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Going green with restaurant equipment

Going Green with Restaurant Equipment

From a Green Thumb to a Green Kitchen

There was a time not too long ago when “going green” was a label reserved only for the hoticulturally inclined. The 21st century interpretation takes us well beyond gardens and landscaping and going green has emerged as the undisputed hot button on everyone’s ‘to-do’ list. The restaurant equipment industry can no longer stay out of the mix. If you own a commercial food service operation of any kind with even a modest budget for restaurant equipment, green is your color and echo friendliness is your magic mantra because that’s precisely what your customers expect from you today. Here are a few ways in which you can go green with your restaurant equipment without having to commit substantial amounts of resources:

Energy Star is your Restaurant Equipment Ticket

When buying restaurant equipment for your commercial kitchen, always consider buying equipment that displays the Energy Star logo. Energy Star® rated products are considered superior for the environment because of  their eco friendly design and optimized energy consumption—both factors that can positively impact your bottom line. Many manufacturers have brought to market energy efficient restaurant equipment and have strategically positioned these product lines to generate savings on multiple fronts. These include refrigerators and freezers, ice machines, commercial dishwashers, ovens, griddles, fryers, steamers, heated cabinets and proofers.

The Miracle Resource from Nature

The average American home uses about 300 gallons of water every day and commercial kitchens go well beyond that. Water continues to remain a finite and tangible resource. There are many ways in which you can conserve water resources in your restaurant or food preparation operation. Restaurant equipment that uses water for cleaning purposes has been redesigned to work harder and reduce water consumption. There is much we can do as well to contribute to the cause. For starters, we should set our commercial dishwashers to the most efficient cycle while programming the appliance and only run full loads. Monthly maintenance checks for leaking or dripping faucets, installation of low flow faucets and fixtures and overall focus on eliminating unnecessary water use in commercial kitchens are other processes you can implement in your food service establishment.

Cooking without Looking

Look no further beyond eco friendly and energy saving restaurant equipment used for cooking, baking, frying and steaming because green appliances for your food service operations have arrived. Accelerated cooking ovens such as convection ovens and microwaves are both energy-efficient appliances that visibly reduce cooking time. You should also consider appliances which use induction cooking for the impressive energy savings they generate. Most importantly, you should turn off your restaurant equipment used for cooking when it is not in use. Allowing equipment like griddles to run idly when not being used for cooking, or leaving your dish machine booster heater on overnight, are rather costly practices, which you can avoid. And as simple as it seems, keeping the door closed on ovens, steamers, and even your walk-in cooler keeps your operation from using unnecessary energy to bring these items back to temperature.

Restaurant Equipment that Matters

You cannot afford to experience breakdowns in your commercial food service establishment owing to sub standard equipment. Therefore, while shopping for the best value, try and locate information about the company. Manufacturers often make claims that they are unable to substantiate and restaurant equipment that is merely a lighter shade of green may not be a wise and worthwhile investment in the final analysis.

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