CHICAGO —Restaurants stand a better chance of becoming energy efficient if operators view utilities as commodities they can control, said speakers at an education session on how to lower utility bills. Energy efficiency is the percentage of energy consumed by an appliance that actually goes into cooking the food, said Richard Young, senior engineer and director of education for Pacific Gas & Electric’s Food Service Technology Center. ...
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Contact: Desiree Torres Desiree.Torres@penton.com