Top 10 tips for start saving money and energy in your kitchen today's commercial
Energy Conservation is a hot topic these days, from restaurants and cafeterias of the university dining halls. A recent ENERGY STAR ® survey revealed that restaurant owners can increase profits by 30% by simply "going green" in the kitchen. These top 10 tips will help you reduce savings the cost of your energy bills while maximizing the benefits of dollars.
1. Turn it off!
Like leaving the lights on in the house, leaving the equipment to run idly cost you hundreds dollars for energy used. By turning off your idle equipment, it saves energy and abundance of liquidity your next gas, electric or water bill. For those times when you forget to turn off the equipment after the closing electrical timers can be placed on outlets automatically flip off equipment if you're not around.
Typical equipment left on overnight or during the hours of cooking are idling griddles, senior French, ranges, convection ovens, machines and flat. These counters can all be placed in their sockets and cords to turn them off when you forget.
Energy Saver # 1: Even if you do not forget to turn off certain appliances, tools of the other side are often forgotten. For example, once you turn off your machine washing, be sure to close the auxiliary heater.
Energy Saver # 2: You can not turn the entire plate off, but you can disable some of the burners during the slower hours. Turn off all burners, except leaving a burner during peak hours. This will save energy while maintaining service kitchen.
2. Revise your lighting
Areas such as cold rooms or in your room dry storage need not be lit all day. Turn off lights when leaving areas normally used is a great way to save money on your energy bill. Again, electrical timers can be used in these areas especially if they are often forgotten and left overnight.
The type of lighting you use makes a big difference in your energy too. Lighting Fluorescent uses 1 / 4-1 / 3 less energy than normal lights. Replacing light bulbs with more efficient options will show a lower cost in your monthly bill.
Energy Saver # 3: higher efficiency bulbs can be used in areas requiring illumination constant. Replace incandescent lamps in your walk in cooler with fluorescent lamps are cooler and consume less energy.
3. Reduce water consumption
The U.S. Green Building Council developed LEED ® (Leadership in Energy and Environmental Design) certification, a national standard for design, construction and operation of high performance green buildings, which in turn generates savings. These standards were adopted by American schools from kindergarten to high school. Faucets T & S are designed to support these new standards by promoting the efficient use of water in hand sinks, sinks and washbasins cleaning preparation. When replacing kitchen equipment, make sure you buy products that contribute to these new standards to help reduce energy costs.
Energy Saver # 4: Replace old faucets with new lines that conserve water without compromising performance. You can find a list approved products on the official site Green Restaurant Association website .
Energy Saver # 5: Use a dishwasher to wash the dishes is enough for standard glassware and utensils. Do not prewash dishes. It is often unnecessary wasting water and energy and rising operational costs.
4. Make your Menu More Efficienct
Your menu is prepared and cooked the most effectively? The elements that must be thawed for the service Daily food can be defrosted overnight in the refrigerator instead of running water to reduce energy consumption and conservation water. Review your menu to see if there are common ingredients or all of which may come from one source. Minimizing the number specific supplies, you will receive every week will add to conservation practices and reduce your shipping costs and time of residence when you can be in and out of cold storage using additional energy to bring it to the proper temperature.
5. Keep equipment well maintained
Keep equipment well maintained cost effective valuable benefits. Although running the equipment a habit for some restaurant owners to leave until a major problem arises, armed with a Regular equipment maintenance can detect operational problems. Small problems can become expensive issues through a poor performance or require larger amounts of energy to maintain the temperatures required for cooking or cooling food. Maintain equipment updated also eliminates breakage due to the time when you may need to use an inefficient method of cooking as an alternative until your equipment is repaired or replaced.
Energy Saver # 6: Descaling your steamer regularly to save energy by operating your boiler as efficiently as possible and extend your equipment life.
6. Always keep equipment clean
Establishing a routine cleaning night will help keep the equipment works properly if the stoves, ovens, refrigerators and perform at their full capacity. burners clogged for example, consume more energy for heating and cooking. By unclogging burners, you keep your range using less energy work at peak performance.
Seals on kitchen ovens became crap and put up the residue that overlaps the joint between the rubber and metal. Allowing outside air to enter the oven requires more energy to keep adjusting the oven temperature. Keep furnaces and their doors to enable them to heat more effectively.
Energy Saver # 7: refrigerator coils maintains suction mechanism cooling is operating at maximum efficiency. coil cleaning and maintenance of dust and construction materials around them will keep your refrigerator running more efficiently and consume less energy.
7. Close the door
Busy kitchen staff may forget to do the simplest of energy efficient measures. Leave the oven door open releases large amounts of heat. Whenever you open an oven door the temperature can drop nearly 25o F.; watch the clock and use a timer instead. Do not let the convection oven or the door open too long steam or it will just continue to heat, burning energy unnecessary to retain the correct cooking temperature. The cold room is another door that must be stopped at any time or cooling becomes an energy sink continues.
Energy Saver # 8: If the doors as the coolers are routinely left open, spring hinges on site doors and close automatically, eliminating the opportunity for staff to forget to close the door.
8. Optimize equipment capacity
small volume kitchens can use smaller equipment capacity. For example, steam small portions of vegetables can be done in the microwave instead of a large capacity steamer.
When selecting the variety of products and equipment manufacturers a standard size to buy and the size that you need to maximize performance while minimizing energy consumption. large production equipment is not required if the kitchen does not have a volume number of clients.
Buy equipment that is Energy Star certified. This is a quick and easy identify the equipment that will keep energy costs down while providing quality food experience. To view a list of over 1,000 items efficiency of food service and nearly 500 pieces of equipment ENERGY STAR, visit the official website of Manitowoc.
Energy Saver # 9: When you wash dishes in a dishwasher, the machine only works when it is full. This will limit the amount of time the dishwasher is running, significantly reducing energy costs and water consumption.
9. Invest in new Technology Energy Savings
For kitchens, saving money means the replacement of old equipment. Although the cost is high at the beginning, over time you earn money in utility bills. New technologies have been created with energy savings in mind.
"Go Green" has gone from a small idea in time universally accepted concept. You can find many very effective restaurant equipment to CooksDirect.com or other online retailers. They can help you replace old equipment known for high energy consumption, such as dishwashers furnaces and new products more efficient.
10. It pays to save money
Several cities and counties offer incentives for energy savings for individuals and companies who choose to go green. In addition to saving hundreds of dollars on your electricity bill, you can get money handed over by the government. For more information, visit www.energystar.gov or call your municipality for a list of discounts offered by the federal and the city.
Energy Saver # 10: Do not forget to check with your local government to take advantage of government incentives and tax benefits for one of the steps you take in your kitchen to reduce your energy consumption, such as rebates for energy equipment out. These incentives go directly to your bottom line, while the actions you take your benefits in continuous operation and environment.
Breeden About Jeff Cook and Direct:
Jeff Breeden is active in the food industry through his work at Cook and as a member of NAFED (National Association of Food Equipment Dealers). Over the past 12 years, he held various roles, including project management, account service priorities, product research and marketing. In his current responsibilities as chief merchant, he uses his vast experience and expertise to find innovative equipment and supply solutions to meet the evolving needs restaurant and catering operations. Cook's offers a full line of commercial kitchen in correctional facilities, institutions and other large catering operations in North America. The company was founded there 10 years and is known for its product innovation, Strong customer service and general knowledge of institutional kitchen operations.
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