A prep table refrigerator uses more electricity per litre of storage than a closed-door chiller, because its refrigerated top rail is opened and exposed all day. You cannot remove that cost entirely, but you can reduce it by choosing an inverter-equipped model, checking the manufacturer’s kWh/day data, and running the unit properly. This guide explains where the energy goes, what Singapore’s rules say about commercial refrigerators, and how to compare models before you buy.
TL;DR
- Prep tables lose most energy through the open or frequently accessed top rail, not only through the compressor.
- Ask the supplier for kWh/day figures for the exact model. Prep tables are often outside standard ENERGY STAR scope, so generic labels will not tell you much.
- In Singapore, commercial storage refrigerators sold from 1 April 2025 must meet MEPS and be registered under MELS. Inverter technology is a technical requirement for the Energy Efficiency Grant (EEG).
- Cleaning condenser coils, keeping gaskets sealed and limiting how long the rail stays open often matter as much as the model you choose.
- SMEs may receive up to 70% support under the EEG Base Tier, capped at S$30,000 per company. Confirm eligibility before you order.
Table of Contents
- Why a prep table uses more energy than a reach-in
- Why you will not find a simple ENERGY STAR answer
- How to estimate running cost
- What Singapore’s rules require
- The Energy Efficiency Grant and refrigerators
- How to choose a prep table or counter unit
- Our view: the unit is only half the saving
- Running the unit efficiently
- Looking for energy-efficient refrigeration?
- FAQ
- Sources
Why a prep table uses more energy than a reach-in
A prep table combines a storage base with an open-topped rail of food pans. Cold air must keep ingredients safe while staff reach in again and again during service. The US Department of Energy’s commercial refrigeration report treats the prep table as a distinct equipment type with its own energy profile, separate from closed-door cabinets.
Three factors drive the load:
- Thermal loss at the rail. Warm, humid air enters every time a lid is lifted or a pan is pulled. In Singapore, where ambient humidity is high, the refrigeration system also has to remove that moisture.
- Ambient heat. Prep tables usually sit on the line, close to fryers, hobs and ovens. A condenser drawing in hot air works harder.
- Compressor type. A fixed-speed compressor cycles fully on and off. An inverter compressor adjusts its speed to the cooling demand, which suits a unit that is opened often and unevenly through the day.
The first factor is the largest, and it is a workflow issue. Keeping the lids closed between orders and prepping in batches reduces the heat that enters the unit before any equipment choice is made.
Why you will not find a simple ENERGY STAR answer
Many buyers search for an efficiency label and compare. For prep tables this is harder than it looks. The ENERGY STAR key product criteria set maximum daily energy consumption (MDEC) limits for commercial refrigerators and freezers by volume, and ENERGY STAR states that certified units are approximately 20 percent more energy efficient than standard models. However, open-rail prep tables have cooling demands that closed-door tests do not measure, so many of them sit outside that certification.
The practical consequence: do not rely on a badge. Ask for:
- Daily energy consumption in kWh/day for the specific model and size.
- The test conditions used, including ambient temperature.
- Compressor type (inverter or fixed speed) and refrigerant.
- Insulation thickness and gasket design.
Two models of similar volume can have different readings. Comparing kWh/day at the same volume is the fairest method available.
How to estimate running cost
Once you have a kWh/day figure, the calculation is simple:
kWh/day × 365 × your tariff per kWh = annual electricity cost
Use the rate on your own commercial electricity bill, not a published average, because contracts differ. Run the calculation for each model on your shortlist, then compare the difference in annual cost against the difference in purchase price. If the more efficient model costs more, divide the price gap by the yearly saving to see the payback period.
Our own analysis of efficient commercial fridges is set out in this article on MEPS-verified models and payback. Use it as a method for your own figures rather than a promise, since your usage, tariff and kitchen temperature will change the result.
