Choosing Energy Efficient Commercial Kitchen Equipment Smartly

24 min read

Alright, let’s talk kitchens. Specifically, commercial kitchens and the absolute beast that is their energy consumption. It’s something I didn’t think *that* much about back in my marketing days in the Bay Area, honestly. Costs were high there, sure, everything was high. But moving to Nashville, seeing the vibrant food scene here, the independent restaurants really hustling… it puts things in perspective. You see folks pouring their heart and soul into their craft, and then you think about the silent drain on their resources – the utility bills. Luna, my cat, seems blissfully unaware of energy costs as she naps in sunbeams, but for restaurant owners, it’s a constant hum in the background. Choosing energy-efficient commercial kitchen equipment isn’t just some feel-good environmental nod anymore; it’s straight-up business survival sometimes.

I remember talking to a chef downtown a while back, great little place, amazing biscuits. He was lamenting his summer electricity bill, blaming the ancient walk-in cooler mostly. Said it ran constantly and probably heated the alleyway more than it cooled his produce. We joked about it, but it stuck with me. How much potential profit gets literally radiated away by inefficient gear? It’s not just the cooler, it’s the ovens blasting heat into the kitchen, the dishwasher guzzling hot water, the fryer that takes forever to recover temperature. It all adds up, like, way faster than you’d think. And it’s not just the money, it affects the staff comfort, the kitchen workflow, maybe even the food quality if temps aren’t consistent.

So, what’s the game plan? How do you actually make smart choices when you’re bombarded with spec sheets, brand names, and sales pitches? It feels overwhelming, right? I’ve been digging into this, partly out of my own curiosity (you know me, always analyzing systems) and partly because I think it’s genuinely crucial information for anyone running a food business today. We’re going to break down how to think about efficiency, what labels like ENERGY STAR actually mean for commercial gear, why the cheapest option is almost never the cheapest in the long run, and where you can get the biggest bang for your buck when upgrading or outfitting a kitchen. No magic bullets, just trying to apply some logic and maybe save you some cash and headaches down the road. Let’s get into it.

Decoding Efficiency: Making Smart Choices for Your Kitchen Gear

Why Bother with Energy Efficiency? (More Than Just Tree-Hugging)

Okay, first things first. Why should you even care? Beyond the warm fuzzy feeling of ‘doing good’, there are hard, practical reasons. The most obvious one? Operating Costs. Commercial kitchens are energy hogs. Lighting, HVAC, water heating, and of course, the equipment itself. Refrigeration runs 24/7. Ovens, fryers, griddles – they draw massive amounts of power or gas when they’re on. Even small improvements in efficiency across multiple pieces of equipment can lead to significant savings on your monthly utility bills. Think about that chef downtown – shaving even 15-20% off his cooler’s energy use could mean hundreds, maybe thousands, saved over a year. That’s money that goes straight to the bottom line, or maybe towards better ingredients, or hiring another prep cook. It’s tangible.

Then there’s the Environmental Footprint. Yeah, I know, sometimes it feels like a buzzword. But the reality is, consuming less energy means fewer emissions, less strain on the power grid, and reduced resource depletion. For some businesses, particularly those catering to a more environmentally conscious clientele, highlighting your commitment to sustainability can actually enhance your Brand Reputation. People notice these things more now. It can be a differentiator, showing you’re not just about profit, but also about responsible operation. It’s not the *main* driver for most, let’s be real, but it’s a definite side benefit worth considering. Especially here in Nashville, where there’s a growing appreciation for local and sustainable practices.

But here’s one that often gets overlooked: Kitchen Comfort and staff morale. Inefficient equipment, especially cooking appliances, throws off a *ton* of excess heat. This makes the kitchen environment hotter, more uncomfortable, and potentially more stressful for your team. I’ve been in kitchens where you could practically bake bread just by standing near the old range. Investing in equipment that directs heat more effectively *into the food* and less *into the room* can make a noticeable difference in the working conditions. Happier, more comfortable staff are generally more productive and less likely to leave – and reducing turnover is another huge cost saver. It’s all interconnected, see?

So, it’s not just one thing. It’s cost savings, it’s a lighter environmental touch, it’s potentially a better brand image, and it’s a more comfortable workplace. When you frame it like that, investing in efficiency starts to look less like an expense and more like a strategic move. It requires a shift in thinking, away from just the sticker price to the bigger picture. Is this the only way to save money? No, but it’s a big one, and one that keeps paying back over the life of the equipment.

