Saving on frying: sustainable tips from Kiremko

Saving on frying is an important issue for many catering entrepreneurs. Not only because of rising energy costs, but also to operate more efficiently and environmentally friendly. As a leader in the manufacture of professional cooking and frying equipment, Kiremko understands the challenges you face. In this blog, we share practical tips to save energy while frying, without compromising on the quality of your dishes. Read on and find out how you can reduce your costs with smart adjustments while contributing to a more sustainable world.

Turn on only the number of fryingpans needed

A common mistake in the catering industry is turning on too many fryingpans unnecessarily. This leads to unnecessarily high energy costs. Determine per shift how many pans you actually need based on the expected crowds. By using only the necessary fryingpans, you can save significantly on energy costs. This simple adjustment process can directly affect your profitability.

Use the eco timer during quiet periods

During quiet periods, it is a waste to run deep-fat fryers at full temperature. Kiremko’s innovative fryers are equipped with an eco timer, which reduces the temperature to a set value, e.g. 120 degrees. When the crowds increase again, the fryer is back to the desired temperature in no time. This technology not only helps you save energy, but also extends the life of your equipment.

Using heated scoop tray efficiently

A heated scoop tray is essential for maintaining the right temperature of your fried products. However, do not turn it on too early. We recommend turning the scoop bin on 15 minutes before rush hour and off 15 minutes after rush hour. This minimises energy wastage and ensures that your products always stay perfectly at temperature.

Switch on only required areas of the griddle

When using a griddle, you can make significant savings by activating only the zones you need. This is especially useful during quiet hours, when you may need less space. Kiremko’s Adieu griddles are designed with individually adjustable zones, so you can choose exactly which parts to heat. This optimises your energy use and reduces your operational costs.

Using bain-marie efficiently

The bain-marie is an essential part of many catering kitchens, but it can also be a big energy consumer. Switch the bain-marie on 15 minutes before opening and switch it off 15 minutes after closing. This ensures that the bain-marie is heated only when it is really needed, resulting in significant energy savings over time.

Keeping Topcool doors closed

An often overlooked source of energy waste is the topcool. Make sure the doors of the topcool are closed when not in use. Open doors lead to significant energy losses because the cooling system has to work harder to maintain the desired temperature. By keeping the doors closed, you optimise the energy consumption of your cooling system and contribute to more sustainable operations.


Managing your frying process efficiently can lead to significant energy savings and lower operating costs. By paying attention to the following points, you can make a big difference:

  • Number of fryingpans: Turn on only the number of fryingpans that are really needed.
  • Eco timer: use the eco timer during quiet periods to save energy.
  • Heated scoop tray: turn it on 15 minutes before rush hour and off 15 minutes after rush hour.
  • Griddle: Switch on only the areas of the griddle that are needed.
  • Bain-marie: Turn the bain-marie on 15 minutes before opening and off 15 minutes after closing.
  • Topcool doors: Keep doors closed when not in use to minimise energy loss.

Kiremko is ready to support you with innovative solutions and expert advice. Get in touch for more information or a consultation on how Kiremko can help you improve your hospitality operations and make them more sustainable. Together, we can work towards a more efficient and environmentally friendly future for the hospitality industry.

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