We at Jean's Restaurant Supply want you to succeed with your business venture and rising energy costs are on the forefront of everyone's minds. Inefficient, or inefficient use of, food preparation equipment is the second-largest energy drain on your restaurant's profits. So here at Jean's Restaurant Supply, we have compiled some energy-saving tips for your commercial ovens. In doing so, we hope that with the implementation of some of these energy-saving tips, your energy bill leaves you with some profits still on your plate.

Energy-Saving Tips for Commercial Ovens

• Eeny Meeny Miney Mo. Choosing the most efficient commercial oven requires only some investigation and vigilance on your part. Educate yourself on the "ins and outs" of oven design, such as insulation and quality. Pay close attention to timers and thermostats, which can help automate procedures and maximize your energy-saving efforts. Deciding which type of oven is best suited for the task at hand can also significantly impact your energy bill.

• Conventional ovens use radiant heat. This can mean increased cook times and longer preheat times.
• Convection ovens, which use fan-forced heat to circulate hot air around the food, help to reduce cooking times and lower your energy bill. Convection ovens cook at 25