3 Tips for Increasing Energy Efficiency in Your Kitchen

If you’ve been looking for ways to decrease your kitchen’s carbon footprint while increasing its energy-efficiency, it’s time to rethink your approach to energy consumption. Even if you’re not particularly passionate about matters concerning the environment, taking steps to consume less energy can help your financial bottom line.

Luckily, becoming energy efficient is much easier than many restaurateurs think. A little bit of effort and ingenuity can go a long way in saving you money and making your establishment more eco-friendly. 

1. Stay on Top of Equipment Maintenance

Performing regular maintenance on your kitchen equipment can help tremendously in the quest for energy efficiency. This entails cleaning stoves, ovens and refrigeration units on a regular basis, as well as swapping out damaged and defective components as needed. Keeping your food storage units outfitted with top-of-the-line refrigerator freezer parts can prove particularly helpful.

2. Separate Heating and Cooling Devices

Keeping heating and cooling devices far apart can do wonders for your kitchen’s energy consumption. When refrigerators and freezers are placed in the immediate vicinity of stoves, ovens, and other sources of heat, both types of devices have to work extra hard to account for the extreme temperatures, effectively reducing their respective life-spans and driving up your energy costs.

3. Educate Your Staff on Energy Efficiency  

Educating your staff on energy efficiency can lead to an immediate reduction in your energy costs and consumption. When bringing your crewmembers up to speed, place a strong emphasis on the little things. For example, meticulously closing refrigerator doors, shutting off burners and turning off faucets when they’re not in use are all simple – yet highly effective – ways to promote energy efficiency.   

With an ever-increasing number of eateries making efforts to go green, you don’t want your restaurant to be left in the dust. Becoming energy efficient doesn’t mean upending the way your staff does things or spending a princely sum. Properly maintaining your equipment, separating heating and cooling devices, and keeping your staff in the know are all easy ways to do your part for both the environment and your restaurant’s finances.