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Electricity use in the commercial kitchen

Mudie, S., Essah, E. ORCID:, Grandison, A. and Felgate, R. (2016) Electricity use in the commercial kitchen. International Journal of Low Carbon Technologies, 11 (1). pp. 66-74. ISSN 1748-1325

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To link to this item DOI: 10.1093/ijlct/ctt068


Academic and industrial literature concerning the energy use of commercial kitchens is scarce. Electricity consumption data were collected from distribution board current transformers in a sample of fourteen UK public house-restaurants. This was set up to identify patterns of appliance use as well as to assess the total energy consumption of these establishments. The electricity consumption in the selected commercial kitchens was significantly higher than current literature estimates. On average, 63% of the premises’ electricity consumption was attributed to the catering activity. Key appliances that contributed to the samples average daily electricity consumption of the kitchen were identified as refrigeration (70 kWh, 41%), fryers (11 kWh, 13%), combination ovens (35 kWh, 12%), bain maries (27 kWh, 9%) and grills (37 kWh, 12%). Behavioural factors and poor maintenance were identified as major contributors to excessive electricity usage with potential savings of 70% and 45% respectively. Initiatives are required to influence operator behaviour, such as the expansion of mandatory energy labelling, improved feedback information and the use of behaviour change campaigns. Strict maintenance protocols and more appropriate sizing of refrigeration would be of great benefit to energy reduction.

Item Type:Article
Divisions:Interdisciplinary centres and themes > Centre for Technologies for Sustainable Built Environments (TSBE)
Interdisciplinary centres and themes > Energy Research
Science > School of the Built Environment > Energy and Environmental Engineering group
ID Code:34766
Publisher:Oxford University Press


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