— By Tom Szafranski — Managing energy efficiency in a commercial kitchen. Energy efficiency can often be an overlooked component of commercial foodservice equipment; in reality, an energy-efficient unit is not only better for the environment, but better for the bottom line for the owner/operator. According to ENERGY STAR®, the EPA’s program to promote and certify energy efficiency, restaurants use around 5 to 7 times more energy than any other commercial facility. Additionally, energy costs for commercial foodservice establishments — such as restaurants, hotels and quick-service eateries — make …
