SRES participates in NYSERDA’s Commercial Kitchen Pilot Program
The pilot program promotes high-efficient
commercial equipment that reduces energy
consumption by 60 percent.
They program provides consistent definitions, thus making it easier for customers to differentiate standard equipment from energy saving equipment. The pilot program used Energy Star and the Consortium for Energy Efficiency (CEE), qualifying products to identify these guidelines.
The NYSERDA Commercial Kitchen Pilot Program attracted attention from 15 manufacturers, 10 distributors and 1 buying group. Their purchases made them eligible for NYSERDA incentives. More than 51 restaurants received a kitchen audit and 48 purchases of food service equipment.
Working with NYSERDA has increased sales of energy efficient commercial foodservice equipment and has also increased the staff of Saratoga Restaurant Equipment Sales knowledge regarding energy efficiency commercial kitchen equipment.
To read more about this innovative program and SRES's role, click the link to download the entire article.
Recently Dave Hummel, President of Saratoga Restaurant Equipment Sales was interviewed by Foodservice Equipment and Supplies magazine regarding industry trends. Here is an excerpt from his interview:
When closely looking at the introduction of European equipment to the North American market, you see a larger percentage of energy-efficient products. That's because the Europeans are from parts of the world where energy has not been as plentiful. This is similar to what we saw in the 1970s when the influx of Asian car makers affected the way the U.S. automobile companies went to market...
Collaboration Key to Driving Efficiencies
SRES President interviewed in National Trade Magazine
SRES in FEDA's (Foodservice Equipment Distributors Association)News & Views magazine
Energy efficiency relating to the
distributor, end user and the environment.
Ever since the concept of sutainability made the leap from obscurity to mainstream, industry after industry has been catching the environmentally- conscious bug and chruning out more certifications, not to mention acronyms, than an optimist can count. For the foodservice sector, the green awakening occurred roughly two years ago, prompting manufacturers, big and small, to heed the call and produce with Energy Star in mind.
...Particularly with a state-of-the-art lure like the 2,500 square-foot EPC. Anchored by a stone-fired hearth oven from Wood Stone, it makes quite an impression when commercial and residential customers make their way through the unassumingly large Gansevoort, NY facility. On the outside, it resembles a compact box. But on the inside, the square-footage of the former elementary school building sprawls into two meeting rooms, lots of office space and three segmented areas - a dedicated room to showcase tabletop, the Equipment Performance Center and a showroom in the rear. Smack in the middle, the EPC strategically links the two.