Energy and water efficient equipment might look great in the lab, but how do savings hold up in the tough and unpredictable environment of a real-world kitchen? The only way to find out is to “take it to the field” and measure the results. The Food Service Technology Center has been pitting the lab against the field for over 25 years and reporting all that information so that designers and operators can make informed decisions. This session will share the stories behind several case studies created by the FSTC as part of their field demonstration projects and offer some practical tools for estimating savings and cost-justifying efficient equipment.
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Energy and water efficient equipment might look great in the lab, but how do savings hold up in the tough and unpredictable environment of a real-world kitchen? The only way to find out is to “take it to the field” and measure the results. The Food Service Technology Center has been pitting the lab against the field for over 25 years and reporting all that information so that designers and operators can make informed decisions. This session will share the stories behind several case studies created by the FSTC as part of their field demonstration projects and offer some practical tools for estimating savings and cost-justifying efficient equipment.
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12949 Alcosta Blvd., Suite 101, San Ramon, CA 94583
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