Five energy mistakes caterers make every day

6 October 2026

Experts reveal five everyday habits that could be wasting energy in commercial kitchens

With commercial kitchens relying on energy-intensive equipment throughout the day and energy bills on the rise, catering experts warn that everyday habits could be driving up energy use unnecessarily – from leaving equipment switched on to poor fridge management and inefficient cooking methods.

As Energy Efficiency Day approaches (7th October), Alliance Online has revealed five common energy mistakes for caterers to avoid, alongside expert advice on simple changes that could help kitchens operate more efficiently.

Leaving appliances switched on when they aren’t needed
Keeping equipment, such as ovens, grills, and fryers, running between service periods can use unnecessary energy. For example, commercial deep fryers can consume up to 50kWh each day, on average, due to their constant use and long preheating times. This could amount to costs of around £13.16 per day after the October 2026 price cap.

Consider which equipment genuinely needs to remain switched on at all times and turn off any which aren’t required once the service period has come to an end. For equipment with longer preheating times, make sure it is switched off only once the service period has finished, so it is ready to be turned back on when needed.

Poor fridge and freezer management
Actions such as overloading fridges and freezers or leaving their doors open for too long can make the appliances work harder to maintain their desired temperature.

By organising contents efficiently (e.g. grouping similar ingredients and avoiding overloading shelves) and keeping doors closed when not in use, you can help appliances maintain their internal temperature more easily. It’s also important to regularly check that door seals are well maintained, as worn or damaged seals can allow cold air to escape.

Preheating appliances for longer than necessary
Although preheating is essential for many commercial kitchen appliances, heating them too early can lead to unnecessary energy consumption. For example, a commercial convection oven can use up to 3.5kWh, meaning preheating this appliance just two hours before it’s needed can add an extra £1.84 to daily expenses.

It’s important to follow the manufacturer’s guidelines and time preheating as closely as possible around service requirements.

Leaving extractor fans running unnecessarily
Leaving extraction systems running even when cooking has finished or operating them on full power during quiet periods can be a significant source of energy waste in commercial kitchens.

Where possible, consider switching the extractor fan off completely or reducing it to an appropriate level for the cooking method. However, it’s important to still create adequate ventilation and meet safety requirements.

Inefficient cooking methods
Many cooking methods can affect whether a commercial kitchen uses energy efficiently, such as not making full use of oven capacity, cooking small quantities of food separately, or frequently opening oven doors.

It’s important to create cooking schedules and ensure the available equipment capacity is being used to its full potential. This helps to reduce energy wastage while also maintaining food quality and service expectations.

“Commercial kitchens rely on a wide range of energy-intensive equipment every day, and the habits of kitchen staff can have a significant impact on how efficiently that equipment is used,” comments Shad Williams, head of capital equipment at Alliance Online. “Simple oversights, such as leaving appliances running between service periods or keeping fridge doors open unnecessarily, can all lead to energy wastage,

“There are many ways kitchen staff can improve energy efficiency, and it doesn’t always require significant changes or investment. By reviewing everyday routines, planning careful cooking schedules and only using equipment when required, commercial kitchens can operate more efficiently without compromising on quality or time.”

To learn more about commercial energy efficiency, visit Alliance Online