Boosting Restaurant Profits With Energy Efficiency
Appliances and Food Preparation: Broilers
Broilers are true kitchen workhorses, but their dependability and usability come at a price: All that scorching heat requires a great deal of energy-perhaps more than any other appliance in the kitchen. FSTC has reported that one broiler can use as much energy as six fryers! Making matters worse, broilers tend to rank among the least efficient appliances in the kitchen. Fortunately, a few good cooking habits can help trim energy waste and have a direct impact on your bills.
Cut preheat time. Don't start the heat before you need it-you'll waste energy and needlessly heat up your kitchen, forcing your air conditioner to work harder. Few cooking appliances require more than 20-30 minutes to preheat.
Reduce the cooking area. Because broilers use so much energy, turning off a section of your broiler can yield noticeable savings.
Eliminate standby time. Don't leave your broiler at full heat during long lulls in activity-turn it down or off whenever possible. If you can manage to cut three hours of standby time every day, you could save upwards of $1,350 annually.
Rely on your griddle. For some restaurants, griddles may be good alternatives to broilers. Thermostatically controlled griddles tend to use far less energy than broilers, and grooved griddles can be used to sear "grill marks" onto foods so they look broiled.
Align broilers with exhaust hoods. Sometimes appliances get pulled out for cleaning and don't make it all the way back under the exhaust hood. This adds extra heat and smoke to the kitchen. Make sure that your broiler is fully under the hood and pushed as far back to the rear wall as possible.