Energy Efficiency in the Commercial Kitchen - Saving Electricity

Energy costs are one of the largest expenses in the catering industry. With efficient equipment and smart usage behaviour, you can save up to 30% energy – without compromising on quality. This guide shows you how.

Energy Consumption in the Commercial Kitchen

An average restaurant kitchen consumes between 15,000 and 50,000 kWh electricity per year. The biggest consumers are:

Cooling 30-35%
Cooking/Baking 25-30%
Dishwashing 15-20%
Lighting 10-15%

Example Calculation

Restaurant with 30,000 kWh/year × 0.35€/kWh = €10,500/year electricity costs

With 20% savings = €2,100 less per year!

Optimising Refrigeration Technology

Cooling devices run 24/7 and account for the largest share of electricity consumption.

Equipment Selection

  • Energy Efficiency Class: Choose devices with A+ or better
  • Inverter Compressor: Adjusts power to demand, saves 20-30%
  • Correct Size: Too large devices waste energy, too small run at full load
  • Eco Modes: Many devices have energy-saving programmes

Usage Behaviour

  • Keep Doors Short: Every second the door is open = energy loss
  • Do Not Overfill: Air circulation must be possible
  • Check Temperature: Refrigerator +5°C instead of +2°C saves 10% energy
  • Evening Blinds: Close roller blinds on refrigerated display cases at night
  • Distance to Wall: Minimum 10cm for heat dissipation

Maintenance

  • Door Seals: Regularly check for tightness
  • Condenser: Clean monthly (dust reduces efficiency)
  • Defrosting: Perform regularly if manual defrosting
Saving Tip: 1mm ice layer increases energy consumption by approx. 10%!

Using Cooking Technology More Efficiently

Combi Steamer

  • Load device fully (empty trays waste energy)
  • Preheat only when necessary
  • Do not open door unnecessarily
  • Use residual heat for the last dish
  • Choose modern devices with sensor cooking programmes

Stoves and Cooktops

  • Induction: 20-30% more efficient than gas or ceramic glass
  • Use pot size matching the hob
  • Use lids (cooks 4× faster)
  • Switch off hob plates in time (use residual heat)
  • Turn off plates not in use

Deep Fryers

  • Keep temperature no higher than necessary
  • Filter oil regularly (clean oil transmits heat better)
  • Reduce temperature during low load times
  • Place lid on when not in use

Comparison of Stove Types (kWh per year at equal use)

Gas Stove
5,000 kWh
Electric Ceramic
4,500 kWh
Induction
3,500 kWh

Dishwashing Technology

Dishwasher

  • Start Only When Fully Loaded: Half load = same energy consumption
  • Hot Water Connection: Saves heating energy
  • Heat Recovery: Modern devices use waste heat
  • Short Programme: Sufficient for light soiling
  • Clean Sieves: Clogged sieves = longer washing times

Water Consumption

  • Flow restrictors at hand wash basins
  • Sensor mixers save water
  • Repair dripping taps immediately

Lighting

LED Conversion

  • LEDs consume 80% less than halogen
  • Service life 25,000-50,000 hours
  • Payback often under 2 years
  • Also choose LED lighting for cooling devices

Smart Usage

  • Motion detectors in storage rooms
  • Timers for outdoor lighting
  • Use daylight where possible
  • Turn off areas not in use

Example Calculation LED Conversion

Replace 10 halogen spots of 50W with LED 7W:

  • Saving: 430W × 12h × 300 days = 1,548 kWh/year
  • At 0.35€/kWh = €542/year savings

Ventilation and Air Conditioning

  • Demand-controlled ventilation: Speed-controlled motors
  • Heat recovery: Extract air preheats supply air (saves heating energy)
  • Clean filters: Dirty filters = higher electricity consumption
  • Separation: Separate cooking heat from dining area

Quick Measures with Immediate Effect

💡

Turn off lights in unused rooms

immediately 5%
❄️

Refrigerator at +5°C instead of +3°C

10% cooling
🍳

Lids on pots

30% cooking time
🚿

Start dishwasher only fully loaded

up to 50%
🔌

Switch off standby devices

5-10%
🧊

Clean refrigerator condenser

15% cooling

Investments with Fast Payback

Measure Investment Saving/Year Payback
LED Lighting €500 - €2,000 €300 - €800 1-3 years
New Cooling Devices (A++) €2,000 - €5,000 €200 - €500 5-10 years
Induction Stove €3,000 - €8,000 €300 - €700 5-12 years
Timers €50 - €200 €100 - €300 under 1 year
Renew Door Seals €50 - €150 €50 - €150 1 year

Implement Energy Management

1

Measure Consumption

Read electricity meter, record consumption by area

2

Identify Savings Potentials

Where is most energy used? Where are the quick wins?

3

Implement Measures

Start with free behavioural changes

4

Check Success

Compare consumption regularly, involve staff

Use Funding Opportunities

There are various funding programmes for energy-efficient investments:

  • BAFA: Grants for efficient devices
  • KfW: Low-interest loans for energy efficiency
  • Regional Programmes: States and municipalities often provide additional funding
  • Energy Consulting: Funded up to 80%

Energy Efficient Equipment at Gastro-Nik

Discover our range of energy-efficient cooling, cooking and dishwashing equipment. Save energy and costs in the long term.

Explore Range
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Last updated on 10 July 2026.

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Energy Efficiency in the Commercial Kitchen - Saving Electricity | Gastro-Nik