Energy-Saving Tips for Commercial Broilers

• Don't Get Overheated. Follow your commercial broiler manufacturer's preheating instructions, including; minimizing preheat times, which can waste energy, and avoiding preheating at unnecessarily high temperatures, which could alter the taste and quality of your food. Don't raise the temperature on your broiler during peak hours to increase production, because it's your energy use that will increase, while your food quality may suffer. Whenever possible, use infrared broilers that require no preheat time and can be turned off and then quickly reheated when called into action.
• Plan it Out. One of the most proactive things you can do to increase your energy-savings on your commercial broiler is organize your broiler activities. In addition to turning off all unused sections during slack times, you may be surprised to know that it isn't obligatory to have the entire broiler on even at peak periods. You can improve cooking consistency and increase your energy-savings by turning one section to full heat for rare meats and another section to a lower setting for well-done meats. And always, always remember: maximum capacity equals maximum efficiency, so fill 'er up!
• Don't Forget to Maintain. Maintenance on your commercial broiler involves: regular cleaning of the burners; emptying the grease pan; washing drip shields and grid; also, if needed, scraping the grid with a three-cornered metal scraper; and lastly, making sure openings and air shutters are clear. Handle ceramic refractor units with care, but they should be rearranged from time to time. Watch out for faulty burner operations – a clear flame with a distinctive inner cone is best. Also, flames should just wipe the surface of the refractor elements; they should never float or strike directly on them. Here at Jean's Restaurant Supply, we suggest having an experienced agent of your local gas company adjust your burners, if the need arises.

Energy-Saving Tips for Commercial Fryers

• Quick is the Name of the Game. Commercial fryers utilize a system of cooking where the heating element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant use, and this also helps to extend oil life. Furthermore, resist the temptation to overload your baskets past the manufacturer's usual recommendation of one-half to two-thirds full. Overloading will not decrease energy costs; it will simply increase cook times and jeopardize food quality.
• Drain and Strain. One of the most effective steps you can take to increase your commercial fryer's energy efficiency is to keep the oil as clean as possible. This means that you should regularly, maybe even daily, drain the oil from your fryer and process it through a commercial fryer filter. All fryers have a cold zone where the oil is not heated and the loose debris is allowed to settle. This is where you should remove the sediment from the oil before it creeps up into the hot zone and hinders food quality. When your commercial fryer's cold zone is filled with debris, food particles drift up into the hot zone and are re-fried and essentially burnt. This causes your oil to become contaminated and it is also the reason that product taste transfer occurs. Ever wonder why your onion rings taste like your seafood? Maintaining your oil properly requires diligence, but your efforts will be well rewarded with reduced costs in replacing oil (oil cleaned twice a day will last approximately three weeks, while oil that is not filtered will be lucky to survive three days); also, there's no need to buy that expensive second fryer to prevent product taste transfer when clean oil will do the trick; and finally, as the old clich? goes – an ounce of prevention is worth a pound of cure. Uncontaminated oil that is free from burnt debris is easier to clean up after, making your equipment maintenance job less problematic. Watch out for smoking oil, which means, either the temperature is too high, or the fat is broken down and needs to be replaced.
• It's Elementary, My Dear. Maintenance on your commercial fryer revolves around keeping your heating elements in peak working condition. For that reason, clean your heating element frequently. Built up debris makes the heating element work harder to heat up the oil, consequently minimizing your energy-saving possibilities. Use a thermometer to double-check that your fryer is operating at the correct temperature; approximately 325?F to 350?F. If the temperature of the oil is considerably different than the thermostat, having it serviced could increase your energy-savings. Keep an eye out for gum in the kettle, which means the fryer is due for a thorough cleaning.
