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- Dec 16, 2015 from 2:00am to 5:00am MST
- Location: PG&E Food Service Technology Center
- Latest Activity: Oct 30, 2020
There are simple and elaborate methods for identifying and measuring the energy and water use of equipment in commerical kitchens. This seminar will cover the various submetering methods and equipment including: using free equipment available in all kitchens like the "bucket and scale approach", simple over the counter tools for measuring energy and water use, and elaborate equipment used by FSTC researchers. A showcase of the top 10 pieces of equipment to sub-meter will be provided based on savings potential and ease of metering. Additionally, valuable insights from many years of monitoring equipment in commerical kitchens will be shared along with where you can obtain monitoring equipment free for short term use or purchase equipment for long term studies.
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