A commercial kitchen concentrates a great deal of energy use into a small space and a long working day. EBITDA Systems monitors the equipment continuously, so the difference between normal operation and a developing fault is visible in the data rather than in a bill.
Commercial kitchen equipment runs hard. Extraction runs for the whole service and frequently beyond it. Walk-in fridges are opened constantly. Fryers and ovens cycle all day. All of that is normal, which is exactly why abnormal is difficult to notice.
The expensive failures are rarely sudden. A heating element degrades and the thermostat starts overshooting. A condenser fouls and the compressor compensates by running longer. Each of these raises consumption steadily while the equipment appears to work.
Without a baseline there is nothing to compare against, so the change stays invisible until it becomes a breakdown or a spoiled delivery.
Refrigeration monitoring produces a continuous temperature record as a by-product. That record is useful beyond energy: it replaces manual fridge temperature logs and gives you an automatic history for EHO inspections.
It also means a temperature excursion is caught when it happens rather than at the next manual check, which is the difference between moving stock and writing it off.
Because consumption is recorded continuously, the period after a repair can be compared with the period before it. That turns a maintenance visit into a measurable result rather than an assumption.
This is the "prove" step in how we work: detect the anomaly, explain what it appears to be, act on it, then measure what changed.
Yes. Walk-in cold rooms and freezers are monitored for temperature, energy draw and operating pattern, and door contact sensors are supported.
Yes. Continuous temperature monitoring produces an exportable record, which removes the need for manual fridge temperature logs.
Monitoring is continuous and alerts are sent when readings move outside the expected range. Alert channels depend on your plan.