Here at Short Order, we take our products and the quality of the food they help make very seriously. Not only do we want to provide you the very best in restaurant equipment, but we also want to make sure you can get the best results for whatever it is you’re preparing. Take our extensive selection of state-of-the-art Gen2 Griddles, for example. Here are a few tips on how to use our griddles as efficiently and effectively as possible:

Take Your Time
Kitchens can get hectic, and when you are in the middle of a big rush, things can fall through the cracks. It’s easy to forget to heat the griddle before service and try to crank the heat up as high as possible in order to make up for time lost. This creates two problems. First, the drastic rise in temperature will waste energy and cost you money. Second, that much heat created that fast will make for an uneven cooking temperature which means the outside of your food will be overcooked or burned while the inside is still cold.

Take the TG-48C-NAT Gen2 Griddle for example. It’s heavy-duty gas griddle and thermostatic controls gives you a heat range from 150 to 450 degrees Celsius. With a little preparation and the help of custom thermostats, you can get the perfect temperature for any recipe you need so your food is cooked to perfection on the inside and out.

Use Thawed Ingredients When Possible
Similar to slowly raising your temperature, try to avoid putting frozen food directly onto the Gen2 griddle. The surface will have to produce more heat and energy in order to cook the food. And sadly, just like heating the surface up too quickly, food won’t cook as well in the center.

Keep Away from Cold Spots
In order to maximize your griddle’s efficiency, try your best to keep it away from doorways and overhead air conditioning units. The less cold air your Gen2 griddle has to compete with, the hotter it gets with less time and energy.

Keep it Clean
Keeping your griddle clean, just like all other restaurant equipment, is a given, but cleanliness also helps cut down on energy costs. A large surface like the Gen2 Griddle MG-24C-NAT makes cooking a breeze. However, it can be an intimidating surface to clean. Pro Tip: Instead of scraping and cleaning a cold griddle surface, heat the griddle to where it’s barely warm. This will loosen up all the debris and making cleaning up a whole lot simpler.

I’m sure you’ve heard of spring cleaning, but this year try some spring “greening!” If it’s time to replace restaurant equipment, go for Energy Star rated products, start recycling or buy recycled products, but in honor of upcoming Earth Day, take one small step to in the right direction. There are tons of opportunities to make a difference in your ecological footprint.

Why?

There are many benefits to going green! It saves you money and brings an added value to your environmentally conscious customers. They’ll feel good knowing they support an environmentally aware business.

How?

Some simple changes can make a huge difference.
- Try buying in bulk. It reduces the amount of individual packaging and trash. It can also result in lower unit cost.
- Do you serve your food in take out containers? Consider switching to washable dishware for in-house servings. If you must use a to-go container, consider using recyclable products.
- What about your light bulbs? Using an energy efficient light bulb, like an LED, will save you significantly on energy costs. So even if they are more expensive up front, the savings will pay for itself in the long run.
- Replacing equipment or buying a new piece? Make sure you buy one with an Energy Star rating. Energy Star is a government backed program that helps businesses protect the environment through superior energy efficiency. An Energy Star rating says that the equipment will offer savings on energy bills without sacrificing performance, features or comfort.
- Fix Leaks! Stop air leaks by caulking and insulating around leaking windows and doors. Repair leaky toilets or faucets
- Reduce waste by switching from paper towels in the restroom to energy efficient hand-dryers.
- Unplug computers, electronics, coffee machines, POS systems when not in use.
- Use less water and only serve water to customers upon request. Run dishwashers and washing machines only when FULL. Look into low-flow toilets, waterless urinals and tankless water heaters.
- Clean and maintain your equipment. Clean equipment runs more efficiently.
- Check your door gaskets on your equipment. The constant opening and closing of oven, steamer and refrigeration leads to wear and tear on the gaskets. Replace worn gaskets to reduce leaks of hot or cold air.
- Check your pilot lights. They are a constant use of energy in your kitchen. If the flame is taller than a couple inches or yellow in color, adjust it until it’s small and blue. Also clean the range and replace old burners to maximize efficiency.
- Carefully calculate capacity – analyze your peak demand and base your equipment capacity based on your peak demand. Remember to account for future growth as well! In general, overestimate your equipment capacity by 10-20% to make sure it will meet your needs over the 5-10 years it should last.

Oh My!

That may seem like a lot to do, but don’t feel pressure to do all of these now. Make a goal to implement just one of the above this month and rest easy knowing you are making a difference. Next month, try another. Pretty soon you’ll have a greener restaurant and a cleaner earth to pass on. Happy Greening!