November 1, 2022 - Commercial food service has traditionally been a stable market, with consistent sales and energy usage; however, COVID changed that. As the industry restarts post-COVID, new trends related to energy efficiency and decarbonization are changing how restaurants cook food.
Frank Johnson, the R&D Manager for Residential and Commercial Food Services at GTI Energy presented on technology trends and issues changing this market.
All content and materials accessed through this webpage or any meeting resources are provided “as-is” without any warranties or guarantees. NEEA and its funders do not represent or warrant that any content or information obtained by you from these materials will be accurate or reliable, including but not limited to any technical advice, product advice, product testing results, product recommendations, and third-party recommendations. Under no circumstances shall NEEA or NEEA’s funders be liable for any direct, indirect, special, incidental, consequential or other damages.
