By: Una Song
Before I became ENERGY STAR’s commercial food service program manager, I simply looked at a restaurant’s menu and its online reviews to make my decision on where to dine. I hadn’t a clue on how much energy a typical commercial kitchen consumes— roughly 5 to 7 times more energy per square foot than other commercial buildings! But now, not only have I joined the growing number of consumers who are taking an interest in a restaurant’s sustainability efforts, but I get to work with restaurants that are interested in saving energy, saving money, and fighting climate change.
To help restaurants curb their intensive energy use, ENERGY STAR offers a range of certified commercial kitchen appliances, including dishwashers, fryers, refrigerators and freezers, steamers, hot food holding cabinets, ice makers and ovens. Convection ovens that have earned the ENERGY STAR are approximately 20 percent more energy efficient than standard models, while certified combination ovens (combis) are about 30 percent more energy efficient. ENERGY STAR certified commercial ovens deliver these energy savings by deploying innovative components like direct-fired gas burners, infrared burners, improved insulation and improved gaskets.
By incorporating these energy-saving technologies in certified ovens, manufacturers ensure that their ovens not only use less energy, but that they also provide additional benefits such as higher production capacity, improved air circulation, and faster and more uniform cooking processes.
And, by saving energy, kitchen managers can also help reduce their restaurant’s impact on the environment and improve their profitability. In fact, by choosing an ENERGY STAR certified oven, operators may save between $1,100 and $1,600 per year. Saving energy and money never tasted so delicious!
About the Author: Una Song works for EPA’s ENERGY STAR program and focuses on consumer electronics marketing. When she’s not surfing the internet, she’s playing with her two cats.