Energy efficiency in the kitchen (part 1)
Commercial kitchens are high energy users, consuming roughly 2.5 times more energy per square foot than any other commercial space, according to the US Environmental Protection Agency (EPA)Of that, as little as 40% is used in the preparation and storage of food, says the UK’s Carbon Trust; much of the wasted energy is dispersed into the kitchen. The technology exists for dramatic reductions in energy consumption, resulting in carbon-footprint reductions and significant cost savings. The EPA claims that restaurants that invest strategically can cut energy costs by between 10%-30%.
There are two areas of real concern in commercial kitchens: equipment used is often only 50% efficient; and low capital cost drives the choice of equipment with little consideration for the whole life-cycle cost.
Audit and monitor
Regularly record the energy consumption of the kitchen and set targets for reduction. Meter the kitchen’s consumption of electricity, gas and water separately to measure usage and improvements over time. On large, power-consuming appliances, consider installing individual meters. Then compare the consumption and operating costs of the kitchen with the number of covers served, say, on a weekly basis. Compare this benchmark with other similar operations and assess how much energy can be saved. A sudden, unexplainable rise in energy usage could be a warning sign that a piece of equipment needs maintenance.
Purchasing new equipment
When investing in new equipment, think in terms of the life-cycle costs, a sum of all recurring and one-time costs over a lifespan of a product. This should include factors such as preheat energy consumption, idle energy rate usage, production capacity, operating hours per day, and maintenance and disposal costs. When looking for green appliances and energy-efficient equipment, ideally choose one certified as energy efficient by a scheme such as the European Union Energy Label, Japan’s Top Runner programme or US ENERGY STAR (a steam cooker with the ENERGY STAR label, for instance, is up to 90% more efficient than a model without it). Labels introduced in Brazil, China, Tunisia and Iran use the European Union Energy Label as a model, while schemes in Thailand and South Korea follow the Australian Energy Rating scheme.
Retrofitting old equipment
If it isn’t practical to replace all kitchen equipment or redesign your kitchen, retrofit old equipment with high efficiency parts and accessories. Consider installing control technology, which automatically switches off or turns down unused cooking equipment. Automatic pan sensors are available for gas and electric hobs, which turn the hob off or down after pan removal. Install a door closer on refrigerators, hang strip curtains on in-coolers to maintain moisture levels, or use programmable thermostats to automatically adjust ventilation and air conditioning.
Hobs and ranges
If you’re opting for electric cooking, fit an induction hob, which is up to 50% more efficient than a traditional electric hob because it only switches on when the pan is in contact with the electro-magnetic field created by its electrical coil. Installing a full induction cooking range can provide huge energy savings and keep the kitchen cooler, which in turn reduces energy ventilation costs.
The latest conveyor oven technology uses a patented “magic-eye” to sense when there is a product placed on the belt ready to cook. The machine automatically enters sleep mode if the product is not placed on the incoming belt within 30 seconds.
Simple energy-saving tips include using the right size pan for the ring, putting lids on pans to speed up cooking and minimise heat loss, and using stacker pans. Remember: open-top gas ranges with individual burners are more efficient than a large single burner.
Combi ovens
These ovens, which offer convection, steam and combination cooking, can reduce energy costs by around 50% because they offer faster cooking times. If it is gas, ensure it is direct heated (more efficient than one using a heat exchanger to apply indirect heat). Look out for other features, such as triple-glazed viewing windows (saving up to 40% energy), automatic fan switch-offs when the door is opened, and multi-speed fans. Some combi-oven models use their exhaust heat to preheat incoming fresh water for steam generation, saving 30% on energy.
Microwave ovens
These use 70%-90% less energy than a conventional oven, and are ideal for preparing smaller quantities of food. They require no warm-up or preheat period and use up little energy when not in use. Some models incorporate convection features for combination/convection cooking, while others will brown food using ultraviolet and infrared light.
Steamers
The older style steamers are boiler-based, using on average 40 gallons of water per hour. The new, high efficiency models are “connectionless” and operate without a boiler or a drain and so consume far less energy and water (one or two gallons per hour). They also include improved insulation, which reduces heat loss, a more efficient steam delivery system (which can include forced convection) and control monitors, such as reduced energy input during idling.
Excerpt from ‘Green Hotelier’
To be continued.
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