The new school year is a time for fresh beginnings. For students, that means new school clothes, a new backpack, and a shiny new lunchbox. For school directors, that often means selecting new school foodservice equipment for the cafeteria. While it may not cause the same stress as a 3rd grader deciding what superhero shirt to wear on the first day, choosing foodservice equipment is a taxing experience for administrators. Especially for those who don’t have the information to make an educated decision.
Because commercial refrigeration is one of the biggest drains on energy consumption in foodservice, it goes without saying commercial refrigeration can also become an operation's biggest savings opportunity. But how, and what about new properties versus existing ones?