I'm replacing several pieces of equipment in my kitchen and I want the new units to be as energy-efficient as possible. How do I know which models are best? There seems to be no energy labelling as there is with domestic appliances.
The huge variety of commercial kitchen equipment is the reason there is currently no energy labelling for it. It is virtually impossible to establish common criteria against which all the different types can be measured.
The answer is to go to the manufacturers to discuss your requirements and energy-saving objectives. Tell them the volume and type of food you plan to offer and they will be able to advise you on the most energy-efficient equipment.
How you prepare food also has major implications for energy savings. For example, two smaller fryers may be more efficient than one larger one if you need the larger capacity only for peak times. Having two smaller units means you can turn one off at other times, saving energy. Manufacturers should advise on which suite of equipment will give energy savings and might suggest new, more energy-efficient ways to prepare the food.
Lastly, don't forget about training your staff to maximise energy savings, with both your new and your old equipment. For example: turn it off when it's not in use make sure staff understand warm-up times, so equipment isn't turned on unnecessarily early keep fridge doors shut and don't over- or under-fill dishwashers.
For more advice