According to The Food Service Technology Center, as much as 80 percent of the $10 billion annual energy bill for the commercial food service sector provides no energy related benefit. These lost energy dollars are often wasted in the form of excess heat and noise generated by inefficient appliances; heating, ventilation and air conditioning systems; lighting; and refrigeration.
Restaurant owners and operators can improve the performance of their facilities and equipment and cut costs 10 to 30 percent without sacrificing service, quality, style or comfort — while making significant contributions to a cleaner environment. For example, ENERGY STAR® qualified gas fryers can save approximately $500 per year in utility bills, while ENERGY STAR® qualified steam cookers can cut yearly utility bills by about $800. Energy efficient food service equipment can result in shorter cook times, higher production rates, and a lower idle energy rate.