10 Energy Saving Tips For Restaurants
According to The Carbon Trust, many restaurants could reduce their energy bills by at least 20% by introducing simple measures. So how can you save energy?
1. Energy Suppliers
Are you getting the best deal from your current energy supplier? It may be beneficial to switch suppliers as this could save you money.
2. Lighting
In the dining room, switch all your light bulbs for energy-saving LEDs. This not only reduces your bills, but can also improve the ambience of the restaurant. To cut your lighting bill, install timer switches or motion sensors in toilets and stockrooms.
3. Heating
Turn down the thermostat in your restaurant – just a one degree reduction in temperature won’t really be noticed and can help reduce energy bills. Check time switches so that the heating times match when the restaurant will be occupied. Check the stored hot water temperatures – excessive heating of hot water is wasteful – the optimum is 60 degrees C.
4. Check Your Boiler
Make sure your boiler is serviced regularly to maintain optimum efficiency.
5. Staff Involvement
Raise energy awareness among kitchen and waiting staff and appoint “Energy Champions”, staff members responsible for turning off lights, ovens and equipment when not in use and making sure that heating and hot water are set at the right temperature.
6. Refrigeration
Fridges and freezers should be located away from the hot kitchen. Ensure refrigeration temperatures are set correctly and review the condition of the door seals. Keep fridge doors closed as much as possible – install door closers or alarms to prevent staff members accidentally leaving the fridge/freezer doors open.
7. Review Equipment
Check your current equipment and see what you could save. A new machine could save money and energy. A combi oven, for example, which offers convection, steam and combination cooking, can save energy, while induction hobs are more energy efficient than a traditional electric hob. Consider fitting old equipment with devices which automatically switch off or turn down equipment, when not in use.
8. Put A Label On It
Most kitchen staff switch everything on when they arrive whether it’s needed on not. Labelling switches and sockets will encourage staff to read the labels and only switch on what is necessary. Include pre-heat times and train staff to only turn on equipment when required.
9. Clean Ventilation Hoods
Make sure ventilation hoods are regularly cleaned and maintained as dirty or faulty fans can affect the system’s efficiency. As with other equipment, switch off when not required.
10. Review Your Dishwasher
Check your current equipment – it could be that a new, energy efficient dishwasher or glasswasher will save you money, water and energy.
By Jackie Mitchell