ENERGY STAR® Guide for Cafés, 

Restaurants, and Institutional Kitchens
ENERGY STAR®, a U.S. Environmental Protection Agency 

program, helps us all save money and protect our environment 

through energy efficient products and practices. For more 

information, visit www.energystar.gov.

Contents Page

An Introduction: ENERGY STAR for Commercial Food Service.......................................................... 1 

Energy Efficiency and Your Kitchen.................................................................................................. 1

ENERGY STAR Certified Refrigerators, Freezers, & Ice Machines..................................................... 2

ENERGY STAR Certified Cooking & Kitchen Appliances .................................................................. 3

Beyond ENERGY STAR: Additional Energy-efficient Kitchen Equipment Options................................ 5

Eligible Incentives & Rebates for Efficient Kitchen Equipment ......................................................... 6

Heating, Ventilation, & Air Conditioning ........................................................................................... 7

Light Bulbs & Lighting Fixtures ........................................................................................................ 8

Front-of-the-House (and other parts of your facility)......................................................................... 9

Additional Savings Tips – Water & Waste........................................................................................ 9

Benchmark for Continuous Improvement........................................................................................ 10

Start Saving Today!....................................................................................................................... 11

IN PARTNERSHIP WITH

PG&E’s Food Service Technology Center (FSTC) is the industry leader in commercial kitchen energy efficiency and appliance-performance testing 

as well as a leading source of expertise in commercial kitchen ventilation and sustainable building design. Learn more at www.fishnick.com. 

National Restaurant Association’s Conserve initiative is designed to initiate and inspire actions that improve a company’s bottom line, but 

also are good for people and the planet. Get inspired at www.restaurant.org/conserve.

ACKNOWLEDGEMENTS

This best-practices guide was created with the assistance of California’s four investor-owned utilities (Southern California Gas 

Company, Pacific Gas and Electric Company, San Diego Gas and Electric Company, and Southern California Edison). These energy 

suppliers are working together to provide comprehensive energy efficiency resources for California’s food service industry, 

including, but not limited to, the following resources: rebates for cooking and refrigeration equipment, food-service-specific seminars 

and workshops, Web tools, energy audits, appliance testing, and energy education centers. The California energy-efficiency research 

and educational programs are funded by California ratepayers under the auspices of the California Public Utilities Commission and are 

administered by the four investor-owned utilities. 

www.socalgas.com/business www.pge.com/fstc www.sdge.com/foodservice www.sce.com/CTAC

Disclaimer: all energy, water, and monetary savings listed in this document are based upon average savings for end 

users and are provided for educational purposes only. Actual energy savings might vary based on use and other factors.
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Using energy efficiently is a sound business practice that improves profitability, reduces 

greenhouse gas emissions, and conserves natural resources. This guide is designed to help 

you identify ways to save energy and water in your restaurant, or other commercial or 

institutional kitchen, and boost your bottom line while helping to protect the environment.

AN INTRODUCTION: ENERGY STAR FOR 

COMMERCIAL FOOD SERVICE

Throughout this guide, commercial and institutional kitchen 

operators will learn about ENERGY STAR and other energysaving kitchen equipment options. This guide provides estimates 

of savings potential from energy-efficient CFS equipment, 

suggestions on additional ways to save energy in your kitchen, and 

key resources to help you learn best practices. 

ENERGY STAR, a voluntary labeling program managed by the 

U.S. Environmental Protection Agency (EPA) and recognized by 

more than 85 percent of Americans, helps us all save money and 

protect our environment. Restaurant operators and commercial 

or institutional kitchens can save money annually and over the 

equipment lifetime by choosing ENERGY STAR certified models. To 

meet the program’s stringent requirements for energy efficiency, 

manufacturers use high-quality components and innovative 

technologies that often lead to other benefits such as shorter 

cook times, improved recovery times, higher production rates, and 

longer product lifetimes. For added savings, many utilities offer 

rebates across ENERGY STAR’s eight CFS equipment categories, 

including: dishwashers, fryers, griddles, hot food holding cabinets, 

ice makers, ovens, refrigerators and freezers, and steam cookers. 

The current lists of ENERGY STAR certified products can be 

viewed at www.energystar.gov/cfs. For more information about 

the scope of products covered and the benefits of certified 

products, see the training presentations and individual product 

fact sheets on the ENERGY STAR Training Center at www.

energystar.gov/training.

Operators that are using ENERGY STAR certified equipment are 

encouraged to tell their story! If you know of an organization 

or your organization has installed ENERGY STAR certified CFS 

equipment, we want to hear about it. EPA invites you to inspire 

others to improve the energy efficiency of their operations and 

help protect the environment. To submit a story, download the 

submission form at www.energystar.gov/cfs/success.

ENERGY EFFICIENCY AND YOUR RESTAURANT

Restaurants are extremely energy intensive, using about 5 to 

7 times more energy per square foot than other commercial 

buildings, such as office buildings and retail stores. High-volume 

quick-service restaurants (QSRs) may even use up to 10 times 

more energy per square foot than other commercial buildings.

Most commercial kitchen appliances are also very energy 

intensive. For instance, a typical electric deep fat fryer uses 

more than 18,000 kilowatt-hours (kWh), while the average U.S. 

household electricity use is approximately 11,000 kWh annually. 

