Ensuring a piece of foodservice equipment lives up to its energy-efficient promise starts by selecting the right item for the job, and then ensuring that staff understand proper use and maintenance. It also means understanding when a piece of equipment has outlived its useful service life.
In this hour-long webcast, moderated by FE&S’ Joe Carbonara, you will learn how to make informed decisions to maximize your energy-efficient foodservice equipment’s potential.
Todd Bell – Sr. Energy Analyst, Food Service Technology Center
Roger Goldstein – Executive Director Facilities, Panda Restaurant Group, Inc.
Mike Via – Sales, Refrigerated Specialist Inc.
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posted by Andrea Gonzalez 05/26/15