ting element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant usWe at Jean's Restaurant Supply want you to succeed with your business venture and rising energy costs are on the forefront of everyone's minds. Inefficient, or inefficient use of, food preparation equipment is the second-largest energy drain on your restaurant's profits. So here at Jean's Restaurant Supply, we have compiled some energy-saving tips for your commercial broilers and fryers. In doing so, we hope that with the implementation of some of these energy-saving tips, your energy bill leaves you with some profits still on your plate.

Energy-Saving Tips for Commercial Broilers

• Don't Get Overheated. Follow your commercial broiler manufacturer's preheating instructions, including; minimizing preheat times, which can waste energy, and avoiding preheating at unnecessarily high temperatures, which could alter the taste and quality of your food. Don't raise the temperature on your broiler during peak hours to increase production, because it's your energy use that will increase, while your food quality may suffer. Whenever possible, use infrared broilers that require no preheat time and can be turned off and then quickly reheated when called into action.
• Plan it Out. One of the most proactive things you can do to increase your energy-savings on your commercial broiler is organize your broiler activities. In addition to turning off all unused sections during slack times, you may be surprised to know that it isn't obligatory to have the entire broiler on even at peak periods. You can improve cooking consistency and increase your energy-savings by turning one section to full heat for rare meats and another section to a lower setting for well-done meats. And always, always remember: maximum capacity equals maximum efficiency, so fill 'er up!
• Don't Forget to Maintain. Maintenance on your commercial broiler involves: regular cleaning of the burners; emptying the grease pan; washing drip shields and grid; also, if needed, scraping the grid with a three-cornered metal scraper; and lastly, making sure openings and air shutters are clear. Handle ceramic refractor units with care, but they should be rearranged from time to time. Watch out for faulty burner operations – a clear flame with a distinctive inner cone is best. Also, flames should just wipe the surface of the refractor elements; they should never float or strike directly on them. Here at Jean's Restaurant Supply, we suggest having an experienced agent of your local gas company adjust your burners, if the need arises.

Energy-Saving Tips for Commercial Fryers

• Quick is the Name of the Game. Commercial fryers utilize a system of cooking where the heating element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant use
  IT Consulting: Providing Services to Large/Small Businesses
  In IT consulting, you can provide your services to many different sized businesses. In this article, you'll learn about how you can fit in with the IT consulting needs of large/small businesses.Pick 2 or 3 of the networking skill sets that you need for the sweet spot. For example, you might pick advanced virus protection, firewall intrusion detection, VPNs and routers. So you are going to focus on security and border access kinds of things and that would be your IT consulting specialty. That's all you'd do.In Large/Small Business IT Consulting, It's All About SpecializingYou would get extremely deep and specialize by product platform. At that size, these companies bring in a real IT manager and put them on payroll for 40 hours a week. So these companies will want to handle a lot of the bread and butter infrastructure in-house.When Would In-House Staff Turn to You?When companies are paying a lot of outsourcing expenses, they'll often decide to put 40, 50, $60,000 a year person on the payroll. Once that person is on-staff, he will have a lot of pressure to keep their outsourcing expenses
  urer's preheating instructions, including; minimizing preheat times, which can waste energy, and avoiding preheating at unnecessarily high temperatures, which could alter the taste and quality of your food. Don't raise the temperature on your broiler during peak hours to increase production, because it's your energy use that will increase, while your food quality may suffer. Whenever possible, use infrared broilers that require no preheat time and can be turned off and then quickly reheated when called into action.
• Plan it Out. One of the most proactive things you can do to increase your energy-savings on your commercial broiler is organize your broiler activities. In addition to turning off all unused sections during slack times, you may be surprised to know that it isn't obligatory to have the entire broiler on even at peak periods. You can improve cooking consistency and increase your energy-savings by turning one section to full heat for rare meats and another section to a lower setting for well-done meats. And always, always remember: maximum capacity equals maximum efficiency, so fill 'er up!
• Don't Forget to Maintain. Maintenance on your commercial broiler involves: regular cleaning of the burners; emptying the grease pan; washing drip shields and grid; also, if needed, scraping the grid with a three-cornered metal scraper; and lastly, making sure openings and air shutters are clear. Handle ceramic refractor units with care, but they should be rearranged from time to time. Watch out for faulty burner operations – a clear flame with a distinctive inner cone is best. Also, flames should just wipe the surface of the refractor elements; they should never float or strike directly on them. Here at Jean's Restaurant Supply, we suggest having an experienced agent of your local gas company adjust your burners, if the need arises.

Energy-Saving Tips for Commercial Fryers

• Quick is the Name of the Game. Commercial fryers utilize a system of cooking where the heating element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant us
  Social Responsibility Of Job Sites - Internet Search Portal Calls For More Collaboration
  Dublin, Ireland, April 23, 2007 – Facing the increasing competition between job sites, the recently started Internet search portal better-job-offers.com criticises sites that do not show any interest in sharing their results. Due to their advertising deals, most sites try to lure job seekers on their virtual premises, which can increase disorientation between users.As announced by better-job-offers.com marketing manager Robert Koch, the site’s search engine experts do not approve that some providers are not willing to share their results. “Being such an important topic to society in general, we cannot understand why some sites refuse collaboration. Of course, the economic side of our portal matters to us. But making business within this sector means to accept one’s social responsibility,” he added.The increasing number of new job sites had led job seekers to experience disorientation, as shown by the first user feedbacks. The portal’s users now appreciate that they can utilize better-job-offers.com as a starting point for finding a job because they also can access results from different job sites and follow
  n addition to turning off all unused sections during slack times, you may be surprised to know that it isn't obligatory to have the entire broiler on even at peak periods. You can improve cooking consistency and increase your energy-savings by turning one section to full heat for rare meats and another section to a lower setting for well-done meats. And always, always remember: maximum capacity equals maximum efficiency, so fill 'er up!
• Don't Forget to Maintain. Maintenance on your commercial broiler involves: regular cleaning of the burners; emptying the grease pan; washing drip shields and grid; also, if needed, scraping the grid with a three-cornered metal scraper; and lastly, making sure openings and air shutters are clear. Handle ceramic refractor units with care, but they should be rearranged from time to time. Watch out for faulty burner operations – a clear flame with a distinctive inner cone is best. Also, flames should just wipe the surface of the refractor elements; they should never float or strike directly on them. Here at Jean's Restaurant Supply, we suggest having an experienced agent of your local gas company adjust your burners, if the need arises.

