Energy steps Kitchen

Purpose and goal:

The purpose of the project was to reduce power peaks in commercial kitchens through training, technology and behavioral changes.

The electric power of ovens and other kitchen appliances is shown on monitors, which provides the conditions for spreading out energy use over time.

Integration with API has brought great benefits, but has also been a challenge. The knowledge of this can be spread to more actors. One conclusion is that coaching of the kitchen staff is required to maximize the effect of those techniques. Expected results and effects:

The project has focused on three large kitchens. The staff in the kitchens have been coached and trained and received information material, which has resulted in understanding and increased motivation to reduce power peaks. Integration with API has brought great gains with the effect that existing equipment can be used.

To reduce power peaks over time, the measures must be implemented in the kitchen staff´s line work. The combination of visualized energy data and behavioral changes provides a long-term effect. Approach and implementation: First, we analyzed the prerequisites to implement the actions in commersial kitchens.

We procured a consultant who had experience and commitment of the technical parts and coaching of staff.

We gathered the relevant administrations and the property owner to coordinate the efforts. A municipal energy and climate advisor with solid IT-knowledge led the operational work together with the consultant with the help of the formal project manager at Energy Evolution Center. Actions took a long time due to procurement rules, the cooperation of several different actors and technical reasons.