What Singapore’s rules require
From 1 April 2025, all commercial storage refrigerators sold in Singapore must meet the Minimum Energy Performance Standards (MEPS) and comply with the Mandatory Energy Labelling Scheme (MELS), according to the National Environment Agency (NEA) circular1-with-effect-from-1st-april-2025.pdf). Suppliers must register the business and the specific models with NEA before sale.
For a buyer, this means:
- Ask the supplier for the NEA registration details of the model before you order.
- Check the tick rating shown on the label. NEA’s tick rating page lists commercial storage refrigerators, covering chillers, freezers and combinations, from 1 tick upwards.
- Treat the minimum standard as a floor. A model that only just passes is not necessarily the best long-term choice.
Note the scope: MELS covers regulated commercial storage refrigerators, which are chillers and freezers. Whether a particular open-rail prep table falls within that definition depends on its construction, so confirm with the supplier and NEA’s published guidance instead of assuming.
If a model uses a flammable refrigerant such as R290, the same NEA circular says the supplier must also comply with SCDF requirements on flammable refrigerants in stand-alone equipment. Ask who is responsible for that compliance.
The Energy Efficiency Grant and refrigerators
The Energy Efficiency Grant (EEG) supports businesses that adopt pre-approved energy-efficient equipment, and refrigerators are on the list of supported equipment. The scheme has changed recently. The NEA grant page states that the Base Tier runs until 31 March 2028 following the Ministry of Finance’s statement of 7 April 2026, and gives these terms:
| Item | Base Tier |
|---|---|
| Support for SMEs | Up to 70% |
| Support for non-SMEs | Up to 30% |
| Cap per company | Up to S$30,000 |
| Qualifying equipment | Pre-approved energy-efficient equipment |
Some older pages still show 31 March 2027 as the end date. Check the official page on the day you apply.
Technical requirements for refrigerators
GoBusiness lists inverter technology as the technical requirement for a commercial refrigerator. For regulated commercial storage refrigerators, the listed technical requirement is MELS registration with a minimum 4-tick rating, as the NEA circular1-with-effect-from-1st-april-2025.pdf) and the GoBusiness refrigerator page describe it.
Before you buy a prep table with the grant in mind:
- Confirm that the exact brand and model appears among the eligible equipment on GoBusiness.
- Confirm your company’s classification (SME or non-SME) and sector.
- Apply and receive approval according to the scheme’s process before purchase, not after. Read the current conditions on the official page.
- Keep quotations, invoices and model details together for the claim.
We set out the wider picture, including the end of the Productivity Solutions Grant, in our EDGE grant and kitchen equipment guide and our EEG procurement article.
How to choose a prep table or counter unit
Start with how the station is used, then match the specification.
| Question | Why it matters |
|---|---|
| How many times an hour is the rail opened? | High traffic raises thermal loss. A unit with a lid or smaller rail may suit a lower-volume line. |
| Do you need an open rail at all? | If you only store ingredients, a closed-door counter chiller avoids the open-rail penalty. |
| What is the ambient temperature at the station? | Heat near the condenser raises consumption. Leave the clearance the manufacturer specifies. |
| Is the compressor inverter-driven? | It adjusts to demand and is required for EEG on commercial refrigerators. |
| What is the stated kWh/day at this volume? | The most direct comparison between models. |
| Are gaskets replaceable and the insulation thick? | These affect running cost over years of use. |
Counter chillers as an alternative
A prep table is not always the right tool. Where staff mostly retrieve stock rather than assemble dishes at the unit, a closed-door counter chiller or freezer holds temperature with less loss. We sell inverter counter units in 1.2m and 1.5m lengths. Our guide to restaurant refrigeration layout covers how to position units to cut both cost and walking distance.
Our view: the unit is only half the saving
We supply energy-efficient commercial kitchen equipment to restaurants, caterers and food manufacturers in Singapore, and we advise on the government energy grants that apply to it. From that work, our view on prep tables is as follows.
