Kitchen: Extraction, Refrigeration, and Scheduling

The kitchen is the engine of any pub, but it’s also the single largest energy consumer. Refrigeration, cooking equipment, and extraction systems can account for 40-50% of a site’s energy costs. Mismanaged, these systems quietly drain profits. Managed efficiently, they create predictable costs and free up resources for reinvestment.

This guide outlines practical, actionable strategies for reducing kitchen energy consumption, optimizing equipment use, and scheduling operations intelligently – all while maintaining food quality, safety, and customer satisfaction.

Refrigeration efficiency

Refrigeration is critical but often overlooked for efficiency. Key measures include:

– Temperature management: Set fridges and freezers to manufacturer-recommended temperatures. Avoid overcooling; a degree or two higher can save energy without compromising safety.

– Door management: Minimize door opening time. Install strip curtains for walk-in fridges.

– Maintenance: Regularly defrost and clean coils, check seals, and schedule professional maintenance. Dirty or faulty components increase consumption.

– Equipment upgrades: Modern inverter or energy-efficient compressors use 20-30% less electricity.

Payback periods are often under two years in high-use kitchens. These adjustments reduce consumption immediately and extend equipment lifespan.

Cooking and extraction systems

Cooking and extraction are energy-intensive. Strategies include:

– Extraction fans: Use variable speed fans rather than constant full-power units. Adjust extraction rates to real cooking demand.

– Ovens and grills: Preheat only when necessary. Turn off equipment promptly when not in use. Batch cooking reduces idle time.

– Energy-smart appliances: Induction hobs, combi ovens, and energy-rated fryers reduce consumption while maintaining performance.

Proper scheduling and mindful operation can cut energy use without affecting service quality.

Scheduling equipment use

Operational timing is a simple yet powerful tool:

– Peak vs off-peak: Run energy-heavy equipment during lower-tariff periods if possible.

– Stagger equipment: Avoid running all high-power devices simultaneously to reduce peak demand charges.

– Batch prep: Consolidate cooking, washing, and chilling tasks to minimize idle times.

Careful scheduling ensures energy is consumed when it’s most efficient, reducing costs and stress on equipment.

Staff engagement and training

Kitchen staff behavior impacts energy consumption significantly. Encourage:

– Turning off appliances when not needed

– Monitoring fridge and freezer doors

– Following pre-established cooking schedules

– Reporting unusual energy spikes or equipment issues

Regular training and accountability ensure operational changes are consistently applied.

Monitoring kitchen energy

Submetering high-consumption zones like refrigeration, ovens, and extraction allows precise tracking. Monthly monitoring identifies anomalies, peak usage times, and inefficient practices. Historical data supports negotiations, maintenance decisions, and investment planning.

Multi-site kitchen management

For landlords managing multiple pubs, consistent practices across sites reduce energy waste. Standardize fridge temperatures, cooking schedules, and maintenance routines. Compare energy usage per site to spot inefficiencies. Multi-site benchmarking highlights which locations offer the largest savings potential.

Benefits of professional audits

Professional kitchen energy audits provide in-depth insight into equipment performance, scheduling inefficiencies, and operational habits. Auditors recommend cost-effective improvements, ROI-focused equipment upgrades, and operational changes that maintain kitchen output while reducing energy spend.

Case example: immediate impact

Simple interventions – adjusting fridge temperatures, introducing variable-speed extraction fans, and scheduling ovens efficiently – can reduce a pub kitchen’s energy spend by 15-25% within the first few months. When applied across multiple sites, these savings are substantial, directly improving margins without affecting service or food quality.

Summary: Smart kitchens save money

Energy-efficient kitchens combine careful equipment management, staff engagement, and monitoring. By optimizing refrigeration, extraction, cooking schedules, and operational behavior, landlords can reduce energy spend, extend equipment life, and maintain high-quality service. These measures protect profits while supporting long-term operational sustainability.

Return to the Operational Cost Cutting hub, or explore Bill Validation to ensure kitchen energy is billed accurately and efficiently.