During many of our food manager certification MN training sessions, we often get to participate in conversations involving important issues affecting the food industry. Recently, we engaged with several experienced professionals who were discussing their strategies. They focused on reducing utility costs, especially during the summer months when energy rates tend to be higher than the rest of the year.
Food Manager Certification: Controlling Energy Costs
In our conversations with food-service managers, we have discovered that there are three major elements in your kitchen. These elements should be monitored to keep your utility costs under control.
- Water waste
- Refrigeration systems
- Ovens and large kitchen appliances
One major factor in minimizing water usage is preparation. A common source of water waste is thawing frozen food products. While it is perfectly acceptable to thaw frozen product under running water, the water coming out of the tap costs money. We suggest that you take the time to plan ahead. Defrost your frozen fish, meats, and other foods in the refrigerator. It may take longer, but it will reduce your water bill each month.
Another source of wasted energy comes from malfunctioning, dirty, or unmaintained refrigeration units. Ensure that your refrigerator door seals are in good repair, clean, and form a tight seal when shut. Another way to increase your refrigerator’s efficiency is to make sure all fans on the compressor are cleaned regularly. Also, ensure that the compressor hoses are all attached tightly and that the motor is functioning properly. Be on the lookout for any unexplained temperature changes in your refrigerators or freezers. This could be a sign of a problem that will cause your units to use more power to keep your food cold.
What’s Your Biggest Challenge In Controlling Your Energy Costs
Finally, your ovens, deep fryers, gas burners, and flattop cooking surfaces are huge contributors to your natural gas and electricity costs. If you take the time to inspect which appliances are turned on during your daily operations, you may find something interesting. You might discover multiple ovens that are never in use during certain times of the day. Also, your deep fryers may be running during times when they do not need to be used. Taking the time to assess your procedures to ensure that you are not wasting energy by leaving too many power-draining appliances on will go a long way. These efforts will help you lower your monthly utility bills.
These are just three examples of how we feel that you can reduce energy waste at your establishment. We have heard many more suggestions during our food manager certification sessions. However, we would like to know what you have found to be your biggest challenge in controlling your energy costs. Leave your comments below.
