Energy saving in the kitchen: equipment for eco-friendly restaurants Lotus cookers

Energy saving in the kitchen: equipment for eco-friendly restaurants



The kitchen equipment in restaurants inevitably consumes a lot of energy, as it must withstand high workloads every day. This aspect has a rather significant impact in both economic terms and those related to environmental sustainability. But how can you save and have an environmentally friendly kitchen without risking losing efficiency? Choosing innovative equipment that is optimised to reduce energy consumption while maintaining high performance helps to ensure the right balance. Let's explore the best solutions on the market.

Restaurant kitchen equipment: how much does it affect a restaurant's consumption?

The topic of energy saving and environmental sustainability is also increasingly felt in professional catering. Indeed, restaurants are among the most energy-intensive buildings in the tertiary sector; over time, this has led many in the industry to seek effective solutions and invest significant resources in energy efficiency.

Considering that catering is energy-intensive because machinery is its beating heart, energy saving in the kitchen includes various activities: optimising equipment use, ensuring regular maintenance to guarantee correct operation, using low-consumption technologies, but also monitoring and analysing consumption with effective systems to identify areas where it is wasted and adopt responsible behaviours.

One of the most effective actions for limiting consumption and operating from a green perspective is to choose new-generation restaurant kitchen equipment produced by innovative companies that develop increasingly effective, green solutions focusing on energy optimisation. Production concepts have developed in an eco-friendly key, giving rise to digital solutions such as 90 Iperlotus touch, which guarantee improved quality levels in terms of work, energy, time and performance in general, with less waste and connection systems to optimise consumption and provide greater sustainability.

The green revolution of induction in restaurant kitchen equipment

Let's talk about induction cooking: how does it work? The basic principle of induction heating is to provide targeted heat through a strong electromagnetic field.

In more detail, the operation of an induction stove is quite simple: there is an electromagnet below the stove which, when in contact with the bottom of a pot or pan, generates a magnetic field and creates an electric flux that goes directly from the plate to the pan above the cooktop. The hob thus remains cold while only the pan is heated, with the heat generated going to cook the food in the pan. The most interesting aspect is that the heat flow stops as soon as the pan is removed from the hob.

This brings us to the most important point: how does an induction hob affect utility bills?  Significantly! So much so that it is considered one of the most ideal energy saving solutions. In fact, induction hobs best exploit electricity, obtaining the same heat as gas or electric hobs with much less energy consumption, as they only heat what is necessary, since the heat generated during induction is concentrated exclusively on the pan. Consequently, the cooking process takes less time and is more efficient. Speaking of efficiency in terms of percentages: the ratio between the energy supplied and absorbed is around 90%, while gas stoves have a yield between 45% and 65% due to heat dispersion.

However, the topic is multifaceted; it's always best to evaluate which solution is most appropriate for a kitchen on a case-by-case basis, according to specific needs: gas, electricity, induction or a reasoned mix of different energy sources. We suggest also reading Professional hobs and energy saving: what to choose?

Not just induction: continuous innovation is what keeps consumption down!

Induction cooking is not the only solution for limiting consumption and reducing the CO2 emissions generated by the use of restaurant kitchen equipment. For example, kitchens with a gas hob can incorporate energy-saving innovations like the new adaptive gas burners, such as Lotus cookers' FIREFLEX, which keep the flame constantly within a pan's edges. In doing so, all the heat is concentrated precisely where it is needed, allowing to accelerate the time it takes to heat the pan, thus allowing an optimal use of energy.

Speaking then of one of the most used pieces of industrial equipment, namely professional fryers, today there are gas models on the market with high technological innovation that safeguard consumption and the planet at the same time. The result of significant investments in research and development, these models mark a turning point in energy saving. One such example is Lotus' TOUCHFRYLOTUSGAS, an electronic gas fryer with touchscreen controls, tanks and external burners that perfectly monitors every parameter, from the temperature to the cooking times of different types of food. Moreover, the new pre-mix combustion system pairs high efficiency with zero carbon dioxide and greenhouse gas emissions.

There are also solutions related to electrically powered equipment, such as the TouchFry fryer with a touchscreen that allows to regulate temperature and other parameters with extreme precision. These new fryers are the new frontier of smart technology that combines advanced performance, low environmental impact and energy savings in order to optimise and simplify work in the kitchen, in full compliance with ethical and responsible choices.

Would you like to learn more about Lotus cookers' best solutions for eco-friendly locales and restaurant kitchen equipment featuring high performance and low energy consumption? Write to us at lotus@lotuscookers.it or fill out the contact form