As energy costs increase, investing in energy efficiency is a great 

way to protect your business against these rising prices. 

Example of the Average Energy

Consumption in a Full-Service Restaurant 

(British Thermal Units [Btu])

Food 

Preparation

35%

HVAC

28%

Lighting

13%

Refrigeration

6%

Sanitation

18%

When replacing old appliances, or buying new ones, look beyond 

the sticker price. Ongoing costs of utilities and maintenance 

greatly outweigh the initial purchase price of a piece of equipment. 

Buying and installing equipment that has earned the ENERGY 

STAR could trim thousands of dollars from your annual utility 

bills. In order to maximize savings from ENERGY STAR certified 

equipment, you must train your staff to use energy wisely by 

following good operating practices.
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ENERGY STAR CERTIFIED REFRIGERATORS, 

FREEZERS & ICE MAKERS

Refrigerators and Freezers

ENERGY STAR certified commercial refrigerators 

and freezers offer average energy savings of 30 

percent compared to standard models.

Cost-Saving Tips 

` Look for the ENERGY STAR

` Turn off door heaters when 

possible

` Inspect and clean the coils

` Set defrost timers

` Replace worn gaskets

` Ensure adequate airflow around 

the unit

ENERGY STAR certified commercial refrigerators and 

freezers can save:

•	 $60 for electricity annually (per solid door refrigerator) 

or $70 annually (per transparent door refrigerator)

•	 $180 for electricity annually (per solid door freezer) or 

$330 annually (per transparent door freezer)

•	 $560-$700 over the product lifetime (refrigerators)

•	 $1,700-$3,300 over the product lifetime (freezers)

The ENERGY STAR commercial refrigerators and freezers 

specification covers a wide array of solid, glass, and mixed solid/

glass door (hybrid) product types, including reach-in, roll-in, or 

pass-through units; merchandisers; under counter units; milk 

coolers; bottle coolers; and beer-dispensing units. Some ways that 

manufacturers have increased the efficiency of certified products 

include improved insulation and components, such as; highefficiency compressors, improved coil design, and efficient interior 

lighting. ENERGY STAR refrigerators and freezers also emit less 

heat into the kitchen compared to standard models.

Ice Makers

Commercial automatic ice makers that have 

earned the ENERGY STAR are on average 15 

percent more energy efficient. Batch-type ice 

makers are approximately 

25 percent more water efficient when 

compared with standard models.

The ENERGY STAR label can be found on aircooled batch-type (cubed) and continuoustype (flake and nugget) ice makers. Covered 

configurations include ice-making head 

(IMH), self-contained (SCU), and remote 

condensing units (RCUs). Air-cooled RCUs designed for connection 

to remote rack compressors that are alternately sold with a 

dedicated remote condensing unit are also eligible. Water-cooled 

ice makers are not covered. 

Technologies used in ENERGY STAR certified ice makers to 

make them more efficient include harvest-assist devices, high 

efficiency compressors, fan motors, and water pumps. Such 

technologies in ENERGY STAR certified equipment can result in 

longer product lifetimes and quicker ice harvesting compared to 

standard machines.

Cost-Saving Tips 

` Look for the ENERGY STAR

` Inspect and clean the coils

` Keep the bin lid closed

` Adjust the purge water timer

` Cut down on your daytime 

electricity demand by installing a 

timer and shifting ice production to nighttime (off-peak hours), 

if possible

` Choose size wisely and you could get twice the ice capacity 

at half the energy cost per pound of ice (bigger ice machines 

are typically more efficient than smaller ones, yet the price 

difference is usually not very large)

` Avoid open-loop, water-cooled ice machines (because of their 

high water cost, they are significantly more expensive to operate)

ENERGY STAR certified ice makers can save:

•	 $100 for electricity annually (for batch-type) or $150 

annually (for continuous-type)

•	 $800-$1,000 over the product lifetime
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ENERGY STAR CERTIFIED COOKING & KITCHEN 

APPLIANCES

Steam Cookers

Steam cookers are an effective way to batch-cook food 

but generating steam is an energy-intensive process. 

ENERGY STAR certified steamers have a sealed 

cooking cavity that consumes 60 percent less energy

than a traditional open design system. ENERGY STAR connectionless 

models can also save 90 percent or more water when compared 

with standard steamers. In many cases the dollar savings are so great 

that it makes sense to replace an existing steamer with an ENERGY 

STAR certified one.

Cost-Saving Tips 

` Look for the ENERGY STAR

` Use the timer instead of 

“manual” mode

` Reduce idle time

` Perform regular steam 

generator maintenance

` Maintain door gaskets

ENERGY STAR certified steamers can save:

•	 $1,100 in gas or electricity annually 

•	 An additional $1,100 for water and sewer costs annually—

totaling more than $2,200 total savings annually

•	 $11,100-$11,900 over the product lifetime (electric and 

as models, respectively) 

Good practices can save:

$400 in annual energy costs for a traditional, electric, opensystem steamer by eliminating an hour of idle time per day. 