• Consider Your Options. There is much debate concerning the benefits of gas commercial fryers versus electric commercial fryers. Not so long ago, the energy cost of using a gas appliance was considerably lower than using an electric one. However, with natural gas prices climbing higher and higher every day, the savvy consumer must take into account all the variables when it comes to making this decision. One important variable to consider for both gas and electric fryers is its insulation in comparison to its energy rating (either BTU for gas or KW for electric). Choosing a commercial fryer with the best insulation combined with the lowest energy rating allows you to maximize your energy-savings. Both gas and electric fryers each have their own pros and cons. With an electric commercial fryer, the heating element is inside the oil tank, meaning that there is no wasted heat or energy. This allows the kitchen to remain cooler and your energy use for both the fryer and your air conditioning system are reduced. However, electric fryers do not get as hot or heat up as fast as a gas fryer, whose gas burners are outside the tank. Though gas fryers do have a shorter preheat time, more heat is allowed to escape up and around the sides of the tank. This makes for a possibly hotter kitchen, entailing the need for more air conditioning or a proper ventilation system. The last thing to consider is the design of th
  Image Or Character – Which is More Important in Business?
  For a business one may not be more important than the other. In fact, they could be equal depending upon how each is interpreted. For the purpose of this article image is defined as a likeness of a person or thing and character defined as moral excellence. It is essential to create a mental picture that unites image and character in an accurate and easily understood representation of the business.Creating this mental picture is a difficult task. Image is a tangible item easily conveyed through physical display while character is a perception based upon emotions. The emotional image is created in the customers mind, an intangible picture. Regardless of what image identifies your business, the crucial factor is what the customer believes to be true.Is it possible that character deserves a more significant role than image? As a customer our expectation is to be handled with the highest level of care, without question. When the care we anticipate is not received it is reported tenfold to our friends and family and anybody else who will listen. This lends support to the conclusion that character is mo
  t it isn't obligatory to have the entire broiler on even at peak periods. You can improve cooking consistency and increase your energy-savings by turning one section to full heat for rare meats and another section to a lower setting for well-done meats. And always, always remember: maximum capacity equals maximum efficiency, so fill 'er up!
• Don't Forget to Maintain. Maintenance on your commercial broiler involves: regular cleaning of the burners; emptying the grease pan; washing drip shields and grid; also, if needed, scraping the grid with a three-cornered metal scraper; and lastly, making sure openings and air shutters are clear. Handle ceramic refractor units with care, but they should be rearranged from time to time. Watch out for faulty burner operations – a clear flame with a distinctive inner cone is best. Also, flames should just wipe the surface of the refractor elements; they should never float or strike directly on them. Here at Jean's Restaurant Supply, we suggest having an experienced agent of your local gas company adjust your burners, if the need arises.

Energy-Saving Tips for Commercial Fryers

• Quick is the Name of the Game. Commercial fryers utilize a system of cooking where the heating element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant use, and this also helps to extend oil life. Furthermore, resist the temptation to overload your baskets past the manufacturer's usual recommendation of one-half to two-thirds full. Overloading will not decrease energy costs; it will simply increase cook times and jeopardize food quality.
• Drain and Strain. One of the most effective steps you can take to increase your commercial fryer's energy efficiency is to keep the oil as clean as possible. This means that you should regularly, maybe even daily, drain the oil from your fryer and process it through a commercial fryer filter. All fryers have a cold zone where the oil is not heated and the loose debris is allowed to settle. This is where you should remove the sediment from the oil before it creeps up into the hot zone and hinders food quality. When your commercial fryer's cold zone is filled with debris, food particles drift up into the hot zone and are re-fried and essentially burnt. This causes your oil to become contaminated and it is also the reason that product taste transfer occurs. Ever wonder why your onion rings taste like your seafood? Maintaining your oil properly requires diligence, but your efforts will be well rewarded with reduced costs in replacing oil (oil cleaned twice a day will last approximately three weeks, while oil that is not filtered will be lucky to survive three days); also, there's no need to buy that expensive second fryer to prevent product taste transfer when clean oil will do the trick; and finally, as the old clich? goes – an ounce of prevention is worth a pound of cure. Uncontaminated oil that is free from burnt debris is easier to clean up after, making your equipment maintenance job less problematic. Watch out for smoking oil, which means, either the temperature is too high, or the fat is broken down and needs to be replaced.
