Restaurants typically use five to 10 times the energy per square foot of many other businesses. That's a lot of energy savings potential if you make the right investments and decisions. Luckily, saving energy in foodservice operations is getting easier than it was only a few years ago. Start with the biggest energy user — your exhaust hood. It sucks a lot of the air you spend energy dollars to cool out your kitchen. A new generation of exhaust ventilators has changed some of the ...
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