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How to Reduce Energy Consumption in Commercial Kitchen?

Efficient use of energy in commercial areas is art for business owners. There are plenty of equipment and tools which need a considerable change in their usage techniques. One can devise methods to reduce energy consumption in the commercial kitchen by determining surrounding temperature, energy requirement, customers needs, essential utilities. One can design a compelling arrangement of a commercial kitchen to conserve extra usage of energy units.

1. Use Energy-Efficient Qualified Equipment:

The first step to reducing energy consumption in the commercial kitchen is to replace all old equipment, which is heavy electrical tools. For example; refrigeration, fridge, ovens, air conditioners, and others. It would be wise to install energy star qualified tools like stainless steel under counter fridge, and converter air conditioners etcetera. Manufacturers offer specially designed electrical machines for commercial use. These energy-efficient tools will decrease the yearly cost of electricity bills.

2. Maintenance of Equipment:

It is essential to clean tools and machines because the deposit of dust, grease, rust can affect the working of devices, and it would become hard for devices to run correctly. Service all tools and equipment on regular interval to maintain their energy-efficient utility.

3. Control Water Consumption:

A commercial kitchen requires a speedy flow of water in its taps. One can reduce water consumption by the installation of the adjustable water system. For example; you can install adjustable valves, and pipes in the kitchen and bathroom. It is also vital to check pipe leakages to prevent the unnecessary flow of water.

4. Energy Efficient Lighting:

Commercial energy inspectors recommend to remove massive tube lights and bulbs, instead of these, one can place LED, and CFL light bulbs because these take less electric units. Halogen incandescent is also suitable for a commercial kitchen to reduce energy consumption.

5. Control Heat Energy Usage:

Usually, commercial dishwashing temperature required is 140 degrees Fahrenheit so you can preheat it instead of keeping it turned on. You can reduce the water temperature in a commercial kitchen to control usage of heat energy. You can install a hand dryer which does not use heat energy to function.

6. Use Induction Equipment:

Induction equipment is beneficial for the commercial kitchen. For example; induction cookers use in large restaurants produce less heat in the surrounding. Condensate hoods constructed also prevent the spread of hot air in the environment.

7. Conserve Extra Energy Usage:

It is a usual practice that commercial places have more light bulbs, fans, and air conditioners. Hence, it is necessary to turn off tools which are not in use during day time. Unnecessary keep turning on equipment only increases energy consumption and utility bills.

8. Efficient Equipment Arrangement:

Sometimes workers are not aware of how to arrange machines in a commercial kitchen. Do not place heat-producing equipment near refrigeration and fridges. It is wise to separate heat-producing devices from the cooling apparatus for the proper functioning of both kinds of tools.

9. Educate Staff For Efficient Energy Use:

It is also vital to educate your staff about a restaurant or hotel to implement the consideration as mentioned above successfully. They should be trained to use appliance smartly, so that reduce energy consumption in the commercial kitchen.

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Alexandra Clark Veteran

Written by Alexandra Clark

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