The ENERGY STAR label can be found on gas and electric steam 

cookers. Eligible models include countertop models; wall-mounted 

models; and floor-models mounted on a stand, pedestal, or 

cabinet-style base. Steamers must be 3-pan or larger to qualify for 

ENERGY STAR and cannot be a combination/hybrid steamer or a 

pressure steamer. ENERGY STAR steam cookers may incorporate 

better insulation, improved gaskets, and connectionless designs to 

reduce energy and water consumption.

Fryers

Standard sized commercial fryers that have earned 

the ENERGY STAR are up to 30 percent more energy 

efficient than standard models. Large vat fryers that 

have earned the ENERGY STAR are up to 35 percent 

more energy efficient than standard models. 

Cost-Saving Tips

` Look for the ENERGY STAR

` Reduce idle time & turn off backup fryers when possible

` Calibrate the fryer controls 

to operate at the correct 

temperature

` Perform regular maintenance

ENERGY STAR certified fryers can save:

•	 $100 (electric) or $440 (gas) annually for standard 

sized fryers

•	 $150 (electric) or $500 (gas) annually for large vat 

fryers

•	 $1,100 (electric) or $4,600 (gas) over the product 

lifetime for standard fryers

•	 $1,600 (electric) or $5,200 (gas) over the product 

lifetime for large vat fryers 

Good practices can save:

$200 annually for a gas fryer by cutting four hours of idle 

time per day.

Certified fryers may offer shorter cook times, faster temperature 

recovery times, improved ease of cleaning through oil conservation 

and management, and an extended product lifetime. Electric models 

may also utilize an insulated fry pot, which reduces standby losses 

and gives the fryer a lower idle energy rate. The ENERGY STAR 

label can be found on gas and electric open deep-fat fryers, including 

standard fry pot sizes (≥ 12 inches and < 18 inches wide) and large 

vat fryers (18 to 24 inches wide). Countertop and floor-type models 

are eligible for the ENERGY STAR.
4

Ovens 

The ENERGY STAR label can be found on both 

convection and combination ovens. This includes 

full-size gas and full- and half-size electric 

convection ovens. Full- and half-size gas and 

electric combination ovens are also eligible. Commercial ovens 

that have earned the ENERGY STAR may feature direct-fired 

gas or infrared burners, improved insulation and gaskets, and 

digital control features that help use energy more efficiently than 

standard models. These technical approaches can lead to higher 

production capacity, improved air circulation, and faster and more 

uniform cooking processes. These benefits can also lead to a 

reduction in heat loss by the oven leading to a cooler kitchen and 

improved working environment.

Cost-Saving Tips 

` Look for the ENERGY STAR

` Reduce idle time & turn off back-up ovens when possible

` Fully load the oven when cooking

` Inspect and replace gaskets & tighten hinges when needed

` Maintain the steam generators in combination ovens

Combination Ovens

Do your homework when buying a 

combination oven: ENERGY STAR 

models are on average 30 percent 

more energy efficient than standard 

models. The combination oven is a 

versatile piece of cooking equipment, 

which often includes a self-cleaning 

feature. Operating a combination 

oven in “steam” or “combination” mode typically uses more energy 

and water than operating it in convection mode. Use the oven’s 

programming capabilities to properly control different cooking 

modes to maximize energy efficiency and cost savings. Eligible gas 

combination ovens must have a capacity of 6 or more pans. For 

electric models, the pan capacity must be at least 5 pans and no 

more than 20. 

ENERGY STAR certified combination ovens can save:

•	 $250 (gas) or $700 (electric) annually 

•	 $2,500 (gas) or $6,800 (electric) over the product 

lifetime

Good practices can save:

up to $800 annually by reducing an electric combination 

oven’s idle time by two hours daily. 

Convection Ovens

Convection ovens cook food faster 

because of increased hot air circulation 

inside the oven cavity. ENERGY 

STAR certified convection ovens are 

approximately 20 percent more energy 

efficient than standard models.

ENERGY STAR certified convection ovens can save:

•	 $100 (electric) or $150 (gas) annually 

•	 $1,100 (electric) or $1,600 (gas) over the product lifetime 

Griddles

Griddles are a versatile, workhorse piece of 

equipment, found on most cook lines. Griddles 

that have earned the ENERGY STAR 

are approximately 10 percent more 

energy efficient than standard models. 

Variations in efficiency, production 

capacity, and temperature uniformity 

make it important to choose wisely when 

shopping for a griddle. 

Cost-Saving Tips 

` Look for the ENERGY STAR

` Reduce idle time by turning the griddle down or off during 

periods of slow production

` Calibrate the griddle controls to operate at the correct 

temperature

` Replace missing control knobs
5

ENERGY STAR certified griddles can save:

•	 $100 (gas) or $120 (electric) annually 

•	 $1,100 (gas) or $1,200 (electric) over the product lifetime 

Good practices can save:

$250 annually from a gas griddle by cutting three hours of 

idle time per day. 

The ENERGY STAR label can be found on gas and electric, single 

and double-sided models that are thermostatically controlled. 

Manually controlled griddles and fry-top ranges are not currently 

eligible. Some of the approaches manufacturers use to earn the 

ENERGY STAR for their griddles include improved thermostatic 

controls, advanced burner design, and highly reflective plate 

materials. Some benefits of these high-performance griddles 

include improved uniformity of temperature across the griddle 

plate, and a higher production capacity. 