Understanding the Labels: ENERGY STAR and Beyond

So you’re convinced, efficiency matters. Now what? You start looking at equipment, and you see that little blue ENERGY STAR label. What does it actually mean in the context of heavy-duty commercial gear? Well, it means the U.S. Environmental Protection Agency (EPA) has certified that the product meets strict energy efficiency guidelines. For commercial food service equipment, this covers categories like refrigerators, freezers, ovens (convection and combination), fryers, griddles, steam cookers, ice machines, and dishwashers. Getting the label isn’t easy; manufacturers have to submit testing data proving their equipment performs significantly better than standard models in terms of energy (and sometimes water) use.

Is it the be-all and end-all? Not necessarily, but it’s a really good starting point. It tells you, at a glance, that this piece of equipment is designed with efficiency in mind. Think of it as a shortcut to identifying better performers. However, there are nuances. Not *all* types of commercial kitchen equipment have ENERGY STAR categories yet. And even within a category, there can be varying levels of efficiency *above* the minimum requirement to get the label. So, while the label is helpful, you should still dig into the specific Energy Consumption Data provided by the manufacturer – often found on the spec sheet or the ‘EnergyGuide’ label (though the latter is more common on residential appliances, similar info exists for commercial). Look for metrics like kWh/year for refrigeration, or BTU ratings and efficiency percentages for gas cooking equipment. Comparing these numbers between models, even ENERGY STAR certified ones, can reveal further differences.

Are there other Certification Standards? Yes, though ENERGY STAR is the most widely recognized in the US. You might encounter standards from organizations like the Food Service Technology Center (FSTC) which does a lot of performance testing, or specific industry standards. Sometimes manufacturers will highlight proprietary technologies designed for efficiency. The key is to look beyond just a label and understand *what* makes the equipment efficient. Is it better insulation? A more advanced compressor? Smarter controls? Induction heat? Understanding the ‘why’ helps you evaluate if the technology is robust and suitable for your specific needs. Don’t just take the sticker’s word for it – ask questions, compare the data sheets. It feels a bit like homework, I know, but necessary homework.

Calculating the Real Cost: Thinking Lifecycle

This is probably the biggest mental hurdle for many operators, including myself sometimes. We’re conditioned to look at the price tag. That shiny new oven is $5,000, this other one is $7,000. The $5k one seems like the obvious choice, right? Maybe not. We need to talk about the Total Cost of Ownership (TCO), or what I prefer to call the Lifecycle Cost. This concept forces you to look beyond the initial Upfront Investment and consider all the costs associated with owning and operating that piece of equipment over its entire lifespan – typically years, sometimes a decade or more for robust gear.

What goes into TCO? Well, the purchase price is just the beginning. The *major* ongoing cost is energy consumption. An inefficient appliance might save you $2,000 upfront but cost you an extra $500-$1000 *per year* in electricity or gas compared to its more efficient counterpart. Over five or ten years, that initial saving is completely wiped out, and then some. You also need to factor in water usage (especially for dishwashers, steamers, ice machines), potential maintenance and repair costs (sometimes cheaper units use lower quality components prone to failure), and even consumables (like cleaning chemicals for low-temp dishwashers). It’s a more holistic view.

Let’s try a simple, hypothetical example. Say, Fryer A costs $1,500 and uses $1,200/year in energy. Fryer B (ENERGY STAR certified) costs $2,500 but uses only $800/year in energy. The upfront difference is $1,000. But Fryer B saves you $400 per year in energy. After just 2.5 years ($1000 / $400/year), you’ve broken even on the higher initial cost. If that fryer lasts 7 years? You’ve achieved a net Long-Term Savings of $1,800 ($400/year * 4.5 additional years) compared to the ‘cheaper’ fryer, *plus* you likely got better performance (like faster temperature recovery) along the way. This kind of calculation is essential. It requires getting accurate energy usage estimates (ENERGY STAR listings or manufacturer data are key here) and projecting out over the expected life of the equipment. It takes a bit more effort than just comparing price tags, but it’s how smart financial decisions are made in this business. I really think this mindset shift is crucial.

