Food preparation is one of the largest culprits impacting a commercial kitchen’s energy bill. Kitchen equipment, including refrigeration, water heaters, and HVAC systems, contribute over half of the energy bill in a foodservice operation. Commercial kitchens in full-service and quick-service restaurants, hospitals and hotels, use approximately three times more energy than other commercial buildings. Kitchen...

Commercial kitchen equipment is typically designed to withstand high-volume use. Equipment must work properly for your foodservice business to run smoothly. When restaurant equipment is not regularily maintained your equipment may suddenly break down bringing your productivity to a full stop. Getting the most out of your commercial kitchen equipment investment is important and the...