• It's Elementary, My Dear. Maintenance on your commercial fryer revolves around keeping your heating elements in peak working condition. For that reason, clean your heating element frequently. Built up debris makes the heating element work harder to heat up the oil, consequently minimizing your energy-saving possibilities. Use a thermometer to double-check that your fryer is operating at the correct temperature; approximately 325?F to 350?F. If the temperature of the oil is considerably different than the thermostat, having it serviced could increase your energy-savings. Keep an eye out for gum in the kettle, which means the fryer is due for a thorough cleaning.
• Consider Your Options. There is much debate concerning the benefits of gas commercial fryers versus electric commercial fryers. Not so long ago, the energy cost of using a gas appliance was considerably lower than using an electric one. However, with natural gas prices climbing higher and higher every day, the savvy consumer must take into account all the variables when it comes to making this decision. One important variable to consider for both gas and electric fryers is its insulation in comparison to its energy rating (either BTU for gas or KW for electric). Choosing a commercial fryer with the best insulation combined with the lowest energy rating allows you to maximize your energy-savings. Both gas and electric fryers each have their own pros and cons. With an electric commercial fryer, the heating element is inside the oil tank, meaning that there is no wasted heat or energy. This allows the kitchen to remain cooler and your energy use for both the fryer and your air conditioning system are reduced. However, electric fryers do not get as hot or heat up as fast as a gas fryer, whose gas burners are outside the tank. Though gas fryers do have a shorter preheat time, more heat is allowed to escape up and around the sides of the tank. This makes for a possibly hotter kitchen, entailing the need for more air conditioning or a proper ventilation system. The last thing to consider is the design of t
  The Reality of Buying Wholesale
  In my line of business, I often receive emails and phone calls from people who are just starting their online retail businesses and searching for wholesalers who can give them competitive prices on the latest merchandise from the most popular brand names. While it’s understandable that one would want to sell the latest merchandise from the highest quality, most popular brand names, it’s often an unrealistic goal unless you have a substantial amount of capital to invest in your business.This is not to say that every prospective entrepreneur with the dream of establishing an online retail business should just throw in the towel – quite the contrary. Prospective online retailers need to understand the reality of the consumer goods industry, the abilities that they have based on their capital investment, and then design their business plan accordingly. In my next article, I’ll discuss some excellent options for prospective entrepreneurs with limited capital.But first, let’s look at how some of the most successful companies in the consumer goods market operate their distribution channels. Companies with high
  follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant use, and this also helps to extend oil life. Furthermore, resist the temptation to overload your baskets past the manufacturer's usual recommendation of one-half to two-thirds full. Overloading will not decrease energy costs; it will simply increase cook times and jeopardize food quality.
• Drain and Strain. One of the most effective steps you can take to increase your commercial fryer's energy efficiency is to keep the oil as clean as possible. This means that you should regularly, maybe even daily, drain the oil from your fryer and process it through a commercial fryer filter. All fryers have a cold zone where the oil is not heated and the loose debris is allowed to settle. This is where you should remove the sediment from the oil before it creeps up into the hot zone and hinders food quality. When your commercial fryer's cold zone is filled with debris, food particles drift up into the hot zone and are re-fried and essentially burnt. This causes your oil to become contaminated and it is also the reason that product taste transfer occurs. Ever wonder why your onion rings taste like your seafood? Maintaining your oil properly requires diligence, but your efforts will be well rewarded with reduced costs in replacing oil (oil cleaned twice a day will last approximately three weeks, while oil that is not filtered will be lucky to survive three days); also, there's no need to buy that expensive second fryer to prevent product taste transfer when clean oil will do the trick; and finally, as the old clich? goes – an ounce of prevention is worth a pound of cure. Uncontaminated oil that is free from burnt debris is easier to clean up after, making your equipment maintenance job less problematic. Watch out for smoking oil, which means, either the temperature is too high, or the fat is broken down and needs to be replaced.
