Energy Efficient Commercial Dishwashers, Refrigerators and Ice Machines

Energy Efficient

Food is the mainstay of any restaurant, which is why it is no surprise that kitchen equipment uses up the most energy in all of them. It accounts for about 30% of the energy bills–not including refrigeration, which can tack on roughly 15% more. With water, dishwashers and exhaust added on, you are looking at a huge portion of your energy costs coming directly from the back of the house. Fortunately, as in your home, you can go a bit greener in your commercial kitchen with energy saving equipment.

Energy efficiency is a money-saving, responsible goal for the modern restaurant owner. Energy Star labels are the gold standard for energy efficiency, and they are not just on housewares. Plenty of commercial equipment comes with the Energy Star seal of approval. Other organizations are adding their marks to green commercial equipment as well, such as the Food Service Technology Center and the Consortium for Energy Efficiency, so look out for their test results and ratings too.

Kitchen equipment accounts for 30% of the energy bills–not including refrigeration.

The EPA only gives Energy Star approval to eight types of kitchen equipment. They include dishwashers, fryers, steamers, refrigeration units, ovens, ice makers, holding cabinets and griddles. Using them can lead to a reduction in energy bills of 10-30%, not to mention the positive impact you will have on the environment. If that’s not incentive enough, your area may offer tax credits and rebates to business owners who use energy efficient equipment. The amounts are significant.

Check the Energy Star website for energy efficiency incentives. It’s as simple as entering your zip code in the rebate finder to find rebates, credits and special offers in your area. Your entry will give you a list of rebates on specific equipment offered by local energy companies. They can include thousands of dollars back on the purchase of refrigeration units, dishwashers and more. Every restaurant owner should take advantage of these money-saving opportunities when purchasing new equipment. They leave little reason to go with less efficient products.

Commercial Dishwashers

Most restaurants have only one dishwasher, though they may also have a small dishwasher exclusively for cups in the front of the house to keep the back from getting slammed. Even though there are few of them in a restaurant, even one or two energy efficient dishwashers can make a huge difference.

Commercial dishwashers that meet Energy Star standards are 40% more energy efficient as well as 40% more water efficient. They “must meet maximum water consumption requirements during the final rinse and use less energy while idling between wash cycles.” Technology that achieves this is eligible for an Energy Star label and can save you an average of $3,000 a year on energy and water bills.

Save More Money Running Your Dishwasher

  • Always run conveyor dishwashers on auto mode.
  • Always run your dish racks with a full load of dishes. This keeps the number of washes down, which saves on electricity and water.
  • Make sure the psi on your dishwasher’s pressure gauge is 25 or below. You should be good at about 20 psi. When the pressure is higher, you waste water.

Energy Star standards are 40% more energy and water efficient.

Transitioning to Energy Efficient Equipment

You may not be ready to start buying new equipment for your restaurant, but that doesn’t mean you shouldn’t be ready to choose energy efficiency when the time comes. Create a replacement plan for when your current equipment stops working or needs an upgrade. Your plan should include all of the resources you need to locate and purchase the exact model you want on the fly. That way, if your main refrigeration unit stops working, you don’t have to shop around. You already know where and how to get what you need.

A simple way to have an energy efficient backup plan is to create a bookmarks folder on your Internet browser. Bookmark the links for your favorite equipment and the rebate finder in your appliance upgrades folder. Come back to it at least once a year to make sure the equipment there is still your first choice. You may find a new model that you prefer or your budget may change. Also make sure to check available credits and rebates often because they could impact your decision.

Finding energy efficient kitchen equipment online is very simple, especially when it comes to Energy Star. It’s a major selling point and money saver, so it is naturally included in product descriptions. You will also find information on the websites of Energy Star and other organizations that rate industrial kitchen equipment for energy savings. Make sure to look at the website of the organization that has incentives in your area. Most of these incentives are specific to the organization rating your equipment.

