Ovens: Operate Your Oven Wisely
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.
Know your oven’s preheat time so you can effectively schedule start-up and shutdown times. Do not exceed manufacturers’ recommendations, and note that turning up your commercial oven’s temperature will not make it preheat any faster.
Identify one or more periods during the day when you can shut off your commercial oven. Ovens are extremely energy intensive, so take any possible steps to 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. Check recipes and manufacturer’s guides first.
If you are using 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.
Combination ovens are convenient task-masters when it comes to steaming and cooking at once. Although it is frequently faster to cook in combi mode, it can use more energy and consume almost 40 gallons of water each hour just to operate. Whenever possible, use convection mode to save energy and water.
It is more efficient to cook a full load of food in the oven, so cook large batches if your workload permits. You can turn off the oven in between these large loads to save even more energy.
To keep your equipment performing efficiently and with the least amount of energy, establish a regular maintenance plan with these maitain and save tips.
Check the seals on your oven door and change gaskets as needed. Also, if door hinges get broken, do not delay in repairing them.
Remove all debris from the oven floor. The more burned-on food you have, the harder it is for your oven to direct its heat to the cookware.
Have your oven calibrated every few months to ensure that you are baking at the proper temperature. The flue should be checked every few months as well. Read the operating manual and adhere to the manufacturer’s service plan.
Saving energy dollars begins with choosing the right equipment. Learn which energy-smart features can save you the most money and help you to conserve electricity or gas with these shop smart & save energy dollars tips.
Accelerated Cooking Technology speeds kitchen processes, minimizing time from kitchen to table. Faster cook times and menu flexibility allow for improved productivity and satisfied guests. Accelerated cooking ovens include convection, combination and impinger ovens. These fast-cooking ovens are ideal for a variety of cooking situations.
Commercial convection ovens offer better cooking times than conventional ovens, and because they rely on a motorized fan to blow heated air throughout the cooking cavity, they can easily handle large food loads. Both and are available.
Be sure to look for sturdy food racks that are designed to hold larger food loads.
Gas ovens, by design, are much less efficient than electric ovens. Gas ovens lose a good deal of energy through flue passages and inefficient heat transfer from the combustion chamber. Electric ovens are usually more modern and incorporate better heat transfer methods.
Insulated commercial ovens perform better than those without because they lose less money from ineffective energy transfer. Insulation is essential to prevent heat loss.
Infrared burners combine the penetrating heat of infrared radiation with convection technology. Compared to convection ovens, these burners greatly reduce baking times.
Commercial microwave ovens are the most energy-efficient type of oven available, and for quickly heating or reheating food, they are the best choice.
More from Going Green...
- Why Go Green in the Commercial Kitchen?
- Going Green in Your Commercial Kitchen: First Steps
- Investing in Green Equipment for Your Commercial Kitchen
- Greenwashing: Not All Things Green are Gold
- Training Your Commercial Kitchen Staff to Go Green
- Green Glossary
- Seals and Certifications in the Commercial Kitchen
- Top 10 Energy-Saving Tips for the Commercial Kitchen
- Energy Assessments for the Commercial Kitchen
- Energy-Efficient Hoods in the Commercial Kitchen
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