Commercial kitchens and the ETL: What to consider when upgrading equipment

Supporting energy efficient choices in commercial kitchen projects

From restaurants and hotels to schools, hospitals and workplace canteens, commercial kitchens are among the most energy-intensive spaces in a building. Cooking, washing, refrigeration, ventilation and lighting can all be running at once, often for long periods, which makes equipment selection a significant factor in a kitchen's overall energy consumption.

The Foodservice Equipment Association (FEA) estimates that restaurants, commercial and institutional kitchens use five to seven times more energy per square foot than a typical office or retail unit.  A similar pattern shows up in US data: the US Energy Information Administration has found that food service buildings use nearly four times as much energy per square foot as the average commercial building. For operators, this level of energy demand makes specification more than a one-time purchasing decision, it can influence running costs throughout the working life of a kitchen.

“Commercial kitchens are energy-intensive environments, so decisions made at the design, specification, and replacement stages can significantly affect operating costs over a kitchen lifetime. Energy efficiency has a direct relationship with the running costs of the kitchen, which is a crucial consideration for operators facing a tough economic environment. The ETL has strict standards for appliance efficiency testing, ensuring a consistent and fair representation of each equipment type's operating costs, so purchasers can make accurately informed decisions.”

John Cunningham, Chief Executive, Foodservice Equipment Association.

Upgrading kitchen equipment presents an opportunity to reduce energy use, lowering carbon emissions and operating costs while supporting wider Net Zero objectives. Energy efficient technologies deliver substantial savings when they're selected to meet operational requirements and supported by effective working practices. A study led by Weihenstephan-Triesdorf University of Applied Sciences with RATIONAL found that a large corporate kitchen cut energy consumption per meal by 24.1% and water consumption per meal by 47.9% after upgrading their kitchen technology and refining its equipment mix and production processes. 

Identifying the most suitable equipment, however, is not always straightforward. Purchasers need to balance energy performance with operational requirements, while comparing products across multiple technology categories and manufacturers. For organisations upgrading appliances, retrofitting existing systems or refurbishing a commercial kitchen in the UK, the ETL brings together independently verified energy efficient products across a range of relevant technologies. It supports single appliance replacements as well as wider refurbishment projects where older equipment is retrofitted with modern, energy-saving components. Crucially, the list provides a unified benchmark where interconnected systems, including cooking, washing, refrigeration, ventilation, lighting, and controls, can be evaluated together to maximise total site efficiency.  

What makes an efficient commercial kitchen? 

Every commercial kitchen has its own specific requirements, therefore purchasing decisions depend on a variety of factors such as food type and volume, available space, operating needs and on-site electrical capacity. Operators often inherit equipment, layouts and systems when they take over a site, and these may no longer match how the kitchen is used in practice. When equipment reaches the end of its life or a wider refurbishment is planned, replacing items like-for-like can miss the opportunity to reassess operational needs and identify potential savings. Looking at how cooking, washing, refrigeration, ventilation and controls work together and taking a whole-kitchen view often serves operators better than a product-by-product approach. 

Access to reliable, comparable performance information can be a challenge. Manufacturers may use different testing standards and performance metrics, making it harder for purchasers to assess products on a like-for-like basis. At the same time, equipment decisions need to balance upfront cost with lifetime energy use, operating costs and suitability for the intended application. While upfront cost remains an important factor, purchasers and specifiers are increasingly considering long-term running costs when assessing value. 

This is particularly relevant when assessing existing equipment. Keeping older appliances in service may avoid an initial upfront investment, but it can also lead to higher energy use, poorer performance and increased running and maintenance costs over time. As a result, the lowest-cost option at the point of purchase or refurbishment may not deliver the best value.

Another consideration is how equipment will be used once installed. Technologies such as energy-on-demand cooking equipment help reduce consumption, but their performance depends on being selected appropriately and supported by effective staff training and operational processes. Energy efficiency is influenced as much by how equipment is used as by the equipment itself. 

With so many factors affecting equipment choice in commercial kitchens, quick access to reliable product information gives purchasers, specifiers and facilities teams a clearer basis for assessing options and understanding how products are likely to perform in practice. 

How can the ETL help? 

The ETL identifies energy efficient equipment across the technologies most relevant to kitchen upgrades, refits and new specifications. It is free to use and backed by the Department for Energy Security and Net Zero (DESNZ). 

Listed products are typically within the top 25% of the market for energy efficiency in their class, making the ETL a trusted source of information when comparing options for a replacement appliance, refurbishment or a new kitchen fit out. Purchasers and specifiers can explore products across categories and manufacturers and easily compare available features and performance information.  

Energy efficient products for commercial kitchens 

The ETL lists products by technology category, with individual products organised into sub-technology categories which are assessed against specific criteria. While every kitchen project is different, three categories are likely to be the most relevant for most commercial kitchen upgrades: Professional Foodservice Equipment, Refrigeration Equipment, and Heating, Ventilation and Air Conditioning (HVAC) Equipment. Other categories also support wider refurbishment projects where lighting, energy management and building services are being considered alongside kitchen equipment. 

The ETL does not cover every type of commercial kitchen equipment, but these categories capture many of the technologies that influence energy performance across core kitchen functions and supporting systems. New technologies can also be added to the ETL through its Annual Research Programme and New Technology Proposal process. 

The relevant technology categories are outlined below. 