Train Your Staff to Be More Eco-Friendly

You cannot reach your full energy-saving potential unless your employees are on the same page. Therefore, every restaurant that makes a commitment to go green should make it a part of employee training. If it’s part of the job and not an afterthought, it will be easy to implement.

Whether you’ve installed Energy Star equipment or not, you can start using green practices right away. First, figure out what your employees can do to help you conserve energy and water. Examples include running full racks of dishes only, closing refrigeration units promptly and taking in deliveries quickly on cold or hot days. Meet with your managerial staff to come up with a reasonable action plan.

Call a mandatory paid meeting for every member of staff to get everyone up-to-date on your plans for a greener business. Make it accessible to all team members, which might mean having two meetings at two different times of day. Let your staff know that you are making the decision to go green, and that from there on out, green practices will be part of staff training. Fill them in on all of the practices you have come up with and invite them to suggest their own ways of making your restaurant greener.

As the transition moves forward, make sure to reinforce the new practices by rewarding staff for doing a good job, telling them how much money they’re saving and reminding everyone how important it is that your business be eco-friendly. Add incentives like free staff meals or gift cards for those employees you catch being eco-friendly most often. Soon, being energy efficient will come naturally to everyone.

Energy-saving equipment is just one piece of going green, but it’s a big one. There is no reason to hesitate before making this important decision. When you are ready to upgrade your kitchen equipment with eco-friendly alternatives, you will get the same tools that you are used to having in your kitchen. In some cases, you will get even better equipment than you have now. The only things that will change are your energy bills and your impact on their environment.

Efficient Equipment

It takes a little ingenuity to create energy efficient products that meet the EPA’s Energy Star standards. Ice machines, commercial dishwashers and refrigerators that meet these standards have special features that keep them from wasting energy during everyday use.

Ice Machines

Restaurants tend to have at least one ice machine, though many have two or more. There is usually a large one in the kitchen and at least one near the drink machine. This means lots of energy saving potential.

Manufacturers can make ice machines more efficient by using harvest assist devices that make harvesting faster. This change can bring you, the restaurant owner, up to $1,300 in savings over the lifetime of the machine. Incentives for buying ice machines range from $20-$2,400. With a good rebate and years of use, energy efficient ice machines can easily pay for themselves.

Using Even Less Energy With Ice Machines

  • While your instinct may be to buy a smaller ice machine, larger ones are actually more energy efficient. You won’t pay much more for one, either.
  • Install a timer on your ice machine that keeps it from making too much ice during the slow shifts.
  • Water-cooled ice machines actually add to your operating costs by using up much more water.

Refrigerators and Freezers

Refrigerators and freezers are all over your restaurant. Walk-ins and reach-ins are staples in the restaurant industry. You have the potential to save a bundle of money by switching them over to energy efficient units wherever possible.

Energy Star compliant units use uniform cabinet temperatures and advanced fan blade technology to improve their efficiency. They have ECM evaporators and condenser fan motors, high efficiency compressors or hot gas anti-sweat heaters to keep everything at the right temperature without expending as much energy as a traditional unit. A single energy efficient refrigerator can save you about $900 to $1,000 in energy over its lifetime. A freezer can save you a whopping $2,000 to more than $4,000. Initial rebates on refrigerators and freezers range from $25 to $1,000.

All Hail Commercial Dishwashers, Automated Heroes of the Restaurant Kitchen

FREE Shipping
Only to the contiguous United States

Choosing the Right Tool for the Job

In a typical restaurant kitchen, dishwashing is damp, dirty, and physically demanding work. Without clean dishes being returned to the line as regularly as soiled ones are bussed in from tables, restaurants would find themselves living in the weeds. As a restaurant’s business expands, the need for quickly sanitized dishes and cutlery has increased the demand for commercial dishwashers as part of the standard outfit for a high-yield restaurant kitchen setup. When taking on the cost and responsibility of a major equipment purchase, the efficiency of the equipment is the primary consideration. Efficiency is dictated by the needs of the business versus the capability of the equipment to meet those needs.

