Navigating the Urban Restaurant Transition From Gas to Electric Equipment
Did you recently swap out your old gas stove for an electric stove?
Apply this green mindset to your own restaurant!
Energy-efficient electric equipment saves on fuel costs and consumption while making a sustainable statement in the community. It’s also a wellness move that improves indoor air quality and protects chefs from inhaling harmful levels of nitrogen dioxide.
Understanding how electric kitchen equipment offers a cleaner, cooler, and more efficient alternative to gas-powered appliances is the first step. The next step is creating the power infrastructure, followed by ventilation, equipment installation, and transition management.
Take note of this multi-step approach to the adoption of electric kitchen appliances.
Build Your Power Infrastructure
Before you can install your new professional-grade cooking equipment, you need to update your power infrastructure. Chances are, you have aging electrical grids that were designed for gas-intensive cooking.
First, hire a licensed electrical engineer to conduct a power audit. If you want to transition to fully electric equipment, you’ll need to increase your kitchen’s power load. You can also calculate the electrical load by multiplying the Voltage and Amperes to determine the number of Watts needed to power your new kitchen.
Once you determine the new power load, you may need to switch service providers if your current one can’t handle the increase.
Most commercial induction ranges and high-efficiency fryers require 3-phase power, a system that uses three alternating currents (or phases) to reach peak voltage at optimal times. These three alternating phases are:
- Electrical generation
- Transmission
- Distribution
Adopting 3-phase power requires high-voltage electrical panel upgrades for each cooking station. You’re also required to decommission your restaurant’s legacy gas lines, either by removing or sealing them.
Demand-Controlled Ventilation
Two critical benefits of switching to a fully electric kitchen are better indoor air quality and lower HVAC and ventilation costs.
Traditional gas burners release large amounts of ambient heat and combustion byproducts into the air. Induction equipment transfers most of the generated energy back into the cookware. This level of efficiency puts less strain on ventilation systems, which were previously forced to run at full capacity at all times in gas-powered kitchens.
With these new insights, you need a ventilation system that complements an electric-powered kitchen. A demand-controlled ventilation (DCV) system uses sensors to adjust fan speeds in response to the presence of smoke and steam.
There are also ventless combi ovens that eliminate the need for exhaust hoods, improving air quality and lowering energy costs.
Kitchen Equipment Essentials
All-electric restaurant kitchens must have induction ranges, electric combi ovens, and high-efficiency fryers.
Induction ranges use electromagnetic energy to heat commercial cookware, unlike traditional ranges that heat the stove’s surface. You also benefit from more precise temperature controls than those found on gas-powered stoves.
Electric combi ovens handle a range of cooking methods more efficiently, including steaming, roasting, and baking. Meanwhile, electric fryers can provide faster temperature recovery and less oil degradation, even resulting in crispier fries!
How to Manage a Full Electric Adoption
When approaching a complete kitchen overhaul, it’s better to adopt a phased system, replacing each cooking station one by one. This approach reduces high upfront costs and the number of restaurant closures caused by upgrades. In fact, you could complete the entire overhaul during a slow weekend.
Prioritize your replacements, ensuring your kitchen remains operational. For instance, replace your fryers, followed by your sauté stations. You could also bring in mobile induction countertop burners to maintain workflow.
Lastly, conduct weekend training sessions for your staff to ensure everyone is comfortable with the new equipment.
Start Planning Your Kitchen Revamp
Going green shouldn’t feel like a kitchen nightmare. Organize everything you need for a complete overhaul, with an emphasis on power infrastructures, ventilation systems, phased equipment installation, and kitchen transition management.
Transitioning to a fully electric kitchen paves the way for even more sustainable statements. Follow our blog to learn more about becoming an eco-conscious leader in your business community.