- The thicker plates are more suitable for heavy loads, because they store more heat for peak periods.

- Manual Griddles and Thermostatic Griddles that incorporate the bypass type thermostat, like the Rankin-Delux GT & RD80 series, can be used for two temperature cooking, but you have to turn off 1 or 2 valves at one end. While this is not completely accurate it will allow the customer to cook at lower temperature on one end.

- Griddles shorter than 48” in length should not be purchased for two temperature cooking. It’s always better to use two separate griddles if you know the customer intends to use two-temperature cooking.

- All manual griddles and thermostatic griddles that incorporate the bypass type thermostat require that some of the valves be turned off during slow periods.

- For more accurate temperature control, choose a griddle that incorporate solid-state controls and the sensor is embedded into the plate for more responsive action. For heavy frozen loads you can’t kill the Rankin-Delux Turbo Griddle RD100 series.

- Do not preheat steam tables, grills, broilers, etc. For preheating ovens, 15 minutes is generally adequate, depending on the appliance and desired temperature.

- Keep equipment clean. Carbon and grease build-up make your cooking equipment work harder and use more energy.

- When feasible, do not use the range top. Instead, use other equipment, such as steamers and ovens that use less energy and add less heat to the kitchen.

- Cover all pots, which reduces heat loss and causes the food to cook faster.

- Do not use two ovens when one will do.

- Do not use large ovens when cooking small amounts of food.

- Schedule cooking times to utilize ovens fully and shorten daily operating times.

- Do not operate fryers higher than 350. Higher temperatures are less efficient.

- Pre-cook foods such as potatoes and chicken in a steamer before frying. Steamers are much more energy efficient.

- Integrate controls that turn down the heat input with sensors that determine when food is not present. A large percentage of food equipment continues to run (idle) at high heat input rates even when food is not present.