- Many operators still refer to the convection oven as a “wind” oven. With a fan rotating the hot air around the oven cavity, it is vital to lower the cooking temperatures from the standard recipe. With lower temperatures and shorter cook times, an operator can save up to 25% on energy costs every time.
- All cooking appliances benefit from being kept clean and most are very easy to maintain. When appliances run at peak efficiency, energy is maximized. For range tops, keep burner heads clean to maximize the flame and work at peak efficiency. A wavy or yellow flame is a sign the burner needs attention and you need to call an authorized service agent.
- High efficiency dishwashers don’t just save water, they save natural gas. Dishwashers that recirculate hot water reduce the demand on the natural gas water heater and save $200 in natural gas costs and 50,000 gallons of water per year.
- Invest in a high-efficiency fryer with faster recovery times and save energy. Better cooking efficiency and optimized idle rates can save 30 to 50% on the annual operational cost of a standard-efficiency fryer.
- Make your next conveyor oven a high-efficiency natural gas unit and save! A high-efficiency conveyor oven with the Foodservice Technology Center (FSTC) cooking energy efficiency rating can save 25% of the annual appliance energy cost.
- Lots of energy gets exhausted through your kitchen hood. A kitchen hood demand control ventilation (DCV) system will save you energy when your appliances are idling. Don’t blow those savings away! Install DCV and save approximately 30% of your hood system HVAC costs.
- Combi ovens diversify the kitchen’s cooking options and can help save energy. Consider a high-efficiency combi option, including those with the ENERGY STAR® logo, and potentially chop your costs by at least another 30%.
- Did you know nearly 90% of chefs prefer cooking with natural gas? Due to excellent results and up to a 50% reduction in operating costs on high efficiency natural gas equipment, it’s the preferred choice of foodservice operators.
Source: Gas Foodservice Equipment Network (GFEN) “Chef Energy Preference Study”
Foodservice Energy Savings
- It pays to use natural gas for your foodservice cooking operations based on the costs associated with the average foodservice kitchen. Did you know that restaurants use up to three times more energy per square foot compared to any other type of commercial facility?
- Restaurants use three to five times more energy per square foot compared to any other type of commercial facility which is equivalent to the energy used annually in 22 homes. This is why using high efficiency, natural gas foodservice equipment in your commercial kitchen can help you save significantly on your foodservice operating costs.
- When running a commercial kitchen, ask your kitchen staff and chefs to focus on turning equipment down or off when it is not being used to save energy. Up to 50% of appliance energy consumption is used when equipment is on, but nothing is cooking. Posting a start-up and shutdown schedule on each appliance as a guide is a simple yet effective way to keep track of equipment energy consumption if your appliances do not have an automatic idle control to automatically reduce this wasted energy.
Source: PG&E Foodservice Technology Center (FSTC)