It’s not always easy to get perfect numbers, I admit. Energy prices fluctuate, maintenance needs can be unpredictable. But even doing a rough estimate based on manufacturer specs and average utility rates gives you a much better basis for comparison than purchase price alone. It forces you to think like an investor in your kitchen’s future, not just a shopper looking for a deal today. Maybe I should make a simple spreadsheet template for this? Hmm, idea for later.

Key Equipment Categories: Where to Focus First

Okay, so you’re on board with efficiency and thinking lifecycle costs. Where do you get the most impact? You focus on the big energy users, the Energy-Intensive appliances that run often or draw a lot of power. Generally, the prime suspects in a commercial kitchen are:

  1. Refrigeration Systems (Walk-ins, reach-ins, freezers) – These run 24/7, making their efficiency incredibly important.
  2. Cooking Equipment (Ovens, fryers, ranges, griddles, steamers) – High heat means high energy use, whether gas or electric.
  3. Warewashing (Dishwashers) – Heating water is very energy-intensive.
  4. Ice Machines – Making ice takes a surprising amount of energy, and water too.
  5. Ventilation – While not ‘equipment’ in the same way, inefficient hoods/fans waste energy removing conditioned air.

Let’s touch on some specific features for a few of these. For refrigeration, look for units with excellent insulation (thicker walls, better materials), efficient compressors, ECM (Electronically Commutated Motor) fan motors, and tight-fitting door gaskets. Auto-defrost cycles that are ‘smart’ or adaptive rather than just timed can also save energy. For ovens, especially convection and combi ovens, look for good door seals, efficient heat exchanger designs (for gas), potentially better airflow patterns that cook faster at lower temps, and good insulation. ENERGY STAR certified convection ovens, for example, are typically 20% more efficient than standard models.

Fryers have seen significant advancements. High-efficiency models might use infrared burners or advanced heat exchanger tubes to transfer more heat to the oil and less up the flue stack. This means faster recovery times (critical during busy periods) and lower idle energy use. For dishwashers, ENERGY STAR models use significantly less water and energy. High-temp machines often benefit from heat recovery systems that use the heat from the drained water or steam to preheat incoming cold water, reducing the load on the booster heater. Low-temp machines use less energy for heating water but rely on chemicals, which have their own cost and handling considerations – it’s a trade-off to evaluate for your specific operation. Focusing your attention and budget on upgrading these key, high-use categories first will generally yield the biggest savings.

Refrigeration Deep Dive: Keeping Cool Without Breaking the Bank

Let’s zoom in on refrigeration because it’s relentless – always on, always consuming power. Whether you’ve got massive walk-ins or a line of reach-ins and undercounter units, the principles are similar. The goal is to keep the cold air *in* and the heat *out* as efficiently as possible. One of the biggest factors is **Insulation Quality**. Better insulation (often thicker foam or advanced materials like vacuum insulated panels, though those are pricey) means the compressor has to run less often to maintain the set temperature. This directly translates to energy savings. When comparing models, look at the wall thickness and the type of insulation used.

Then there’s the heart of the system: the compressor and the condenser/evaporator coils. Modern units often use variable-speed compressors or more efficient fixed-speed designs compared to older models. **Compressor Efficiency** has improved a lot. Equally important is keeping the coils clean! Dust and grease buildup on condenser coils (usually outside the cold box) acts like an insulator, forcing the compressor to work harder and longer. Regular cleaning as part of a **Maintenance Schedule** is probably the single most cost-effective thing you can do to maintain refrigeration efficiency. Similarly, ensuring evaporator coils (inside the box) are free of excessive ice buildup (which hinders heat transfer) is crucial. Smart defrost cycles help here, initiating defrost only when needed rather than on a fixed timer.

And don’t forget the doors! Worn out, cracked, or improperly sealing **door seals** (gaskets) are like leaving a window open in winter. Cold air leaks out, warm moist air leaks in (leading to frost buildup and more work for the compressor). Regularly inspecting and replacing gaskets is essential maintenance. For walk-ins, things like strip curtains or automatic door closers can also make a difference, especially in high-traffic kitchens. Choosing the right size unit is also key – an oversized refrigerator running partially empty is less efficient than a correctly sized one running closer to its optimal capacity. It’s a system, and every part matters for overall efficiency.

