Annual savings from turning off

Quick answer

You could be saving €1,500-2,500 annually just by switching off kitchen equipment after service. Many restaurant owners leave everything running for convenience, but standby power consumption adds up fast.

You could be saving €1,500-2,500 annually just by switching off kitchen equipment after service. Many restaurant owners leave everything running for convenience, but standby power consumption adds up fast. Here's exactly how to calculate your potential savings.

What is standby consumption?

Standby consumption represents the energy devices consume while idle but still plugged in. Your combi-ovens maintaining warmth, coffee makers on standby, and warming plates running continuously all drain power.

Each device seems insignificant individually, but across multiple units over 12 months, you're looking at substantial costs.

⚠️ Note:

Not all equipment can be completely turned off. Refrigeration must always stay on, and some ovens have long warm-up times. Always check the user manual.

Standby consumption per device

Here's what typical kitchen equipment consumes on standby:

Combi-oven: 200-400 watts standby
Coffee maker: 50-150 watts standby
Warming plate: 300-500 watts continuous
Fryer (warming): 800-1200 watts
Salamander: 150-300 watts standby
Induction cooktop: 10-50 watts standby

These are averages - check your equipment's nameplate for precise figures.

The formula for annual savings

Calculate your savings with this formula:

Annual savings = (Standby watts / 1000) × Hours per day × Days per year × Energy price per kWh

? Example:

Your combi-oven uses 300 watts standby. You turn it off after closing (16 hours per day, 6 days per week). Energy price: €0.40/kWh.

Standby: 300 watts = 0.3 kW
Hours off: 16 hours/day × 6 days = 96 hours/week
Per year: 96 × 52 = 4,992 hours
Consumption: 0.3 × 4,992 = 1,498 kWh

Savings: 1,498 × €0.40 = €599 per year

Add up all equipment together

After managing kitchen operations for nearly a decade, I've seen the real savings come from switching off multiple devices simultaneously. Calculate each unit's standby consumption and add them up.

? Example restaurant:

Equipment that can be off 16 hours per day (6 days/week):

Combi-oven: 300W × 4,992h = 1,498 kWh
Coffee maker: 100W × 4,992h = 499 kWh
2 warming plates: 400W × 4,992h = 1,997 kWh
Salamander: 200W × 4,992h = 998 kWh

Total: 4,992 kWh × €0.40 = €1,997 savings per year

Practical tips for more savings

Create a shutdown checklist: Assign specific staff members to turn off designated equipment
Install timer switches: For equipment you consistently turn off at identical times
Use energy meters: Measure actual consumption of your devices
Know warm-up times: Check how long devices need to reach operating temperature

⚠️ Note:

Some combi-ovens have a night mode that uses much less power than being fully on, but warms up faster than being completely off. Check your manual for the best setting.

When not to turn off?

Certain situations make keeping equipment on more practical:

Extended warm-up periods: If an oven needs 2+ hours to reach temperature
Brief service gaps: During a 2-hour lunch break, maintaining warmth costs less
Food safety requirements: Refrigeration must always stay on
Freezing risk: Some equipment can freeze if turned completely off overnight

? Example break-even calculation:

Your combi-oven uses 300W standby and 6000W during warm-up (1 hour):

Standby 8 hours: 0.3 × 8 = 2.4 kWh
Warm-up: 6.0 × 1 = 6.0 kWh
Total turning off: 6.0 kWh
Total standby: 2.4 kWh

Turning off pays off from 8+ hours break

How do you calculate annual savings? (step by step)

Gather data from your equipment

Find the standby consumption in watts on the nameplate or in the manual of each device. Also note how many hours per day you can turn off each device without problems.

Calculate annual consumption per device

Use the formula: (Standby watts ÷ 1000) × hours off per day × days per week × 52 weeks = kWh per year. This gives you the consumption you save per device.

Convert to euros and add everything up

Multiply the total kWh savings by your energy price per kWh (check your energy bill). Add all devices together for your total annual savings.

✨ Pro tip

Track your energy meter readings at 6 AM and 6 PM for 5 consecutive days, noting which equipment stayed on overnight. This reveals your biggest saving opportunities within one week.

Calculate this yourself?

In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.

Try KitchenNmbrs free →

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Frequently asked questions

How much does a kWh of energy cost for hospitality?

Energy prices fluctuate, but expect €0.35-€0.45 per kWh for hospitality in 2024. Check your energy bill for exact pricing including all surcharges and taxes.

Can I turn off all kitchen equipment at night?

No, refrigeration must stay on continuously. Equipment with lengthy warm-up times (2+ hours) often isn't practical to shut down either. Evaluate each device individually.

How do I know the exact standby consumption of my devices?

Check the nameplate, user manual, or use an energy meter for precise measurements. Many manufacturers list standby consumption in technical specifications on their websites.

Is it worth buying timer switches for automatic on and off?

Absolutely, if staff consistently forget to turn off equipment. Timer switches cost €20-50 but pay for themselves within 1-2 months on high-consumption devices.

What if my staff forgets to turn off equipment?

Create a clear closing checklist and assign specific responsibility to one person. Consider automatic switches for equipment you always turn off at identical times daily.

Does turning equipment on and off frequently damage it?

Modern kitchen equipment is designed for regular power cycling. However, avoid switching devices on/off multiple times per hour - this can stress components more than leaving them on standby.

ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

Sources consulted

EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
NVWA — Hygiënecode voor de horeca (2024) — Official source
NVWA — Allergenen in voedsel (2024) — Official source
Codex Alimentarius — International Food Standards (2024) — Official source
FSA — Safer food, better business (HACCP) (2024) — Official source
BVL — Lebensmittelhygiene (HACCP) (2024) — Official source

Food Standards Agency (FSA) — https://www.food.gov.uk

The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.

Written by

Jeffrey Smit

Founder & CEO of KitchenNmbrs

Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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