First, buyers spend most of their time comparing models and too little time on the line itself. A prep table beside a fryer, with a rail left open between orders, will consume more than the same model placed away from heat and managed with discipline. Moving the unit or changing the prep routine costs little.
Second, the grant should follow the specification, not lead it. A model that qualifies but does not suit your workflow is a poor purchase at any support rate. Decide what the station needs, then check which suitable models are eligible.
Third, ask for numbers in writing. Daily kWh figures, inverter confirmation and NEA registration should be in the quotation. A supplier who cannot provide them is a risk when you later claim a grant or face an inspection.
Fourth, plan maintenance on day one. Add coil cleaning and gasket checks to your opening or closing routine, since we see neglected units lose efficiency long before they fail.
— David
Running the unit efficiently
The ENERGY STAR factsheet linked above and the maintenance guidance in the wider industry point the same way: upkeep affects power draw. A dusty condenser can lead to high energy consumption, less cooling effectiveness and compressor damage, as one manufacturer manual for a refrigerated prep table warns.
A routine to adopt:
- Daily: Close lids between orders. Do not overfill pans above the line marked for the rail. Wipe spills from gaskets.
- Weekly: Check that gaskets seal along the whole length, for example by closing a strip of paper in the door and testing the grip.
- Monthly: Clean the condenser coil and clear dust from vents. Keep the clearance around the unit free of boxes.
- Every quarter: Check the thermostat reading against a separate thermometer, and look for ice build-up on the evaporator.
Stock may need to be moved while you defrost and clean. A small spare fridge, such as a 92-litre one-door fridge, can hold perishables for a short period so the cleaning is not rushed. Our full commercial fridge maintenance checklist lists the steps in order.
Do not clean live electrical parts or handle refrigerant circuits yourself. Switch off and isolate the unit before cleaning, and call a qualified refrigeration technician for gas leaks, compressor noise or repeated tripping.
Looking for energy-efficient refrigeration?
Superior Kitchen Equipment sells commercial refrigerators, chillers and freezers alongside fryers, ovens, induction cookers, warmers and stainless steel furniture, through our online store and showroom in Singapore. You can browse the energy efficiency grant eligible equipment collection, view the full product range, or read our EEG guidance page before you choose. Visiting the showroom lets you see the equipment and discuss your kitchen’s requirements in person.
FAQ
How much electricity does a prep table refrigerator use?
There is no single figure. Consumption depends on size, compressor type, ambient temperature and how often the rail is opened. Ask the supplier for the kWh/day rating for the exact model and compare it with other units of similar volume.
Are prep tables ENERGY STAR certified?
Often they are not. The design of an open refrigerated rail creates cooling demands that closed-door tests do not capture, so many prep tables fall outside standard certification. Use manufacturer energy data, insulation and gasket quality instead of relying on a label.
Does a full fridge use more energy?
Not necessarily. A reasonably stocked unit holds temperature well, because cold food stabilises the cabinet after the door is opened. Overpacking is a problem when it blocks airflow, so leave space around vents and keep pans below the fill line.
Can I claim the EEG for a prep table?
Only if the specific model is among the eligible equipment on GoBusiness and meets the stated requirements, which for commercial refrigerators include inverter technology. SMEs can receive up to 70% support, capped at S$30,000 per company under the Base Tier. Confirm the model and your eligibility before ordering.
Sources
- Energy Efficiency Grant, NEA
- Energy Efficiency Grant, GoBusiness
- Refrigerator technical requirements, GoBusiness
- Refrigerator eligibility under EEG, GoBusiness
- NEA circular on regulated goods from 1 April 20251-with-effect-from-1st-april-2025.pdf)
- Tick Rating, NEA
- Commercial Refrigerators and Freezers Key Product Criteria, ENERGY STAR
- ENERGY STAR commercial refrigerators and freezers factsheet
- Energy Savings Potential and R&D Opportunities for Commercial Refrigeration, US Department of Energy
- Refrigerated prep table user manual