Five quick service restaurant energy leaks to fix this month

If you run a single site or a multi-site food business, every kilowatt counts. The good news is your biggest kitchen leaks are simple to find and cheap to fix. Use this checklist to lift efficiency in days, not months.

‍

1) Refrigeration maintenance

‍

Cold rooms, display fridges, and underbench units run all day. Small faults quietly drive big bills.

‍

What to check this week

‍

• Door seals: close a strip of paper in the door. If it slides out easily, replace the seal.

• Coils and condensers: vacuum dust and wipe down surfaces for better heat exchange.

• Thermostat accuracy: verify set temperatures with a probe. Adjust to food safety standards, not lower.

• Airflow: keep 5 to 10 cm clearance around vents. Move boxes off grills.

‍

Target settings

‍

• Freezers at about minus 18°C

• Fridges at about 3°C to 5°C

‍

(Note: Temperatures can vary depending on what you are storing. Follow FSANZ food safety guidance and your equipment manufacturer’s recommendations.)

‍

Quick win

‍

Add self closing hinges or reminders on walk in doors to stop warm air coming in.

‍

‍

2) Standby modes and idle equipment

‍

Ovens, dishwashers, bench-top gear, and display warmers often sit on idle.

‍

What to do

‍

• Create an on and off list by station. Assign times and owners for start up and shut down.

• Use smart plugs or timers for low risk appliances so they are off when not needed.

• Turn off heat lamps and holding cabinets between peaks if food quality allows.

‍

Quick win

‍

Label each switch with the exact off time for that station. Consistency saves kilowatt hours.

‍

‍

3) HVAC and extraction setpoints

‍

Kitchen comfort affects staff performance and power use.

‍

What to do

‍

• Set cooling to about 23°C to 24°C and heating to about 20°C.

• Check that extraction and make up air are balanced so you are not dragging conditioned air out of the building.

• Clean filters and check belts on a monthly cycle.

‍

Quick win

‍

Add a five minute delay on HVAC and extraction at open and close to avoid running against each other during warm up and cool down.

‍

‍

4) LED lighting and controls

‍

Lights are easy to fix and the savings are immediate.

‍

What to do

‍

• Replace halogens and old fluorescents with LEDs rated for kitchen and cool room use.

• Install sensors in store rooms, staff areas, and back corridors.

• Use timers for outdoor signage and switch to lower wattage lamps.

‍

Quick win

‍

Group switches by zone so teams only light what they need during prep and close.

‍

‍

5) Hot water settings and maintenance

‍

Water heating quietly racks up cost, especially in busy kitchens.

‍

What to do
‍

• Insulate exposed hot water pipes and fix dripping taps.

• Set storage heaters to manufacturer guidance that meets hygiene standards.

• Descale dishwashers and check rinse temperatures for compliance and efficiency.

‍

Quick win

‍

Install low flow pre rinse spray valves. They cut water and energy without slowing the pass.

‍

One page action list for this month

‍

• Replace damaged fridge seals and clean coils

• Build a start up and shut down list by station

• Set HVAC to 23°C to 24°C cooling and 20°C heating

• Swap remaining halogens to LEDs and add sensors to low use areas

• Insulate hot water lines and fit a low flow pre rinse valve

‍

Where Zembl fits

‍

Savings start now with these quick fixes. Next, send us your latest bill. We compare offers, explain the options in plain language, and if the numbers stack up, we switch you on the spot.