Operating a food service business means investing time, energy and money. While chefs require consistent food preparation and presentation quality, food service managers need productivity and cost efficiency improvements to operate profitably.
The ability to regulate heat and control intensity are key to food preparation. Gas products cook, brown, and crisp faster than other equipment. At the same time, the operating cost for gas is one-third less than electricity.
Benefits
- Improve food preparation and presentation
- Operate reliably, even during electric power outages
- Lower equipment operating costs
- Offer longer life cycle than electric equipment
- Meet ventilation requirements in the state of Michigan based on the type of equipment
- Improve productivity, heating, and cooling
- Provide instant on-off capability, saving energy and providing a safer work environment
- Benefit work environment and energy costs, keeping waste heat to a minimum
- Reduce electricity demand charges
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