Archive for the ‘Toasters’ Category
Energy Efficient Cooking Equipment: It Pays To Look Beyond the Price Tag
Environmental responsibility and energy conservation are two of the hottest topics in foodservice today. It is estimated that commercial foodservice spends $10 billion dollars a year on energy and 80% of it is wasted as a result of inefficient commercial kitchen equipment.
Today, more and more foodservice operators realize and understand that reducing energy use and improving the environment is good business. Energy conservation is smart in more ways than one. It not only benefits the environment, but also has a positive bottom-line impact as well. A recent study by the US Environmental Protection Agency program, ENERGY STAR®, showed that operators could increase profits by as much as one-third if they saved 20 percent on energy costs
In the case of new equipment, it pays to look beyond the price tag. Most commercial kitchen equipment lasts for 10 to 15 years. Operators should make an energy-smart purchase and are encouraged to think in terms of life-cycle costs, which include purchase price, annual energy costs, and other long-term costs associated with the equipment. Thinking in the long term can really pay off.
Take a new boiler-free connectionless steamer, for example; the water and energy savings over a conventional boiler-based steamer could add up to several thousand dollars in just one year! Multiply those annual savings by the entire life of the appliance, and the financial benefits of energy efficiency become truly striking.
Many of today’s commercial steamers are built with efficiency in mind; some of which have an energy efficiency rating of over 70 %. When it’s time to replace a commercial steamer, the cost difference between an energy efficient model and a standard model may be slightly different but, over time, will be offset by the energy savings that are realized over the life cycle of that new piece of equipment. It pays to look beyond the price tag!
New Commercial Restaurant Equipment Saves Dollars and More
In commercial food service, as much as 80 percent of the $10 billion annual energy bill for the sector does no useful work! These lost energy dollars are often wasted in the form of excess heat and noise generated by inefficient cooking equipment, HVAC (heating ventilation and air conditioning systems), lighting and refrigeration.
You can improve the energy management of your existing commercial restaurant equipment in your facility by prioritizing and methodically replacing individual pieces, like an old worn out work-horse convection oven, or an inefficient out dated refrigerator with new state of the art pieces and perhaps plan an entire suite of standard equipment for a new project.
In any case, restaurants that invest strategically can cut utility costs 10 to 30 percent without sacrificing service, quality, style or comfort -while making significant contributions to a cleaner environment and cooking in a greener direction!
Accelerated Cooking from a Commercial Toaster?
An impinger conveyor toaster is often not considered or not even thought of by operators but they can be an invaluable piece of equipment even for the smallest sandwich shop. These commercial toasters are designed to produce great food with faster cook times and full oven technology in a small footprint.
The impinger type commercial toaster, some equipped with top and bottom heating elements, mild convection and a “sleep” mode during non-peak times for energy savings is well suited for a variety of products from sandwiches, chicken nuggets, par-baked pizza, pretzels and much more. Several of today’s commercial toasters are indeed multi-functional; designed for mobility, fast efficient cooking, easy cleaning and energy efficiency.