Install a computerised, remote, temperature management and monitoring system. Take advantage of off-peak electricity prices and low traffic times, to reduce energy while keeping the temperature of produce/stock consistent.


Location, location, location. Make sure your fridge has plenty of ventilation and make sure staff don’t block it.


Make the kitchen cooler – Use the kitchen’s ventilation to drop the ambient temperature by a degree or two. Fridges use less energy. Keep away from hot cooking equipment.


Overloading and poor stacking of produce, affects the internal airflow, reducing the cabinet’s or cold room’s ability to chill effectively. The system will constantly work to try to rectify the problem and waste energy.


Shut the door!


A common practice in kitchens is to leave the gas burner on. This raises the kitchen temperature and causes fridges to work much harder than necessary.


ECA accreditation – It saves your energy and saves your money. Choose a fridge that’s is ECA accredited. This government-sponsored scheme means the fridges are recognised as energy efficient plus. You can claim 100% tax allowance in the first year when purchasing the cabinets.


Save energy with drawer and half door cabinets – Fridges using drawers and half doors hold temperature better.


The thicker the insulation, the less cold the fridge loses re wall R rating and the less warmth (from the kitchen) gets in.


Remote Refrigeration System. Several cabinets and cold rooms can be powered from one refrigeration system, usually sited outside. They chill more quickly remove the heat and sound produced by standalone fridges from the kitchens.