FlexMeter

Optimize Energy, Reduce Costs, Go Green with FlexMeter

Our solutions

Trusted by industry partners

Røder & Mortensen KEN Large kitchen Norion Danish Energy Management Elforsk Danish Technological Institute Røder & Mortensen KEN Large kitchen Norion Danish Energy Management Elforsk Danish Technological Institute
What our customers say

Proven Concept – Short Payback Time

FlexMeter has helped over 250 commercial kitchens and businesses take the shortcut to going green – without investing in new equipment. Our efforts focus on metering and appropriate energy behavior.

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We specialize in energy metering and energy data visualization

Measurements of your electricity consumption are visualized in easy-to-read graphs where consumption and savings are shown both in kilowatt hours but also converted to dollars/euros based on what you actually pay.

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FlexMeter – that’s why!

Up to 32% savings

Measurements in commercial kitchens find average power savings of around 10% and up to 32% of the total measured equipment fleet.

Consumption monitoring

We log and store electricity consumption with a resolution as low as 5 minutes – all day, all year.

No operational disruptions

Whichever project type you choose, it won’t disrupt the day-to-day operations of the kitchen. We log data, you cook.

What our customers say


ESG-Screening

“We have gone through almost all workflows, routines and installations to save electricity, so it is gratifying to see that it has worked. The reason I ordered the ESG-Screening was to see the effect of our initiatives, and it’s evident from the power analysis”
Owner, Inge,
Svinninge BakeryCompany Name
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Spot Waste

“In Kolding Municipality, we have been working hard to make energy savings since 1998. When we heard about the “Spot Waste” project, we became very interested. In collaboration with the municipality’s Chief Economist, we decided to implement the project at our 12 care centers. The results have certainly not disappointed us. We have achieved very large savings that we were not aware of. I would therefore recommend my colleagues to familiarize themselves with what ‘Spot Waste’ can offer”
Energy Coordinator, Pernille Bech Darbroudi,
Kolding MunicipalityCompany Name
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ESG-screening

Key data about your electricity consumption – effortlessly

We extract electricity data directly from the electricity meters already in the company. In addition, data for several years back is extracted from previously registered data. See standby consumption, consumption development over time, the effect of energy saving measures, seasonal fluctuations, days with excess consumption and much more.

Get an overview easily, quickly and efficiently

read more about ESG-screening

Spot Waste

Better energy behavior – better bottom line

We install data loggers in your electrical panels and measure energy behavior such as appliance on/off times, standby consumption, appliance settings and much more. The data collection forms the basis for a consultancy process for energy optimization of your commercial kitchen, which is carried out in close collaboration with our specialists. You will be guided through the entire process via visits and reports, and the effect of all measures will be documented before, during and after.

This is how a ‘Spot Waste’ project works

A process is divided into several phases, during which documentation of the kitchen’s electricity consumption is collected both before, during, and after a consulting process.

1. Baseline

Equipment & baseline consumption

FlexMeter installs measuring equipment in your electrical panels where we measure your energy consumption for 14 days. This brings the worst waste to light and gives us a starting point for further recommendations. And a good chat with you and your employees.

2. Kickoff

Advice and suggestions for behavioral change

Our energy consultant will come by and go through the first measurement with you and your employees. This is a kick-off for the 2nd measurement period. You’ll get a number of hands on suggestions on how you can make quick energy savings by changing kitchen behavior.

3. New behavior

Implementing new behavior

We measure your energy consumption again for 14 days – now with the agreed behavioral changes implemented. Along the way, we monitor whether the agreed changes are implemented according to plan.

4. Reporting

Advice and suggestions for behavioral change

We now analyze the figures and prepare an energy report, which consists of two parts: 1) a clear main report and 2) a set of appendices with detailed measurements. The report is reviewed by our consultant at a meeting with the Head Chef and other relevant participants.

The entire process is documented

The process is documented in three reports, where the first focuses on energy consumption before behavioral changes, and the subsequent reports measure savings after the behavioral changes and compare consumption with other similar industrial kitchens.

1. Kickoff

Kitchen baseline consumption

Lets kickoff the project. We measure the consumption of all kitchen appliances in relation to old habits and consumption patterns, which are presented in a clear report where future savings and adjustments are identified.

2. Energy report

Kitchen project results

When the measurements are complete, the results are summarized in an easy-to-read final report. We also compare your commercial kitchen with other measured commercial kitchens across the country so you can see where you stand.

3. Appendix

Kitchen data basis

The consumption patterns of all appliances are compared in a detailed appendix for a full overview of all the results achieved. This includes an overview of savings by day of the week, during off hours and at category level.

read more about Spot Waste

Special measurements & documentation

Do you need to be approved for an ecolabel? Need to measure the efficiency of production equipment? Or maybe calculate if LED lights can save you money? Then FlexMeter can help.

read more about special measurements