Commercial cooking conservation
Cut costs without cutting quality
Electric cooking equipment can reduce operating costs by as much as 10 percent. That's why more restaurants, schools, hospitals, grocery stores, and institutions are choosing the energy option that's best for their bottom line—electricity.
The benefits of electric cooking equipment:
- Improved food quality with less waste and shrinkage
- More temperature control with faster preheat and recovery times
- Easier operation and cleanup with less maintenance
- Lower air-conditioning costs
- Added safety
- Fewer ventilation requirements
Rebates on CIP-eligible equipment:
| Griddles | $75 per kw |
| Convection ranges and ovens | $100 per kw |
| Induction cooktops | $200 per kw |
| Vacuum steamers | $200 per kw |
| Electric range-top | $150 per kw |
