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What's Hot:
In Case You Missed Them...
...Check out our webinars from this year!

Rack Conveyor Dishwasher Design Guide
Read the new design guide for rack conveyor dishwashers!

The FSTC Launches Try Before You Buy Program
Try out new high performance kitchen equipment!

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markerEducational Seminars
Go green! Learn about energy efficiency, saving water, sustainability, lighting, and more!
markerEquipment Rebates
It pays to be efficient! Take advantage of cash incentives on energy saving equipment.
PG&EPG&E Foodservice Customers
Find local resources and third-party programs.

energyEnergy Tips
From energy and water to refrigeration and lighting. No cost tips too!

toolsOnline Toolbox
Life-cycle cost calculators, rebate lists and design guides!

checkCodes and Standards
Find the latest regulations as they apply to the foodservice industry.

Doyon 2T Electric Deck Oven Results Reporting...
Category: Ovens, (.pdf, 165 KB)

Revent 724 Gas Double Rack Oven Test Report
Category: Ovens, (.pdf, 1.6 MB)

Spring Air Systems FN-B-MB-10/4.5-VE Wall-Mou...
Category: Hoods, (.pdf, 1.6 MB)

Imperial ICVG-1 Full-Size Gas Convection Oven...
Category: Ovens, (.pdf, 433 KB)

Royal REEF-35 Open Deep Vat Fryer Performance...
Category: Fryers, (.pdf, 407 KB)

Green Your Restaurant Green Logo
Being green is about sustaining the environment and sustaining your bottom line. The FSTC offers free information that shows you specific steps to save energy and water in your restaurant.

The FSTC is partnering with the industry to develop criteria, educational materials and best practices to support foodservice sustainability.
» Learn More
video video
Optimize Exhaust Hoods!

Save energy and money by watching this short educational video!

» Watch Now