Professional Foodservice Equipment (PFSE) 

Professional Foodservice Equipment covers cooking and dishwashing equipment used in commercial kitchens. Cooking is often one of the largest drivers of energy use, while dishwashing also contributes to both energy and water consumption, making this an important category to consider during upgrades and refurbishments. The category includes Combination Steam Ovens, Convection Ovens, Undercounter Dishwashers and Hood-Type Dishwashers. When comparing products, purchasers should consider energy performance alongside capacity, menu requirements and expected usage patterns. 

Browse ETL-listed Professional Foodservice Equipment 

Refrigeration Equipment 

Refrigeration Equipment operates continuously, making energy performance an important consideration alongside storage capacity, temperature requirements and operating conditions. The category includes products used to store, display and preserve food and drink, as well as technologies that support wider refrigeration systems. 

Relevant technologies include Professional Refrigerated Storage Cabinets, Refrigerated Display Cabinets and Retrofit Measures for Open-Fronted Refrigerated Display Cabinets, which can support appliance-level upgrades. The potential impact of an upgrade can be seen in the Adande and Whitbread case study, where ETL-listed Professional Refrigerated Storage Cabinets were installed as part of Whitbread’s “Kitchen of the Future” project, helping to cut refrigeration energy use by 46%. 

 Where wider refrigeration systems are being specified or replaced, the ETL also lists Refrigeration System Controls, Refrigeration Compressors, Cellar Cooling Equipment, Air-Cooled Condensing Units and Automated Permanent Refrigerant Leak Detection Systems. 

Browse ETL-listed Refrigeration Equipment  

Heating, Ventilation and Air-Conditioning (HVAC) Equipment 

Commercial kitchens generate heat, steam, humidity and cooking fumes that require effective management to maintain suitable working conditions and support efficient operation. HVAC Equipment plays an important role in reducing unnecessary energy use by matching ventilation and cooling more closely to demand. 

Relevant technologies include HVAC Building Controls which allow heating, cooling and ventilation systems to respond automatically to changing conditions. The Quintex and Wetherspoon case study provides an example of this in practice: ETL- listed HVAC Building Controls adjusted ventilation in response to kitchen activity, reducing fan energy consumption by 69%.

Other HVAC technologies relevant to wider refurbishment projects include Active Chilled Beams and Evaporative Air Coolers.

Browse HVAC Equipment on the ETL  

Additional ETL technologies relevant to commercial kitchens 

Depending on the scope of the project, other ETL categories can improve energy performance across commercial kitchens and wider hospitality environments. For example, Lighting technologies help reduce electricity consumption in kitchens, storage areas and customer-facing spaces. Relevant products include Efficient White Lighting Units  and Building Lighting Controls, which automatically adjust electric lighting according to occupancy and available daylight, helping to reduce energy consumption while maintaining appropriate illumination levels. 

Energy Monitoring technologies help organisations understand how energy is being used and whether efficiency improvements are delivering the expected results. Categories include Automatic Monitoring and Targeting (aM&T) Sub-Metering Systems, Portable Energy Monitoring Equipment and Building Energy Management Systems. 

Motors, Drives and Fans support efficient ventilation and refrigeration systems. Relevant technologies include Commercial Fans, Variable Speed Drives and Converter-Fed Motors, help equipment respond more closely to changing demand. 

For projects involving wider building services, additional ETL categories may also be relevant, including Boiler Equipment, Boiler Retrofit Equipment, Heat Pumps, Heat Recovery Ventilation Units, Wastewater Heat Recovery Systems, Pipework, Tank and Vessel Insulation and Energy Storage.

Using the ETL for your commercial kitchen project 

Whether you're replacing a single appliance or planning a wider refurbishment, the ETL supports the selection process by helping you to identify and compare energy efficient products against clear, consistent performance criteria.

1. Define your requirements: Consider your operational needs, available space and how the equipment will be used. For wider refurbishments, take a whole-kitchen view that considers cooking, washing, refrigeration and ventilation together.

2. Identify relevant technologies: Use the ETL product search or browse by technology to find products that match your requirements.

3. Build and compare your shortlist: Use the available filters and product information, including BIM object and technical specification files where available, to compare dimensions, energy performance and technical features.

4. Confirm suitability before purchase: Review installation requirements and product specifications, and contact suppliers where compatibility with existing systems needs to be confirmed.

Read our detailed guide to help you choose the right ETL-listed product for your project. 

Make energy efficiency part of the plan

Commercial kitchen equipment is a long-term investment, and decisions made at specification or replacement stage can shape energy use and running costs for years. By considering energy performance from the outset, alongside operational requirements and how equipment will be used and maintained, organisations can make choices that support lower energy consumption, improve long term value and support more efficient kitchen operations. 

The ETL provides a practical starting point by bringing together independently verified, energy efficient products in one place. This provides a clearer, more consistent basis for assessing options and understanding how products are likely to perform in practice. Whether you are choosing equipment or applying to list an eligible product, use our resources below to take the next step. 

Find and Compare ETL-Listed Products

• Browse ETL-listed Professional Foodservice Equipment and Refrigeration Equipment, or use the product search to compare relevant products across kitchen categories. 

• For support using the ETL, watch our short explainer video or read the step-by-step product search guide. 

Apply for an ETL Listing

• Manufacturers can check the criteria for relevant technology categories and apply to list products on the ETL. 

• To get started, read the application guide, watch our explainer video or follow the detailed ETL listing guidance note. 

• If your product is already listed, find out how to make your ETL listing work harder. 

Further Questions?

If you have questions about finding a product, eligibility or the application process, take a look at the ETL FAQs, or contact the ETL team.