The problem with investment decisions in many commercial kitchens is that the investor who purchases and pays for the catering equipment is often not also the operator of the commercial kitchen. This means that he often does not have to bear the energy costs that arise later. For this reason, his only calculation is a lower purchase price. The result is that far too much is invested in technically outdated catering equipment. But the already mentioned important replacement of outdated equipment does not take place either.  

For this reason, it would be beneficial to introduce a kind of energy certificate for commercial kitchens, similar to that for residential buildings. This would give the investor, who is usually the landlord, an incentive to invest in more efficient technology. Lower energy costs for the operator could justify a higher basic rent.