As part of a larger audit across multiple restaurants, we carried out a power quality evaluation and measurement. The measurements ran for several hours during the busiest period, and found no power factor variation that could have inflated the electricity bill.
The amount of cooking equipment running on electricity, however, was out of the ordinary. The pizza oven, the 10 kg deep fryer and the seafood freezer, which sat right next to the pizza oven, were the biggest consumers. We recommended changing the layout so the kitchen has one general cold zone and one general hot zone, with the air conditioning cooling the latter.
Grouping the hot equipment in one place and the cold equipment in another, with some distance between them, should at least in theory let both run more efficiently.
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