Ranges: Tips for Efficient Use and Care for Your Commercial Range
Work smarter, not harder, and save money with these energy-smart solutions.
For optimum heat transfer, use sturdy, flat-bottomed cookware. Pots with warped, uneven bottoms do not heat evenly. Copper-bottom pots are especially good heat conductors.
Making sure the pan fully covers the burner will ensure that heat transfers most effectively. If you use a 6-inch pan on an 8-inch burner, almost half of the energy produced by the range will go up the hood or heat up the kitchen.
Cover stockpots and pans to hold in the heat while cooking. This boosts efficiency and shortens cook times.
To keep your equipment performing efficiently and with the least amount of energy, establish a regular maintenance plan with these maitain and save tips.
Dirty or blackened burner pans have to work a lot harder to reflect the heat up to your cookware. Keep your stovetop nice and clean for energy-efficient cooking.
Any time your flame turns more yellow than blue or loses its bullet-shaped appearance, it is time for an adjustment. Loosen the adjustment screw and move the shutter until once again you have a blue, bullet-shaped flame. Then tighten the screw and prepare for more energy savings.
Refer to the manufacturer's operating manual for specific instructions, or have a technician check the regulator.
Occasionally, the burner ports will become clogged. To clean them:
- Remove the burner cap from the burner base (if you have them).
- Clean the burner cap with warm, soapy water and a sponge.
- If the gas tube opening (in center of burner) has become soiled or clogged, use a damp cloth to clean the area.
- If necessary, clean it with a straight pin. Do not enlarge or distort the port and never use a toothpick because it can break off.
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.
A range with more BTUs will not necessarily allow you to grill any faster, since sometimes the range emits more than the food can absorb and the rest goes up the hood. Having more BTUs is useful if you need a burst of power while cooking, such as while searing fish meat.
If you can cook with an electric charbroiler instead of gas, you will save more energy. Your maintenance costs will also be less.
The great thing about infrared elements is they can reach full power in 90 seconds, eliminating long preheat times.
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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