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    Broilers and Ovens     

    • The broiler is one of the most energy-intensive and inefficient appliances in the kitchen. Do not preheat any longer than manufacturers' instructions recommend. Heat only as many sections as required by the cooking load.
    • Eliminating 1 hour per day of broiler idle can save $200 annually.
    • Turn char-broilers to medium as soon as briquettes are hot.
    • Turn broiler flames to low between broiling operations. Shut them off during slow periods.
    • Inspect and clean burner orifices on gas broilers.  Schedule regular maintence cleaning and inspections through a professional.
    • Have a service contractor check gas burners at least once every six months.
    • Rearrange ceramic material in under-fired broilers once a month to ensure even heat.
      Check ceramic and metal surfaces for deterioration. Replace when blackened or cracked.
    • Most foods can be placed in ovens during pre-heating. Only bakery goods must wait until ovens reach the correct temperature.
    • Plan baking and roasting so that food requiring the same oven temperature can be cooked simultaneously, to make optimum use of oven capacity.
    • Load ovens to capacity whenever possible, but remember to maintain two-inch clearances around pans in standard ovens to ensure proper air circulation. Forced-air convection ovens require less clearance.
    • Maintain a baking and roasting schedule so that oven capacity is always fully utilized and operating hours reduced.
    • Load and unload ovens quickly, and do not open doors unnecessarily. Food cooks faster and loses less moisture when oven doors are kept closed, and temperatures drop approximately 5°C (10°F) for every second that doors are open.
    • Clean interior oven walls and elements to improve heat transfer.
    • Adjust door hinges, gaskets and mouldings to maintain proper fits.  Make sure to get these repaired immediately if not fitting properly or broken.

    Steam Cooking     

    • Flush boilers at least once each week, following manufacturers' instructions. Use commercial-strength cleaning chemicals occasionally, especially if water is hard.
    • Remove all deposits – such as rust, lime, film and scale – from water jackets and the outsides of containers.
    • Repair all steam leaks, no matter how small.