Rafi Taherian joined Yale earlier this year but was formerly the executive director of Stanford University Dining. For many years there, he worked with the Foodservice Technology Center to identify energy saving opportunities on that school's campus.
Consider heat recovery from refrigeration systems. “If I were designing my idea of a perfect kitchen, the first place I'd look for energy savings would be at heat recovery from the refrigeration equipment. Harvard has done this very effectively. Even if you have installed efficient compressors, you are still exhausting waste heat. It makes a lot of sense to use it to preheat hot water you need elsewhere.” Raise the hood. “The second place I'd look is from upgraded hood design. In ...
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