How To Create An Energy Efficient Kitchen

A factor that takes up a significant portion of operating costs for commercial kitchens is energy consumption. While reducing the levels of energy use can significantly recurrent expenditures and improve cash flows, this going green strategy is also a plus for current marketing endeavours, especially when the target audience consists of environmentally conscious consumers.

Thinking of going green? Here’s how one can successfully create a more environmentally friendly and sustainable kitchen.

Assess the kitchen layout

You may be surprised, but it turns out that the kitchen design and layout play important roles when it comes to contributing to the overall energy consumption.

Consult the catering equipment suppliers in Singapore or restaurant kitchen equipment suppliers for advice on designing the kitchen, to avoid mistakes such as placing an oven next to the refrigerator/freezer. Remember, energy efficient kitchens have cooking appliances grouped with similar instruments.

Review and access the efficiency of all equipment

With the ever-growing environmentally friendly sentiments, it is not surprising to see an increase in availability of appliances such as air conditioners, stoves and more.

Not only are modern air conditioners equipped with programmable thermostats that minimise usage during idle hours, restaurateurs today have a variety of refrigerator sizes to choose from, to cater to their needs.

Although it is not required to immediately replace older and less energy efficient equipment with newer ones, it is advisable to consult your preferred suppliers on how you can best purchase the necessary apparatus to fit them in your new energy saving kitchen.

Replace the lighting 

As compared to the past, energy saving light bulbs today are now readily available a relatively lower cost. Plus, they come in a variety of designs and appealing colours. A fuss-free way to save on energy costs, we recommend to replace all existing bulbs with energy saving bulbs if possible.

Conduct regular maintenance of all equipment

To maximise energy and production efficiency, do ensure that your equipment are regularly maintained.  While they don’t exactly hinder the production cycle of your equipment, the accumulation of dirt and grease in your freezer will restrict air circulation and require more energy to function regularly.

Working together as a team

The most practical place to start is from within. Start by training and developing your team to be more mindful of their energy usage. Reinforce the message by placing reminder stickers on restaurant equipment such as the cooler door, water taps, light switches and more.

Efficiency is key. Embark on the energy-saving path and you will notice a visible decrease in operational costs. Plus, get to appeal to a broader range of consumers now that you are more environmentally conscious.

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