Efficient use of energy and water in kitchens.docx - Efficient use of energy and water in kitchens When kitchen equipment runs at less than optimum

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Efficient use of energy and water in kitchens. When kitchen equipment runs at less than optimum efficiency, you can end up paying big. One of the biggest expenses restaurateurs and commercial kitchen managers face is the energy bill, which includes food prep, refrigeration and cooking costs. Inefficient energy usage not only drains expenses, but it also is harmful to the environment. Commercial equipment contributes a great deal to your restaurant energy consumption Tip to make your commercial kitchen energy efficient 1. Perform Equipment Maintenance If you don't keep your equipment clean or service it regularly, it's probably working harder than it needs to be. There are a few simple preventative tasks you can perform on your own to increase your energy savings and extend the life of your equipment. Refrigerator Condenser Coils - The condenser coils on your refrigeration units become clogged with dust over time, which insulates the coils and prevents them from expelling heat. The result is that your unit has to work much harder to reach food safe temperatures. Keeping your coils clean provides a major boost to the efficiency of your unit. Water Filters - Water filtration systems prevent calcification and mineral deposits in any equipment that uses water. By making sure to replace your water filters at the appropriate time, you ensure that scale buildup doesn't clog the internal components of your equipment and affect the efficiency of the unit.
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