A building’s kitchen uses five times more energy per square foot than the rest of the entire building combined. However, by using energy-efficient foodservice equipment, your clients can greatly cut their energy costs and help the environment in the process.

Investing in energy-efficient equipment can save your clients 30 percent on their energy costs without sacri-ficing service, quality, style or comfort. The savings go well beyond lower energy bills. By using energy-efficient equipment, your clients are eligible to receive rebates from energy providers and tax incentives from the federal government.

The question might not be “should your clients use energy-efficient equipment in their operation?” but rather, “which energy-efficient equipment should they use?” Because so many energy-efficient models are on the market, selecting the right equipment can be confusing. Luckily, numerous resources are available to help.

Look to the Stars for Answers
Finding energy-efficient equipment is as easy as looking for the ENERGY STAR® label. ENERGY STAR currently certifies ware-washers, refrigerators and freezers, hot-food holding cabinets, steamers, fryers and ice machines. By recommending ENERGY STAR qualified equipment, you can be sure your clients are getting a product that uses less energy than conventional models.

“On average, ENERGY STAR warewashers use 25 percent less energy and 25 percent less water than non-ENERGY STAR models,” says Richard Young, senior engineer and director of education at the Food Service Technology Center. “This can save businesses $850 a year on their energy bills and $200 a year on water costs.”

Hobart has a full line of ENERGY STAR qualified equipment, including warewashers, refrigerators and freezers, hot-food holding cabinets, steamers and fryers. In fact, Hobart’s parent company, ITW Food Equipment Group–North America, was recognized as ENERGY STAR’s 2008 Partner of the Year for its focus on producing ENERGY STAR qualified equipment and educating commercial foodservice operators about the importance of energy efficiency.

Several Resources Are Available to Help You
In addition to ENERGY STAR, several additional educational resources are at your disposal. The Food Service Technology Center (FSTC) is the industry leader in commercial kitchen energy efficiency and appliance performance testing. The FSTC, operated by Fisher-Nickel Inc., has developed more than 30 standard test methods for evaluating commercial kitchen appliance performance.

“The FSTC can help you compare various equipment models to determine the best energy-efficient solutions for your clients,” explains Young. “The FSTC also offers educational seminars, presentations, sustainability articles, LEED [Leadership in Energy and Environmental Design] resources and energy-saving tips that you can use to help clients lower costs.”

When helping clients select new equipment, Young recommends looking past the sticker price. Your clients should think in terms of life-cycle costs, including purchase price, annual energy costs and other long-term costs associated with the equipment. For example, the ENERGY STAR qualified connectionless steamers, which could have a higher purchase price than other models, offer thousands of dollars in savings in just one year compared to conventional boiler-based steamers. While the upfront cost might be higher, the return on investment is almost immediate.

Young also suggests recommending equipment that is most efficient for the way your clients will use it.

“While it may seem attractive at first, a freezer that uses the absolute least electricity may not be the most appropriate solution for a kitchen if the staff frequently opens and closes its doors during operation,” says Young. “In this case, they should look at freezers that have the output to sustain required temperatures in this type of environment.”

Tips to Help Your Clients Become More Energy Efficient
Aside from helping clients select the right equipment, several additional ways are available to help them lower energy costs.

• Conduct a professional energy audit to learn about your clients’ energy use and to identify custom efficiency options and potential savings.
• To determine which rebates are available for your clients, check out ENERGY STAR’s Commercial Food Service Rebate Locator. A comprehensive list of tax incentives is also available here.
• Ensure your clients are maintaining and repairing their equipment. Leaky gaskets, clogged burners or loose oven door hinges can lead to inefficient operation.
• If ENERGY STAR doesn’t qualify the type of equipment your client is looking for, ask distributors and manufacturers for energy use information and check the Food Service Technology Center for comprehensive equipment reviews.
• Energy efficiency shouldn’t be limited to foodservice equipment. Be sure to educate clients on the importance of selecting energy-efficient heating, cooling, lighting and sanitation solutions, too.

Click here to learn more about Hobart’s ENERGY STAR qualified equipment or to learn more about how you can help your clients lower their energy costs by implementing energy-efficient equipment.

The Savings Can Really Add Up
According to the ENERGY STAR Guide for Restaurants, using energy-efficient equipment can save your clients thousands of dollars a year. Below are a few examples of the estimated annual cost savings when using energy-efficient products compared to standard products.