| Document Date: 2009-01-27 16:24:33
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City Sydney / / Country Australia / / Currency USD / GBP / / Event Environmental Issue / Natural Disaster / / Facility Food Service Technology Center / building Description / / IndustryTerm retail outlets / energy costs / local utilities / food service / percent energy savings / load-sensing device / energy-efficient flake / large-volume food preparation / electricity / energy consumption / adequate refrigeration equipment / food solids / energy cost / non-water-using equipment / stainless-steel table systems / water-efficient equipment / trough-collection systems / food-service setting / food-service operations / Once-through systems / ice-making equipment / drink applications / Water-using technologies / frozen food / energy-efficient equipment / food-service facilities / higher energy / energy saving / food-service establishments / high energy / Energy use / energy efficiency / energy rebates / ice equipment / return systems / cube-making ice machine equipment / energy cost savings / oil / food-service operation / electricity use / boilerless systems / day thawing food / energy use characteristics / keep food / food waste / energy savings / direct-heating equipment / food hot / Energy usage / food / Reach-in refrigeration equipment / energy / / Person Fisher Nickel / Fisher Nickle / / Position remote-head / head / Fisher / / ProvinceOrState California / / Technology Water-using technologies / wastewater treatment / / URL www.fishnick.com/saveenergy/rebates/combis/combis.pdf / /
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Food Service Operations Most locations where large numbers of people assemble have food-service facilities. Restaurants and pastry/doughnut shops are obvious members of this category. Most schools, hospitals, hotels, ser