Effective energy management boosts operating profit
1979
As some energy experts estimate that half of the energy used in this country is wasted, a critical look at kitchen energy management is necessary and will probably be profitable. Simple measurements include turning off hot water faucets, shutting walk-in refrigerator doors, loading ovens and dishwashers fully, and turning off unneeded lights. Preheating time on new equipment (grills, ranges, broilers, etc.) has been reduced. Baked potatoes should be wrapped in aluminum foil with the dull side out. Broiler brickets should be rearranged regularly. During standby, fryer and grill temperatures should be kept at 200 degrees, and fry kettles should be insulated. Every second an oven door is open, the oven temperature drops by 1 degree. Nineteen specific tips on energy savings are discussed.
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