Commercial Kitchen Guidelines 2011
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Commercial Kitchen Guidelines 2011 | 08.02.2011
3.7 MB13 pagesIn many institutions and companies with commercial kitchens, the energy used in the kitchen accounts for a sizeable share of the total energy consumption. However, it is possible to reduce consumption by choosing energy efficient equipment, by designing the kitchen energy efficiently, and by adopting sensible working practices.
Page last updated 08.02.2011