High Efficiency Electric Cooking Equipment

One of the greatest challenges facing the food service industry today is controlling ever-increasing costs without sacrificing quality of service. High-efficiency electric cooking equipment can help control costs and enhance productivity while ensuring quality and consistency of prepared food.

While the per-meal energy cost for electric cooking can be slightly higher than gas (depending on local rates), energy costs account for only about 3-4% of the average food service budget. The two largest costs are food, which averages about 36%, and labor, which averages about 33%. Modern electric cooking equipment can help save on both of these costs.

Reduce Labor Costs

Studies have shown that electric cooking can cut labor costs by as much as 10%. Precision controls and uniform cooking temperatures allow less monitoring of food while cooking, and lower surface temperatures produce less radiant heat in the kitchen, increasing worker comfort and productivity. Increased comfort levels can also reduce employee turnover (a recent survey shows that the average employee lasts less than six months) and the resulting training costs.

The sophisticated and flexible controls found on modern electric cooking equipment can also reduce training requirements and allow operation by less-skilled personnel. Electric cooking also saves on labor costs by increasing productivity. Faster preheat and recovery times allow more time for actual cooking and more consistent temperatures can increase available cooking space. Greater ease of operation and maintenance also frees up personnel to spend more time on production and less on cleaning and maintaining equipment. Automated or semi-automated equipment can further lower costs by reducing labor.

Lower Food Costs

With more controls and more consistent cooking temperatures, high-efficiency electric cooking equipment can reduce waste significantly, allowing greater control of food costs. While a certain amount of waste is usually built into projected costs when pricing menu items, it is a "random factor" which, unless tightly controlled, can make the difference between making or losing money. Tests have shown that electric cooking equipment can also reduce shrinkage of meats by as much as 10%. Not only does this mean more attractive and appetizing meals, but lower food costs in the long run.

Other Costs Savings

Reduced Cooling and Ventilation Costs

Electric cooking equipment has no combustion byproducts to be vented, so the volume of ventilation air can often be reduced, lowering costs of running ventilation and cooling systems. Lower surface temperatures also contribute to lower cooling costs.

Lower Refrigeration Costs

With less waste heat produced in the kitchen, refrigeration equipment can operate more efficiently and at lower costs.

Reduced "First Costs" For Equipment

Modern electric cooking equipment typically costs less than equivalent gas equipment and is less expensive to install. The reduced cooling and ventilation load can also allow downsizing of HVAC equipment. These reduced initial costs can help free up your financial resources for more productive use.