It is always a good idea to use energy-saving methods in your commercial kitchen. Not only is it good for your pocket but it is also good for the environment. If you maintain your commercial kitchen equipment properly and make sure that any used commercial kitchen equipment that you have bought is checked thoroughly by a qualified technician before use you will go a long way to saving energy.
Some tips to help you save energy and documented below:
Use programmable controls and timers to automate as many procedures as possible. Try not keep opening oven doors, which lets out expensive heat. Instead find out how long each of your products takes to cook and time it properly.
Schedule shutdown and startup times properly by finding out how long your oven takes to heat up. You cannot cut down on energy costs or preheating times by turning the temperature up!
During the day there may be times when the oven is not in use. Find out when these times are and shut down the oven accordingly. It is not a good idea to leave ovens on continuously as this is a waste of both money and energy.
Many dishes can be cooked at a lower temperature than you are using. As well as cutting down on energy costs is also ensures more of the nutrients are present in the food. Always check recipes however to make sure that the food is cooked thoroughly as you do not want to be serving undercooked food to your customers.
Convection ovens can be loaded with many pans at the same time without adding to the cooking time, as the air circulation is excellent and allows heavy loading of the oven. If you have a combination oven it is more efficient if you use it in the convection mode.
If you have a combi mode oven, although it cooks faster in this mode it also uses up more energy and often large amounts of water. It is more efficient to use it in a convection mode even if it is slower.
Always cook full loads in all these types of ovens for better energy savings. Is much more efficient to plan to cook a large batch and turn off the oven rather than continually cooking smaller batches and leaving the over on for longer periods.
Careful planning of your day and regular maintenance of your commercial kitchen equipment can save you quite a lot of money and is also good for the environment by using less energy.
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