Work smarter, not harder, and save money with these energy-smart solutions.
Commercial fryers spend at least 75% of the day on idle. Cutting out four hours of idle time each day could save about $250 annually for a gas fryer and about $350 for an electric fryer.
Check the temperature of the cooking oil with a reliable commercial thermometer. Over time, fryer thermostats can become inaccurate.
Pay close attention to when your restaurant equipment is turned on and off. Then work on creating a start-up/shut-down schedule that you can post with staff assignments.
With high-volume commercial fryers, the temptation is to overload them with product, but this only prolongs the cooking time.
The oil should be between 325º F-350º F. If you get it too hot, it can break down.
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