How You Can Save Money on Your Commercial Kitchen Equipment This Winter

Winter in the kitchen can get expensive. With heating costs rising, constant hot food prep, and busier hot drink stations, energy bills can quickly add up. In fact, restaurants consume 5–7 times more energy per square foot than other types of commercial buildings. Cooking equipment alone can account for 25–30% of a restaurant’s total energy use. It’s no surprise that many restaurants struggle to stay afloat during the winter.

The good news? With a few smart adjustments, you can reduce waste, lower costs, and keep your kitchen running efficiently all winter long.

1. Upgrade and Maintain Your Equipment

The biggest savings start with your equipment itself. Older or poorly maintained machines consume significantly more energy.

Tips:

• Schedule regular maintenance: Clean filters, descale appliances, and check fan motors so your machines don’t have to work harder than necessary.
• Check seals and insulation: From ovens to fridges, faulty seals can waste enormous amounts of energy by letting heat (or cold) escape.
• Replace outdated units: Investing in energy-efficient equipment might feel like a big expense, but it can pay for itself through lower running costs. Look for models with Energy Star or A-rated efficiency ratings (for example, RATIONAL Ovens).

2. Optimise Cooking Practices

Cooking appliances are among the top energy consumers in any commercial kitchen. Small behavioural changes here can make a big difference.

Tips:

• Preheat only when needed: Don’t run ovens empty for long periods.
• Batch cook: Group similar dishes together to make the most of already heated ovens and fryers.
• Keep lids on pots and pans: This reduces heat loss and speeds up cooking times.
• Clean surfaces regularly: Built-up grease and grime reduce efficiency and increase cooking time.

Even better, review your menu for winter—focusing on dishes that require less cooking time or energy-intensive prep.

3. Run Fridges and Freezers Efficiently

Cold storage often works overtime in winter, especially with festive stock and pre-prepped ingredients.

Tips:

• Check door seals: A small tear in a gasket can cause huge energy waste.
• Avoid overloading: Packed fridges prevent cold air from circulating properly, forcing compressors to work harder.
• Set correct temperatures: Fridges should sit at around 3–5°C, and freezers at -18°C. Going colder doesn’t make food safer—it just costs more.
• Position carefully: Keep fridges away from heat sources like ovens or dishwashers.

Efficient refrigeration doesn’t just save energy—it also keeps food fresher and reduces spoilage.

4. Efficient Dishwashing and Cleaning

Dishwashing systems run frequently in busy kitchens—and inefficient use can cost hundreds over the winter.

Tips:

• Run full loads only: Don’t waste water and heat on half loads.
• Use eco programmes: Many machines have energy-saving or low-water options.
• Keep filters and nozzles clean: This helps machines maintain water pressure and temperature efficiently.

Regular cleaning and descaling also extend the lifespan of your dishwashing units—another long-term cost saver.

5. Encourage an Energy-Aware Team

Even the best equipment won’t save energy if it’s used inefficiently.

Tips:

• Train staff: Teach your team to turn off appliances when not in use and follow efficient cooking practices.
• Create energy checklists: Simple reminders during opening and closing shifts can cut wasted hours of running time.
• Monitor usage: Use energy-monitoring devices or smart plugs to identify high-consumption areas and adjust accordingly.

Small behavioural shifts often have the biggest impact over time.

Winter doesn’t have to mean sky-high kitchen costs. With regular maintenance, energy-efficient equipment, and a few smart habits, your restaurant can save money and run efficiently all season long.

 We offer professional maintenance services to help you keep your kitchen in peak condition this winter. Call us today to schedule a visit and see how much you could save.