Go with the Flow: Efficient and Effective Dishroom Prerinse Operations

Have a commercial or non-commercial dishroom? Learn how to save energy and water while maximizing dishroom production. Focusing on pre-rinse operations (PRO), The Food Service Technology Center’s research team has discovered a way to conserve resources while maintaining optimum flow, safety, and cleanliness of dishwares. The Food Service Technology Center’s free September 26th seminar, Go with the Flow: Efficient and Effective Dishroom Prerinse Operations, will be available via a convenient broadcast. This seminar details the results of 16 in-depth PRO studies while offering insight and training on how to dramatically reduce energy and water use while improving systems and maintaining safety. Learn PRO design best practices to maximize dishroom production. This class is beneficial for both commercial and non-commercial food service operations that have dishrooms and/or the potential to educate the dishroom staff. For FCSI members, this class qualifies for 3 CEUs. A state of the art appliance research laboratory, capable of measuring the energy consumption of both gas and electric appliances under controlled conditions, The Food Service Technology Center is the primary information resource for the EPA’s ENERGY STAR program for commercial food service. On Thursday, September 26th, from 9am to 10am, watch the broadcast on the link provided.