width: 180px; Fagor Commercial Undercounter High Temperature Dishwasher Glasswasher Co-502W: 300px;The purchase of a commercial dishwasher is one of the most serious equipment purchases a restaurant owner will make while outfitting their kitchen. With a number of options and amenities available, knowing exactly what your kitchen needs is the first step to making a purchase that suits your business over time. After all, who goes into these purchases knowing the difference between “low temp/high temp” (and which option is best suited for their restaurant’s needs?) What does “chemical sanitation” actually mean? Is a conveyor system right for my business, or should I be looking at undercounter washers instead? What’s the difference between glasswashers and dishtables, and are these things that I will regret not knowing after I’ve made my purchase? Luckily, you won’t have to go into this decision by yourself—we’ve compiled and distilled the key features of commercial grade kitchen dishwashers for you, so you can make an informed decision that you’ll feel confident is the right fit for the needs of your restaurant. After all, the restaurant dishwasher you choose should be every bit as unique as the kitchen whose needs it serves.

Self-Questionnaire for Equipment Purchases

When making a purchase of restaurant equipment, it’s crucial to make an informed decision. Before delving into the specifics of what kinds of restaurant dishwashers to buy, it’s critical to do a “self-audit” of the restaurant and its specific needs to understand what options will best serve the restaurant over time. Though some of the self-questionnaire items may seem self-explanatory, this list will help you to clarify what kind of kitchen dishwashers will be right for your business, ensuring you’re not overpaying for options your business doesn’t need, and making certain that the key needs of your kitchen will be served by your purchase. Before you begin shopping, ask yourself and your kitchen staff the following questions, so you can refine your search for the right commercial dishwashers:

What kind of restaurant is being served?
Fine dining, casual dining, catering, and bar kitchens all have different needs in terms of type of dishes, cutlery, utensils, etc. being washed, and the rate at which these items will need to be cleaned. If you know the needs of your business before you begin shopping, you’re more likely to focus on the equipment that’s best suited for you.

What are you washing, and how much washing will your business require on an hourly basis?
If you know what a typical hour in both the kitchen and dining room look like, you can estimate the hourly demands of your restaurant dishwashers. After all, there’s no need to spend more money on high-yield commercial dishwashers if your business only has a moderate need—likewise, you don’t want to overtax the machinery of smaller-yield kitchen dishwashers and have to purchase another before its necessary.

How much space is available for a commercial dishwasher?
Let the area dictate the equipment, not the other way around.

What kind of sanitation is required?
Know before you buy whether your kitchen’s dish pit will be pre-rinsing dishes before sending them through the machine, or if you’ll be looking for a unit with a food disposal included as part of the standard amenities.

What kind of accessories do you want, and what features does the kitchen absolutely need?
In a purchase as significant as a commercial dishwasher, there are lots of “bells and whistles” available, and often, many of them are included standard. Not everything costs extra in purchases of this magnitude, so in addition to having a list of what your kitchen needs, you will also want to create a “wish list”, and see how many of your needs and wants can be paired up into a singular unit that not only addresses the kitchen’s needs but includes amenities that will make your dish pit run smoother and with less stress on your kitchen staff.

What is my budget?
As with any large-scale purchase, know your ideal price as well as your upper end price before you begin shopping. Sometimes, it’s worth your while to spring for a more luxurious unit, especially if you expect the unit to serve your kitchen for years to come. While you should have an idea of the ballpark price you’d like to spend, make sure you take into account a “high ball” number too. There’s a saying that’s as true of equipment purchases as it is of most large-scale buys: A good dishwasher’s not cheap, and a cheap dishwasher’s not good. The commercial dishwasher is one of the biggest equipment purchases your kitchen is likely to undertake—make sure you budget enough to avoid “buyer’s remorse” from cut corners.

How Hot Do You Want Your Commercial Dishwasher To Be?

