Reduce excess heat loss by carefully monitoring preheat times, cooking temperatures and maintenance checks. Cover pots to increase heat efficiency and reduce excess humidity. Use the correct size equipment for all operations, and load equipment to full capacity. Heat only the section of the equipment being used. Use the minimum proper amount of water in vegetable cookery.
Excess water wastes time and energy.
Rely on a thermostatic control when possible to avoid continuously high or excessive heat. Using a reliable commercial thermometer, regularly check equipment temperatures against the reading on the control dial. If the readings do not match, your thermostat may need recalibrating. When possible, use infrared broilers, which can be turned off when not in use and quickly reheated, rather than idling less efficient equipment. Rearrange the ceramic material in underfired broilers once a month to assure even heat.