Restaurant kitchens run on energy: not just the energy of your staff and customers, but on the energy required to power the equipment that keeps everything running.

But energy costs continue to rise, consuming an increasing share of a restaurant kitchen’s resources and expenses.

There’s no shortcut to meeting your energy needs: you have to make sure your equipment, from convection ovens to commercial refrigerators, is running smoothly and consistently. But you can find more energy-efficient equipment, allowing operators to cut costs without cutting quality.

Picking energy-efficient equipment can make all the difference. In this guide, we’ll explain why choosing efficient tools matters and break down the most popular, easy-to-swap kitchen equipment: convection ovens, commercial refrigerators, and commercial fryers.

Why Energy Efficient Equipment Matters

Kitchen equipment is often on. Restaurants are open long hours, making it inefficient to turn off some equipment; others, like commercial refrigerators, need to stay on 24/7 to keep food safe from spoiling.

Because equipment is always running, even small inefficiencies can add up quickly. Although energy-efficient equipment typically costs more upfront, most restaurants recoup their investment within 1-3 years through energy savings.

For example, convection ovens (generally) use 20–30% less energy than standard ovens and can cook up to 30% faster. Over time, that can translate into savings of anywhere from $200 to $800.

And that’s just by replacing one piece of equipment with a more energy-efficient one. Swapping out multiple pieces of equipment, especially the ones used the most, can have an enormous impact on your energy consumption—and your bottom line.

Convection Oven: Faster Cooking With Less Energy

Almost all kitchens have convection ovens, which use fans to circulate heat, ensuring oven temperatures are more consistent.

The industry has largely shifted toward convection ovens over standard ovens, not just for their consistency: convection ovens also cook faster and use less energy than standard models.

Above, we detailed some of the energy savings you might see with a convection oven (and we’ll break down the same savings you can expect from other energy-efficient equipment swaps). Still, it’s important to emphasize just how pivotal replacing an oven with an energy-efficient convection oven can be.

The oven is the cornerstone of any restaurant kitchen. Nearly everything served in a kitchen goes through the oven, and an energy-efficient model can both cut energy costs and increase profits by cooking food faster, allowing you to serve more dishes more quickly.

Whether you need a countertop model or a two-door convection oven capable of holding multiple racks of food, Serv-Ware has the right convection oven for your kitchen.

Commercial Refrigerators: Keep Things Cool While Saving Money

There’s perhaps no more critical piece of equipment than a commercial refrigerator.

Refrigerators are a constant drain on energy because they’re on all the time. Efficiency improvements pay off quickly without sacrificing food safety. Most energy-efficient models incorporate a combination of better insulation, more efficient compressors, and more efficient lighting.  

A good, energy-efficient model (you can check out some of the ones we have at Serv-Ware here) can use anywhere between 20 and 40% less energy. The impact of such a shift can be felt quickly with equipment that’s working around the clock.

Commercial Fryers: Keeping Things Crispy And Energy-Efficient

Most kitchens can’t function without a fryer: nearly all appetizers and any fried items go through the fryer, but commercial fryers are typically very energy-intensive.

Although fryers don’t get used as often as a convection oven or commercial refrigerator, because they draw so much energy, swapping to an energy-efficient model can make a huge difference quickly.

Typically, an energy-efficient commercial fryer can reduce energy use by 30-35%. Check out Serv-Ware’s selection of fryers, from 30 to 70 lb capacity models, here.

The Big Picture On Energy-Efficient Equipment

There are small things you can do to reduce a kitchen’s energy consumption. Things like turning off lights, making sure refrigerator and oven seals are tight, and keeping on top of your equipment maintenance schedule can all help lower your energy bill.

But equipment can make a big difference. Energy-efficient convection ovens, commercial refrigerators, and fryers—combined with good operational practices— can help restaurants cut costs significantly without sacrificing quality.

The best place to start is by auditing your equipment: see what is due for an upgrade and consider models—like the ones we have at Serv-Ware—that are optimized to save energy.

Not only is it good for the environment, but it’s good for your restaurant and your bottom line.