Hot Food Holding Cabinets (HFHCs)

ENERGY STAR certified HFHCs typically feature 

improved insulation, so heat stays in the cabinet 

and out of the kitchen. An insulated ENERGY STAR 

holding cabinet is approximately 

70 percent more energy efficient than a standard model. 

Cost-Saving Tips 

` Look for the ENERGY STAR

` Shut off overnight

` Use the timer

` Replace missing or worn 

out control knobs

ENERGY STAR certified HFHCs can save:

•	 $300 annually for electricity

•	 $2,800 over the product lifetime

Good practices can save:

650 annually by turning off an un-insulated holding cabinet 

when the kitchen is closed (8 hours). 

The ENERGY STAR label can be found on glass and solid door 

cabinets (fully enclosed compartment with one or more doors). 

Additionally, ENERGY STAR certified HFHCs may feature 

technologies such as full-perimeter door gaskets, magnetic door 

handles, and/or Dutch doors for increased efficiency. These 

approaches help certified models to offer improved temperature 

uniformity within the cabinet and a cooler external cabinet 

temperature – resulting in a cooler kitchen and reduced impact on 

your air conditioning systems.

Dishwashers

From an operational standpoint, dishwashers are 

one of the most expensive pieces of equipment 

in your kitchen. Commercial dishwashers that 

have earned the ENERGY STAR are on average 

40 percent more energy efficient and 40 percent more 

water efficient than standard models. ENERGY STAR certified 

dishwashers have features that conserve energy and water such 

as advanced controls and diagnostics, improved nozzles and rinse 

arm design, and heat recovery.

Cost-Saving Tips 

` Look for the ENERGY STAR

` Turn off at night

` Replace torn wash curtains

` Repair leaks and perform 

regular maintenance

` Replace worn spray 

nozzles

You can improve the efficiency of your dishwasher even further 

with inexpensive good practices, such as: 

 Run fully loaded dish racks through the dish machine. Cutting 

wash cycles could save you hundreds of dollars annually in 

energy, water, and chemical charges.

 Pay attention to your dishwasher’s pressure gauge—if it’s 

showing pressure above 25 psi, there is a good chance you are 

using much more water than is necessary. Most dishwashers 

require only around 20 psi.

 If you have a conveyor-style dishwasher, make sure you are 

using it in auto mode, which saves electricity by running the 

conveyor motor only when needed.

While many variables play into what type of dishwasher a facility 

may require, restaurants typically use undercounter or door type 

dishwashers while conveyor and flight type dishwashers are often 

found in larger restaurants and institutional kitchens. All of the 

abovementioned dishwasher types of can earn the ENERGY STAR. 

The ENERGY STAR label can be found on high temp (hot water 

sanitizing), low temp (chemical sanitizing) machines, and dual 

sanitizing machines. The following product types are eligible: 

under counter; single tank, door type; single tank conveyor; 

multiple tank conveyor and flight type machines. Glasswashing 

machines; pot, pan, and utensil machines are also eligible.

To save even more money, consider purchasing a dishwasher with 

heat recovery technology.
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ENERGY STAR certified commercial dishwashers 

can save:

•	 $4,100 annually and $49,000 over the product lifetime 

of flight type machines 

•	 $1,300 annually and $15,000 over the product lifetime 

for other eligible dishmachines

•	 Additionally, ENERGY STAR certified flight type machines 

can save over 150,000 gallons of water annually. 

BEYOND ENERGY STAR: ADDITIONAL ENERGYEFFICIENT KITCHEN EQUIPMENT OPTIONS

If the ENERGY STAR label is not available for the type of equipment 

you are looking for, don’t worry you still have options. You can ask 

distributors and manufacturers for energy use information, and 

check online for equipment reviews. The California CFS incentive 

program is also a useful third-party resource because, like ENERGY 

STAR, appliances that qualify for the program must meet designated 

efficiency standards. The list of qualifying appliances can be found 

at www.fishnick.com/saveenergy/rebates.

Broilers

Broilers are true kitchen workhorses but their dependability and 

simplicity come at a price: searing heat requires a great deal 

of energy and broilers have simple, non-thermostatic controls. 

This combination can make the broiler the most energy-intensive 

cooking appliance in the kitchen. For example, one gas broiler can 

use more energy than six gas fryers. A new generation of broilers 

incorporates better controls that limit the overall burner output, 

allowing the broiler to get the job done while consuming about 25 

percent less energy.

Cost-Saving Tips 

` Cut preheat time

` Turn off unneeded sections

` Reduce idle time

` Replace missing knobs

Good practices can save:

$1,000 annually by cutting out three hours of idle time per day.

Ranges

The range top is one of the most widely used pieces of equipment 

in restaurant kitchens. Ranges are manually controlled and 

can be energy guzzlers depending on how you operate them. To 

improve energy efficiency on your gas range, consider changing 

your cooking vessel. Pot designs incorporating metal fins on the 

bottom increase the surface area exposed to the flame, thus 

considerably improving heat transfer. A potential alternative to 

traditional ranges induction range. While induction ranges are more 

expensive, they are very efficient and offer rapid heat up, precise 

temperature control, and low maintenance. 

