• Ovens on idle - when not in use, set the ovens and grilles on idle (they can be wormed up and cooled down very quickly);
• Heating lamps - should be turned on only during the service and when necessary – they are not a cooking device;
• Plate warming cupboard - may be used for keeping products warm, yet preferably should be turned on 1 hour before service;
• Fridges - should not be over filled, make sure that produce is equally and rightfully divided;
• Oil management - bear in mind that it takes les than 30 mins to warm up oil – don’t turn it on too soon. Filter oils after use and clean fryer regularly (filtering the oil after use will increase its life cycle and quality), don’t overheat (above 190 degrees), cover with lid after cooled down;
• Vacuum packing - when using sous vide bags, make sure that the correct size of bag is used. The device should be wiped and cleaned between usage and the correct application should be applied.