Commercial Kitchen Equipment Energy Saving Tips
You can not only save money by implementing energy saving methods in your commercial kitchen but also help the environment. Work smarter, save money and do you bit for the environment by following our energy saving tips.
1. Use programmable controls and timers to automate procedures. Do not let out all that expensive heat by opening and closing the doors to check on the progress. Monitor how long regularly cooked foods take and use a timer.
2.Find out how long your ovens take to get to the correct temperature on start up and use that to schedule times to start and shut down. Do not turn up the temperature to make the oven heat up faster. It won’t work!
3.Most commercial premises have slow times during the working hours. Find out when they are and switch off the oven during these times. It is a waste of energy and money to leave it on constantly.
4.Cooking foods at a lower temperature uses less energy and also keeps more nutrients in the food. However always make sure that food is cooked thoroughly by checking recipes and manufacturers guides.
5.When cooking in a convection oven you can cook multiple items at the same time .A large load can be cooked at once as convection ovens have excellent air circulation. If you have a combination oven it is more energy efficient to use it in convection mode.
6.Use a combination oven in convection mode if possible as the combi mode is much less efficient in terms of energy and can also consume large amounts of water.
7.All ovens are more energy efficient when cooking full loads. Plan properly to cook a large batch then turn off the oven.
8.Perform regular maintenance and cleaning according to your manufacturers manual. This will ensure that it works efficiently at all times.
Commercial Kitchen Equipment Maintenance Tips
Maintaining your commercial kitchen equipment to keep it in the very best condition and working efficiently.
Follow out maintenance tips below.
1.Clean daily to prevent build up of dirt and grease that will wear down the equipment and stop it from working efficiently.
2.Make a plant to calibrate ovens and other equipment. Plan times to check the temperature of refrigerators and freezers regularly, post it where everyone can see it and make sure you stick to it.
3.Always read the labels on cleaning solutions and follow instructions as some can be corrosive and cause damage to your equipment if not used properly.
4.Read the maintenance instructions for all equipment carefully. If there is no manual, especially if you bought used equipment, contact the manufacturer and request one.
5.Set up service contracts with the manufacturer or with a local dealer. Although it will be expensive it is more expensive in the long run to neglect proper servicing.
6.When buying equipment check that it is easily taken apart and reassembled for easy cleaning and maintenance.
7.Store small portable equipment in cupboards away from any busy parts of the kitchen in order to avoid accidental damage or accumulating dirt.
8.Plan proper training for staff to ensure they carry out maintenance and cleaning properly.