Unlock your menu to manage costs
Cut costs and conserve energy in commercial kitchens
With energy prices rising and government support on energy bills reducing, energy consumption has become a huge topic in foodservice. There are many small steps that businesses can take to help mitigate the cost of their energy bills which when combined, can lead to big savings and more sustainable improvements.
Understanding energy usage in commercial kitchens
Commercial kitchens are among the most energy intensive areas of a business, with equipment, lighting and HVAC systems consuming large amounts of power. Identifying key areas of energy consumption helps to implement more cost-effective solutions.
Energy saving tips for commercial kitchens
Cooling correctly
To keep your fridge and freezer working efficiently, avoid overloading them so the ventilation panels remain clear and air can freely circulate to keep everything properly chilled. Always ensure that the food is at the right temperature before storing it.
A good tip for cooling food quickly is to use chilled gastros and spread the food out in shallow layers before placing it in the fridge or freezer.
Don’t forget to replace damaged door seals on fridges and freezers to prevent air escaping.
Use water wisely
Only boil the water you need. Excess water requires more power to heat up and wastes cooking time. Using lids on pans when possible will reduce cooking time.
Turn off idle equipment
Avoid unnecessary energy use by switching off appliances when they are not needed. When arriving in the morning, only turn on the essential equipment required for immediate use, rather than powering up all appliances at once.
Batch cooking
Plan ahead and cook multiple items together to maximise oven use. Batch cook meals for the week, chill and portion them accordingly, and reheat as needed using a microwave, which is more energy-efficient.
Maintain equipment regularly
Keep appliances clean and serviced to ensure they operate at peak efficiency. Regular maintenance helps prevent equipment from breaking, prolonging its lifespan.
Optimise cooking practices
Use energy-efficient cooking methods by choosing induction cooktops, combi-ovens and infrared grills, which heat faster and consume less energy. Avoid solid-top stoves if possible as they take longer to heat up. Instead, opt for microwaves which can save up to 80% compared to conventional ovens (HomeTree, 2022).
Cooling correctly
To keep your fridge and freezer working efficiently, avoid overloading them so the ventilation panels remain clear and air can freely circulate to keep everything properly chilled. Always ensure that the food is at the right temperature before storing it.
A good tip for cooling food quickly is to use chilled gastros and spread the food out in shallow layers before placing it in the fridge or freezer.
Don’t forget to replace damaged door seals on fridges and freezers to prevent air escaping.
Use water wisely
Only boil the water you need. Excess water requires more power to heat up and wastes cooking time. Using lids on pans when possible will reduce cooking time.
Turn off idle equipment
Avoid unnecessary energy use by switching off appliances when they are not needed. When arriving in the morning, only turn on the essential equipment required for immediate use, rather than powering up all appliances at once.
Batch cooking
Plan ahead and cook multiple items together to maximise oven use. Batch cook meals for the week, chill and portion them accordingly, and reheat as needed using a microwave, which is more energy-efficient.
Smart kitchen design for energy efficiency
The layout of a kitchen is key to saving energy. Consider keeping fridges and freezers away from heat sources to cut cooling costs, and space them out for better air circulation. Strategically position vents and exhaust hoods to remove heat without taxing your HVAC (heating, ventilation, and air conditioning) system. By placing frequently used appliances within easy reach of each other, you can reduce movement and energy waste, keeping your kitchen running smoothly.
Lighting and HVAC: Optimising energy use beyond appliances
Did you know by switching to LED lighting you can reduce electricity usage by up to 80% (British Gas 2023). Pairing these with motion sensors to automatically turn off lights when areas are unoccupied such as dry stores and offices can improve energy savings even further. Additionally, dimmer switches allow lighting to be adapted depending on the need, helping to reduce electricity bills.
When it comes to HVAC systems, finding an optimal temperature is key to reducing energy consumption and cutting costs. Adjusting the temperature by just one degree can lead to significant savings without sacrificing comfort.
1. Be prepared
Think ahead! Plan meals for the week so you can ensure joints of meat and other food is fully defrosted in the fridge and ready to cook with. Also try and limit your time going in and out of fridges and freezers so they don’t need to work as hard to cool down again.
2. Staff training
Ensure your team has the knowledge and confidence to run a kitchen efficiently and implement energy saving principles. Our free E-learning platform, Caterer’s Campus, exclusively available to all Bidfood customers, offers modules covering kitchen efficiency, environmental awareness and much more.
On the topic of cost saving, on average, companies spend £1,590* per staff member annually on training and development. Caterer’s Campus saved our users 4.1 million* last year alone! And that’s not even counting the extra costs of certified training costs, travel or time out of the business.
*This is an average figure released by a government survey. More info on this can be found here.
3. Energy champions
Create a culture of energy saving in the team. Have “Energy champions” who are responsible for turning off lights, ovens and equipment when not in use and making sure that heating and hot water are set at the right temperature.
4. Provide a checklist
Implement energy-saving checklists in your kitchen to reinforce good habits. Our Food Development Chef, Paul Tunnicliffe, has shared his check list to help you find opportunities to save energy usage in your kitchen. Download our daily checklist here.
