| SCG - EQUIPMENT MAINTENANCE for OPTIMUM EFFICIENCY |
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Wednesday, 15 February 2012, 9:00am - 12:00pm
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Everyone knows that commercial foodservice equipment is expensive to purchase. But equipment that is not operational for any length of time is costlier still. Keeping your equipment in optimum condition maximizes its energy efficiency which can lower your energy costs. Every hour of downtime is costly and impacts labor and food costs. Learn all about commercial foodservice equipment operation, burner valves, thermostats and calibration, adjustment and troubleshooting.
Click here for more information and to register.
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Location : SCG - Food Service Equipment Center |
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