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  • Jun 18, 2015 from 3:00am to 6:00am
  • Location: PG&E Food Service Technology Center
  • Latest Activity: Oct 30, 2020

Water, like electricity and natural gas, is a mission critical component of any restaurat operation. Whether turned into steam to cook vegetables or heated to sanitize soiled wares and wash customer and staff hands alike, water has three embedded costs - the cost of the water itself, the cost to dispose of it and the cost to heat it. Efficient cooking and sanitation technologies as well as regimented maintenance programs can drastically reduce water and energy costs and maximize profits.

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