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Foodservice operators have an enormous opportunity to lead the pursuit of environmental sustainability for the food and beverage industry in the United States. Installing an electric oven, a range, or other electric unit has been proven to cut energy costs by up to 50 percent in some cases.
Sometimes, electric foodservice equipment can reduce overhead by eliminating the need for it, quite literally. Because all ventless foodservice equipment is powered by electricity, going electric also presents an opportunity to consider going without HVAC and expensive ventilation hoods.
In addition to sustainability and the ability to go ventless, safety can also be a reason to go electric. Some studies have shown results that gas may not be as safe as electricity when it comes to commercial foodservice equipment, which is one of the reasons why many municipalities are considering banning gas in the future.
At One Source Reps, we dedicate ourselves to helping the foodservice industry sustain growing profits and a healthy planet. Here are more details on why foodservice operators and chefs embrace all-electric commercial kitchen solutions.
Switching to electric foodservice equipment may be critical to achieving higher profits and reaching sustainability goals. Foodservice operators continue to lean toward electricity-powered kitchen appliances and tools because they reduce overall operating costs and yield higher profit margins.
Electric ventless kitchen equipment generates less wasted heat for the food and beverage industry. Reducing the amount of wasted heat decreases HVAC bills and keeps kitchens cooler. So, if happier employees are one of your foodservice goals, ventless solutions create a more comfortable workspace during the hot summer months.
Electric equipment has an average energy efficiency rating of 95% compared to gas equipment’s rating of 81%. And if that’s not enough, there is a higher risk of spoilage when there are hood malfunctions.
The equipment is also typically less expensive and simple to install; it often only requires inserting a plug into a socket. However, some equipment does require hardwiring to a commercial building's supply.
Greenhouse gases are gases that trap heat in the earth’s atmosphere. The principal greenhouse gas is carbon dioxide (CO2), but others include methane (CH4), nitrous oxide (N20), and chlorofluorocarbons (CFCs). These gases release into the air through human actions such as burning fossil fuels like natural gas.
Gas cooking releases substantial volumes of carbon dioxide into the air. So, committing to using an all-electric commercial kitchen reduces harmful gases in the atmosphere, protecting the environment, staff, and customers.
An electric stove is better for a kitchen’s air quality and the health of your foodservice team than a gas stove. Unlike electric stoves, gas stoves produce harmful compounds such as carbon monoxide, nitrogen dioxide, and formaldehyde.
Restaurateurs and more than 145,000 chefs in the United States ritually set lofty efficiency goals to improve energy efficiency and food preservation. Focusing on less energy use in commercial kitchens is necessary if the goals are to see positive changes in utility bills and food waste in the food and beverage industry.
Additionally, the number of restaurants and commercial kitchens plugging in their foodservice equipment grows yearly. Nearly 50 percent of electricity in America continues to be an efficient power resource for refrigeration and cooking. It also helps the foodservice and hospitality markets recognize year-over-year growth.
More and more states are requiring commercial kitchens to use electrical equipment. The Food Service Technology Center, which provides energy-efficiency testing and consultation for the food and beverage industry, reports that restaurants are transitioning to electric. As a result, an increased number of foodservice operators are taking a deep dive into the pros and cons of how they power and equip their kitchens post-pandemic.
Growing profits and decreasing foodservice operating costs constantly challenge restaurant chains, large corporate facilities, and school districts. Additionally, many airports, college and university campuses, and quick-service restaurants (QSRs) have installed all-electric kitchens or are considering the switch.
If you're ready to see how electric commercial kitchen equipment can perform, join us on March 8 or 9 for the TurboChef Plexor Roadshow. The One Source team, along with reps from TurboChef will be showing how the electric, ventless Plexor A3 and the new Plexor M2 can cook entire menus with different cooking technologies in one appliance. Using only one plug, Plexor ovens cook in places you never imagined. We hope to see you in March!