Restaurant Equipment Tips:

Are Energy Costs Eating Up Your Restaurant's Profits?

By Patty Gardiner

We at Jean's Restaurant Supply want you to succeed with your business venture and rising energy costs are on the forefront of everyone's minds. Inefficient, or inefficient use of, food preparation equipment is the second-largest energy drain on your restaurant's profits. So here at Jean's Restaurant Supply, we have compiled some energy-saving tips for your commercial ovens, stove/cook tops, fryers and broilers. In doing so, we hope that with the implementation of some of these energy-saving tips, your energy bill leaves you with some profits still on your plate.

Energy-Saving Tips for Commercial Ovens

• Eeny Meeny Miney Mo. Choosing the most efficient commercial oven requires only some investigation and vigilance on your part. Educate yourself on the "ins and outs" of oven design, such as insulation and quality. Pay close attention to timers and thermostats, which can help automate procedures and maximize your energy-saving efforts. Deciding which type of oven is best suited for the task at hand can also significantly impact your energy bill.
• Conventional ovens use radiant heat. This can mean increased cook times and longer preheat times.
• Convection ovens, which use fan-forced heat to circulate hot air around the food, help to reduce cooking times and lower your energy bill. Convection ovens cook at 25ºF lower temperature and in 10% less time than conventional ovens, according to one manufacturer. Also, convection ovens are 23% more efficient than conventional ones, the U.S. Department of Energy estimates.
• Microwave Ovens are a quick, efficient alternative to a full-size oven and are unparalleled in their reheating ability. They require no preheating time and only heat the food being cooked. Microwave ovens save considerable energy in comparison to standard ovens, so use them whenever possible.
• Be vigilant . Limit preheat times and turn down the oven when not in use. Turning off an idle broiler just one hour a day can save up to $400 annually. Keep in mind ovens consume substantial amounts of energy, even when no food is cooking, due to losses through the walls and leakage around the oven door opening. For that reason, it is important to remember to turn your oven off or to a lower temperature when it is not in use.
• Fill that oven! Schedule food preparation so that your oven is cooking a full load whenever possible. Convection ovens can be loaded more fully than conventional ovens because the amplified circulation of heated air advances productivity. Also, plan roasting and baking to take full-advantage of receding heat.
• Maintain, Maintain, Maintain. We at Jean's Restaurant Supply cannot emphasize enough how important it is to perform routine maintenance on your commercial restaurant equipment. Not only does this help to preserve its value and protect your investment, it also helps your equipment to keep performing at peak efficiency and this will increase your energy-savings. In oven maintenance, the seals on your oven are the most important weapons in your energy-saving arsenal. Make sure they are in good shape and fit snuggly against the oven door to properly keep the heat in the oven and your money in your pocket.
• Cleanliness is next to Energy Savings. A majorpart of routine maintenance is cleaning. For your commercial oven, this includes the removal of burned food deposits at once, before they have a chance to carbonize. Help protect yourself from broken door hinges and cracks that allow heat to escape by carefully cleaning all crumbs and encrusted food from around openings.

Energy-Saving Tips for Commercial Cook/Stove Tops

• What pan are you using on your cook top? In commercial applications, choosing the right size and type of pot or pan for the burner on your stovetop is crucial in maximizing your restaurant's energy-savings. Pots & pans should be larger in diameter by one inch than the burner they are resting on. Making sure your pot is the right size for your commercial stovetop burner will reduce your energy bill because more of the burner's heat is absorbed by the cookware. Choosing the best commercial cookware (flat-bottom cookware is generally more efficient than warped-bottom cookware) will get you on your way to lower energy bills.
• Keep it in Check. When using a gas cook top, prevent flames from licking up the sides and keep them down underneath the pot, where they belong. When preparing food with an electric cook top, turn off the burner before you're finished cooking and let the residual heat finish up the cooking for you.
• Cooking is one thing that's good under pressure. Your restaurant keeps you under pressure, but are you keeping pressure on your cooking? Pressure cookers use the pressure they create to raise boiling points and reduce cook time. Utilizing a commercial pressure cooker can reduce your energy usage by two-thirds.
• Keep a lid on it! Lids keep heat in commercial cooking equipment, reduce energy and achieve faster cooking times. So for no added cost, putting lids on your pots can put more profits in your pockets.
• Maintenance is key. Here at Jean's Restaurant Supply, we recommend the following maintenance guidelines for your commercial stove/cook top: Keep an eye out for accumulated food spills, which can cause corrosion, uneven cooking, and unnecessary fuel consumption – which ends up costing you. Have all of your burners, jets and controls serviced regularly. You can also have your local utility company come and check all your burner adjustments and electrical/gas connections.
• An eye to the future. Keeping in mind that you will have to pay energy bills for the life of the stovetop, research what type of stovetop would be best suited for your needs. Therefore, your energy-saving efforts can continue to result in lower energy bills and higher profit margins.