Ovens and Cooking: Turning Up the Heat Efficiently

Cooking equipment is another major energy consumer, but efficiency here can be a bit more complex than just keeping cold air in. We’re trying to get heat *into* the food quickly and evenly. **Convection Ovens** are generally more efficient than traditional radiant ovens because the fan circulates hot air, speeding up cooking times and often allowing you to use lower temperatures. **Combi Ovens**, which combine convection heat with steam, can be even more efficient for certain applications, as steam transfers heat very effectively. They are complex machines, though, and require proper training to use efficiently.

A huge leap in efficiency comes from **Induction Cooking**. Induction ranges or cooktops use electromagnetic fields to heat the pan directly, with very little waste heat escaping into the kitchen. They are incredibly fast, responsive, and energy-efficient – often 85-90% efficient compared to maybe 40-50% for gas burners or 65-75% for traditional electric radiant tops. But, and it’s a big but, they require magnetic cookware (cast iron, stainless steel works, aluminum/copper usually don’t unless they have a special base). The upfront cost can also be higher. Is it worth it? Depends on your menu, workflow, and budget. For certain applications, like an omelet station or a finishing station, it’s fantastic. For a main line relying heavily on existing cookware? Maybe not a full switchover. It’s a tech I’m personally excited about, but practicality rules in a working kitchen.

Regardless of the type, good insulation and tight door seals are crucial for ovens to minimize heat loss. Preheating also uses significant energy. Efficient ovens often preheat faster. Thinking about workflow – can you cook items in batches to maximize oven capacity rather than running it half-empty multiple times? Can you turn equipment off during slow periods instead of letting it idle? These operational practices, combined with choosing equipment designed for better **Heat Transfer** and insulation, make a real difference. Staff training on proper use (like not opening oven doors unnecessarily) is also surprisingly impactful.

Fryers and Griddles: Sizzling Savings

Fryers and griddles – staples in so many kitchens. And notorious energy users if they’re older models. **Fryer Efficiency** has improved dramatically. Older fryers often had burners inside tubes running through the oil vat, with a lot of heat going straight up the exhaust flue. Newer high-efficiency gas fryers might use infrared burners or advanced heat exchanger designs that transfer significantly more heat *to the oil*. This means they heat up faster, recover temperature quicker after dropping in cold food (crucial for consistent product quality), and use less energy overall, especially during idle periods. ENERGY STAR certified fryers can save hundreds, even thousands, of dollars per year in energy costs compared to standard models.

Key things to look for are the rated efficiency (often expressed as a percentage for gas models) and the **Heat Recovery** speed. Faster recovery not only saves energy but also improves throughput during busy rushes – less waiting time means more orders out the window. Accurate **Thermostat Controls** are also important. If the thermostat is inaccurate or has a wide deadband (the temperature range between turning off and turning back on), you’re either wasting energy by overheating the oil or suffering from slow recovery times. Some newer models have programmable controls or idle modes that automatically lower the temperature during slow periods, saving significant energy.

Griddles also benefit from better thermostat controls and more uniform surface temperatures. Uneven heating means some parts are too hot (wasting energy, potentially scorching food) while others are too cool (slowing cooking). Snap-action thermostats provide tighter temperature control compared to older, slower-reacting ones. Electric griddles are generally more efficient at transferring heat to the cooking surface than gas, but gas might be preferred for other reasons (cost of utility, chef preference). Again, considering how much time the griddle spends idle versus actively cooking is important. Features that allow for rapid heat-up or specific zone control can save energy if your workflow allows for it. It’s about matching the tech to your actual usage pattern.

Warewashing Wonders: Cleaning Up Energy Waste

Dishmachines! They clean up our messes, but they can make a mess of the utility bill if not chosen carefully. The biggest energy draw is heating water. Commercial dishwashers come in two main types: high-temperature, which use hot water (around 150-160°F wash, 180°F rinse) to clean and sanitize, and low-temperature, which use cooler water (around 120-140°F) but rely on chemical sanitizers. High-temp machines use more energy for heating water but avoid the ongoing cost and handling of sanitizing chemicals. Low-temp machines save on water heating energy but have recurring chemical costs. The choice between **Dishwasher Types** often depends on operational preference, local regulations, and a cost analysis comparing energy vs. chemical costs.