Energy-Saving Tips for Commercial Fryers

• Quick is the Name of the Game. Commercial fryers utilize a system of cooking where the heating element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant us
  Color Business Card Printing
  One effective way of making your business cards look more professional is using colors on your card. There are different ways to add color to your card. You can use one color as the background of your card or add colored graphics or photos. Putting your photo on a business card can make it easier for your potential clients to remember you and your company because they are able to associate your face with your company. However, there are also some disadvantages to putting your photo on your business card, such as higher costs.Advantages of photosIf you are in the real estate business or in any "relationship" business, putting your photo on your card can build trust between you and your potential client because it allows the client to get acquainted with you in a non-threatening way. Another advantage is that photos help the client recognize you during meetings and clarify ambiguous names. Adding a photo to your card can also make your card more interesting because it adds an extra dimension to an otherwise plain card.DisadvantagesOne disadvantage of putting a photo on your business card is
  ; and lastly, making sure openings and air shutters are clear. Handle ceramic refractor units with care, but they should be rearranged from time to time. Watch out for faulty burner operations – a clear flame with a distinctive inner cone is best. Also, flames should just wipe the surface of the refractor elements; they should never float or strike directly on them. Here at Jean's Restaurant Supply, we suggest having an experienced agent of your local gas company adjust your burners, if the need arises.

Energy-Saving Tips for Commercial Fryers

• Quick is the Name of the Game. Commercial fryers utilize a system of cooking where the heating element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant us
  Limit Your Company's Liability - Start a Vehicle Accident Prevention Program
  Motor vehicle crashes cost US employers over $60 billion annually in medical costs, legal expenditure, property damage, and lost productivity. While costs by state and Industry vary, on-the-job crash injuries (fatal and non-fatal) amount to about 6.5 percent of all crash injuries. As a result, the cost of workers’ compensation, Social Security benefits, health and disability insurance continues to rise. An investment in a comprehensive motor vehicle accident prevention program can be a winning approach to reducing these expenses and an effective tool for helping limit your company's liability exposure.Consider the Savings According to the National Highway Traffic Safety Administration’s report entitled “The Economic Burden of Traffic Crashes on Employers” (request a free copy of the 35-page report on the author's web site), the average crash costs an employer $16,500. An employee that has an on-the-job crash resulting in an injury, costs their employer $74,000. In the case of a fatality, costs often go beyond $500,000. Additionally, off-the-job crashes not only affect individual employees, they are cos
  ting element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We, at Jean's Restaurant Supply, recommend that you follow the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant use, and this also helps to extend oil life. Furthermore, resist the temptation to overload your baskets past the manufacturer's usual recommendation of one-half to two-thirds full. Overloading will not decrease energy costs; it will simply increase cook times and jeopardize food quality.
• Drain and Strain. One of the most effective steps you can take to increase your commercial fryer's energy efficiency is to keep the oil as clean as possible. This means that you should regularly, maybe even daily, drain the oil from your fryer and process it through a commercial fryer filter. All fryers have a cold zone where the oil is not heated and the loose debris is allowed to settle. This is where you should remove the sediment from the oil before it creeps up into the hot zone and hinders food quality. When your commercial fryer's cold zone is filled with debris, food particles drift up into the hot zone and are re-fried and essentially burnt. This causes your oil to become contaminated and it is also the reason that product taste transfer occurs. Ever wonder why your onion rings taste like your seafood? Maintaining your oil properly requires diligence, but your efforts will be well rewarded with reduced costs in replacing oil (oil cleaned twice a day will last approximately three weeks, while oil that is not filtered will be lucky to survive three days); also, there's no need to buy that expensive second fryer to prevent product taste transfer when clean oil will do the trick; and finally, as the old clich? goes – an ounce of prevention is worth a pound of cure. Uncontaminated oil that is free from burnt debris is easier to clean up after, making your equipment maintenance job less problematic. Watch out for smoking oil, which means, either the temperature is too high, or the fat is broken down and needs to be replaced.
• It's Elementary, My Dear. Maintenance on your commercial fryer revolves around keeping your heating elements in peak working condition. For that reason, clean your heating element frequently. Built up debris makes the heating element work harder to heat up the oil, consequently minimizing your energy-saving possibilities. Use a thermometer to double-check that your fryer is operating at the correct temperature; approximately 325?F to 350?F. If the temperature of the oil is considerably different than the thermostat, having it serviced could increase your energy-savings. Keep an eye out for gum in the kettle, which means the fryer is due for a thorough cleaning.
• Consider Your Options. There is much debate concerning the benefits of gas commercial fryers versus electric commercial fryers. Not so long ago, the energy cost of using a gas appliance was considerably lower than using an e