Boosting Restaurant Profits With Energy Efficiency

Appliances and Food Preparation: Ovens

In terms of energy efficiency, ovens are usually mid-level performers-they're often more efficient than broilers, but less efficient than steamers and pressure cookers. Although to date no ovens have secured ENERGY STAR status, several energy-efficient convection and combination-style models are available, with some even qualifying for utility-sponsored rebate programs.

Use "combi" mode sparingly. Combination ovens are attractive because of their versatility as a cooking platform and their space-saving ability to mix the duties of ovens and steamers. Unfortunately, this double-duty can come at a cost-combination mode can use double the energy use of convection mode. Worse still, ovens operating in combination mode can use upwards of 40 gallons of water per hour! Typically, it is not necessary to operate these units in the combination mode during an entire cooking cycle. Follow the manufacturer's recommendations-use the oven's built-in programmability and limit the amount of cooking in the combination cycle.

Cut idle time. The bigger the oven, the more energy you're wasting by leaving it idling. The amount of energy wasted can quickly add up, especially with conveyor ovens, which allow heat to escape at both ends. Turn ovens down or off during slow periods, shut down your backup ovens during lulls and shut oven doors all the way when the oven is empty but still on.

Keep it full. It is more efficient to cook in a fully loaded oven than a partially loaded one. If your workload permits it, cook in large batches and then turn off the oven in between loads.

Replace seals and tighten hinges. When seals and gaskets tear, replace them. When oven door hinges loosen, tighten them and re-align the doors.

Case in point: Porto’s Bakery, Glendale

Porto's Bakery is a great example of how energy-efficient natural gas appliances can help a business expand while keeping energy bills to a minimum. Working with the Southern California Gas Company as part of a major expansion project, the bakery was outfitted with energy-efficient griddles, ovens, fryers, and other pieces of cooking equipment. The investment in energy efficiency paid off: "Even though our sales went up by 40 percent, our gas costs stayed the same," reports Raul Porto, the bakery's owner.