Attn: Restaurant/Commercial Kitchen Owners…
You too can go GREEN!
Making Your Commercial Kitchen “Green”
will help the environment and save you money too!
Here are some tips that you can follow
to ensure your kitchen is operating efficiently:
Consider a Food Waste Recycling System
Supermarkets, Specialty Markets or very large Cafeterias should consider a Food Waste Recycling System to save money, divert food waste from landfills, reduce truck-hauling emissions and decrease levels of methane released into the atmosphere. Food Waste Recycling Systems work by taking unavoidable food waste and converting it into an energy-rich slurry which is transported to an anaerobic digestion facility where methane is extracted for energy production. The remaining bio-solids become nutrient rich fertilizer. One of the companies we’ve worked with is Grind 2 Energy. For more information, check out Grind2Energy.com
Make sure gaskets are secure, in good shape and free of cuts or cracks.
Sometimes gaskets can come loose or can develop small slits or cracks which allow heat/cold to escape making your refrigerator or warming cabinet work harder and use more energy.
Make sure Door Closure Mechanisms, Hinges & Latches are working properly
Again, doors that don’t latch properly are a huge source of wasted energy. Inspect these items at least quarterly.
Clean Your Coils!
Refrigerators & Freezers – All refrigerators and freezers require cleaning of the coils to remove dirt, grease, dust, corrosion, etc. which act as an insulating barrier and robs the system of its efficiency, ultimately wasting energy & increasing operating costs and the likelihood of compressor, condenser & evaporator failure. The coils should be brushed down twice a year and chemically cleaned twice a year.
De-Scale Boiler Systems: Steamers, Kettles, Combi-Ovens, etc.
These units require regular descaling of the calcium buildup found in the water they use to operate. Scale deposits build up in thickness through daily use of the unit, accumulating along the inside walls of the generator and in all the valves and pipes. Scale buildup restricts the free flow of steam and may cause physical damage to components. In addition, scale buildup can expand with heat causing equipment to crack and damage elements. Scale will also coat the surface of sensors and cause false readings and malfunctions. Consistent maintenance of these types of equipment will save on both energy use and the need to replace them prematurely.
Reduce Water Waste.
- Train your kitchen staff to turn off the faucets in between food prep or cleaning.
- Invest in low flow sprayers and aerators for your faucets.
- If you’re in the market for a new or replacement dishwasher, consider high efficiency options.
Train your staff!
We can’t tell you how many times we’ve arrived at a kitchen and find that the staff is leaving walk-in refrigerator doors open! The amount of cold air being lost and electricity being used is costly & negatively impacts the environment as well as your bottom line. Not to mention the fact that your compressors are working overtime, reducing their usable life.
Proactively maintaining your kitchen equipment will not only make your kitchen GREENER, it will SAVE YOU MONEY in the long run. You will experience less breakdowns, fewer repairs, and a longer service life of your equipment.
Jay-Hill Repairs offers Planned Preventative Maintenance programs to fit your needs.
Call today for more information on properly maintaining your equipment so it can operate at TOP EFFICIENCY!