Three ways to spend less on energy: use fewer units, make your own, and use them when they are worth most. Most sites need some combination of the three.
Older equipment burns energy just to stand still. Commercial induction delivers the same output, often more, on a fraction of the input. No open flame, and far less heat left in the room.
Boiling pans, tilting pans, cook tops, dosa and chapati plates, kadhai and fryers. Fifteen equipment types in all, each sized against your menu, your volumes and the electrical load you actually have.
See the equipment
Rooftop, ground-mount, carport or open access turns idle surface area into supply, and into a hedge against every future tariff increase.
We size the plant against your consumption pattern rather than your roof area, because a system that generates in hours you don't use saves less than a smaller one that matches your load.
See the systems
Batteries shift cheap or solar units into expensive hours, shave peak demand charges and keep critical loads alive through an outage.
Whether storage earns its cost depends on your tariff structure and your load curve, so it is worth modelling before it is worth buying. Sometimes the answer is all three of these together.
Talk it through
Solar makes it.Your roof runs the day’s service at a fraction of a cylinder’s price.
The battery keeps it.Dinner, the tariff peak and the power cut all run on the afternoon’s sun.
Induction uses it.Heat goes into the pan, not the room, so the line runs faster, cooler and cheaper.
Kitchens we have equipped across India and the Gulf: from single sweet shops to hotel groups, hospital food courts, airport lounges, railway base kitchens and the galleys of the Indian Navy.
Disclaimer: the businesses shown above are clients of Sarvotech Private Limited. Logos and trademarks belong to their respective owners.
Every business wastes energy differently. Let's understand yours.
