Here are some cool tips from The Gasket Guru for your restaurant or commerical kitchen that’ll save you $$.

Your restaurant’s profit is typically only 3 to 9 percent of total revenue! Money you save on operating costs adds to what you keep. Saving 20 percent on energy operating costs can increase your profit as much as one-third. Wouldn’t savings like that be worth a second look?

Fun Facts to Know and Tell

• An average restaurateur spends 2-4% of every dollar on utilities.
• Electricity is typically a restaurant operator�s greatest utility expense.
• A typical restaurant divvies up its energy dollars to: cooking (23%), space heating (19%), water heating (19%), lighting (11%), and other needs.
• Compared to a sit-down restaurant, a quick-service restaurant uses about 8% more of each energy dollar for cooling and refrigeration.
• One broiler can use more energy than six fryers.
• Saving 20% on energy can boost a restaurant�s profits by up to 33%.

Getting a Grip

• Make a list of all equipment
  to be included in the program.
• Develop data on each piece
  of equipment. Include energy source, input, purchase date and warranties. Record this in a book, on cards,
  or in your computer. List maintenance tasks that can be done by regular staff and those that should be
  referred to a qualified agency.
• Determine exactly what maintenance needs to be done on each piece and the frequency
  with which it needs to be done. Certain functions such as �check for loose parts, grease or oil leaks
  and malfunctions� should be carried out each time the equipment is used. Others need to be done daily,
  weekly, or even once a year. Equipment checks performed each day should be incorporated into cleaning
  instructions and mounted beside or close to each piece.
• The various maintenance tasks
  to be performed should be placed on a master monthly or yearly schedule and indicate how and by whom each
  function should be done. The master schedule should be referred to regularly.
• Always list repairs, costs
  and dates completed on the records. As equipment ages, keep close check on repair costs. Although the
  replacement point will vary somewhat between types of equipment, a good rule of thumb is to replace when
  costs in one year total one half the original purchase price.
• From time to time analyze
  the nature of repairs to determine if procedures should be changed. Frequency of parts failure indicates
  that they should be replaced before malfunction. An example of this is putting new door gaskets on refrigeration
  as soon as signs of wear are noticed.

Refrigeration

• Tears or gaps in the door gaskets let all that expensive cold air escape into the kitchen. Call Mr. Appliance ASAP to replace the gaskets.
• Keep the door gaskets clean and clear of unsanitary mold buildup. In addition to being a health code violation, molds produce acids that make the gasket brittle and subject to premature cracking and tearing.
• Brush and clean the condenser once a month. A dirty condenser causes the compressor to run longer.

Solid-Top Ranges

• Solid-top gas ranges will reach
  the proper cooking temperature after 10 to 20 minutes preheating. Additional preheating wastes energy.
• Cooking utensils should make
  flush contact with the cooking surface. Dented pot bottoms increase operating costs.
• Grouping cooking utensils will
  require fewer burners and uses less energy. Always turn down the flame when proper cooking temperature
  has been reached. The heat may be varied for different sections of the unit, thus eliminating the need
  for maintaining the entire cooking surface at peak heat.
• While the surface is still
  slightly warm, clean the range with a heavy burlap cloth or steel wool. Remove grease or dirt lodged under
  flanges, lids, rings or plates. Never pour water directly on the range.

Open-top Ranges

• Open-top ranges do not require
  preheating. To save energy, turn burners off when not in use.
• Any type of cooking utensil
  may be used because the flame tailors itself to the shape of the utensil. For maximum efficiency and heat,
  regulate burners so the flame tips barely touch the bottoms of the cooking utensils.
• Power burners should be considered
  for additional energy savings and efficiency. Maintain according to manufacturer�s recommendations.
• After the range has cooled,
  wash grates, burner bowls and spillover trays. Use hot water and grease solvent if necessary. Clean food
  spillage from burner ports with a stiff wire. Clean entire range top with a solution of grease solvent
  when required. If the range has painted surface DO NOT use oven cleaner, or other harsh chemicals, wire
  brushes, or metal scrubbers, as these can damage the paint.
• Use sealer strips on range
  batteries. These snap-on channels create a seal between adjoining ranges and help keep the spaces between
  equipment free of spilled food and grease.

Gas Griddles

• Avoid unnecessarily long preheat
  times or overheating the griddle prior to or during use. Many new gas griddles preheat in 15 minutes or
  less.
• A low or medium flame is adequate
  for light frying. During slack periods, turn down the burner or thermostat to conserve energy.
• Cleaning is easier when the
  griddle is slightly warm. Consult manufacturer�s instructions. Some griddle plates are most easily cleaned
  with an abrasive griddle brick or screen. Some of the newer griddle surfaces should be cleaned with a
  brush, recommended griddle cleaner or water, to avoid scratching. After cleaning, wipe dry with an absorbent
  cloth.

Gas Broiling

• Because gas broilers heat quickly,
  the flame can be turned low between operations. During slack periods, the broiler may be turned off completely.
  The super-fast, infrared broilers that require no preheating may be turned off after each use.
• To save gas during slack periods,
  turn off the unused portions of a multiple-burner broiler.
• An oven over a heavy-duty broiler
  should not be used for roasting or baking because it lacks thermostatic controls. It is a finish oven
  only for casseroles, au gratin dishes, meringues, etc.
• Regular cleaning increases
  the efficiency of gas broilers and reduces operating costs. Empty the grease container at regular intervals.
  Wash and dry thoroughly. Scrape the upper and lower sides of the grids and clean with an oiled cloth.
  Scrub the broiler chamber. Wash and rinse the outside of the broiler, then wipe dry with an oiled cloth.
  Unclog burner ports with a stiff wire. Be careful with ceramic reflector units when cleaning.

