Spot Waste

WE SPOT THE WASTE
YOU SAVE THE MONEY
TOGETHER WE GO _

Catch the power thieves in your commercial kitchen

We spot the power thieves so they don’t eat into your budget – year after year.

Find small and large energy optimizations in your commercial kitchen and spend your budget on something more exciting. Inappropriate equipment settings, habitual thinking and old machines can cost on the bottom line.

Solutions for all kitchen sizes

Precise measurements of the kitchen’s electricity consumption

Concept executed in over 250 commercial kitchens

Better energy behavior – better bottom line

We install loggers in your electrical panels and measure energy behavior such as appliance on/off times and other parameters. A consultancy process for energy optimization of your commercial kitchen is carried out in close collaboration with our specialists, who guide you throughout the process via visits and reports.

Detailed consumption overview

Get a full consumption overview broken down by categories such as dishwashing and ventilation as well as all individual kitchen appliances in one report.

Achieved savings

View your consumption on an hourly or daily basis and compare previous energy use with your new more economical and climate-friendly behavior.

Compare consumption

Compare your usage against other similar locations and see how you’re doing and how much you’ve saved in dollars and cents.

Greening the use of your commercial kitchen

Consumption data down to appliance level

We log electricity consumption down to the individual kitchen appliances that are used every day.

On/off times for kitchen equipment

When does the dishwasher, ventilation or large steam oven turn on and off? Get a full overview of kitchen activity.

No operational disruptions during equipment setup

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

Data resolution down to 5 minutes – around the clock

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

Benchmark against other locations – who performs best?

We have data from hundreds of commercial kitchens. How does your consumption compare to other similar commercial kitchens?

Detailed reporting in all project phases

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

This is how a ‘Spot Waste’ project works

Find small and large energy optimizations in your commercial kitchen and spend your money on something more exciting. Inappropriate equipment settings, habitual thinking and old machines can cost you on the bottom line.

1. Measuring equipment

Setting up the measuring equipment

FlexMeter uses a special measuring device that can record electricity consumption in far greater detail than previously possible. And there is no need to cut power to the kitchen to install it.

2. Baseline

First measurement period

We measure your energy consumption for 14 days. This brings the worst offenders to light and gives us a starting point for further recommendations and measurements. And a good chat with you and your employees.

3. 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.

4. New behavior

Second period implementing new behavior

We measure your energy consumption again for 14 days – now with the agreed behavioral changes implemented. We monitor whether the agreed changes are implemented as planned.

5. Energy report

Results and reporting

After the new measurement, we analyze the numbers. We then prepare an energy report, which consists of two parts: 1) a clear main report and 2) a set of appendices with the detailed measurements. The report is reviewed by our energy consultant at a meeting with the Head Chef and other relevant people.

The entire process is documented

The process is documented in three reports, where the first is energy consumption before behavioral change and the following reports measure savings after behavioral change and compare consumption with other similar commercial kitchens

1. Kickoff

Kitchen baseline consumption

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 make comparison.

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.