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 Cheap Ronnie Stanley Jersey , 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 broilers and fryers. 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 Broilers

Don''t Get Overheated. Follow your commercial broiler manufacturer''s preheating instructions Cheap Marlon Humphrey Jersey , 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 Cheap Mark Andrews Jersey , 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; also Cheap Hayden Hurst Jersey , 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 Cheap Justin Tucker Jersey , we suggest having an experienced agent of your local gas company adjust your burners, if the need arises.

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 Cheap Terrell Suggs Jersey , recommend that you follow 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 Cheap Marshal Yanda Jersey , 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 jeopardize 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 that you should regularly, maybe even daily, drain the oil from your fryer and process 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 Cheap C.J. Mosley Jersey , 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 clich?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 Cheap Joe Flacco Jersey , 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 Cheap Lamar Jackson Jersey , clean your heating element frequently. Built up debris makes the heating element work harder to heat up the oil, consequently minimizing your energy-saving possibi . Cheap Jerseys China Cheap Jerseys Cheap Jerseys China Wholesale mundschutzmasken kaufen wegwerp handschoenen kopen mascherine monouso online gants jetables pas cher N95 Mascarillas Baratas Cheap N95 Mask Australia disposable protective suit