Gas Ovens

• Slow roasting � roasting at
  lower temperatures � reduces meat shrinkage, produces a juicier, tastier product and saves gas.
• Know how long it takes your
  oven to preheat and schedule preheating according to the oven�s first use of the day. Many new gas convention
  ovens, for example, only take 10 minutes or less to preheat.
• Because the oven will not preheat
  any faster, nothing is gained and gas is wasted by setting the thermostat higher than baking temperature.
• Energy usage may be reduced
  by loading the oven to capacity and scheduling baking and roasting to take full advantage of �receding�
  heat. With large ovens, plan baking and roasting so the oven will not have to be brought up to full heat
  more than once or twice a day.
• Gas convection ovens maintain
  a uniform temperature throughout, permitting use of multiple cooking racks, which increase production
  and save on kitchen space. When preheating and baking in these ovens use the fan at all times. Remember
  that cooking time is reduced and lower temperatures are necessary in the convection oven. With convention
  ovens, remember to include the fan in routine cleaning procedures.
• A clean oven operates at maximum
  efficiency. Remove spills before the residue has carbonized. When the oven is cool, wipe the bottom. Scrub
  shelves frequently and clean the exterior when dirt and grease accumulate.

Gas Fryers

• Fill kettle to capacity with
  high quality frying compound specifically designed for deep-frying, (Look for oil level mark stamped on
  the kettle.) If solid or semi-solid shortening is used, melt before adding to kettle, or use the fryers
  melt cycle.
• Set thermostat for desired
  temperature. (Usually 325-350 degrees.) Never use temperatures higher than 375 degrees.
• Limit preheat time to 10-12
  minutes.
• Regular care keeps the gas
  fryer in good working order. Shut down the fryer completely when draining. Filter the fat and wipe the
  kettle clean daily. Once a week, fill the kettle with warm water to a level above the grease ring. Bring
  to a rolling boil and add manufacturer�s recommended cleaning compound. (Never us a caustic or lye solution.)
  Boil 30 minutes and shut off. Drain and refill the kettle with warm water. Boil and drain. Rinse kettle
  until it is free entirely of residue.

Gas Braising Pan

• The gas-fired tilted braising
  pan, when used for grilling or saut� work, is operated in a manner similar to that of a gas griddle, thus
  the energy saving tops for griddles apply to braising pans.
• Because braising pans are thermostatically
  controlled, preheating at a temperature higher than needed for cooking wastes gas and does not speed the
  preheating process. Also, preheating is not necessary for boiling or steaming.
• Braising pans usually are equipped
  with lids so that heat and moisture can be retained, making this appliance a versatile cooking device
  for pot-roasting, steaming vegetables, defrosting frozen food, stewing, or holding foods for servicing.
  Using the lid whenever possible saves gas, while lifting the lid unnecessarily wastes energy.
• Like a griddle, the pan�s surface
  can be damaged by the sharp edges of spatulas or other utensils.
• Take care to avoid scratching
  or nicking the pan�s finish. Likewise, avoid heavy metal scrubbers or a wire brush when cleaning.
• Other than for normal cleaning
  and an occasional greasing of the tilting mechanism, braising pans are relatively maintenance free. After
  food is removed, clean the pan while it is still warm. Soak if needed, and then flush with water to remove
  food particles completely. Scrub with a fiber brush and recommended cleaner. Rinse with clear water and
  dry.

Steam Equipment

• Steam boilers, on self-contained
  units, require up to 20 minutes to reach operating pressure. Energy usage will be reduced by eliminating
  unnecessary preheating time and planning steam cooking to utilize the steamer�s full capacity. A variety
  of foods may be prepared at the same time if thought is given to their placement in the steamer compartment.
• Compartment doors must be
  sealed tightly so energy is not wasted and cooking times unnecessarily lengthened. Steam escaping around
  the door�s sealing gasket indicates an incomplete seal caused either by insufficient pressure applied
  to the door handle or wheel when closing, or a worn gasket.
• Should a pressure steamer
  compartment start taking longer than usual to come to pressure or become slower than other compartments
  on a multi-compartment unit, the automatic steam temperature actuated value, located at the real or side
  outside the compartment, may be defective. A faulty valve, which not only slows cooking times but wastes
  steam, should be replaced with one of the same type.
• Because steam cooking is fast
  compared to other cooking methods, a timer should be used to prevent over-cooking and wasted energy.
• Leave doors slightly ajar
  when the steamer is not in use. Daily, wipe the compartment with detergent and water, rinsing well. Keep
  door gaskets and area around opening free of grease. Use a soapy steel wool pad if necessary. Lubricate
  the door wheel (on outside) monthly. Remove the interior racks and run through the dishwasher.
• Cleaning and maintenance of
  the broiler are vital to steamer performance and energy conservation. If the steam broiler is making steam
  for 8 hours or more, it should be drained or blown down twice daily, or about every four hours. When blowing
  down the boiler, full pressure should be used. Annually, schedule a complete boiler clean and descaling.

Water Heaters

• Gas water heaters require
  ample combustion air to operate at full efficiency, so do not store items in positions that block equipment
  room air openings.
• Water heater thermostats usually
  can be turned down to the lowest temperature setting overnight and on days the unit is not in use; however,
  the unit�s heat recovery capability first must be determined to establish the feasibility of such a practice.
• Exposed hot water pipes should
  be insulated to improve the unit�s operating efficiency and thus save energy.

Sources:

The Gasket Guru
American Gas Association
Environmental Protection Agency