Slow cooking retards meat shrinkage, retains more nutrients and better color. A lower cooking temperature means less energy loss from cooking equipment. Reduce excess heat loss by carefully monitoring preheat times, cooking temperatures and maintenance checks. Use the correct size equipment for all operations. Almost half of the total amount of energy required by a typical food service establishment is used to prepare and store food.
Water heating can be a major energy consumer as well.
A. Condensers must be selected to operate at all outdoor weather conditions in the are Air-cooled condensers must be supplied with the proper controls to permit operation at low outdoor ambient conditions. Water-cooled condensers require cooling water from an external cooling tower, or from a lake, well, river or other similar source, and may require water regulating valves to keep condensing pressure high enough to enable the thermal expansion valves to function. The evaporative condenser is a combination of a water cooled condenser and an air-cooled condenser that rejects heat through the evaporation of water into an airstream traveling across a condenser coil. Air-cooled condensers are the most popular since they avoid other problems of water acquisition, treatment and disposal. The trade-off may be higher electrical consumption.