If you can’t stand the heat, stay out of the kitchen. It may be an old adage, but five minutes in a bustling kitchen leaves little doubt that it’s also literally true. According to the U.S. Department of Energy, restaurants spend approximately three times more per square foot than other small commercial facilities for electricity. More than a third of that cost can be directly traced to heating, ventilating and air conditioning. The following are simple tips that can help you ...
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