excerpt:
"Here's food for thought: if restaurants were automobiles, they would be Hummers. That's because the restaurant business wastes more energy than any other industry in America. Experts say that 80 percent of the $10 billion annual energy bill for commercial food service is squandered by the use of inefficient equipment.But one organization here, the Food Service Technology Center, has been trying to turn gas-guzzling eateries into energy-efficient hybrids.
For 20 years, the center has been "road-testing" restaurant equipment, as Don Fisher, the center's project manager, calls it. The center applies the equivalent of a mile-per-gallon rating to the appliances that cook and refrigerate food and clean the hardware used to prepare it."
source: "Shaping Restaurants to Be Models of Efficiency" by Laura Novak (May 17,2006)
Try this out: The Energy Efficient Kitchen Tool – "Use this interactive tool to get recommendations on how to save energy and money in your commercial foodservice operation."
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