EROC Modular: the professional kitchen that saves energy

You switch on the kitchen at 10:00 a.m. Lunch service starts at around 12:30 p.m. You use some equipment to prepare the mise en place, but not all of it at full capacity. Some appliances run for just a few minutes, reach the set temperature and then remain idle. During all that time, the kitchen is simply consuming energy. You're literally burning money.

The cost nobody controls: energy consumption

Restaurant operators carefully manage food costs, labour expenses, promotions and many other aspects of their business. Energy, however, is often treated as an unavoidable expense: it appears on the utility bill at the end of the month, and by then there's little that can be done except complain about it.

The problem is that a professional kitchen doesn't consume electricity only while cooking. It also consumes energy while waiting to cook. During a typical working day, idle periods, partially used equipment and irregular order flow generate significant hidden costs.

Think about a real service day.

You switch everything on at 10:00 a.m.

First order at 12:30 p.m.

Second order at 12:42 p.m.

Third order at 1:18 p.m.

Between one order and the next, the kitchen remains at full operating temperature without producing anything.

Now multiply this scenario by a pasta cooker, a griddle, a bratt pan, a bain-marie and a fryer. Then multiply it by 300 operating days per year.

The result is a cost that erodes profit margins and wastes thousands of euros.

In an industry where profitability often depends on just a few percentage points, every euro spent without creating value is a euro taken away from your margin. And energy waste has one characteristic that makes it particularly dangerous: it's invisible. You only notice it at the end of the month, when the electricity bill is always higher than expected.

The key is making equipment operate at the right power level, at the right time. That's the difference between a sustainable foodservice business and one that's simply hoping for the best.

EROC: the kitchen that saves money

EROC is Modular's range of professional cooking equipment that automatically reduces power consumption whenever equipment is running idle, delivering continuous energy savings without requiring any action from kitchen staff.

EROC automatically detects the presence of food being cooked. When the tank is empty or the cooking plate is not in use, the system lowers the set point by a few degrees, reducing energy consumption during idle operation, which, as we've seen, represents a significant portion of the working day.

Energy savings activate automatically, following the rhythm of your service.

Cooking performance remains unchanged: as soon as a new order arrives, EROC quickly restores the temperature to the user-defined set point, ensuring outstanding cooking results every time.

How much does EROC save? Module by module

Energy savings vary depending on the type of equipment, because each appliance operates differently.

Pasta cooker: up to 40%

Griddle: up to 18%

Bratt pan and tilting bratt pan: up to 15%

Bain-marie: up to 10%

Fryer: up to 10%

EROC pays for itself in just 2 years

A double-tank ROC 900 pasta cooker has an annual energy cost of approximately €8,000 under standard operating conditions. With the EROC version, annual energy costs are reduced by around €2,700.

That's a saving of €2,700 every year with just one machine.

The additional investment pays for itself in approximately 2 to 2.5 years. From that point onwards, every euro saved on energy becomes pure profit, year after year, throughout the entire lifetime of the equipment.

EROC within the TNK ecosystem

EROC doesn't just reduce variable energy costs.

When integrated with Balance, the energy management system within the TNK ecosystem, the kitchen can also operate with a more efficiently sized electrical supply, reducing fixed electricity costs.

On one side, EROC eliminates energy waste. On the other, Balance optimises the kitchen's overall power management.

In a medium-sized professional kitchen, annual savings can reach up to €10,000.

Energy waste in professional kitchens isn't just an environmental issue; it's also a major economic challenge.

Modular's EROC technology solves this problem by delivering measurable energy savings from the very first year.

Would you like to learn more?

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