Energy-Saving Tips for Commercial Cook/Stove Tops

• What pan are you using on your cook top? In commercial applications, choosing the right size and type of pot or pan for the burner on your stovetop is crucial in maximizing your restaurant's energy-savings. Pots & pans should be larger in diameter by one inch than the burner they are resting on. Making sure your pot is the right size for your commercial stovetop burner will reduce your energy bill because more of the burner's heat is absorbed by the cookware. Choosing the best commercial cookware (flat-bottom cookware is generally more efficient than warped-bottom cookware) will get you on your way to lower energy bills.
• Keep it in Check. When using a gas cook top, prevent flames from licking up the sides and keep them down underneath the pot, where they belong. When preparing food with an electric cook top, turn off the burner before you're finished cooking and let the residual heat finish up the cooking for you.
• Cooking is one thing that's good under pressure. Your restaurant keeps you under pressure, but are you k
  Background Checks - Quintessential In Today's World Of Employment
  A background check is essentially a verification procedure. It is a method of investigating the past of an individual and his achievements and failures for the purpose of recruitment. This helps the employer to judge the validity of information furnished by the prospective employee.Any company must go through a proper and systematic background checking before making a hiring decision. Background checks have proved to be more beneficial and effective in comparison to personal interviews and information provided
  ve tops. In doing so, we hope that with the implementation of some of these energy-saving tips, your energy bill leaves you with some profits still on your plate.

  Energy-Saving Tips for Commercial Cook/Stove Tops

  • What pan are you using on your cook top? In commercial applications, choosing the right size and type of pot or pan for the burner on your stovetop is crucial in maximizing your restaurant's energy-savings. Pots & pans should be larger in diameter by one inch than the burner they are resting on. Making sure your pot is the right size for your commercial stovetop burner will reduce your energy bill because more of the burner's heat is absorbed by the cookware. Choosing the best commercial cookware (flat-bottom cookware is generally more efficient than warped-bottom cookware) will get you on your way to lower energy bills.
  • Keep it in Check. When using a gas cook top, prevent flames from licking up the sides and keep them down underneath the pot, where they belong. When preparing food with an electric cook top, turn off the burner before you're finished cooking and let the residual heat finish up the cooking for you.
  • Cooking is one thing that's good under pressure. Your restaurant keeps you under pressure, but are you
    Putting Profitability Into The Service Equation
    How would you like to see your Service Department? As a necessary but problematic resource drain or as a resource that provides a positive and healthy ROI? We think most executives would prefer the second option. In this article, we make the case that a centrally positioned service department can act as a catalyst across many other functions to improve the efficiency of your company’s product development lifecycle, while improving your profit margin as your product moves into the marketplace.By following these
    choosing the right size and type of pot or pan for the burner on your stovetop is crucial in maximizing your restaurant's energy-savings. Pots & pans should be larger in diameter by one inch than the burner they are resting on. Making sure your pot is the right size for your commercial stovetop burner will reduce your energy bill because more of the burner's heat is absorbed by the cookware. Choosing the best commercial cookware (flat-bottom cookware is generally more efficient than warped-bottom cookware) will get you on your way to lower energy bills.
  • Keep it in Check. When using a gas cook top, prevent flames from licking up the sides and keep them down underneath the pot, where they belong. When preparing food with an electric cook top, turn off the burner before you're finished cooking and let the residual heat finish up the cooking for you.
  • Cooking is one thing that's good under pressure. Your restaurant keeps you under pressure, but are you
    Wall Coverings UK Trends and Tastes
    UK consumers are gradually developing more cosmopolitan tastes for wall coverings, which benefits the ceramic tile market, since many other countries make more extensive and bolder use of tiles. The use of ceramic floor tiles in the UK was low in the 1990s, but this sector is now showing relatively strong growth. The interest in a more Mediterranean style of decor has had the opposite effect on the wall coverings market, encouraging the preference for painted walls. The manufacturers of tiles and wall coverings work
    e of the burner's heat is absorbed by the cookware. Choosing the best commercial cookware (flat-bottom cookware is generally more efficient than warped-bottom cookware) will get you on your way to lower energy bills.
  • Keep it in Check. When using a gas cook top, prevent flames from licking up the sides and keep them down underneath the pot, where they belong. When preparing food with an electric cook top, turn off the burner before you're finished cooking and let the residual heat finish up the cooking for you.
  • Cooking is one thing that's good under pressure. Your restaurant keeps you under pressure, but are you
    Why Your Cleaning Company Should Buy From Janitorial Distributors
    There is no getting around it - your cleaning business needs high quality cleaning supplies and equipment so you and your employees can effectively do the job of taking care of your clients' buildings. There are several places you can buy the chemicals you need to clean. Over 50% of the respondents to a recent survey done by thejanitorialstore.com showed they buy their supplies from a big box retailer. But there is a better solution to buying cleaning supplies and equipment than purchasing Lysol, 409, or window cleane
    ep them down underneath the pot, where they belong. When preparing food with an electric cook top, turn off the burner before you're finished cooking and let the residual heat finish up the cooking for you.
  • Cooking is one thing that's good under pressure. Your restaurant keeps you under pressure, but are you keeping pressure on your cooking? Pressure cookers use the pressure they create to raise boiling points and reduce cook time. Utilizing a commercial pressure cooker can reduce your energy usage by two-thirds.
  • Keep a lid on it! Lids keep heat in commercial cooking equipment, reduce energy and achieve faster cooking times. So for no added cost, putting lids on your pots can put more profits in your pockets.
  • Maintenance is key. Here at Jean's Restaurant Supply, we recommend the following maintenance guidelines for your commercial stove/cook top: Keep an eye out for accumulated food spills, which can cause corrosion, uneven cooking, and unnecessary fuel consumption – which ends up costing you. Have all of your burners, jets and controls serviced regularly. You can also have your local utility company come and check all your burner adjustments and electrical/gas connections.
  • An eye to the future. Keeping in mind that you will have to pay energy bills for the life of the stovetop, research what type of stovetop would be best suited for your needs. Therefore, your energy-saving efforts can continue to result in lower energy bills and higher profit margins.

  Using these tips will help you save on your restaurant's energy bill,