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
  Incorporate LLC
  LLC (limited liability company) provides the benefits of liability protection and pass through taxation features of sole proprietorship or partnership. Many small business owners prefer this form of corporation as it provides greater flexibility in management. The general characteristics of LLC’s are limited duration of existence, no double taxation and member or owner managed business.LLC’s can be incorporated by filing with the state authorities. The general procedure is that of incorporating a corporation. The advantages over a corporation are that there is no need to get the consent of shareholders, no need to issue shares and no need for the board of directors. When selecting the name of the business, it should end with LLC. Since the existence of LLC is limited, the duration has to be mentioned. Since LLC’s are run by member-owners, they have their own operating agreement. Once these are decided, the LLC can be incorporated by filing with the state authorities.LLC’s have to comply with state laws and regulations. The tax on LLC is passed on to the members. A Federal Employer Identification Number(EIN)
  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 frye
  Vending Machine Consumer Perceptions
  A recent vending machine industry-wide survey revealed that the vending machine industry is losing many potential consumers due to a lack of consumer education. The study surveyed 2,223 people over the Internet. The objective of the new vending machine industry study was to determine vending machine consumer motives for purchase decisions. The study also examined potential areas to expand vending machine use and the general public's awareness of new vending machine technology and products.The key findings of the vending machine industry survey are listed below.- Reasons for vending machine purchases. Vending machine consumers cited convenience and ease as the top reasons for making vending machine purchases. - Vending machine consumers were hesitant to make vending machine purchases mainly because of poor selection and a misconception that vending machines do no offer healthy options. - Brand recognition is vital to vending machine sales. Vending machine consumers expressed a high brand loyalty. Most vending machine consumers browse vending machines prior to purchase and select a familiar item
  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 frye
  Protect Your Commercial Identity Now!
  If you’ve just named a business or a new product, should you file for federal trademark protection?Just as anyone can file a lawsuit, no matter how frivolous, there is nothing to prevent you from filing for a trademark. However, the United States government requires you to declare your basis for filing and provides clear guidelines for what constitutes an acceptable basis.While certain international agreements provide a recognized basis for filing a trademark, most U.S. applicants base their application on their current use of the mark in commerce or their intent to use their mark in commerce in the future. In other words, you need to show that you are serious about acquiring the mark for actual use in business or are already using the mark as part of your business.The federal government defines commerce as “all commerce that the U.S. Congress may lawfully regulate.” This includes interstate commerce or commerce between the U.S. and another country.To prove you must show use of the mark in the ordin
  ng 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 frye
  Passive Residual Income vs Leverage Income
  There are basically two different types of passive residual income. There is a third that is not really passive income that is also great strategy for earning more money while having to do less work. It is a great way to keep your cash flow up and not having to lose your mind due to work stresses. Residual income is money you earn revenue that occurs over time and some of the types of passive residual income include:• An insurance agent who gets repeated commission every year when a customer renews his policy• A network marketing or direct sales rep will earn income from her direct customers when they reorder a specific product every month• An instructor who produces a video as such and sells it where they teach• A marketing consultant who creates a workbook and sells it as an e-book• A photographer/author who makes his photos available through a stock photography clearinghouse and gets paid a royalty whenever someone buys something they’ve done• A restaurant or retail owner who hires a managerAs you can see, there are many different ways that you can generate passive resi
  ips 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 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-