Commercial kitchens such as those found in restaurants are amongst the highest consumers of energy. They use a yearly average of 38 kilowatt-hours (kWh) of electricity and 111 cubic feet of natural gas per square foot (ft2). When building or redesigning a commercial kitchen, there are several elements to consider for optimal energy use. Applying engineering principles for efficiency in the kitchen will cut energy costs, improve performance of appliances, and enhance the aesthetic appearance of the area.
Commercial Kitchen Design and Layout
Using computer aided design (CAD) software, the kitchen layout can modify easily and precisely. The length of each wall is measured, as well as the placement of doors and windows. Using CAD software has benefits that enable designers to experiment with various layouts and installations. Study of the floor plan also allows engineers and designers to identify preferred and appropriate placement of cabinets, counter tops, appliances, lighting, doors and windows for enhanced workflow.
Windows and Climate Control
The placement of windows in a kitchen is critical for safety and comfort. To avoid damage or breakage due to excessive heat, windows are not near the cooking appliances. Plus, if a window is operable, putting it above a stove is a hazard. Proper placement of windows allows natural light for illumination and safety. Insulation is important as well, in order to conserve the heat or the cold. Climate control using thermostats, humidifiers, or dehumidifiers, help in keeping room temperatures comfortable. A window provides ventilation to get rid of smells and brings in fresh air. Modern hoods also assist in removing hot air from the kitchen.
Superior Performance and Energy-Efficient Appliances
Evolution in technology now gives appliances that are cheaper to run, and are also superior in performance. You can outfit a commercial kitchen with energy-efficient appliances such as a modern commercial dishwasher with different program settings. The new racks and jet sprays give better cleaning performance. In addition, these machines are engineered to use less water to get the cleaning done.
New refrigerators come with quiet compressors and better cooling/freezing efficiency. From induction stoves to convection ovens, technology has reinvented kitchen appliances for outstanding performance and better aesthetic appeal using less energy.
Lights also eat up a significant amount of energy. It makes sense to switch to energy-efficient lights that decrease utility bills. From halogen incandescent to light-emitting diodes (LEDs), these energy-efficient lights may cost more than standard lamps to purchase, but in the long run, save money because they use less energy.
A commercial kitchen that uses smart design and engineering is both efficient and functional. It makes clever use of space and is furnished with modern appliances and lighting. All of this while making the commercial kitchen a pleasant and safe space to prepare food.
- Author: Guest writer Karoline G.
If you're into this, maybe we can trade engineering for good food!