Energy-Saving Tips for Commercial Fryers

• Quick is the name of the game. Commercial fryers utilize a system of cooking where the heating element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We at Jean's Restaurant Supply recommend following the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant use, and this also helps to extend oil life. Furthermore, resist the temptation to overload your baskets past the manufacturer's usual recommendation of one-half to two-thirds full. Overloading will not decrease energy costs; it will simply increase cook times and endanger food quality.
• Drain and Strain. One of the most effective steps you can take to increase your commercial fryer's energy efficiency is to keep the oil as clean as possible. This means regularly, maybe even daily, draining the oil from your fryer and processing it through a commercial fryer filter. All fryers have a cold zone where the oil is not heated and the loose debris is allowed to settle. This is where you should remove the sediment from the oil before it creeps up into the hot zone and hinders food quality. When your commercial fryer's cold zone is filled with debris, food particles drift up into the hot zone and are re-fried and essentially burnt. This causes your oil to become contaminated and it is also the reason that product taste transfer occurs. Ever wonder why your onion rings taste like your seafood? Maintaining your oil properly requires diligence, but your efforts will be well rewarded with reduced costs in replacing oil (oil cleaned twice a day will last approximately three weeks, while oil that is not filtered will be lucky to survive three days); also, there's no need to buy that expensive second fryer to prevent product taste transfer when clean oil will do the trick; and finally, as the old cliché goes – an ounce of prevention is worth a pound of cure. Uncontaminated oil that is free from burnt debris is easier to clean up after, making your equipment maintenance job less problematic. Watch out for smoking oil which means, either the temperature is too high, or the fat is broken down and needs to be replaced.
• It's Elementary, my dear. Maintenance on your commercial fryer revolves around keeping your heating elements in peak working condition. For that reason, clean your heating element frequently. Built up debris makes the heating element work harder to heat up the oil, consequently minimizing your energy-saving possibilities. Use a thermometer to double-check that your fryer is operating at the correct temperature; approximately 325ºF to 350ºF. If the temperature of the oil is considerably different than the thermostat, having it serviced could increase your energy-savings. Keep an eye out for gum in the kettle, which means the fryer is due for a thorough cleaning.
• Consider your options. There is much debate concerning the benefits of gas commercial fryers versus electric commercial fryers. Not so long ago, the energy cost of using a gas appliance was considerably lower than using an electric one. However, with natural gas prices climbing higher and higher every day, the savvy consumer must take into account all the variables when it comes to making this decision. One important variable to consider for both gas and electric fryers is its insulation in comparison to its energy rating (either BTU for gas or KW for electric). Choosing a commercial fryer with the best insulation combined with the lowest energy rating allows you to maximize your energy-savings. Both gas and electric fryers each have their own pros and cons. With an electric commercial fryer, the heating element is inside the oil tank, meaning that there is no wasted heat or energy. This allows the kitchen to remain cooler and your energy use for both the fryer and your air conditioning system are reduced. However, electric fryers do not get as hot or heat up as fast as a gas fryer, whose gas burners are outside the tank. Though gas fryers do have a shorter preheat time, more heat is allowed to escape up and around the sides of the tank. This makes for a possibly hotter kitchen, entailing the need for more air conditioning or a proper ventilation system. The last thing to consider is the design of the fryer in relation to the product to be cooked in it. For example, here at Jean's Restaurant Supply, we have determined that the best fryers for cooking French fries are from the manufacturer Frymaster, while the manufacturer Dean and its fryer's larger cold zone design makes it best for seafood, which deposits substantial amounts of debris.

Energy-Saving Tips for Commercial Broilers

• Don't get overheated. Follow the manufacturer's preheating instructions, including; minimizing preheat times, which can waste energy, and avoiding preheating at unnecessarily high temperatures, which could alter the taste and quality of your food. Don't raise the temperature on your broiler during peak hours to increase production, because it's your energy use that will increase, while your food quality may suffer. Whenever possible, use infrared broilers that require no preheat time and can be turned off and then quickly reheated when called into action.
• Plan it out. One of the most proactive things you can do to increase your energy savings on your commercial broiler is organize your broiler activities. In addition to turning off all unused sections during slack times, you may be surprised to know that it isn't obligatory to have the entire broiler on even at peak periods. You can improve cooking consistency and increase your energy-savings by turning one section to full heat for rare meats and another section to a lower setting for well-done meats. And always, always remember: maximum capacity equals maximum efficiency, so fill 'er up!
• Don't forget to Maintain. Maintenance on your commercial broiler involves: regular cleaning of the burners, emptying the grease pan, washing drip shields and grid, if needed, scraping the grid with a three-cornered metal scraper and lastly, making sure openings and air shutters are clear. Handle ceramic refractor units with care, but they should be rearranged from time to time. Watch out for faulty burner operations – a clear flame with a distinctive inner cone is best. Also, flames should just wipe the surface of the refractor elements; they should never float or strike directly on them. Here at Jean's Restaurant Supply, we suggest having an experienced agent of your local gas company adjust your burners, if the need arises.

Using these tips will help you save on your restaurant's energy bill, but always remember to take a step back and look at the big picture. Investigate your commercial cooking equipment options before making a final decision. Saving money up front on an inferior quality piece of equipment will probably end up costing your more in energy overhead, while investing in a piece of higher quality equipment will permit you to use your energy efficiently throughout the life of the equipment. Using energy efficiently can also produce other benefits to your restaurant, such as: improved, more consistent food quality; less waste resulting from reduced food spoilage; and, finally, you can enjoy more comfortable working conditions in the kitchen because wasted heat is reduced. Cleanliness and consistent attention to operational details can make or break your energy-saving efforts, but that is not all. It does no good to become knowledgeable about all these great cost-cutting ideas, if you don't pass the information along. Educate your staff on the proper operation and maintenance of your equipment to help ensure the extended life of your valuable investment. We at Jean's Restaurant Supply are here to answer any of your energy-saving questions and hope that these tips will help you see some improvement on your energy-savings menu. Please feel free to contact Ben Rios @ 800-840-3610, Mon – Fri 8a-6p CST or Sat 9a-3p CST.