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No Cost Operational Tips

Did you know? If you lower the lid and cover braising pans and steam kettles, you save up to 40% of the energy used.

Foodservice and food preparation are very energy intensive.

Here are a few more no-cost operational tips to save energy and money.

• Implement equipment “start-up” and “shut-down” schedules.
• Reduce excess heat loss by carefully monitoring preheat times and cooking temperatures. Cook food products in the largest amounts possible.
• Heat only to the temperature required; do not turn thermostats on high in an attempt to get equipment to heat-up to cook food faster.
• Turn equipment off when not in use. Most equipment takes less than 15 minutes to preheat.
• Keep equipment clean. Carbon and grease build-up make your cooking equipment work harder and use more energy.
• Establish a regular equipment maintenance program. Schedule safety and adjustment.

It ain’t easy being green, but it’s worth it!