• It's Elementary, My Dear. Maintenance on your commercial fryer revolves around keeping your heating elements in peak working condition. For that reason, clean your heating element frequently. Built up debris makes the heating element work harder to heat up the oil, consequently minimizing your energy-saving possibilities. Use a thermometer to double-check that your fryer is operating at the correct temperature; approximately 325?F to 350?F. If the temperature of the oil is considerably different than the thermostat, having it serviced could increase your energy-savings. Keep an eye out for gum in the kettle, which means the fryer is due for a thorough cleaning.
• Consider Your Options. There is much debate concerning the benefits of gas commercial fryers versus electric commercial fryers. Not so long ago, the energy cost of using a gas appliance was considerably lower than using an electric one. However, with natural gas prices climbing higher and higher every day, the savvy consumer must take into account all the variables when it comes to making this decision. One important variable to consider for both gas and electric fryers is its insulation in comparison to its energy rating (either BTU for gas or KW for electric). Choosing a commercial fryer with the best insulation combined with the lowest energy rating allows you to maximize your energy-savings. Both gas and electric fryers each have their own pros and cons. With an electric commercial fryer, the heating element is inside the oil tank, meaning that there is no wasted heat or energy. This allows the kitchen to remain cooler and your energy use for both the fryer and your air conditioning system are reduced. However, electric fryers do not get as hot or heat up as fast as a gas fryer, whose gas burners are outside the tank. Though gas fryers do have a shorter preheat time, more heat is allowed to escape up and around the sides of the tank. This makes for a possibly hotter kitchen, entailing the need for more air conditioning or a proper ventilation system. The last thing to consider is the design of t
  Gas Stations For Sale
  Are you thinking of selling your gas station? Or looking for gas station for sale that you could turn into a business?Look no further – just browse through the Internet. There are online companies that assist clients from around the world in selling their gas-related properties, and also help introduce those in search for gas stations, convenience stores and car washes to an international network of sellers and buyers. These online companies cooperate with real estate and business brokers all over the world through a transnational referral system.Some companies offer their services to selected gas distributors, multi station owners and individual sellers and buyers. They provide clients with as much information as possible for gas-related businesses that might help them decide intelligently.Beware of scamsThere are a lot of financial scam artists who pose both as buyers and sellers and in the internet to contact potential victims. In order to protect their clients from internet fraud and real estate scams, most online as station broker companies verify and identify the financial capabilities o
  o become contaminated and it is also the reason that product taste transfer occurs. Ever wonder why your onion rings taste like your seafood? Maintaining your oil properly requires diligence, but your efforts will be well rewarded with reduced costs in replacing oil (oil cleaned twice a day will last approximately three weeks, while oil that is not filtered will be lucky to survive three days); also, there's no need to buy that expensive second fryer to prevent product taste transfer when clean oil will do the trick; and finally, as the old clich? goes – an ounce of prevention is worth a pound of cure. Uncontaminated oil that is free from burnt debris is easier to clean up after, making your equipment maintenance job less problematic. Watch out for smoking oil, which means, either the temperature is too high, or the fat is broken down and needs to be replaced.
• It's Elementary, My Dear. Maintenance on your commercial fryer revolves around keeping your heating elements in peak working condition. For that reason, clean your heating element frequently. Built up debris makes the heating element work harder to heat up the oil, consequently minimizing your energy-saving possibilities. Use a thermometer to double-check that your fryer is operating at the correct temperature; approximately 325?F to 350?F. If the temperature of the oil is considerably different than the thermostat, having it serviced could increase your energy-savings. Keep an eye out for gum in the kettle, which means the fryer is due for a thorough cleaning.