Kold-Draft MODEL #GT361ACOnce you’ve completed the self-questionnaire, you’ll have a good idea of the type of unit you’re looking for before you begin browsing the myriad of options available in the world of restaurant dishwashers. Knowing the needs of your business is the first step to saving yourself time, frustration and money. One of the principal considerations in your purchase is the method of sanitation required for your kitchen: will your business choose high temperature sanitation or the low temperature method (chemical sanitation)? In a high temp dishwasher, a 180 degree (Fahrenheit) hot water rinse sanitizes the dishes. Many restaurant kitchens prefer this option, because the high temperature rinse eliminates the need to use sanitizing chemicals, thus eliminating any residual chemical odor, or chemical damage to fine glassware. Grease and other residues soften and liquefy at the higher heat, so cleaning if more efficient in a high-temp system. Once the rise cycle of a high temp unit is completed, dishes dry quicker as the door of the unit is opened and the heated water evaporates, meaning the time from wash to line is more expedient than in other systems. As an added bonus, high temp systems are also economical because there’s no need to purchase additional chemical sanitizers to use with the units. There are, however, a few significant drawbacks to the high temp dishwasher that should be noted as you weigh your options: the installation process utilizes a specific electrical circuit (208v/240v) and plumbing requirements. If your kitchen’s dish pit isn’t already equipped with the correct electrical/plumbing requirements, the installation of a high temp dishwasher is far more involved, and will be an additional cost that will need to be factored into your budget. Finally, many city codes require a Type-II hood over any steam or heat producing unit to ensure that condensation doesn’t drip over food prep areas, another “hidden cost” of high temp dishwasher units. Lower temp dishwasher units rely on chemical sanitization, rather than heat. For bars and fine dining establishments who use fine glassware, this is often the preferred choice, as it avoids hot glassware and unwanted steam. The drawbacks of low heat units can include stains and stubborn residues that don’t soften as much as they would under higher heats. Likewise, there can often be a lingering smell or taste associated with chemicals in lower temp machines. The long-term cost of lower temp units includes the ongoing expenditure of sanitizing chemicals, so include an estimate for that cost in your budgeting.

Size & Space Considerations

Once you’ve broken your decision down into high temp versus low temp, you’ll want to take a look at the four main types that you’ll have to choose from, and which of these types in available in the heat specification of your preference: Countertops, undercounters, doors and conveyors.

Countertop units are the ideal choice for kitchens with limited space: think espresso bars, food courts, mobile food trucks, office kitchens, or even schools and daycare centers. The primary drawback of a countertop unit is the capacity limitations—these units are only built to handle about 20 racks (120 average dishes) per hour.

Undercounter units are comparable to home dishwashers, in terms of both size and capacity. On average, their yield is 30 racks (20 x 20 inches), or roughly 750 dishes per hour. Glasswashers are a specific type of undercounter unit, as the name implies, specifically for washing glassware. These are the ideal choice for bars, as the units are gentler on glassware, and often include a built-in drainboard.

Door-type dishwashers are typified by their tall “lift up/pull down” doors that allow for ease of sliding racks in and out. The doors also allow the added convenience of washing larger sized items, such as trays or other serving equipment. This type is often connected to dishtables, forming streamlined assembly line action of pre-rinse, wash, and dry. This is the ideal choice for many restaurants, capable of 65 racks per hour, or an average of 1625 dishes. Pot and pan washers are a subset of door type units which feature extra clearance to accommodate sheet pans, mixing bowls, or other large items. These type of door units also typically include increased power for heavy wash items.

Conveyor units are the standard of industrial kitchens or cafeterias—these units are equipped to handle over 200 racks per hour, or 5400 dishes.

