SMARTER KITCHEN DESIGN: THE ELECTRIC SHIFT
As margins get tighter, labor costs rise and the cost of food fluctuates, operators are constantly on the lookout for potential savings, and making the switch to electric commercial equipment in the kitchen is one way to save. The National Restaurant Association reports energy costs make up anywhere from 3-6% of a kitchen’s total expenses. Depending on how much you integrate electric equipment into your kitchen design and the size of your operation, you could reduce energy consumption rates anywhere from 15-50%.
Energy savings are just one of the factors driving an increased interest in electric commercial kitchens. “Many operators are looking for ways to be better stewards of the environment, and electric kitchen equipment provides one way to do this,” says Eric Chaplick, Vice President of Design and Operations at Boelter. “We’re starting to see these requests come in across all market segments, where a priority is put on facilities to reduce their carbon footprint.”
Location also plays a part in driving the move toward electric kitchen design. “Some cities and states are implementing regulations to help reach lower emissions goals,” says Steve Stern, Director of Design at Boelter. “Others have enacted targeted construction and zoning regulations at the local or city level specifying certain requirements for commercial kitchens in high-rise or multi-use buildings in an effort to improve fire safety, reduce emissions and cut down on harmful pollutants that are a byproduct of gas usage.”
"Many operators are looking for ways to be better stewards of the environment, and electric kitchen equipment provides one way to do this. We’re starting to see these requests come in across all market segments, where a priority is put on facilities to reduce their carbon footprint.”
- ERIC CHAPLICK, VICE PRESIDENT, DESIGN & OPERATIONS, BOELTER
What to Consider when Designing an Electric Commercial Kitchen
If you’re thinking about building an all-electric commercial kitchen, or incorporating some electric equipment, either in new construction or a renovation, there are a few design considerations to keep in mind.
- Plan for the electric load. Most electric foodservice equipment uses a higher voltage than gas or residential equipment. For new construction, this means planning ahead to have the right amount of power run to the kitchen. A variety of factors go into the calculations to ensure the correct electric load is run, including adding up the power ratings of all the kitchen equipment, taking into account the voltage and amperage, and factoring in equipment usage patterns. It’s also smart to plan for eventual expansion when mapping out how much electricity you will need.
- Choose equipment around your menu. What you plan to cook will play a big role in choosing equipment for your electric commercial kitchen. There isn’t always a one-to-one replacement from gas to electric, but as more manufacturers start to introduce electric kitchen equipment there is more for operators to choose from. Categories including ranges, broilers, griddles, fryers, convection ovens and combi ovens all have electric options, many of them ventless which can also aid in flexibility of kitchen design.
- Leave space for disconnects. Each piece of electric kitchen equipment needs its own disconnect for safety reasons. This can be done with a box at each equipment, or by designing a utility distribution system (UDS) where the electricity runs along a line to one main disconnect box. A benefit of using a UDS is it can be easier to replace or install new equipment along the line, without having to put a new disconnect box for each new equipment.
"Some cities and states are implementing regulations to help reach lower emissions goals. Others have enacted targeted construction and zoning regulations at the local or city level specifying certain requirements for commercial kitchens in high-rise or multi-use buildings in an effort to improve fire safety, reduce emissions and cut down on harmful pollutants that are a byproduct of gas usage.”
- STEVE STERN, DIRECTOR, DESIGN, BOELTER
Embracing the Electric Kitchen
While there are many benefits of bringing electric equipment into new kitchen designs, some operators are hesitant. You may feel more familiar with gas cooking and more confident in knowing the results it produces. However, there are many great innovations in electric and induction foodservice equipment that cook at the same high-quality chefs are used to, with less wasted energy and often shorter times.
The design team at Boelter can help you feel more confident about installing electric equipment by coordinating training and education with staff. And thanks to longstanding relationships within the equipment industry, Boelter’s designers can help specify the right types of electric commercial equipment to ensure your operation is successful while meeting your energy and sustainability goals.
Contact us today to get started.