Cost-Saving Tips 

` Maintain and adjust burners

` Use a lid

` Calibrate the standing pilot

` Reduce idle time

` Replace missing knobs

Walk-In Refrigerators and Freezers

Walk-in refrigerators and freezers are important to any successful 

restaurant. Proper operation and maintenance can cut energy 

costs and prevent costly equipment failure. Improve this 

equipment’s energy performance with a few inexpensive upgrades 

and good practices, such as:

 Adding strip curtains or plastic swing doors and automatic 

door closers to your walk-in refrigerator: they are inexpensive 

and easy-to-install. Strip curtains can cut outside air infiltration 

by about 75 percent!

 Swapping out incandescent light bulbs for ENERGY STAR 

certified light-emitting diode (LED) light bulbs, which not only 

use less energy but also emit less heat into the walk-in.

 Installing electronically commutated motors (ECM) on 

the evaporator and condenser fans can reduce fan energy 

consumption by approximately two-thirds.

 Performing walk-in maintenance: check and replace door 

gaskets; and the door sweep; adjust door hinges; clean 

evaporator and condenser coils; insulate refrigerant suction 

lines; check refrigerant charge.

Cost-Saving Tips 

` Allow air circulation

` Insulate suction lines

` Check refrigerant charge

` Repair and realign doors

` Clean coils

ELIGIBLE INCENTIVES & REBATES FOR EFFICIENT 

KITCHEN EQUIPMENT

Not only will ENERGY STAR certified equipment save you money 

over the product lifetime, but you may also get money back on 

your purchase via rebates from your local energy utility. 

More than 100 utilities across the nation offer incentives for 

commercial kitchen equipment. To see if your state utility offers 

incentives use the map above, contact your local utility, or visit 

www.energystar.gov/cfs/incentives. Utility programs change on a 

regular basis. Please confirm with your utility that a rebate is still 

available prior to making a purchase.
7

Map of Available Commercial Food Service Utility Incentives

States in blue have utilities that offer rebates for energy-efficient kitchen equipment

Even if your utility does not offer a rebate on efficient kitchen 

equipment, if you are doing a major renovation or retrofit, you 

should still contact your utility. They may have custom incentives 

that could apply to your project.

Incentive ranges for CFS equipment currently supported under 

ENERGY STAR are as follows:

PRODUCT INCENTIVE RANGE

Dishwashers $50-$2,700

Fryers $66-$1,200

Griddles $25-$600

Hot food holding cabinets $50-$900

Ice machines $18-$2,400

Ovens $100-$2,600

Refrigerators and freezers $35-$1,975

Steam cookers $70-$3,200

Find Monetary Incentives

Access the ENERGY STAR CFS Incentive Finder and CFS 

Incentive Guide at www.energystar.gov/cfs/incentives.

HEATING, VENTILATION & AIR CONDITIONING 

(HVAC)

Selecting ENERGY STAR certified CFS equipment 

can reduce the heat output into your commercial 

kitchen and potentially reduce the impact on your 

HVAC system—lowering your utility bills and 

increasing comfort. Below are some additional tips 

to help make smart decisions about your facility’s HVAC system.

Light Commercial HVAC (LCHVAC)

For many facilities, heating and cooling is second only to food 

preparation in terms of annual energy consumption. ENERGY STAR 

certified LCHVAC equipment can save $350 per year or more than 

$4,200 over the equipment’s lifetime (assuming $1.70 savings per 

square foot for a 2,500 square foot restaurant and a 12-year life).

To save additional energy in your facility, look for ENERGY STAR 

ventilating fans for the bathroom and ceiling fans in the front-ofthe-house. ENERGY STAR certified ventilating fan models use 70 

percent less energy than standard models. Certified ceiling fan/

light combination units are over 50 percent more efficient than 

conventional units.

Cost-Saving Tips 

` Look for ENERGY STAR LCHVAC if your facility is smaller and 

you do not have commercial code requirements

` Clean heat-transfer coils

` Replace air filters

` Consider an Energy Management System (EMS)

` Repair broken duct work

` Re-commission economizers 

According to the Consortium for Energy Efficiency 

(CEE), at least 25 percent of all rooftop HVAC units 

are oversized, resulting in increased energy costs and 

equipment wear. Properly sized equipment dramatically 

cuts energy costs, increases the life of the equipment, 

and reduces greenhouse gas emissions.

Commercial Water Heaters

Commercial kitchens can also benefit from ENERGY STAR 

certified commercial water heaters which could save a full service 

restaurant $1,500 per year. The ENERGY STAR label can be 

found on gas storage and instantaneous (tankless) units that use 

75 percent of the energy of a conventional commercial unit by 

employing more efficient heat exchangers. 

For more information on ENERGY STAR certified HVAC products 

and savings opportunities, visit the commercial water heater, 

ventilating fan, ceiling fan, and LCHVAC specifications at www.

energystar.gov/products.
8

Commercial Kitchen Ventilation (CKV)

An unbalanced or poorly designed kitchen exhaust system can 

allow heat and smoke to spill into your kitchen, spelling trouble 

for both your restaurant’s air quality and for your utility bills. 