The Bells & Whistles: Amenities

After deciding on a temperature requirement and washer type, the added features are your last consideration in your purchase. Many of these come standard, so familiarizing yourself with the features that best suit your dish pit will help narrow down your choice. Pre-rinse units make cleaning easier, because leftover food can be sprayed away into the food waste disposer. A food waste disposer can be cone mounted within a dishtable, or mounted into the sink, and grinds food particles fine enough to be washed down the drain without clogging it, thus saving on plumbing expenditures. A built-in final rinse booster for hot water machines come in 40 degree or 70 degree specifications (depending on the kitchen’s needs) that raise incoming water to 180 degrees. External final rinse boosters are available in units without a built in booster, or when available water temperature is lower than 140 degrees. Extended hood dishwashers and extra high wash tanks are particularly useful for kitchens which use tall trays, large dishes, or oversized pots—these add up to 6 inches to the tank height, so allow for the added dimensions in your space requirements. The extended hood will also decrease the amount of steam coming out of the unit, preventing moisture damage to the kitchen over time. Dish racks are a required accessory for most units, and come in 3 basic varieties: plate racks, peg racks (for glassware and mugs), and flat racks, for cutlery, utensils, or other large items. Standard racks are generally 20″W x 20″D.

See see our commercial dishwashers at our store.

Commercial Kitchen Maintenance

Commercial kitchen maintenance proves to run best and ultimately succeed based on efficiency. And to have an efficient commercial kitchen, equipment must be well maintained. See California’s New Energy Efficiency Standards.

Commercial kitchen maintenance begins with cleanliness. Stainless steel kitchen equipment is easy to clean inside and out. Remember to train staff to move all equipment to clean under and behind the equipment, paying special attention to condenser coils on refrigerators and freezers as well.

Regular refrigerator maintenance tasks include making sure that drain lines are clear, the thermostat is working properly, gaskets on the doors have a tight seal, refrigerant level is adequate, and the condenser coils are clean.

Cleaning is critical to commercial kitchen maintenance. It takes only an hour or less, but the results are cleaner ice and a well running machine. Cleaning techniques vary based on the manufacturer and type of ice maker. When considering purchase of a new commercial ice machine, it’s a good idea to put ‘ease of cleaning’ on your list of decision criteria.

Here are three things to think about regarding your maintaining your commercial ice machine:

1. Take good care of your ice machine to extend (even double) the lifecycle.
How you care for your machine will determine how long you’re able to use it before replacing it. If usage is typical and not heavy, a commercial ice machine can be expected to last about 10 years. But, it’s possible to extend the life to even 20 years with consistent cleaning, sanitizing and changing of filters. Many machines are easy enough to maintain by the owner. Ask your distributor about the tasks that need to be handled by a professional. Needs and timing vary by manufacturer.

2. Perform routine maintenance at least every six months, depending on usage.
Heavier use, such as a fast food restaurant, will require more frequent servicing, especially filter changes. A dirtier filter allows impurities into the ice, such as scale. The impurities can have a negative effect on your machine’s components. In addition, consider the cleanliness of the ice machine environment. Airborne particles, such as yeast, can create a demand for machines to be cleaned and sanitized more often.

3. Understand your machine’s need for repair.
One of the key components to keep an eye on is your ice machine’s evaporator. If you notice that the machine is losing productivity, check the evaporator for warping or signs of wear on the plating. Because the evaporator is such an important (and costly) part, loss of functionality can lead to the need to replace the entire machine.

Maintenance for Commercial Dishwashers

Commercial dishwashers, the workhorse of the kitchen, also need regular attention. Make sure that employees are trained to scrape excess food off of plates to prevent clogging the filter. In addition to daily cleaning of the dishwasher, the filter needs thorough cleaning at least every 20 cycles. Water drains better without food residue in the filter. Also, enhance dishwasher performance by refreshing tank water daily (or more often, based on use), and use a good quality rinse-aid. Click here for more restaurant dishwasher tips.

The Final Word About Commercial Kitchen Maintenance

Commercial kitchen rule #1 is to set up a schedule for cleaning commercial equipment. Staying on a schedule helps prevent downtime. Determine which tasks will be performed weekly, which tasks monthly, and put things on the calendar that require a service professional, such as a semi-annual check.

