and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant use, and this also helps to extend oil life. Furthermore, resist the temptation to overload your baskets past the manufacturer's usual recommendatioWe at Jean's Restaurant Supply want you to succeed with your business venture and rising energy costs are on the forefront of everyone's minds. Inefficient, or inefficient use of, food preparation equipment is the second-largest energy drain on your restaurant's profits. So here at Jean's Restaurant Supply, we have compiled some energy-saving tips for your commercial broilers and fryers. In doing so, we hope that with the implementation of some of these energy-saving tips, your energy bill leaves you with some profits still on your plate.

Energy-Saving Tips for Commercial Broilers

• Don't Get Overheated. Follow your commercial broiler 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; also, 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.

Energy-Saving Tips for Commercial Fryers

• Quick is the Name of the Game. Commercial fryers utilize a system of cooking where the heating element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant use, and this also helps to extend oil life. Furthermore, resist the temptation to overload your baskets past the manufacturer's usual recommendation
  Effective Marketing is About Loving Your Customers
  “Quality means doing it right when no one is looking.” ~Henry FordDo you cut corners in your products and services? Or do you make the honest effort to do it right even when no one is looking? You can’t expect perfection as that is an impossible goal for the imperfect people we are. The question is simply if you have done your best. Do you do the job right even if your customer or client may never know the difference?Marketing with Integrity is about loving your customer. Develop a relationship with them. Advise them. Help them. Offer them products and services which will help them. Protect them from those who would take advantage of them. It isn’t about being the cheapest in the market, although you could make that your unique selling position.It is really caring about the results your customers get from your products. If good service and quality require higher prices, then you’ll have to charge higher prices. Base your business on really helping solve your customer’s problems.That shouldn’t just be a buzz phrase. Make it the truth to you and your business.Employ educational selling.
  s, 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; also, 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.

Energy-Saving Tips for Commercial Fryers

• Quick is the Name of the Game. Commercial fryers utilize a system of cooking where the heating element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant use, and this also helps to extend oil life. Furthermore, resist the temptation to overload your baskets past the manufacturer's usual recommendatio
  Socializing Can Make or Break Your Business
  The business people in smart clothing sit around a small table and sip their coffee chatting about everything from the latest mergers to their son’s little league game. Even though these people are enjoying themselves, they aren’t here to waste away their time in idle chat. Like true entrepreneurs they are here to further their businesses agendas. With each sip of coffee they get to know each other better and are able to make those special connections that result in either a sale or in a new friendship.Social clubs and charity organizations have been and will be more about networking then about whatever function where were started for. Each time a handshake is given it usually results in a short discussion about the type of work the parties are engaged in and an exchange of business cards. The crucial aspect of any socializing even is to raise your exposure.The more people you meet and the more times you give your card out and the more business you will receive. Socializing is one of the easiest and best ways to market your business. Each time you give your card out the receiver associates your personality
  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; also, 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.

Energy-Saving Tips for Commercial Fryers

• Quick is the Name of the Game. Commercial fryers utilize a system of cooking where the heating element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant use, and this also helps to extend oil life. Furthermore, resist the temptation to overload your baskets past the manufacturer's usual recommendatio
  Health and Safety Advice For Contract Cleaners Part 1
  As a commercial cleaning services company employing cleaners to carry out the work then Health and Safety plays an essential part in ensuring that you are successful and remain so. The cleaning industry is rated second behind the construction industry for work related accidents. As an employer you have a duty of care to discharge and a legal obligation to enact all the relevant legislation.For Cleaning Companies in the early stages of business this can be a daunting task. By reading the following advice you can start to think about ways in which you can manage your cleaning contracts and staff in an effective way.When visiting a new site on quoting for a contract ask yourself – Is the site a safe place to work? Do you have any concerns about access, ventilation, and storage? Premises that are cluttered with obstacles will not only affect the ease to which your staff can carry out their tasks, but can pose fire risks, trip hazards and other potential dangers to your staff. Remember – they are your responsibility. You have a duty of care to them and cannot put them at risk.Are your employees fully
  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.

Energy-Saving Tips for Commercial Fryers

• Quick is the Name of the Game. Commercial fryers utilize a system of cooking where the heating element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant use, and this also helps to extend oil life. Furthermore, resist the temptation to overload your baskets past the manufacturer's usual recommendatio
  Ten Tips To Workplace Noise Management
  Have you streamlined your business with innovative equipment and progressive training, yet, efficiency eludes you? Do you cringe when you hear the words human error? Is the cash register too quiet and the standard office operating procedure chaotic and unproductive? How can you make your business run smoother and demand optimum performance from your team without becoming more stressed yourself? Stress is your company’s worst enemy. The cost in health care, mistakes on the job, troubled family lives and unpleasant work environments often add up to lost revenues for your company. Take a moment to step back and incorporate some stress reducing techniques regarding noise at the workplace. These tips will help management be more successful with employees and employees more successful with customers. Stress-reduction will always help to improve your bottom-line numbers.1. Stop and Listen What is the sound of your company? Is it the same throughout or do you have pockets of intolerable noise. Does heavy silence shroud other locations? Visit areas of the company that are struggling and make note of the ambiance.
  and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant use, and this also helps to extend oil life. Furthermore, resist the temptation to overload your baskets past the manufacturer's usual recommendation of one-half to two-thirds full. Overloading will not decrease energy costs; it will simply increase cook times and jeopardize food quality.
• Drain and Strain. One of the most effective steps you can take to increase your commercial fryer's energy efficiency is to keep the oil as clean as possible. This means that you should regularly, maybe even daily, drain the oil from your fryer and process it through a commercial fryer filter. All fryers have a cold zone where the oil is not heated and the loose debris is allowed to settle. This is where you should remove the sediment from the oil before it creeps up into the hot zone and hinders food quality. When your commercial fryer's cold zone is filled with debris, food particles drift up into the hot zone and are re-fried and essentially burnt. This causes your oil to become contaminated and it is also the reason that product taste transfer occurs. Ever wonder why your onion rings taste like your seafood? Maintaining your oil properly requires diligence, but your efforts will be well rewarded with reduced costs in replacing oil (oil cleaned twice a day will last approximately three weeks, while oil that is not filtered will be lucky to survive three days); also, there's no need to buy that expensive second fryer to prevent product taste transfer when clean oil will do the trick; and finally, as the old clich? goes – an ounce of prevention is worth a pound of cure. Uncontaminated oil that is free from burnt debris is easier to clean up after, making your equipment maintenance job less problematic. Watch out for smoking oil, which means, either the temperature is too high, or the fat is broken down and needs to be replaced.
• It's Elementary, My Dear. Maintenance on your commercial fryer revolves around keeping your heating elements in peak working condition. For that reason, clean your heating element frequently. Built up debris makes the heating element work harder to heat up the oil, consequently minimizing your energy-saving possibilities. Use a thermometer to double-check that your fryer is operating at the correct temperature; approximately 325?F to 350?F. If the temperature of the oil is considerably different than the thermostat, having it serviced could increase your energy-savings. Keep an eye out for gum in the kettle, which means the fryer is due for a thorough cleaning.
• Consider Your Options. There is much debate concerning the benefits of gas commercial fryers versus electric commercial fryers. Not so long ago, the energy cost of using a gas appliance was considerably lower than using an electric one. However, with natural gas prices climbing higher and higher every day, the savvy consumer must take into account all the variables when it comes to making this decision. One important variable to consider for both gas and electric fryers is its insul