial kitchens are high energy users, consuming roughly 2.5 times more energy per square foot than any other commercial space, according to the US Environmental Protection Agency (EPA)
Of that, as little as 40% is used in the preparation and storage of food, says the UK’s Carbon Trust; much of the wasted energy is dispersed into the kitchen.
The technology exists for dramatic reductions in energy consumption, resulting in carbon-footprint reductions and significant cost savings. The EPA claims that restaurants that invest strategically can cut energy costs by between 10%-30%; Foodservice Consultants Society International (FCSI), the professional organisation for design and management consulting services, estimates that energy savings can be as high as 40%, equating to 3%-6% of operating costs.
FCSI has found two areas of real concern in commercial kitchens: equipment used is often only 50% efficient; and low capital cost drives the choice of equipment with little consideration for the whole life-cycle cost.
Read more at Green Hotelier!