Why Electric Foodservice Equipment Is Heating Up
There are changes coming in commercial foodservice as more and more studies reveal that gas stoves contribute to global warming more than experts realized.
According to research conducted by a California team that was published in an Environmental Science & Technology journal, gas stoves emit 2.6 million tons of methane each year, which equals the number of greenhouse gases created annually by 500,000 cars. Units create methane even when they’re not running, and even more concerning are the health concerns around indoor air quality and the nitrogen levels it contains. In addition to methane, the study showed that 6.8 million tons of carbon dioxide are emitted from gas-powered cooking equipment.
The result of this study and others have led to a series of regulatory changes across the country. Berkley, California became the first city to ban the use of gas in restaurants and foodservice operations in 2019 when it disallowed gas hookups in all new construction, and cities across the nation have followed suit, from Salt Lake City to Denver to New York City. In Ithaca, New York, they’re even taking additional steps to convert existing gas-powered units to electric.
The Electric Foodservice Equipment That’s Powering the Electric Movement
Electric foodservice equipment can accomplish a full range of cooking processes and kitchen activities, from cooking fatty proteins to heating a wok. There’s a vast misconception in the marketplace that says electric cooking equipment cannot achieve the same cooking goals as gas-powered equipment, but that could not be further from the truth.
Electric ovens are available in a wide range of options, just as gas ovens are. From impingement pizza ovens that can do a lot more than just pie to convection ovens ideal for any school cafeteria, electric ovens are the way of the future for all types of commercial foodservice operations.
One of the challenges with gas is the need to run gas lines. In some types of operations, this can be difficult if not impossible. Consider stadium foodservice, for example. Instead of running gas to power a griddle, an electric unit just needs a wall hookup, and it can be located just about anywhere a profit point is needed.
Electric fryers can be up to 30 percent more efficient than gas fryers, and when you couple that with the environmental and regulatory benefits, it makes complete sense to consider electric fryers for your commercial foodservice operation. With innovative oil management, it’s also possible to operate using a reduced oil volume that will also contribute to a healthier bottom line.
Being able to cook with a countertop unit helps businesses add additional profit centers, and one of the most impactful types of countertop foodservice equipment is rapid cooking. From pizzas to proteins, countertop rapid cooking allows operators to take full advantage of every inch of counter space.
An added benefit to electric equipment is that a lot of it is ventless, opening up endless real estate opportunities. No hood? No problem. Ventless equipment eliminates the need for an expensive, traditional hood providing the ultimate flexibility in choosing your ideal location.