- 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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