Kitchen power demand peaks – smart planning can reduce grid fees
Since the introduction of power/demand tariffs, restaurants pay for their highest measured power demand – not just total consumption. With a few simple routines, this peak can be significantly reduced.
What the power/demand tariff actually measures
The grid company measures your highest recorded power demand each month (usually in quarter-hour increments). It is that single peak that determines the price – not how long you maintain that level.
Three planning tips that often make a difference
- Stagger equipment start-up before service. Starting the combi oven, fryer, and hob with 10 minutes between each, instead of all at once, often reduces the peak by 15–25%.
- Avoid simultaneous dishwashing and refrigeration compression. The dishwasher combined with refrigeration compressors running at full capacity is a classic peak-creator – run the dishwasher after service has concluded.
- Review the night load. Hot-holding units or electric heating left on overnight consume power without adding any value.
What you can do first yourself
- Request hourly values for the past 12 months from your grid company (free of charge).
- Identify the 5 highest peaks and the weekday/time they occurred.
- Discuss with the kitchen manager what equipment was running.
Would you like a personal review?
This guide provides free knowledge from Savera and is intended to give you concrete things to check on your own. We are an independent advisor in business electricity – if you would like us to specifically examine your contracts, invoices, or consumption, you are welcome to book a free initial consultation.
Tip: Always ask for written confirmation of the new fuse level before accepting it.