For restaurants & commercial kitchens
Stop venting your profits.
Your kitchen pays for its heat twice: once to make it, and again to push it out the roof. Electofusion bolts onto the exhaust you already have and turns part of that heat back into electricity, right on site.
The heat you're paying for
Where your kitchen's heat goes
All of it leaves the building at 150°F and up, the exact range Electofusion is built for.
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Exhaust hood
The air pouring out of your hood runs 150°F and up for as long as the line is cooking.
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Fryers
Some of the hottest, most constant heat in the building, open to close.
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Ranges & ovens
Radiant heat the room soaks up, which your air conditioning then has to pull back out.
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Dish machine
Hot water and steam, every cycle, all day long.
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Refrigeration condensers
Rejecting heat around the clock, even after the kitchen closes.
What you get
Built for a kitchen that never stops
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Power you'd otherwise buy
Electofusion converts a portion of your waste heat into electricity, right where you use it.
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Spent at peak hours
Integrated storage holds the power for the dinner rush and peak-rate hours, when the bill actually hurts.
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No kitchen rebuild
It plugs into the exhaust you already have. We don't rebuild your kitchen; we tap the heat it already throws away.
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Installed around service
No shutdown window. Our own demo goes in around lunch rushes, between orders, while the line keeps cooking.
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Nothing to babysit
Solid-state, no moving parts. It doesn't care that it's 110 degrees behind the line.
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Proof before promises
We're proving the savings on our own kitchen's electric bill before we ask you to believe them.
Public meter · Not live yet
Our own kitchen goes first.
Before anyone else installs Electofusion, it runs in the Heat Exchange Cafe & Noodle Bar in Louisville, on a meter anyone can watch.
Now: cafe build & demo install · 1 of 5 milestones done
Getting started
Three steps, no pressure
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01
Tell us about your kitchen
Send the form below or text 502-443-2080: what you cook, your hours, your equipment.
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02
Get a free estimate
A straight answer on whether Electofusion fits your kitchen, and what it could recover.
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03
Installed around service
Commercial installs follow the cafe demo, and they go in around your hours, not instead of them.
Questions
What owners ask first
Will it power my whole restaurant?
No. It recovers a portion of the energy you were already paying to throw away, and with storage, that power gets spent when electricity costs the most.
Do I have to shut down or rebuild my kitchen?
No rebuild: it bolts onto your existing exhaust. Installs happen around service. Our own demo is going in between orders while the line keeps cooking.
What kind of heat does it need?
A steady stream at 150°F or more. Hood exhaust, dish machines and refrigeration condensers all qualify.
What maintenance does it need?
It's solid-state, so there's no turbine, pump or working fluid to wear out or top up. Nothing in it spins.
How much will it save me?
Honest answer: it depends on your kitchen, and we're measuring real numbers at our own cafe before we promise anyone a figure. Send us your details for a free estimate.
Watch the cafe numbers come inWhen can I get one?
The first commercial installs come after the cafe demo proves the numbers in public. Talk to us now and we'll size up your kitchen in the meantime.
Free estimate
What's your kitchen's heat worth?
Tell us what you cook, your hours and your equipment. You'll get a straight answer on whether Electofusion fits.