Running a bakery involves energy-heavy equipment such as electric and gas ovens, refrigeration, chillers, mixers, proving cabinets, dishwashers, hot water systems, and lighting. Most bakeries operate long hours, often starting before dawn, which increases consumption. Understanding monthly energy costs helps bakery owners forecast overheads, choose suitable tariffs, and improve profitability through efficient usage and better supplier selection.
Typical energy usage in bakeries
Energy demand depends on the number of ovens, product volume, refrigeration needs, premises size and whether the bakery includes dine-in space. Gas use is highest in premises using deck or rack ovens, while electricity is heavily used for refrigeration, proving and lighting.
Typical bakery energy consumption ranges
| Bakery type | Electricity (kWh/month) | Gas (kWh/month) |
|---|---|---|
| Small (artisan or home-style, 1–2 ovens) | 2,500–5,000 | 3,000–6,000 |
| Medium (high street, mixed ovens, café area) | 5,500–8,500 | 7,000–12,000 |
| Large (commercial bakery or production facility) | 9,000–16,000+ | 12,000–22,000+ |
Small bakeries focus on countertop ovens and fridge/freezers, while larger operations may run multiple deck ovens, proofer-retarder systems, blast chillers, commercial wash stations, and climate-controlled storage.
Monthly energy cost estimates for a bakery
| Bakery size | Electricity cost | Gas cost | Total monthly energy cost |
|---|---|---|---|
| Small | £715–£1,430 | £351–£702 | £1,066–£2,132 |
| Medium | £1,430–£2,210 | £630–£1,089 | £2,060–£3,299 |
| Large | £2,340–£4,160+ | £1,134–£1,980+ | £3,474–£6,140+ |
Costs include both unit consumption and standing charges. Commercial bakeries running batch production lines, conveyors and packaging machinery may exceed £7,000 per month in total energy costs.
Which bakery activities use the most energy?
| Equipment or activity | Electricity (kWh/month) | Gas (kWh/month) |
|---|---|---|
| Deck or rack ovens | 300–1,800 | 2,500–10,000 |
| Refrigeration and chillers | 400–2,000 | N/A |
| Proving cabinets and retarder systems | 200–1,100 | 100–400 |
| Mixers, dough machines and slicers | 60–300 | N/A |
| Washing, sanitising and dishwashers | 200–800 | 200–500 |
| Lighting and ventilation | 300–1,200 | N/A |
| Hot water and heating | 300–1,000 | 1,000–3,500 |
Ovens are the single biggest energy users, particularly gas-fired deck ovens that must maintain high temperatures for long periods.
Main cost drivers
Operating hours
Most bakeries start at 4am or earlier and may operate 12–14 hours daily, particularly those with café seating or retail areas.
Refrigeration demand
High refrigeration use for dough resting, chilled storage, cream products, chocolate, meat fillings and decorated cakes increases electricity consumption.
Seasonal variation
Winter increases gas use for oven pre-heating and hot water systems, while summer raises refrigeration load.
Energy waste
Heat loss from old ovens, poorly sealed fridge doors, or over-sized ventilation systems can add 10–20% to bills.
How to reduce bakery energy costs
| Strategy | Saving potential | Notes |
|---|---|---|
| Install insulated doors and seals on ovens | 15–25% | Keeps heat contained, reduces re-heating time |
| Use smart timers and scheduling for ovens and ventilation | 10–18% | Avoids unnecessary off-hour consumption |
| Switch to LED and sensor lighting | 6–10% | Particularly effective in retail and prep areas |
| Service ovens and refrigeration equipment regularly | 10–15% | Faulty thermostats and seals waste energy |
| Upgrade to A-rated mixers, chillers and freezers | 20–30% | Efficient motors and insulation save electricity |
| Use heat recovery from ovens | Up to 15% | Reuses wasted heat to warm prep areas |
Why energy management matters in bakeries
Energy typically accounts for 8% to 15% of operational spend in small bakery shops, and up to 22% in larger commercial production facilities. Ovens, proving chambers and refrigeration are essential to product quality but also drive high energy bills. With rising unit costs, choosing efficient equipment, controlling operating hours, and switching to a competitive tariff can directly impact profit margins.
Tariff options for bakery businesses
Bakeries can benefit from fixed-rate tariffs and time-of-use contracts, particularly if most baking occurs early morning or overnight. Some suppliers also offer heat-intensive business tariff packages tailored to food production environments.
Use EnergyCosts.co.uk to save money on bakery energy bills
Whether you run a high street bakery, cake design studio, or industrial baking facility, knowing your consumption and choosing the right energy supplier can help reduce your monthly bill. Use EnergyCosts.co.uk to compare business energy tariffs specifically suited to energy-intensive food businesses.
FAQ
A medium-sized bakery using mixed ovens, fridges, chillers and wet kitchen equipment usually spends between £2,060 and £3,299 per month on combined electricity and gas. Costs vary based on production volumes, opening hours and energy tariff type.
A small bakery with one or two ovens typically consumes between 2,500 and 5,000 kWh of electricity monthly. This includes refrigeration, lighting, proving cabinets, mixers and dishwashers. At an average rate of 26p per kWh, this results in a cost of around £650 to £1,350 plus standing charges.
Yes. Gas ovens usually cost less to run due to lower gas unit rates, averaging 9p per kWh compared to 26p for electricity. However, gas ovens may consume more overall kWh and need regular maintenance, so total operating costs still need to be closely monitored.
Deck and rack ovens use the most energy, often consuming between 2,500 and 10,000 kWh of gas or up to 1,800 kWh of electricity monthly. Refrigeration, chillers, proving cabinets and dishwashers are also major contributors to overall usage.
Most bakeries spend more on gas due to oven heating and hot water usage. However, artisan bakeries with electric ovens and large refrigeration systems may have electricity costs that exceed their gas usage, particularly in warmer months.
Yes. Simple changes such as insulating oven doors, repairing seals, installing smart timers, cleaning extractor filters, using LED lighting and improving ventilation control can reduce energy bills by 10% to 18% without replacing equipment.
Refrigeration typically accounts for 15% to 25% of total electricity usage in a bakery. This includes chillers, freezers, dough retarders and display fridges. High ambient temperatures and poor insulation can significantly increase this proportion.
Yes. Fixed-rate tariffs protect bakery owners from rising energy prices and improve cost predictability. High-consumption businesses like bakeries often save 8% to 15% annually by switching to fixed or time-of-use tariffs that match production schedules.
Yes. Bakeries with café spaces use additional energy for air conditioning, heating, lighting, dishwashing, freezer display cabinets and hot drink equipment. This can increase monthly energy usage by 20% to 35% compared to bakery-only premises.
Energy usually represents 8% to 15% of operating costs for high street bakeries and up to 22% for larger production facilities. Footfall, equipment age, baking volume and tariff selection all influence this proportion.