For high-temp machines, **Heat Recovery Systems** are a game-changer for efficiency. These capture waste heat from the hot drain water or the steamy exhaust air and use it to preheat the incoming cold water. This significantly reduces the energy needed by the booster heater (which gets the rinse water up to 180°F). ENERGY STAR certified dishwashers are required to have lower water consumption and may incorporate features like heat recovery. Less **Water Consumption** is key because every gallon you don’t use is a gallon you don’t have to heat. Look for specifications on gallons per rack or gallons per cycle.

The efficiency of the **Booster Heaters** themselves also matters. Some are better insulated or have more efficient heating elements than others. Proper sizing is important too; an undersized booster heater will struggle to keep up, potentially compromising sanitation, while an oversized one might waste energy. Regular maintenance, like deliming the machine (especially the booster heater) to prevent scale buildup, is critical for maintaining efficiency and performance. Scale acts as an insulator, making the heating elements work harder. So yeah, even the humble dishwasher offers significant opportunities for energy savings if you pay attention.

Beyond the Big Stuff: Ventilation and Ice Machines

While refrigeration and cooking equipment are the heavy hitters, don’t overlook other areas like ventilation and ice production. Commercial kitchen ventilation is primarily about safety and comfort – removing heat, smoke, grease, and combustion byproducts. But traditional hood systems often run at full blast all the time, removing vast amounts of conditioned (heated or cooled) air from the kitchen, which then has to be replaced by makeup air that requires heating or cooling. This is a huge energy drain. The solution? **Demand-Control Kitchen Ventilation (DCKV)** systems.

DCKV systems use sensors (optical or temperature) to detect cooking activity under the hood. They automatically adjust the exhaust fan speed based on the actual cooking load. No cooking? The fan slows down significantly. Heavy cooking? It ramps up. This simple concept can reduce ventilation energy costs by 30-50% or even more, by minimizing the amount of conditioned air exhausted unnecessarily. Upgrading to efficient fan motors (like ECMs) within the ventilation system adds further savings. It’s a significant investment upfront, potentially, but the payback in energy savings, especially in climates with high heating or cooling needs, can be quite fast. Something I’m seeing more interest in, even here in Nashville’s newer builds.

Ice machines are another appliance often running long hours. **Ice Production Efficiency** is measured in kWh per 100 lbs of ice. ENERGY STAR certified ice machines meet minimum efficiency standards for both energy and water use. One key decision is choosing between **Air-Cooled vs Water-Cooled** condenser units. Air-cooled units use fans to blow air over the condenser coils, while water-cooled units use water. Water-cooled units are often slightly more energy-efficient *in terms of electricity* and don’t dump heat into the kitchen, but they consume vast amounts of water – thousands of gallons per year. In most areas, especially where water costs are significant or conservation is encouraged, air-cooled ENERGY STAR models are usually the more economical and environmentally sound choice overall. Regular cleaning of the condenser (for air-cooled) and ensuring proper water treatment (to prevent scale in water-cooled or on the evaporator plate) are vital for maintaining efficiency.

Making the Decision: Practical Steps & Considerations

Okay, we’ve covered a lot of ground. How do you tie it all together and actually make a purchase decision? First, conduct a thorough **Needs Assessment**. Don’t just replace an old fryer with the same size new one. Has your menu changed? Has your volume increased or decreased? Properly sizing equipment to your actual production needs is critical. Oversized equipment not only costs more upfront but also wastes energy operating below capacity or idling unnecessarily. Get the right tool for the job.

Next, gather detailed information. Get quotes from multiple suppliers, but don’t just look at the price. Ask for the spec sheets and specifically compare the energy consumption data (kWh/year, BTU/hr, efficiency ratings, water usage). If models are ENERGY STAR certified, note that. If not, ask why or compare their specs directly to certified models. Calculate the estimated lifecycle cost (TCO) for your top contenders, factoring in purchase price, estimated annual energy/water costs (using your local utility rates), and maybe even potential maintenance differences if known. This analysis, even if approximate, will often reveal that the slightly more expensive, efficient model is the better long-term investment.

Don’t forget to investigate **Utility Rebates** and incentives! Many utility companies offer significant rebates for purchasing ENERGY STAR certified commercial kitchen equipment. There might also be state or federal tax credits or deductions available. These incentives can dramatically reduce the effective upfront cost of efficient equipment, making the decision even easier. Check your local utility’s website or databases like the ENERGY STAR Rebate Finder. It’s basically free money being left on the table if you don’t look into it. Finally, talk to your peers. Ask other chefs or restaurant owners in your area what equipment they use, what they like, what problems they’ve had. Real-world experience is invaluable. And once you have the efficient equipment installed? **Staff Training** is crucial. Make sure your team knows how to operate it correctly, follow energy-saving procedures (like turning things off when not needed, keeping doors closed), and perform basic cleaning/maintenance. The best equipment is only efficient if used properly.

