Work smarter, not harder, and save money with these energy-smart solutions.
Use programmable controls and timers to automate procedures. You may start out shaving only seconds off of the cooking time, but gradually it will turn into minutes. It all adds up. Also try to use timers as much as possible instead of opening the oven door to test for doneness. Every time you open the door, your profits are wafting away.
Do not exceed manufacturer’s recommendations, and note: turning your commercial oven’s temperature up will not make it preheat any faster.
If you can identify a continuous two-hour period when you can shut your commercial oven off, you can reduce your energy bill.
Not only will cooking at lower temperatures help reduce your energy bill, but your food will also keep more of its nutrients.
You can cook at 25ºF lower than with metal pans.
If you have a commercial convection oven, plan on loading it with multiple pans. With its superior circulation of hot air, convection ovens can cook large food loads without additional time. If you have a combination oven, use it in convection mode, not steam, to conserve on energy and water.
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