General equipment tips

• Turn off equipment when not in use, including exhaust hoods.
• Keep equipment doors tightly closed.
• Maintain equipment. Cooking equipment full of grease or scale build-up in dishwashers can cause equipment to work harder, wasting energy.
• Use the right equipment for the job. Be sure staff knows how to operate it efficiently.

 

Cooking tips

• Limit preheating times.
• Cook only to temperature required.
• Don’t overload fryer baskets, which increases cook time.
• Cook full-capacity loads.
• Fit the flame to the pan you’re using.
• Avoid long holding and reheating.
• Use lids when possible.

 

Water tips

• Wash full loads.
• Repair water leaks.
• Limit hot water use. Do not leave water running unnecessarily.

 

Heating tips

• Set thermostats correctly and turn them down when the building is closed.

 

Rebates

• Thousands of rebate dollars are available from CenterPoint Energy for choosing energy-efficient natural gas equipment.
   

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General equipment tips

• Turn off equipment when not in use, including exhaust hoods.
• Keep equipment doors tightly closed.
• Maintain equipment. Cooking equipment full of grease or scale build-up in dishwashers can cause equipment to work harder, wasting energy.
• Use the right equipment for the job. Be sure staff knows how to operate it efficiently.

 

Cooking tips

• Limit preheating times.
• Cook only to temperature required.
• Don’t overload fryer baskets, which increases cook time.
• Cook full-capacity loads.
• Fit the flame to the pan you’re using.
• Avoid long holding and reheating.
• Use lids when possible.

 

Water tips

• Wash full loads.
• Repair water leaks.
• Limit hot water use. Do not leave water running unnecessarily.

 

Heating tips

• Set thermostats correctly and turn them down when the building is closed.

 

Rebates

• Thousands of rebate dollars are available from CenterPoint Energy for choosing energy-efficient natural gas equipment.
   

General equipment tips

• Turn off equipment when not in use, including exhaust hoods.
• Keep equipment doors tightly closed.
• Maintain equipment. Cooking equipment full of grease or scale build-up in dishwashers can cause equipment to work harder, wasting energy.
• Use the right equipment for the job. Be sure staff knows how to operate it efficiently.

 

Cooking tips

• Limit preheating times.
• Cook only to temperature required.
• Don’t overload fryer baskets, which increases cook time.
• Cook full-capacity loads.
• Fit the flame to the pan you’re using.
• Avoid long holding and reheating.
• Use lids when possible.

 

Water tips

• Wash full loads.
• Repair water leaks.
• Limit hot water use. Do not leave water running unnecessarily.

 

Heating tips

• Set thermostats correctly and turn them down when the building is closed.

General equipment tips

• Turn off equipment when not in use, including exhaust hoods.
• Keep equipment doors tightly closed.
• Maintain equipment. Cooking equipment full of grease or scale build-up in dishwashers can cause equipment to work harder, wasting energy.
• Use the right equipment for the job. Be sure staff knows how to operate it efficiently.

 

Cooking tips

• Limit preheating times.
• Cook only to temperature required.
• Don’t overload fryer baskets, which increases cook time.
• Cook full-capacity loads.
• Fit the flame to the pan you’re using.
• Avoid long holding and reheating.
• Use lids when possible.

 

Water tips

• Wash full loads.
• Repair water leaks.
• Limit hot water use. Do not leave water running unnecessarily.

 

Heating tips

• Set thermostats correctly and turn them down when the building is closed.

General equipment tips

• Turn off equipment when not in use, including exhaust hoods.
• Keep equipment doors tightly closed.
• Maintain equipment. Cooking equipment full of grease or scale build-up in dishwashers can cause equipment to work harder, wasting energy.
• Use the right equipment for the job. Be sure staff knows how to operate it efficiently.

 

Cooking tips

• Limit preheating times.
• Cook only to temperature required.
• Don’t overload fryer baskets, which increases cook time.
• Cook full-capacity loads.
• Fit the flame to the pan you’re using.
• Avoid long holding and reheating.
• Use lids when possible.

 

Water tips

• Wash full loads.
• Repair water leaks.
• Limit hot water use. Do not leave water running unnecessarily.

 

Heating tips

• Set thermostats correctly and turn them down when the building is closed.

General equipment tips

• Turn off equipment when not in use, including exhaust hoods.
• Keep equipment doors tightly closed.
• Maintain equipment. Cooking equipment full of grease or scale build-up in dishwashers can cause equipment to work harder, wasting energy.
• Use the right equipment for the job. Be sure staff knows how to operate it efficiently.

 

Cooking tips

• Limit preheating times.
• Cook only to temperature required.
• Don’t overload fryer baskets, which increases cook time.
• Cook full-capacity loads.
• Fit the flame to the pan you’re using.
• Avoid long holding and reheating.
• Use lids when possible.

 

Water tips

• Wash full loads.
• Repair water leaks.
• Limit hot water use. Do not leave water running unnecessarily.

 

Heating tips

• Set thermostats correctly and turn them down when the building is closed.

General equipment tips

• Turn off equipment when not in use, including exhaust hoods.
• Keep equipment doors tightly closed.
• Maintain equipment. Cooking equipment full of grease or scale build-up in dishwashers can cause equipment to work harder, wasting energy.
• Use the right equipment for the job. Be sure staff knows how to operate it efficiently.

 

Cooking tips

• Limit preheating times.
• Cook only to temperature required.
• Don’t overload fryer baskets, which increases cook time.
• Cook full-capacity loads.
• Fit the flame to the pan you’re using.
• Avoid long holding and reheating.
• Use lids when possible.

 

Water tips

• Wash full loads.
• Repair water leaks.
• Limit hot water use. Do not leave water running unnecessarily.

 

Heating tips

• Set thermostats correctly and turn them down when the building is closed.