It's a marketplace that has evolved quickly, from the limited availability of hyper-expensive (and arguably reliable) LED lamps of just a few years ago to the more than 9,000 much-improved and commercially available products now. These advances hold great promise—and also a bit of uncertainty, for onsite operators. To clear some of that uncertainty up, we interviewed Richard Young, senior engineer and director of education at the California-based Food Service Technology Center, a ...

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