Specific indicators of heat and electric power consumption per unit of food production have object-oriented properties, since they are determined on the basis of methods that are suitable only for a particular enterprise. It is shown that the system approach is the main approach to increasing the efficiency and reliability of electrical equipment. The concept of increasing the efficiency of the use of electrotechnical equipment of food production by optimizing machine time is proposed. Methods for optimizing machine time for equipment utilization using a resource-process approach are developed. It is practically proved that by combining successive Gantt charts along the time axis from right to left, one can significantly reduce machine time for transferring raw materials. Thanks to the resource-process optimization, it became possible to significantly reduce the execution time of part of the technological task. Such a technique should be applied separately for all technological units that are consumers or sources of raw materials, followed by creating an integrated mathematical model and subsequent optimization. As a result of testing the proposed method, energy saving was achieved by optimizing the time of use of the electrical equipment of the baking enterprise. It is found that due to reducing the significant total idle time of electric motors, inappropriate heating, cooling of furnaces and compressor operation, the efficiency of electricity use in food production is increased