Commercial Kitchen Equipment

Commercial kitchens—such as those found in full-service and quick-service restaurants, hotels, and hospitals—are intense energy users, consuming as much as three times more energy per square foot than most other types of commercial buildings. Because energy costs for these facilities typically account for between 25 and 30 percent of total operating expenses, upgrading equipment to be more energy efficient can increase your bottom line while also providing significant non-energy benefits including improved operating performance, more-uniform cooking, and increased kitchen staff comfort.

Although some of the upgrades described here are simple and relatively inexpensive, others can involve significant upfront costs and require extensive implementation efforts. Ask your utility for more information before initiating such projects.

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