In a commercial kitchen, efficiency is an important element. If you’re running a commercial kitchen, you likely spend a fair amount of time brainstorming ways that your employees can reduce waste and increase efficiency. You may cut extraneous tasks, streamline a prep station, or simplify a recipe in order to save both time and money. Another key measure you can take to improve efficiency is
cutting down on energy use in the commercial kitchen. Let’s look at four simple ways you can drive down substantial energy costs in a commercial kitchen environment.
1. Appropriately Space Cold and Hot Equipment
The first step you can take toward energy efficiency begins before you even install your first unit. When looking at the layout or blueprints of your commercial kitchen space, take time to consider the placement of all major kitchen equipment. When warm equipment such as ovens, ranges, or grills are placed near cold equipment like refrigerators and freezers, each unit must work even harder to maintain the ideal temperature. Separating your commercial kitchen into “hot zones” and “cool zones” may seem insignificant, but the energy savings will be anything but. Additionally, and equally important for your cold-side equipment, make sure that coils are given room to “breathe,” allowing for significant heat transfer, improving operation and extending life.
2. Calibrate and Insulate Hot Water Lines
Before kitchen service begins, double-check the settings of your hot water heater to make sure you’re using it effectively. Generally speaking, the hot water temperature shouldn’t be set higher than 140 degrees Fahrenheit. Any warmer than this and your water heater is using valuable energy to keep water at high temperatures. Whenever possible, insulate any exposed hot water lines to help pipes retain heat as it travels from the tank to the appliance. It’s also crucial to replace leaking spray hoses to reduce hot water consumption.
3. Utilize Low-Flow Spray Valves when Possible
Washing dishes quickly is an essential component of any well-run commercial kitchen. To expedite that process, high-flow spray valves are often used to rinse plates, prep containers, utensils, and cookware before they enter a commercial dishwasher. However, the pressure used by these rinse valves can vary widely. Cut down on excessive water use by replacing high-pressure valves with low-flow spray valves. Newer valves are now equipped with clearly marked gallons per minute (GPM) levels so that you can see just how much water is being used to rinse dishes. By using a new valve design, you can retain sufficient water pressure while significantly dropping your water use.
4. Clean and Maintain Commercial Kitchen Units Regularly
This simple step can save hundreds of dollars in energy costs and repair costs, so its importance can’t be overstated. Trapped grease and dust can drastically reduce energy efficiency and leave you vulnerable to machine failure, high utility bills, or even the possibility of dangerous fires. Scheduled maintenance with a
trusted local kitchen equipment repair service
can
prevent these issues before they occur. Protect your investment and save money on energy costs through routine planned maintenance.
Rely On ATECH for Your Equipment Service Needs
We understand how important your commercial kitchen equipment is to your bottom-line profitability. That’s one of the many reasons we’re trusted by numerous Tennessee business owners and operators to provide quick, expert service. To see how we can help keep your equipment up and running, call us for a service appointment or reach out for a
planned maintenance quote.
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