Energy is a critical ingredient for a productive kitchen and a healthy bottom line. Unfortunately, many food service facilities waste much of that energy. Are your operations as efficient as they could be? Find out by taking a look around your kitchen area and asking the right questions.
Is your menu being prepped and cooked as efficiently as possible?
Defrost frozen items in a commercial refrigerator overnight instead of running them under warm water, saving energy and water. Determine which items can be cooked at lower temperatures or for shorter periods.
Are pots and pans covered during cooking?
Covering pots and pans helps retain heat, reducing cooking time and energy use.
Do you preheat all cooking equipment at opening?
The typical time to preheat most cooking equipment is short: usually 10 to 15 minutes. Some equipment, such as griddles and broilers, require little or no preheating time. Learn the preheating times for all of your equipment. Post the preheat times and train employees to preheat accordingly.
Is equipment left on at full temperature during slow periods?
It's a common misconception that bringing equipment back to cooking temperature after setback is costly or time consuming. Many types of kitchen equipment preheat rapidly, eliminating the need to maintain full temperature.
Do you clean cooking equipment daily?
Clean cooking equipment frequently, especially griddles and fryers. Carbon and grease buildup makes equipment work harder, consuming more energy.
Do you wash dishes at less than full loads?
It's common practice to run dishwashers with partial loads to prepare for busy times of the day. However, partial loads generally require as much energy as full loads. It's more cost-effective to cold-rinse and stack dishes until a full load is ready.
Are refrigerator doors closed and sealed tightly?
Refrigeration units are big energy users. Save by making sure doors latch tightly and gaskets are sealed correctly. Reduce trips in and out with carts or dollies for loading and unloading. Install door curtains to minimize the entry of warm air.
Now you've got the answers you need to improve your energy performance. For more energy and money saving tips, see ENERGY STAR for Restaurants.
