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FSTC In The Press

FES Magazine
Ventilation Now And For The Future
Foodservice Equipment & Supplies, March 2017
The FSTC's resident HVAC expert, Rich Swierczyna, describes the future of efficient kitchen ventilation including an in-depth discussion of demand-controlled ventilation systems.
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FES Magazine
Energy Efficiency Is On The Menu at TJ's Woodfire Pizza
Foodservice Equipment & Supplies, January 2017
This article covers TJ's Woodfire Pizza truck's adoption of energy efficient equipment, which not only saved them money on their utility bills, but allowed them to open a brick-and-mortar restaurant.
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NRA Show
Is Sustainability On Your Menu?
NRA News & Research, October 2016
This online article summarizes the NRA's first-ever Sustainability Executive Sutdy Group meeting and features a portion on "Energy and Water Conservation" by the FSTC's Richard Young.
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FES Magazine
Energy Reduction Kitchen Plan Saves DoubleTree Money
Foodservice Equipment & Supplies, October 2016
FSTC Engineer Denis Livchak breaks down the foodservice equipment replacement plan at the DoubleTree Hotel in Pleasanton, CA as a part of the FSTC-led Comprehensive Commercial Kitchen Equipment Retrofit project.
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FES Magazine
Case Study: An Update on DOE, EPA and Energy Star for Foodservice Equipment
Foodservice Equipment & Supplies, September 2016
The FSTC's David Zabrowski talks about the DOE and EPA regulation changes to refrigeration and ice machine categories coming in 2017 and 2018, respectively.
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FER Magazine
Equipment Comparison: Conveyor to Cleanliness
Foodservice Equipment Reports, September 2016
The FSTC's David Zabrowski discusses rack-conveyor warewasher water consumption and performance.
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Green Lodging News
Conveyor Dishwasher Report Highlights Machine & Operational Flaws, Opportunities for Signficant Energy, Water Savings
Green Lodging News, September 2016
This article describes an FSTC dishwasher replacement field study and its resultant insights into dishwasher efficiency over time and how many dishwashers fail to operatre to their design specifications in the field.
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NRA Show SoundBites
SoundBites: Expert Advice Along the Path to Sustainability
NRA Show SoundBites Podcast, July 2016
The FSTC's energy efficiency expert Richard Young presents to restaurant operators looking to get their establishment on the path to sustainability in this NRA Show podcast.
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FER Magazine
Hot Water: Fast, Plentiful & Most Efficient
Foodservice Equipment Reports, April 2016
The FSTC's Amin Delagah describes the CEC-funded, FSTC-led hot water demonstration project that looks to optimize hot water systems in two California foodservice establishments.
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FES Magazine
PG&E Cookline Project Update: Gate Gourmet
Foodservice Equipment & Supplies, April 2016
As a participant in the FSTC's Comprehensive Commercial Kitchen Equipment Retrofit project, Gate Gourmet has been able to reduce its energy consumption by 20% at its Southern California location.
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FES Magazine
Green Tips: Three Water-Saving Ideas to Implement Now
Foodservice Equipment & Supplies, March 2016
The FSTC's Amin Delagah provides expert takes on water-efficient dishmachines, dipper well technology, pre-rinse spray nozzles, & efficient boiler-based steamers.
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San Francisco Eater
How The Perennial's Sustainable Model Will Break the Restaurant Mold
San Francisco Eater, January 2016
The FSTC's contribution to The Perennial's vision of a new brand of 'progressive agrarian cuisine' is discussed.
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FES Magazine
Learning to See: Discovering the Nuanced Role of Lighting in Restaurant Success
RFMA Facilitator, December/January 2016, pp. 26-29
Richard Young contributes to this article discussing the importance of lighting choices in restaurants.
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