• Don't get overheated. Follow the 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, 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.

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