Restaurants that adopt energy efficient and environment friendly practices in their day-to-day functioning can reduce their costs substantially. The right equipment and appliances in the restaurant and its kitchen create various opportunities for restaurateurs to make eco-friendly choices even as they increasing their profits.
Here are some pointers to save on energy consumption in restaurants:
Lighting
- Use fluorescent lighting and compact fluorescent lighting instead of incandescent lighting
- Use low wattage lamps in places where it is not possible to use fluorescent lighting
- Inside store rooms and walk-in coolers install occupancy sensors and timers.
- Setting up a shut down schedule to switch off lights that are not needed routinely helps cut electricity bills.
- Use LED signs
Water Heating/Water conservation
- Always load the dishwasher completely as the amount of water used will be the same irrespective of the quantity of dishes in the washer
- Regulate the water heater thermostat
- A gray water heat recovery system is a great way to recover and reuse the heat from the drain water
- Always repair water leaks to avoid wastage of water
- Low flow pre-rinse spray valves are similar to regular spray valves. They save not only water but also energy bills.
- Adding aerators to faucets in hand sinks cuts down on water usage and water heating bills.
Kitchen Ventilation and Temperature Control
- Smart exhaust hood controls help cut down unnecessary usage of the exhaust during the day when the amount of activity in the kitchen is less
- Maintain the thermostat factory set points. Even a degree higher adds to at least 4% additional cost
- Change air filters once in three months
Refrigeration
- Switch off the door heaters. Simply monitor the frost and water around the area and then temporarily switch it on again when required.
- The condenser and evaporator coils of the refrigerator should be cleaned regularly
- Always recharge the refrigerant
- Replace gaskets on refrigerator doors when they become loose.
- Ice machines should be purchased keeping capacity in mind and ice production should be done only in the night during off peak hours
Cooking Equipment
- Do not keep cooking equipment on standby when it is not in use
- It is advisable to always maintain and repair the equipment as and when required
- Always buy energy efficient appliances
- Steamers, broilers, pasta cookers, ovens, ranges, griddles, fryers, and braising pans are some kitchen equipment that can be used effectively to reduce energy costs when they are of the right size and there is no wastage of capacity.
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