In recent years, the restaurant industry has faced increasing pressure to make its operations more sustainable. One key area under scrutiny is the kitchen. A significant part of a restaurant’s carbon footprint derives from its equipment’s energy consumption, from sourcing to preparation to food safety.

Fortunately, restaurants can improve energy efficiency for a more positive environmental impact in several ways. Of course, to implement such a solution using the latest technology and efficiency practices, it’s vital to understand the problem.

Kitchen Equipment’s Energy Consumption

Commercial kitchen appliances—especially older and outdated models—utilize ample energy, hindering indoor comfort, lowering air quality with carbon dioxide (CO2) emissions and increasing utility costs for dining establishments.

For instance, electric induction equipment delivers 85 percent of energy for cooking operations, compared to 45 percent for gas stoves, which generate CO2, nitrogen dioxide and particulate matter. Likewise, a deep fryer uses 50 percent more power than the average American household’s consumption annually.

Breweries and distilleries are also high energy consumers, with owners spending $200 million on energy bills each year, or 8 percent of their operational costs. Only 4 percent of heat is generated from air compressors—instrumental in brewing—while the rest goes to waste.

Off-site catering also produces emissions. For example, restaurants must refrigerate food to ensure safety during transportation. Debris buildup on portable equipment—including grill surfaces, fryers and ranges—also consumes more energy from having to work harder.

Benefits of Investing in Energy-Efficient Kitchen Equipment

Energy-efficient commercial kitchen equipment contributes significantly fewer CO2 emissions, promoting a more sustainable restaurant industry. Newer appliances usually have high-end features for better cooking performance, like temperature control precision for food safety, faster cook times and durability.

Upgraded kitchen equipment also enhances indoor comfort by reducing heat output, creating more comfortable working environments for staff and increasing productivity. On average, commercial kitchens range from 41.5 to 54 degrees Celsius—106.7 to 129.2 degrees Fahrenheit—forcing the air conditioning to work overtime.

These changes translate to ample cost savings. Meanwhile, restaurants have a better chance of meeting equipment compliance regulations and demonstrating their commitment to the planet, which helps boost their reputation.

How to Reduce a Restaurant Kitchen’s Carbon Footprint

Reducing the kitchen’s carbon footprint should be every restaurant owner’s priority. Naturally, the most effective way to achieve this is by investing in energy-efficient appliances and smart technology while implementing sustainable operations. These four tips can help restaurants lower their environmental impact.

Invest in Energy-Efficient Appliances
Whether operating a dine-in establishment or off-site catering service, replacing older equipment with energy-efficient models reduces a commercial kitchen’s CO2 output.

Energy-Star-certified refrigerators, freezers, steam cookers, ice machines, ovens, grills, dishwashers and hot food-holding cabinets are available. Built-in technology may include self-closing refrigeration and automatic shut-off features.

Depending on the product type, restaurateurs can achieve 10–70 percent more energy savings than conventional models over the new appliances’ lifetime.

Adopt Sustainable Equipment Operations
Restaurant managers should implement new equipment operational rules for staff to follow. For instance, appliances should undergo regular cleaning for food safety, continued optimal performance and less energy waste.

These rules may include turning off equipment when it’s no longer in use, avoiding opening doors to hot cooking appliances and utilizing unique energy-saving features newer models offer. Creating a cleaning and maintenance schedule will also ensure the equipment works long term with continued use.

Integrate Renewable Energy
More restaurants are exploring integrating renewable energy sources—such as solar panels, wind power and geothermal heating—into cooking operations.

In April 2023, Chipotle opened two all-electric restaurants using 100 percent solar and wind power for maximum efficiency. The brand hoped to open another 100 as part of its carbon reduction initiative. Amy’s Drive Thru and Wendy’s have also implemented renewable energy in several establishments, believing it will help the brands attain long-term operational savings.

Meanwhile, although it has more indirect impacts, off-site catering services may want to consider zero-emissions vehicles to reduce CO2 from diesel-powered food trucks.

Monitor Energy Consumption

Innovative technologies continue revolutionizing the restaurant industry’s ability to reduce its carbon footprint. Energy monitoring systems offer real-time insights across commercial equipment, allowing restaurateurs to identify which appliances consume the most energy.

Energy management platforms also deliver centralized control over use with comprehensive reporting and improvement recommendations.

Likewise, smart equipment may have advanced sensors to track energy use and notify cook staff when machines require maintenance. Some models even allow restaurants to control and monitor appliances remotely using a smartphone.

Embracing Kitchen Efficiency Is Good Business

Restaurant managers understand the importance of adopting sustainable practices, especially since today’s patrons prefer eco-friendly establishments. Of course, as much as it is an environmental responsibility, equipment efficiency in ingredient sourcing, preparation, food safety and off-site catering often results in significant savings. As such, lowering operational emissions is good for a restaurant’s bottom line.

Ellie Gabel is a freelance writer who also works as the associate editor for Revolutionized.com. She loves keeping up with the latest innovations and advancements in science, tech and sustainability. When she’s not hard at work, you can find her playing video games and spending time with her husband and their cat.

Source https://www.fsrmagazine.com/feature/energy-efficient-kitchen-equipment-reducing-carbon-footprint-in-restaurant-operations/