Spillage leads to a hot, uncomfortable working environment and 

higher energy bills for air-conditioned kitchens. Some practices to 

optimize your CKV system and save energy include:

 Add side panels to hoods to increase capture and containment 

of heat and smoke.

 Turn off your exhaust hood when the appliances are off during 

non-business hours.

 Install a demand-based exhaust control which uses sensors 

to monitor your cooking and varies the exhaust fan speed to 

match your ventilation needs. Demand ventilation controls 

could reduce your exhaust system costs by anywhere from 30 

to 50 percent and can either be installed on new equipment or 

retrofitted to existing hoods.

Learning More About Kitchen Ventilation

Kitchen ventilation is not covered by the ENERGY STAR 

Program, but if you are getting ready to design a new kitchen 

or renovate an old one, check out “Improving Commercial 

Kitchen Ventilation System Performance,” a two-part kitchen 

ventilation design guide written by the experts at PG&E FSTC 

and available at www.fishnick.com/ventilation/designguides.

LIGHT BULBS & LIGHTING FIXTURES

Lighting is a significant energy user—averaging 13 

percent of the total energy use of a restaurant – and 

is a great place to start an efficiency upgrade. ENERGY 

STAR certified light fixtures and bulbs, used in both 

the front and back of the house, save energy, save 

money and help protect the environment.

In a typical restaurant, lights are usually on for 16 to 20 

hours a day. For many areas in your restaurant, ENERGY STAR 

certified compact fluorescent lamps (CFLs), LED bulbs, and fixtures 

are your ticket to savings. Traditional lighting not only consumes 

75 percent more energy but also wastes that extra energy as heat. 

Upgrading lighting systems with efficient light sources, 

fixtures, and controls can reduce lighting energy use, 

improve the visual environment, and impact the sizing needs 

of HVAC and electrical systems.

ENERGY STAR Lighting Tips:

 Install ENERGY STAR certified fixtures and light bulbs in your 

dining area and reduce energy consumption and heat output by 

75 percent. ENERGY STAR certified lighting also lasts 10–25 

times longer than incandescent lighting.

 Install occupancy sensors in closets, storage rooms, break 

rooms, restrooms, and even walk-in refrigerators. Look for 

sealed, low- temperature-specific sensors for refrigerated 

environments. Be sure to ensure compatibility with your 

energy-efficient lighting.

 If your restaurant features linear fluorescent lighting with 

T12 lamps and magnetic ballasts, it is time to upgrade. Switch 

to more efficient T8 or T5 lamps with electronic ballasts. 

Electronic ballasts typically have faster on-times and do not 

hum or flicker. 

 Look for utility incentives for lighting upgrades in your area. 

Visit www.energystar.gov/rebatefinder.

 Swap your old Open/Closed and EXIT signs with LED 

technology for additional energy savings. Visit www.

energystar.gov/lighting for more cost-saving information.

For more information about the wide array of certified lighting 

options and savings potential, download the “ENERGY STAR 

Lighting Options for Restaurants & Commercial Kitchens” fact 

sheet at www.energystar.gov/cfs.

Traditional Lamp ENERGY STAR Certified Lamp

$0

$100

$200

$300

$400

$500

$600

Savings

$237 

Annual Savings After Replacing Eight Traditional 

Lamps with Eight ENERGY STAR Certified Lamps

ENERGY STAR Certified vs. Traditional Light Bulbs: Potential 

Savings Across U.S. Restaurant

If each of the nearly one million restaurants in the U.S. replaced 

only one traditional light bulb with an ENERGY STAR certified 

bulb, the restaurant industry could save nearly $30 million 

annually and reduce CO2 emissions by more than 450 million 

pounds each year, equivalent to the emissions from more than 

44,000 passenger vehicles.

Calculations based on 980,000 restaurants according to the National Restaurant 

Association 2013 Restaurant Industry Forecast.
9

FRONT-OF-THE-HOUSE (AND OTHER PARTS OF 

YOUR FACILITY)

ENERGY STAR Options

The ENERGY STAR program covers more than 65 

product categories, many applicable to other areas 

of your restaurant or facility. From televisions and 

computers/monitors to energy-efficient windows, learn more below!

Digital Signage

Did you know that the ENERGY STAR Program covers commercial 

signage displays that can used for digital menu boards? 

Commercial signage displays that earn the ENERGY STAR are, on 

average, 20 percent more energy efficient that conventional 

models. If all commercial displays (including digital menu signage) 

sold in the U.S. were ENERGY STAR certified, the energy 

cost savings would grow to about $205 million each year and 

greenhouse gas emissions equivalent to the emissions from more 

than 280,000 vehicles would be prevented.

Televisions and Audio/Video Products

Televisions that earn the ENERGY STAR are on average 25 

percent more energy efficient than conventional models. TVs as 

large as 80” and have features such as internet connectivity have 

earned the ENERGY STAR. The ENERGY STAR label can also be 

found on products like audio amplifiers, soundbars, AV receivers, 

and Blu-ray disc players.

Computers, Monitors and Printers

An office equipped with a desktop computer, LCD monitor, and 

multifunction device (MFD) that have all earned the ENERGY STAR 

and have power management enabled, can save up to $430 over 

the life of the products. 