• Consider Your Options. There is much debate concerning the benefits of gas commercial fryers versus electric commercial fryers. Not so long ago, the energy cost of using a gas appliance was considerably lower than using an electric one. However, with natural gas prices climbing higher and higher every day, the savvy consumer must take into account all the variables when it comes to making this decision. One important variable to consider for both gas and electric fryers is its insulation in comparison to its energy rating (either BTU for gas or KW for electric). Choosing a commercial fryer with the best insulation combined with the lowest energy rating allows you to maximize your energy-savings. Both gas and electric fryers each have their own pros and cons. With an electric commercial fryer, the heating element is inside the oil tank, meaning that there is no wasted heat or energy. This allows the kitchen to remain cooler and your energy use for both the fryer and your air conditioning system are reduced. However, electric fryers do not get as hot or heat up as fast as a gas fryer, whose gas burners are outside the tank. Though gas fryers do have a shorter preheat time, more heat is allowed to escape up and around the sides of the tank. This makes for a possibly hotter kitchen, entailing the need for more air conditioning or a proper ventilation system. The last thing to consider is the design of t
  Sample Florida Articles of Incorporation
  A Florida Articles of Incorporation has the following sections.TitleThe title starts with ?Articles of Incorporation of? the name of the corporation, and then states the nature of the corporation, whether it is a business or a non-profit organization.Article One. NameIn this section, the name of the corporation is specified.Article Two. Statement of Corporate NatureSection two is where the nature of the organization is specified, whether the corporation is a business or a non-profit organization.Article Three. PurposesIn article three, the purpose of the corporation is stated. Was the corporation organized to be a business? What type of business? Is it a charitable non-profit organization? If so, what does it support? All these details need to be specified.Article Four. Dedication of AssetsThis section is a declaration of what assets the organization has and what efforts the organization is devoted to. If the purpose of the corporation is business, then the assets exist for the profit of the stockholders and for their best interest, but if the corporat
  ttle, which means the fryer is due for a thorough cleaning.
• Consider Your Options. There is much debate concerning the benefits of gas commercial fryers versus electric commercial fryers. Not so long ago, the energy cost of using a gas appliance was considerably lower than using an electric one. However, with natural gas prices climbing higher and higher every day, the savvy consumer must take into account all the variables when it comes to making this decision. One important variable to consider for both gas and electric fryers is its insulation in comparison to its energy rating (either BTU for gas or KW for electric). Choosing a commercial fryer with the best insulation combined with the lowest energy rating allows you to maximize your energy-savings. Both gas and electric fryers each have their own pros and cons. With an electric commercial fryer, the heating element is inside the oil tank, meaning that there is no wasted heat or energy. This allows the kitchen to remain cooler and your energy use for both the fryer and your air conditioning system are reduced. However, electric fryers do not get as hot or heat up as fast as a gas fryer, whose gas burners are outside the tank. Though gas fryers do have a shorter preheat time, more heat is allowed to escape up and around the sides of the tank. This makes for a possibly hotter kitchen, entailing the need for more air conditioning or a proper ventilation system. The last thing to consider is the design of the fryer in relation to the product to be cooked in it. For example, here at Jean's Restaurant Supply, we have determined that the best fryers for cooking French fries are from the manufacturer Frymaster, while the manufacturer Dean and their fryer's larger cold zone design makes it best for seafood, which deposits substantial amounts of debris.

Using these tips will help you save on your restaurant's energy bill, but always remember to take a step back and look at the big picture. Investigate your commercial cooking equipment options before making a final decision. Saving money up front on an inferior quality piece of equipment will probably end up costing your more in energy overhead, while investing in a piece of higher quality equipment will permit you to use your energy efficiently throughout the life of the equipment. Using energy efficiently can also produce other benefits to your restaurant, such as: improved, more consistent food quality; less waste resulting from reduced food spoilage; and, finally, you can enjoy more comfortable working conditions in the kitchen because wasted heat is reduced. Cleanliness and consistent attention to operational details can make or break your energy-saving efforts, but that is not all. It does no good to become knowledgeable about all these great cost-cutting ideas, if you don't pass the information along. Educate your staff on the proper operation and maintenance of your equipment to help ensure the extended life of your valuable investment.