Commercial kitchens · Free energy guide
From refrigeration to cooking equipment, energy use depends on what is running, how it is maintained and when it is needed. Our guide helps you ask better questions about your kitchen before spending money on changes.
The evidence behind the guide
NEC's guide draws on University of Reading research into electricity use at 14 large Mitchells & Butlers pub-restaurants. Kitchen equipment accounted for an average 63% of the pubs' electricity use in that sample.
The guide highlights a 45% reduction in one walk-in freezer's electricity use after maintenance, and a 71% difference between two grills' operating patterns. These are appliance examples, not a promise of equivalent savings on your kitchen's total bill.
Use these questions to prepare for a conversation with your catering, facilities or equipment-maintenance team. Changes must respect food safety, ventilation requirements and manufacturer instructions.
Which equipment is running, for how long, and during which service periods? Gather available electricity readings, opening hours and meal volumes so that comparisons have context.
Distinguish repairs and operating changes from equipment replacement. Record the cost, assumptions and practical effect of each proposal before choosing an option.
Agree how to compare energy use before and after a change under similar conditions. Use your actual tariff to calculate the cost effect, and include installation and maintenance when assessing payback.
Tell us about the operation, available usage data and the decision you need to make. We'll discuss the scope and next steps before recommending an assessment. Any savings or payback estimate needs evidence from your site.
Looking at contracts across several venues? Explore our multi-site energy-management service.
Receive the free guide by email, with examples of appliance electricity use, maintenance and operating patterns from pub-kitchen research.