Related Article: Restaurant Dishwasher Tips

Commercial Kitchen Set Up

Commercial KitchenKitchen equipment and configuration for a commercial kitchen drive the efficiency and ultimate success of restaurants. What happens in the kitchen delivers satisfaction – or lack of satisfaction – to customers and staff.

New restaurants benefit from commercial kitchen set up tips. Existing restaurants can also take heed and make adjustments to improve flow and success in the commercial kitchen.

Selection and placement of commercial refrigeration and ice makers are a first priority. Both types of kitchen equipment take significant space. However, location is critical for energy efficiency. Refrigeration and ice machines need cool temperature locations to maintain stable temperatures and not ‘work’ so hard. Consider refrigeration and freezer needs to determine if walk-in storage is needed, or if an upright is adequate. Upright refrigeration is configured with single, double, or triple doors, and some refrigerators have glass doors for easy viewing of contents.

Additional refrigeration availability may be needed for undercounter storage. Refrigerated prep tables offer commercial kitchen equipment that keeps ingredients fresh.

Determine which equipment is needed for cooking in the commercial kitchen. Gas ranges and ovens come in multiple sizes and configurations. Choose number of burners based on cooking needs during peak times. A salamander is helpful for keeping food hot for serving and won’t take up additional space beyond the range top.

Consider the traffic flow when choosing and placing a dishwasher in the commercial kitchen. Restaurants that work best have clearly designated areas for dishwashing that don’t interfere with cooks and servers trying to get food out to the customers. A word about commercial dishwashers: Even though low temp dishwashers have a lower up-front cost, high temp dishwashers often save money in the long run with efficiency and lack of chemicals needed.

With all equipment and commercial kitchen set up, remember safety. Items such as non-slip padded mats and personal protection equipment go a long way to creating a safe and efficient environment.

Related article: Selecting A Quality Commercial Ice Machine

Restaurant Dishwasher Tips


Commercial dishwashers fall into two broad categories – high temp and low temp. Because the upfront cost of a low temperature dishwasher is less, many restaurant owners gravitate to low temp to save money. Also, ‘low’ temp isn’t really that low – all commercial dishwashers must heat water to a minimum 120 degrees. However, take a look at the following restaurant dishwasher tips before making a final decision on high vs. low:
High temperature dishwashers . . .

  • Use a booster heater to raise the temperature to 180 degrees for the final rinse. Booster heaters may be built-in or added on. They add to the cost of the dishwasher, require more energy for heating the water, and may add to installation costs. However, the higher heat kills germs and is more efficient at removing grease.
  • Have shorter cycle times, because the chemical bath is eliminated. Therefore, capacity is more racks per hour, saving on labor and energy costs.
  • Dry dishes faster and better so that you don’t have additional work to wipe off still-wet dishes.
  • Don’t use chemicals that can damage plastics or flatware.
  • Produce steam which may cause water damage to surrounding surfaces over time.
  • Eliminate food stains more efficiently. Lip stick stains on glassware are consistently an issue for restaurants. A high temp dishwasher cuts through grease, such as lipstick or oily foods.
  • Are often Energy Star rated, so they don’t use as much additional energy as one might expect. (Energy usage is still somewhat higher than a low temp dishwasher.)

Low temperature dishwashers . . .

  • Are several hundred dollars less in purchase and installation price.
  • Require ongoing purchase of chemicals to fully sanitize dishes. Chemicals may be hazardous to the environment or to worker health. Sanitizing chemicals may also leave a residual odor on the dishware or glassware.
  • Emit less steam related to high heat, reducing exposure to burns.
  • May need multiple wash cycles to remove grease stains from heavy foods or lipsticks. Multiple wash cycles end up costing more in water, energy, and chemicals.

