Food Service
Cooking - Keep the turn-on times for equipment staggersed.
- Clean and polish heat reflectors
- Cooling fans should be directed towards your workers, not the cooking equipment
- Whenever possible, cook during off-peak periods.
- Operate food warmers and cooking equipment only when needed
- Preheat ovens, grills and broilers only when necessary
- Reduce the temperature on fryers and grills during standby times
- Minimize the use of range tops, griddles and broilers. Use ovens, steamers and flyers whenever possible.
- Load and unload ovens quickly to avoid heat loss
- Use appropriate sized pots with flat bottoms and tight fitting lids.
- Install energy-efficient equipment where appropriate
Refrigeration
- Shelve products properly to avoid airflow blockage or voids.
- Install strip curtains or swing doors in doorsways of cooling areas
- Install night covers on open display cases..
- Maintain room temperature at 75 degrees dry-bulb and 55% relative humidity.
- Install auto door closers on walk-in doors.
- Clean cooling and condenser coils regularly.
- Install automatic anti-condensation system controls on glass door reach-in displays to prevent continuous operation.