Is this the absolute definitive guide? Probably not. Every kitchen is different. But hopefully, thinking through these factors – lifecycle cost, key equipment types, specific efficiency features, rebates, and proper usage – gives you a solid framework for making smarter, more sustainable, and ultimately more profitable choices for your commercial kitchen. It’s about being analytical and looking beyond the surface.

Wrapping It Up: The Long Game

So, choosing energy-efficient commercial kitchen equipment… it’s clearly not just about slapping an ENERGY STAR sticker on something and calling it a day. It’s a deeper dive into understanding how your kitchen actually uses energy, where the biggest drains are, and how investing a bit more upfront can lead to significant savings and a better working environment down the line. It requires that shift from focusing purely on the purchase price to considering the total cost of ownership over the years. It’s the long game.

Thinking about that chef with the ancient walk-in… imagine the relief, not just financially but maybe even mentally, of knowing his equipment isn’t actively working against him anymore. It frees up resources, reduces stress. And maybe it’s a bit philosophical, but isn’t that what good business is about? Making smart, sustainable choices that benefit not just the bottom line, but the people involved and maybe even the community, just a tiny bit? It requires conscious effort, sure. It means doing the homework, running the numbers, maybe resisting the easy, cheap option.

Ultimately, I think the question becomes: are you just buying a tool, or are you investing in the efficiency and resilience of your entire operation? It feels like a more strategic way to approach equipment purchasing. Will every efficient choice pay off exactly as projected? Maybe not perfectly, reality has wrinkles. But overall, betting on efficiency in a world of rising energy costs and increasing environmental awareness seems like a pretty safe wager. What do you think?

FAQ

Q: Is the ENERGY STAR label the only thing I should look for when buying energy-efficient equipment?
A: No, while ENERGY STAR is a great starting point indicating a certain level of efficiency, it’s not the whole story. Always look at the specific energy consumption data (like kWh/year or BTU/hr and efficiency ratings) on the manufacturer’s spec sheet to compare models directly. Also, calculate the Total Cost of Ownership (TCO), considering energy, water, maintenance, and purchase price over the equipment’s lifespan, as sometimes a non-certified model might surprisingly fit your specific needs better, though usually, ENERGY STAR is a strong indicator of savings.

Q: Does energy-efficient commercial kitchen equipment always cost significantly more upfront?
A: It often does have a higher initial purchase price, yes. This is due to the advanced components, better insulation, or smarter technology used. However, the energy (and potentially water) savings usually recoup this extra cost over a relatively short period – often within 1-3 years. Calculating the lifecycle cost (TCO) is crucial to see how quickly the payback occurs and how much you’ll save over the long term. Plus, don’t forget to factor in potential utility rebates which can significantly lower that upfront cost difference.

Q: Besides buying new equipment, what’s the easiest or quickest way to save energy in my kitchen?
A: Two things stand out: rigorous maintenance and staff training. Regularly cleaning refrigerator coils, ensuring door gaskets are sealing properly, calibrating thermostats, and deliming dishwashers can make a huge difference in how efficiently your *current* equipment operates. Training staff on energy-saving practices – like keeping cooler doors closed, turning off equipment when not in use (if appropriate), cooking in batches, and using equipment correctly – is essentially free and can yield noticeable savings.

Q: How do I find out about rebates for energy-efficient kitchen equipment?
A: Start by checking the website of your local electricity and gas utility providers. They often have specific programs and rebate applications for commercial customers purchasing ENERGY STAR certified equipment. You can also check the ENERGY STAR website itself, which has a Rebate Finder tool. Sometimes equipment suppliers are also aware of current local incentives and can provide information. It definitely pays to ask around before making a purchase.

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@article{choosing-energy-efficient-commercial-kitchen-equipment-smartly,
    title   = {Choosing Energy Efficient Commercial Kitchen Equipment Smartly},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/choosing-energy-efficient-commercial-kitchen-equipment/}
}

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