Saving Energy in Your Pub

In most kitchens energy and therefore cost can be saved by thinking about how equipment is used and by keeping it in good repair.

Make sure the kitchen team knows how long it takes for a piece of equipment to heat up- less than 10 minutes for many hobs and grills and 15- 20 minutes for heavier equipment- discourage using equipment to heat the room!

Turn equipment off when not in use

Use pans that have the proper base size for hobs

Keep lids on pans

Ensure tha simmer controls are used where possible

Minimise hot holding

Locate fridges and freezers in a cooler part of the kitchen, away form the hot cooking equipment

Make sure fridges have plenty of ventilation and don't block ventilation panels

Do not overload fridges and freezers

Do not store boxes in fridges- the cardboard doesn't need chilling and they will block airflow

Always shut doors to chilling equipment immediately after use

Clean filters on extraction regularly

Have all equipment serviced regularly

11% of fridge efficiency can be lost through poor fridge seals
20% of oven heat can be lost through poor door seal
50% more energy used by heating elements covered in limescale
25% more energy used by freezers that are iced up or have blocked condensors

Admiral Taverns

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