Other Options

Patio Heaters

The best approach to saving money with patio heaters is to cut 

back their use—both for hours of operation and for the number of 

patio heaters running at any given time. Patio heaters are radiant 

devices that heat up quickly so there is no reason to leave them 

running if a seating area is temporarily empty. 

Good practices can save:

$200 per heater annually by cutting three hours of use per day.

Parking-lot lighting 

Most parking lots are illuminated by older high-intensity discharge 

lighting technology without any energy-saving controls. New LED 

technology can cut parking lot lighting energy bills by 40 percent, 

or much more with controls, while delivering additional benefits 

including long life, reduced maintenance costs, and improved 

lighting uniformity. 

The U.S. Department of Energy’s (DOE’s) Better Buildings Alliance 

has developed a performance specification to help building owners 

take advantage of these improved lighting technologies. 

Restaurants are invited to join the Lighting Energy Efficiency 

in Parking (LEEP) Campaign for access to tools and technical 

assistance to help lower your facility’s exterior lighting operating 

costs through thoughtful design of a new parking site or lighting 

retrofit. Campaign members have unique access to the technical 

expertise and may be recognized for their achievements. For more 

information, visit www.leepcampaign.org/.

ADDITIONAL SAVINGS TIPS – WATER & WASTE

Water Use

In addition to energy-saving equipment, using water more 

efficiently preserves water supplies, saves money, and protects 

the environment. By conserving hot water you trim not just 

one but two bills: one for the water and sewer and another for 

the electricity or natural gas required to heat the water used in 

bathroom faucets, kitchen sinks, pre-rinse spray valves (PRSVs), 

and dishwashers.

Good practices can save:

•	 $1,000 annually by fixing leaks in sinks, mop-stations, 

and dish machines

•	 $1,500 annually by turning down dipper wells and 

making sure they are OFF when the kitchen is closed 

WaterSense® 

Similar to the ENERGY STAR label, the WaterSense 

label identifies water-efficient products and 

programs. WaterSense is a partnership program 

sponsored by EPA, and additional information is 

available at www.epa.gov/watersense.

Look for WaterSense labeled products and also certified 

professionals for restaurant landscaping:

 Labeled toilets are at least 20 percent more water-efficient

 Labeled urinals are at least 50 percent more water-efficient

 Replacing a standard clock timer with a WaterSense labeled 

weather-based irrigation controller can reduce irrigation water 

use by 15 percent

A WaterSense labeled commercial PRSV is one of the 

most cost-effective energy- and water-saving devices 

available to the food service operator. And it is easy to 

install! Just unscrew your old spray valve and screw in 

your new, water-efficient one.
10

WaterSense Labeled Commercial 

Pre-Rinse Spray Valves (PRSVs)

In addition to minimizing hot water consumption, 

reduce your water-heating and sewer expenditures per 

month with 

WaterSense labeled PRSVs. Typical spray valves can release hot 

water at a rate of three to four gallons of water per minute (gpm). 

While the current standard for high-efficiency PRSVs is 1.6 gpm, 

WaterSense labeled options have been independently certified to 

use 1.28 gpm or less without sacrificing cleaning power. What 

does this mean for you? 

Replacing one standard 1.6 gpm PRSV with a WaterSense labeled 

model can save:

 More than 7,000 gallons of water per year—equivalent to 

washing nearly 5,000 racks of dishes. 

 $115 annually in water, sewer, and natural gas costs—paying 

for itself in as little as eight months!

 More than 1,700 kWh of electricity per year in kitchens that 

use electricity for water heating, or $240 per year in water, 

sewer, and electricity costs—paying for itself in as little as 

4 months. 

Because kitchens use hot water to pre-rinse dishes, replacing a 

PRSV with a WaterSense labeled model can reduce your annual 

natural gas use by more than 6,400 cubic feet per year. That’s 

enough energy to run a convection oven for 12 hours a day for 

three weeks. To learn more about WaterSense labeled spray valves 

visit www.epa.gov/watersense/products/prsv.html.

Cost-Saving Tips 

` Look for the ENERGY STAR and WaterSense labels

` Install WaterSense labeled toilets and urinals

` Add faucet aerators

` Repair leaks, especially hot water leaks

` Reduce sink and tap usage

Save more money annually by implementing best practices. 

Facilities can use WaterSense at Work: Best Management Practices 

for Commercial and Institutional Facilities guide to identify best 

practices to implement and calculate potential water savings 

and simple payback. This guide is available at www.epa.gov/

watersense/commercial/bmps.html.

Waste Reduction 

Waste reduction is good business–helping with 

increased operating efficiency and cost savings. 

Decreased solid waste generation reduces 

collection and disposal costs just as reducing 

electricity and water consumption reduces utility bills. Waste 

minimization also may reduce your purchasing costs for restaurant 

supplies. Use of recycling and composting bins as well as 

sustainable take-out containers are excellent ways to demonstrate 

to your customers your efforts to be more environmentally 

sustainable. For help identifying waste reduction opportunities 

please visit www.epa.gov/wastewise.

