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Though ventilation may not seem that interesting a topic on the surface, this is precisely the area of the kitchen that has seen the most technological advancements in terms of energy efficiency and design.
Although there continues to be much debate over specifications, verification testing and more, the common bond that unites everyone working with Energy Star for the commercial foodservice industry is a strong desire to see this iconic symbol for conservation remain relevant.
Like their retail peers, non-commercial operators continue to adopt smaller, more flexible formats as they strive to marry speed of service with quality menu items.