What the client pays for
Depending on the niche - fast food, a democratic or exclusive restaurant - the average bill paid by a client ranges from $ 5-10 to $ 100. The most active…

Continue reading →

Microwaves Miele
Today, Miele microwave ovens are not as familiar to the domestic consumer as the expensive but well-developed Whirlpool, Electrolux, Bosch, Panasonic or affordable LG, Siemens, Vitek, Moulinex, Ariston, etc. This…

Continue reading →

Convotherm 4 combi steamers - Detailed overview
More recently, when it comes to the temporal dimensions of the restaurant equipment market, Convotherm introduced its new product to the world - a series of fourth-generation combi steamers Convotherm…

Continue reading →

How to save energy in a restaurant

Tips from our customer service:

Turn it off when it is possible: do not leave the equipment idling, thereby consuming not a small amount of energy – for example, it can be an electric stove. Turn it off during the afternoon lull or according to the workload plan of your restaurant or cafe.

Personnel training: provide your employees with appropriate training on working on the equipment that they use. Professional equipment for a restaurant or bar can be complicated enough for a beginner. For example, Convotherm 4 combi steamers.

Learn your cooking methods: looking at the menu, determine which dishes or preparations can be cooked on more economical equipment and refuse to use one that creates additional energy consumption.

Maintenance and repair of equipment for a restaurant: regular service and, if necessary, minor repairs of equipment, can prevent energy loss by identifying potential problems.

Parts from the manufacturer: Using replacement parts from the manufacturer can help reduce energy losses, as they are made specifically to fit a specific brand and model.

Recalibrate: make sure your thermostats and control systems are in good working order. Try to check them more often to ensure the right temperatures for cooking, to reduce energy consumption.

Seals: Systematically check all door seals. And promptly replace the worn rubber bands seals.

Power: buy yourself professional kitchen equipment of the appropriate capacity. Equipment that is too energy intensive will operate with significant energy overruns. Heat up for a long time and cool down for a long time.

Lighting: fluorescent lamps use less energy than traditional lighting. They also emit much less additional heat, which is important for both the hot and cold shop of the restaurant.
Steamers: Energy Saving Tips

Close the lid – this will help keep food hot and reduce steam / energy consumption.
Turn off – during periods of calm.
Timers – Set only the time you need for cooking.
Cleaning – Regular cleaning will help ensure that the equipment always works at maximum efficiency.
Support – carry out diagnostics in order to prevent unnecessary repairs.
Ice Makers: Energy Saving Tips

Close the lid – make sure that employees open the hopper of the ice generator only when necessary to maintain the generated cold.
Capacity and productivity – choose the right model that will cope with the production loads of your institution.
Cleanliness – regularly clean the ice maker to keep it in working condition.
Maintain – Schedule maintenance, especially during the summer season.
Filter – change the water filter in accordance with the manufacturer’s recommendations.
Refrigerators: Energy Saving Tips

Light – use appropriate lamps for refrigerators.
Limited space – do not place the refrigerator in small rooms. To use a professional refrigerator, significant air circulation is required to provide cooling.
Cleanliness – Clean drains and condensers regularly to ensure proper working conditions.
Top-up – make sure the compressor is full, too little refrigerant increases the compressor workload by increasing the energy needed for cooling.
Close the doors – the cook or any other restaurant employee, after opening the refrigerator, must make sure that the doors are closed completely and tightly.
Deep Fryers: Energy Saving Tips

Turn it off when not in use – according to statistics, 75% of the fryer’s working time is idle.
Oil – make sure that the oil is cleaned and replaced in accordance with the required standards.
Thermostats – check thermostats to ensure optimal cooking temperatures.
Industrial Cookers: Energy Saving Tips

Burners – clean the burners regularly, the flame should be even, blue and not wavy.
Lids – Use lids on pots and pans to increase efficiency and reduce cooking time.
Induction – for small establishments, you can consider the acquisition of an induction cooker.
Turn off – when the stove is not in use, turn off the burners.

Our choice is Japan. Japanese restaurants in Moscow
Benihana is an international restaurant chain invented by a Japanese actor-chef. The concept of these institutions “food as entertainment” did not immediately take root in Moscow. Only recently, Rosinter Restaurants…

...

Microwaves Miele
Today, Miele microwave ovens are not as familiar to the domestic consumer as the expensive but well-developed Whirlpool, Electrolux, Bosch, Panasonic or affordable LG, Siemens, Vitek, Moulinex, Ariston, etc. This…

...

Cast Iron Housework Tips
Cast iron is iron with a high carbon content; other additives such as chromium or nickel are not included. And, as you know, carbon does not protect cast iron cookware…

...

Convotherm 4 combi steamers - Detailed overview
More recently, when it comes to the temporal dimensions of the restaurant equipment market, Convotherm introduced its new product to the world - a series of fourth-generation combi steamers Convotherm…

...