BENCHMARK FOR CONTINUOUS IMPROVEMENT

Understanding current and past energy use is how many 

organizations identify opportunities to improve energy 

performance and gain financial benefits. By benchmarking your 

facility’s energy use and tracking it over time, you will be able to 

understand the impacts of your efforts to reduce energy use and 

identify new opportunities.

Portfolio Manager Guidance

ENERGY STAR’s Portfolio Manager tool is designed to help 

businesses benchmark and track energy use, costs, and greenhouse 

gas emissions. Portfolio Manager also offers the option to track 

water use and renewable energy credits—all in a passwordprotected online user account. Portfolio Manager users can track 

individual facilities or track across an entire building portfolio.

Your commercial kitchen or restaurant can generate a Statement 

of Energy Performance that includes a weather-normalized kBtu/

ft2 energy use intensity calculation, associated greenhouse 

gas emissions, and a national average for similar building types. 

Access to the tool and free online training in the use of Portfolio 

Manager is available at www. energystar.gov/benchmark.

Once you have identified the areas of potential energy savings, 

decide which energy efficiency upgrades you want to install and 

what practices to initiate. If your finances and operating schedule 

make it impractical to perform all of the upgrades at once, you can 

take a staged approached and install them as time and money allow.

Remember, having your restaurant or facilities manager 100 percent 

on board is absolutely key to saving your restaurant money and 

protecting the environment! Your best-laid energy-saving plans are 

only as good as the staff that is implementing them!
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Energy Audits

The best first step in improving the energy efficiency of your 

operations is to perform an energy audit on your facility. Energy 

service providers (utilities), state energy offices, and private 

sector product and service providers can assist you in identifying a 

trained professional to conduct your audit. 

However, comprehensive, affordable energy audits are not 

available in every community, EPA provides free online, energysaving tools and information through its ENERGY STAR Program. 

Basic guidance for self- assessment are part of the Guidelines for 

Energy Management, “Step 2: Assess Performance,” at www.

energystar.gov/guidelines.

START SAVING TODAY!

To recap what you have learned throughout this guide, you can 

reduce your commercial kitchen facility’s energy consumption by 

following the tips below:

 SELECT ENERGY STAR CERTIFIED MODELS. If you are 

in the market for new equipment, think in terms of life-cycle 

costs, which include purchase price, annual energy costs, 

maintenance and other long-term costs associated with the 

equipment. While efficient appliances could cost more up front, 

lower utility bills and utility incentives can make up for the 

price difference. Be sure to ask your dealer or kitchen designer 

to supply you with ENERGY STAR certified equipment. For 

a list of ENERGY STAR CFS equipment dealer partners, visit 

www.energystar.gov/cfs/wheretobuy.

 ASK YOUR UTILITY ABOUT REBATES. Whenever you look 

for new equipment, check with your utility for rebates. 

 INVESTIGATE ENERGY SAVINGS OPPORTUNITIES 

OUTSIDE THE KITCHEN. The ENERGY STAR program covers 

more than just CFS equipment. Make sure you look for energyefficient products in all areas of your facilities.

 CUT IDLE TIME. If you leave your equipment ON when it is 

not performing useful work, it costs you money. Implement 

a startup shutdown plan to make sure you are using only the 

equipment that you need, when you need it.

 TAKE TIME TO EXAMINE YOUR OPERATIONS AND 

MAINTENANCE. There are many low or no cost energy 

savings options available.

 MAINTAIN AND REPAIR. Leaky walk-in refrigerator gaskets, 

freezer doors that do not shut, cooking appliances that have 

lost their knobs-all these “energy leaks” add up to money 

wasted each month. Don’t let every day wear and tear drive up 

your energy bills.

 COOK WISELY. Ovens tend to be more efficient than rotisseries; 

griddles tend to be more efficient than broilers. Examine your 

cooking methods and menu; find ways to rely on your more 

energy-efficient appliances to cook for your customers.

 RECALIBRATE TO STAY EFFICIENT. The performance 

of your kitchen equipment changes over time. Thermostats 

and control systems can fail, fall out of calibration, or be 

readjusted. Take the time to do a regular thermostat check on 

your appliances, refrigeration, dish machines, and hot water 

heaters and reset them to the correct operating temperature.

 START BENCHMARKING. Measure your progress with 

ENERGY STAR’s Portfolio Manager tool. Access the tool and 

free online training at www. energystar.gov/benchmark.

For more information, please consult the following 

online resources:

 ENERGY STAR Commercial Kitchen Package: www.

energystar.gov/cfs

 ENERGY STAR Restaurants: www.energystar.gov/restaurants

 ENERGY STAR Portfolio Manager: www.energystar.gov/

benchmark

 PG&E Food Service Technology Center: www.fishnick.com

 National Restaurant Association Conserve: www.restaurant.

org/conserve

 EPA WaterSense: www.epa.gov/watersense

 EPA WasteWise: www.epa.gov/wastewise

SHARE YOUR STORY!

Restaurants and any commercial or institutional kitchens that are using ENERGY STAR 

certified equipment are encouraged to tell their story at www.energystar.gov/success and 

inspire others today!

See how other operators have used ENERGY STAR certified CFS equipment in their operations 

and the results they have been able to achieve. 
12

January 2014

EPA 430-R-09-030 

For more information visit www.energystar.gov/cfs