Buy New Equipment

In addition to better performance and ease of operation, many new technologies in cooking equipment offer opportunities for energy efficiency. In general, when compared to older models, many new types of equipment offer better insulation levels, more levels of control, and enhancements in heat transfer.

• Highly insulated, programmable electric griddles concentrate heat only where and when it is needed.
• Combination convection/microwave ovens have digitally programmable controls which allow you to select precise cooking times as well as cooking and holding temperatures. This helps you to avoid constantly monitoring the cooking process.
• Electromagnetic induction fryers use lower heating element surface temperatures and less energy to maintain the ideal cooking oil temperatures.
• Electric flashbake ovens use energy from light to quickly cook food, even faster than a microwave. The oven browns the outside of the food and cooks each ingredient according to its own "light absorption" pattern, thus the food retains its ideal taste, color and texture. A single pizza, an ideal application, cooks in 50 seconds.