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 we have compiled some energy-saving tips for your commercial cook/stove tops. 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 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.