Food Service Equipment Tips

Most of the energy saving techniques available to the food service industry are straightforward technologies with proven success and a payback period that is under two years!

• The most important tip for your restaurant is “turn it off!!”
• If you can eliminate four hours a day of standby time for your back up fryer, you can save up to $150 annually.
• Eliminating two hours of idle time on your pasta cooker could save you up to $600 per year
• Choose air-cooled over water-cooled ice machines. The water usage in water cooled machines adds extra expense of up to $2,500 annually in a medium sized ice machine. Also, in buying an over-sized ice machine, you can produce ice during off-peak times and save money on your electric bill.
• Use the ‘combination’ mode (convection oven plus steam) with care on your combination oven. Using the combination mode uses water from 10-40 gallons per hour on a typical ten-pan unit and can double electricity costs. Refer to the manufacturers specifications to learn how to program your oven to use the combination mode as much as you need to.
• Call SDG&E about our energy efficiency services and rebates at (800) 644-6133.