Energy and foodservice equipment
1983
Borsenik, Frank D.
The US wastes 65% of the energy consumed. With steadily rising fuel costs predicted for the future, energy costs can be kept at reasonable levels only if there is efficient building and facility design. Restaurateurs are given suggestions for reduction of energy consumption, such as redesign of refrigerator space, conversion to microwave cookery, cooking in small, thin units, insulation of hot water pipes, utilization of mixing and chopping units with large motors for large quantities; and incorporation of a time clock to heat water only during hours of use. Conversion to low fat items and use of steam or boiling can further reduce energy costs. In the future the facilities' designer must be concerned with the energy cost of equipment. In general, a more costly piece of equipment has a lower variable energy cost, but consideration must also be given to the frequency of use. (emc)
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