Commercial cooking

• Purchase insulated cooking equipment whenever possible (for example, fryers, ovens, coffee machines). Insulation maintains more heat in the equipment and transmits less to the environment.
• Preheat cooking equipment no longer and at no higher setting than the manufacturer's recommendation.
• Use cooking equipment to capacity. Fully loaded equipment utilises energy more efficiently.
• Filter fryer oil at least once a day to extend the oil life.
• Don't overload fryer baskets beyond their recommended capacity. Overloading increases cook time.
• Turn ovens down or off during low production periods.
• Make sure oven doors fit tightly and gaskets are in good condition.
• Operate food warmers and cooking equipment only when needed.
• Reduce the temperature on fryers and grills during standby times.
• Direct cooling fans toward workers and not cooking equipment.
• Clean burners and check them regularly.
• Cook food close together and cover for faster cook time.
• Remove water and ice from product before frying.
• Load and unload ovens quickly to avoid heat loss.
• Use properly-sized pots with flat bottoms and tight fitting lids.