Go with the Flow: Efficient and Effective Dishroom Prerinse Operations

Food Service Technology Center field research has uncovered tremendous potential for energy and water savings in dishrooms and the biggest target in the dishroom is the pre-rinse operations (PRO). A commercial foodservice pre-rinse operation (PRO) includes the dishroom equipment and procedures used to prepare wares for processing through the dishmachine.This class will share the results of 16 in-depth field studies of pre-rinse operations and offer training on how to dramatically cut PRO energy and water use while maintaining optimum flow, safety, and cleanliness of dishwares. This class is perfect for both commercial and non-commercial food service operations that have dishrooms and the potential to train the dishroom staff.

Attendees Will Learn:

The results from 16 in-depth PRO studies and the potential for energy and water savings
PRO best practices that can be taught to dishroom staff
PRO design best practices that will save energy and water while maximizing dishroom production

Register now for this complimentary seminar by clicking here.

For more information please contact the Food Service Technology Center at seminars@fishnick.com

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San Ramon: FSTC Educational Seminar