What We Do
Commercial Kitchens
Commercial grade kitchens are some of the worst energy intensity culprits among all industries. Much of it is due to the constant rejection and intake of enormous heating and cooling loads generated by cooking and refrigeration cycles. There are some generally simple concepts to make these processes far more efficient. In doing so, there is benefit not only to the reduction of utility costs but also to the longevity of complex and expensive equipment associated with these processes.
No capital outlay. No risk.
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