Energy Efficient Cooking

In commercial food service, as much as 80 percent of the $10 billion annual energy bill for the sector does no useful work! These lost energy dollars are often wasted in the form of excess heat and noise generated by inefficient cooking equipment, HVAC (heating ventilation and air conditioning systems), lighting and refrigeration.

You can improve the energy management of your existing commercial restaurant equipment in your facility by prioritizing and methodically replacing individual pieces, like an old worn out work-horse convection oven, or an inefficient out dated refrigerator with new state of the art pieces and perhaps plan an entire suite of standard equipment for a new project.

In any case, restaurants that invest strategically can cut utility costs 10 to 30 percent without sacrificing service, quality, style or comfort -while making significant contributions to a cleaner environment and cooking in a greener direction!