Choosing your ingredients plays a role in energy consumption
Be versatile with potatoes
Try using frozen mash instead of boiling fresh potatoes.
Consider parboiling potatoes before roasting to cut down cooking time.
Swap between fried and oven chips depending on what equipment is on.
Simple switches
Use tinned fruit and pie fillings rather than stewing from fresh.
Buy in jams and chutneys rather than making from scratch—this applies to sauces as well. Using ready-to-use alternatives can improve efficiency, especially if you’re facing staffing or skill shortages.
Choose fully baked breads and rolls rather than dough or frozen part-baked.
Buy pre-cooked
Save both time and energy by choosing pre-cooked products like sous vide meats, burgers, and wings, – simply microwave them when needed.
Consider using pre-sliced cooked meats instead of preparing your own from scratch.
Swap dehydrated pasta for pre-cooked pasta to streamline meal prep.
Opt for smaller portions
When choosing joints to roast, three 1kg joints will cook quicker than one 3kg joint.
Save time and minimise your waste by having pre-portioned desserts and individual centre of plate products. For example, try things like slow cooked meats and sous vide stews.
Prioritise frozen
Use thaw and serve desserts rather than those that need cooking.
Choose frozen grain salads rather than cooking all grains from dehydrated – this also reduces prep time significantly too.
Frozen vegetables take less time to cook than fresh, so could you make the swap where appropriate?
Be versatile with potatoes
Try using frozen mash instead of boiling fresh potatoes.
Consider parboiling potatoes before roasting to cut down cooking time.
Swap between fried and oven chips depending on what equipment is on.
Simple switches
Use tinned fruit and pie fillings rather than stewing from fresh.
Buy in jams and chutneys rather than making from scratch—this applies to sauces as well. Using ready-to-use alternatives can improve efficiency, especially if you’re facing staffing or skill shortages.
Choose fully baked breads and rolls rather than dough or frozen part-baked.
Buy pre-cooked
Save both time and energy by choosing pre-cooked products like sous vide meats, burgers, and wings, – simply microwave them when needed.
Consider using pre-sliced cooked meats instead of preparing your own from scratch.
Swap dehydrated pasta for pre-cooked pasta to streamline meal prep.
Opt for smaller portions
When choosing joints to roast, three 1kg joints will cook quicker than one 3kg joint.
Save time and minimise your waste by having pre-portioned desserts and individual centre of plate products. For example, try things like slow cooked meats and sous vide stews.
Conclusion and next steps: Creating an energy-efficient kitchen
By implementing these strategies, your commercial kitchen can significantly reduce energy costs and enhance operational efficiency. Start today by assessing your energy usage, training staff and exploring energy-saving equipment upgrades to build a more sustainable and profitable kitchen.
Visit our How to increase the profitability of your menu webpage to discover more tips and ideas to run a more efficient and profitable kitchen.
FAQs
Energy efficiency in commercial kitchens
What are the best quick fixes for reducing energy waste?
Quick fixes include switching to LED lighting, turning off equipment when not in use, batching cooking where possible and avoiding overloading fridges/freezers.
How do I know if my kitchen is energy efficient?
Conducting an energy audit is the best way to assess your kitchen’s energy efficiency. An audit evaluates equipment usage, lighting, HVAC and insulation to identify inefficiencies.
What are the biggest energy drains in a commercial kitchen?
Major energy drains include ovens, fryers, fridges, freezers, dishwashers and HVAC systems. These appliances consume significant amounts of power when not properly maintained or optimised.
How can I calculate my kitchen's energy usage?
To calculate energy usage, track your electricity consumption through your utility bills or by using an energy monitoring system that measures appliance usage in real time.
How often should I service my kitchen equipment to keep it energy efficient?
Kitchen equipment should be serviced regularly, typically every 6-12 months, depending on usage, to maintain efficiency, prolong lifespan, and ensure optimal performance.
Does using energy-efficient appliances really make a big difference?
Yes, energy-efficient appliances can make a significant difference by lowering energy consumption, reducing operational costs and minimising environmental impact over time.
How can I train my staff to be more energy-conscious?
Educate staff on energy-saving practices, such as turning off equipment when not in use, keeping doors closed on ovens and fridges and practicing efficient cooking methods. Check out our eLearning platform, Caterer’s Campus to support your teams learning.
Lighting & HVAC efficiency
Is LED lighting worth the investment for my kitchen?
Yes, LED lighting is highly energy-efficient. The initial investment is quickly recouped through lower energy bills.
How can I optimise my ventilation system to save energy?
Regular maintenance, such as cleaning filters and ducts, adjusting airflow based on usage, and installing energy-efficient fans, can help reduce energy consumption while maintaining air quality.
Technology
What smart technologies can help my kitchen save energy?
Smart thermostats, energy monitoring systems and automated lighting can optimise energy use by adjusting settings based on real-time data.
How do energy monitoring systems work, and are they worth it?
Energy monitoring systems track energy consumption across different appliances, providing insights into usage patterns and identifying areas for improvement.
Can automating certain kitchen processes help reduce energy costs?
Yes, automation, such as temperature adjustments and scheduling, can reduce energy waste by ensuring equipment operates only when needed.