Food service equipment

Simple ways to cut energy use in your commercial kitchen.

You put a lot of love into your food. A few small changes in the kitchen can return the favour by saving you money, reducing waste and keeping your equipment running smoothly.

Use appliances wisely

A few smart habits go a long way:

  • Switch equipment on only when you’re ready to cook. Most commercial gear warms up in about 10 minutes
  • Pre‑heat ovens only when you need them and try not to open the door too often. If it suits your menu, microwaves and electric frypans can cook faster and use less energy
  • During slow times, turn off griddles, broilers and range burners, and switch ovens off once baking is done
  • Dial down or turn off exhaust hoods in quiet periods
  • If your exhaust hood sits near an air‑conditioned area, make sure the kitchen has outside air coming in. This stops the hood from sucking out your expensive cooled or heated air
  • Choose the smallest appliance that suits the job. Big units waste energy when you’re not flat out
  • Use only the amount of water you really need and avoid overfilling pots or kettles
  • Keep lids on pots to cut electricity use in half
  • Pressure cooking gets the job done faster, using less energy overall even at higher heat
  • Don’t overload your equipment. Right size, right load, right result
  • Run the dishwasher only when it’s full. A half‑load uses the same amount of electricity as a full one
  • Make sure display cases have insulated night covers.

Buy energy efficient equipment

A little homework pays off.

  • Check the energy rating when buying new appliances. Different models can vary a lot in how much they cost to run
  • Choose insulated equipment wherever you can – it holds heat better and wastes less
  • Replacing broilers with smooth or grooved griddles can cut your electricity use
  • Swap old kitchen sprayers for high‑velocity, low‑flow models to save water and energy
  • Use thermostats and timers to keep cooking temps steady and avoid unnecessary running
  • Be cautious with second‑hand gear. It might be cheaper upfront but more expensive to run.

Women working in a kitchen with a hairnet on smiling while holding a tray that just came out of the oven

Look after your equipment

Well‑loved tools work harder for you.

  • Clean, well‑maintained appliances use less electricity. Set up a maintenance plan that suits the manufacturer’s guidance and the way your kitchen operates
  • Invest in good‑quality pots with tight‑fitting lids and flat bases for better heat transfer
  • Check oven seals regularly and adjust door latches so the heat stays where it belongs.