Wise Purchasing Nets Big Utility Rebates
Building out a new kitchen or remodeling an existing facility is a major undertaking with many operational and financial considerations. CKC Good Food leaders have been in hundreds of kitchens through the years and have guided many institutions on workflow consideration, equipment purchases and overall design for the most efficient kitchen.
When specifying equipment for our own commissary in 2020/2021, Facility Manager Dave Kayoum prioritized efficiency from both an operational and energy consumption perspective. We needed reliable equipment that would help us produce the best quality food quickly and at massive quantities while also simplifying team members' workflow as much as possible. Dave also balanced upfront cost with the anticipated costs of operating the equipment during a lifetime of use.
He worked with Minnesota Energy Resources to specify equipment that met efficiency standards to qualify for rebates. Today, we have seven Rational iCombi Pro Ovens, state-of-the-art ovens that cook a variety of food faster and with better quality than traditional equipment. He also chose a condensing water heater, dishwashers and a kitchen exhaust hood that reduced energy consumption. All told, the equipment saves us more than $17,000 annually on natural gas costs and netted nearly $18,000 in rebates! (Learn more about our partnership with Minnesota Energy Resources in its case study on our equipment specifications.)
If your organization is planning a kitchen remodel or construction of a new facility, reach out to us for design and equipment guidance!
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