Restaurant Dishwasher Tips: Style and capacity choices for commercial dishwashers

  • Consider usage volume when selecting a commercial dishwasher. For every 100 meals, you will use about 35 racks of dishes. Base your decision on peak times. Every day isn’t Mother’s Day, but if you don’t have capacity on Mother’s Day, you add significant stress to the back of the house!
  • Plan for anticipated growth for your restaurant, and purchase or lease excess capacity accordingly.
  • Undercounter dishwashers don’t require space set-aside. They typically handle about 35 racks/hour.
  • Door dishwasher units will wash from 35 -60 racks/hour.
  • Conveyor dishwashers have the highest capacity, with up to 150 racks/hour.

Before you purchase or lease, talk with the experts at Ice & Refrigeration Systems about the needs of your specific business. Make sure that you get the features you need to meet your restaurant’s needs now and in the future.

Call us at 817-888-3056 or shop our restaurant store for commercial dishwashers, ice machines, deli cases, mixers and many more restaurant products.


Restaurant Dishwasher Tips

Commercial Kitchen Equipment: Saving Money And Energy For Dallas

Commercial kitchen equipment that is Energy Star® rated for all qualifying equipment can save restaurant operators about $3,600 per year.* If you’re opening a new Dallas restaurant and need a full range of commercial kitchen equipment, it pays to consider as many Energy Star rated appliances as possible. For an older restaurant, it may also pay to consider replacing existing equipment. Older, inefficient commercial kitchen equipment often produces heat and noise in the kitchen which reduce energy efficiency.

The biggest consumers of energy will be your commercial refrigerator, commercial ice maker, commercial dishwasher, and deep fat fryer. A strategic investment in the right commercial kitchen equipment can cut your utility costs by 10 to 30 percent, and will be more environmentally friendly. There is no sacrifice in capacity or performance; the Energy Star-rated commercial kitchen equipment is simply manufactured with energy savings in mind.

Commercial dishwashers and steam cookers save water and energy.

For the commercial dishwashers, there is typically a 25 percent water savings over non-Energy Star rated machines, and a huge 90 percent water savings for qualified commercial steam cookers.

When analyzing the decision to replace existing equipment, another consideration is the type of restaurant you operate. Fast food restaurants typically do higher volume and may use up to 10 times more energy per square foot than a standard commercial building. With your eye on the bottom line, consider the lifetime cost of the equipment. In addition to the basic cost of the commercial kitchen equipment unit, calculate the energy and maintenance costs to get a true picture. Also check with your local utilities to learn about incentives for energy-efficient certified food service equipment.

Tips on how to save money with your commercial refrigerator

  1. Keep the coils clean.
  2. Watch for and replace worn gaskets.
  3. Keep doors in alignment (to prevent cold air leakage).
  4. Set defrost timers.
  5. Insulate suction lines.
  6. Check refrigerant charge.
  7. Place food and containers in the refrigerator in such a way to allow for air circulation.
  • A few upgrades to your current commercial refrigerator can also save energy and money:*
  • Use low-temperature Energy Star qualified compact fluorescent lamps to reduce the heat from lighting by 75%.
  • Add strip curtains to a walk-in refrigerator to save about 75% of outside air infiltration.
  • Add automatic door closers so that the refrigerator door is not left standing open.
  • Install electronically commutated motors on the evaporator and condenser fans to save about 2/3 of the fan’s energy consumption.

Ice & Refrigeration Systems specializes in sales and leases of all types of chillers and restaurant kitchen equipment, including commercial refrigerators. We represent the best manufacturers including Silver King, Hoshizaki, Manitowoc, Arctic, Alamo, and more. Tell us your priorities, and we’ll help you determine the best commercial refrigerator to lease or buy for your Dallas restaurant. Ice & Refrigeration Systems always offers free delivery. Call us at 817-888-3056.



*SOURCE: Energy Star® Guide for Restaurants

*Based on saving 350 Mbtu/year, according to

Related article: Energy Star Commercial Refrigeration Equipment