Energy efficiency in galleys – measurement, expertise, and small actions make a big difference
Energy efficiency has become a hot topic everywhere. Changings in energy prices, stricter environmental targets, and cost pressures are forcing us to look at galley operations from a new perspective. However, it is not just a question of equipment purchases, but also of daily operating practices and staff expertise.
Petri Simonen, Metos Finland's Training Manager, emphasizes that successful energy efficiency is based on three factors: measurement, planning, and practical expertise.
What you can't measure, you can't change
The biggest energy consumers in professional kitchens and galleys are often cold storage and ventilation, which together can account for up to two-thirds of total energy consumption. The next biggest consumers are dishwashing and food preparation.
– The key word in energy saving is measurability. When you know where your energy is being used, you can also influence it, Simonen points out.
Measurement helps to identify the biggest areas of consumption and assess the impact of different operating methods. If the change does not bring results, the process can be readjusted.
Equipment provides the foundation – users make the decisions
Modern aequipment are energy efficient by design, but they alone do not make galley energy efficient. User behavior accounts for up to 60 percent of equipment's energy consumption.
– PEquipment can be used in many different ways, and correct use affects not only energy efficiency but also the life cycle of the equipment, Simonen notes.
Proper training and maintaining skills therefore play a key role. At Metos, training in the use of equipment is included in the purchase, and training can also be arranged later according to the needs of the staff.
Maintenance also plays an important role. Regular maintenance ensures the proper functioning of the equipment and reduces consumption – often, individual measures that seem minor can result in significant savings in the long term.
Practical tips for reducing energy consumption
Energy efficiency can be improved through many small actions that together have a significant impact:
Combination oven: Avoid idling, preheat only just before use, and use a cooking thermometer so you don't have to open the door unnecessarily. Program the items on your menu as separate processes to avoid overcooking and reduce waste.
Dishwashing: Keep the dishwasher door closed to prevent heat from escaping. Pre-rinse dishes with cold water and make sure that the machine's water doesn’t need to be changed frequently.
Buffet lines: Only turn on equipment when it is needed and turn it off after use. Add preheated water to hot water baths and use lids on both cold and hot water baths.
Maintenance and cleanliness: Clean condensers and ensure regular annual maintenance to avoid unexpected energy spikes and extend the service life of your equpiment.
Kitchen planning and overall management
Energy consumption should not be viewed solely at the level of individual equipment, but as part of the entire process. Properly sized equipment and efficient workspace planning save energy, improve ergonomics, and streamline everyday tasks.
– Production planning is just as important as equipment selection. An unbiased review of work practices and schedules can reveal surprising savings opportunities, Simonen encourages.
An energy-efficient galley benefits everyone
When a galley operates energy-efficiently, savings are generated on many levels. These savings are reflected in lower bills and a better working environment.
– An energy-efficient kitchen is often also a more pleasant place to work. It benefits the economy, the environment, and the well-being of staff, Simonen sums up.
