Kitchen equipment, kitchen lighting, hot water preparation consume a lot of energy. It is important to reduce its consumption, and thus costs, which in the case of school kitchens, designed to provide not only balanced, but also cheap meals, are crucial. Of course, the best effect will be given by replacement of old equipment with a new one with a higher energy class. Often school kitchens are equipped with quite old, energy-consuming equipment. 

The energy consumption of this equipment is worth measuring accurately (simple energy loggers are enough) to allow calculation of return of investment times for equipment replacement (whether in the case of replacing devices for new ones or purchasing additional ones). It is not uncommon in many kitchens that there are no dishwashers and dishes are washed by hand. If the equipment is in good condition then the proper handling of the equipment should be analysed. The highest energy consumption in kitchens is related to the freezing and cooling of food. How to increase its effectiveness? For example, placing refrigerators and freezers away from walls and heat sources, regularly cleaning the condensers and defrosting the evaporators or keeping the products in sealed packaging. There are many possibilities.