COMMERCIAL FOOD EQUIPMENT SERVICE : EQUIPMENT SERVICE
Commercial food equipment service : Hunting camera equipment.
Commercial Food Equipment Service
- (Equipment services) The selling, installation, rebuilding, conversion, repair, inspection, testing, survey or calibration of equipment which can affect compliance with 15A NCAC 11 by a licensee or registrant.
- Making or intended to make a profit
- connected with or engaged in or sponsored by or used in commerce or commercial enterprises; "commercial trucker"; "commercial TV"; "commercial diamonds"
- a commercially sponsored ad on radio or television
- Having profit, rather than artistic or other value, as a primary aim
- Concerned with or engaged in commerce
- The typographic character @, called the at sign or at symbol, is an abbreviation of the word at or the phrase at the rate of in accounting and commercial invoices (e.g. "7 widgets @ $2 = $14"). Its most common modern use is in e-mail addresses, where it stands for "located at".
- Any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth
- any substance that can be metabolized by an animal to give energy and build tissue
- any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"
- anything that provides mental stimulus for thinking
The Model 254 food service timer has the dependable timing every chef, short-order cook or kitchen or bakery manager needs. The 254 has a 60 minute timing range which you can set in minutes and seconds. The 254’s loud buzzer alarm can be heard in the noisiest kitchen ensuring you will never miss the end of a timed cooking cycle again. Rubber base pads and wall mounting keyholes allow you to set the 254 on a table or mount it on a wall. The large numbers on the sturdy 7 1/2" x 7 1/2" x 2 1/2" plastic case can be seen from across the room. It has a plastic cover over the power switch to prevent flour and grease build-up. Limited one-year warranty
Selinsgrove Elementary School - Selinsgrove - PA
The Selinsgrove Area School District decided that this facility should be a comprehensive high performance building to provide savings for future energy needs in addition to supporting the educational needs for up to 665 students. The additions and alterations to the Selinsgrove Area Elementary School, on the 7.86 acre site, has obtained LEED® Gold certification.
The project goals were to construct a building that consumes less energy, electricity, and water than the existing building, by using energy efficient products, appliances and equipment. The construction of the building used materials with a recycled content, which were regionally manufactured or supplied.
To promote water efficiency the facility uses water efficient fixtures, dual-flush toilets, waterless urinals, and an innovative kitchen design, which reduces water consumption by 46% compared to a conventional building based on ASHREA standards. The project also employed a commissioning agent for the Fundamental Commissioning LEED credit to verify the systems performance, reduced energy and operating costs, and to provide documented confirmation that the facility fulfills the functional and performance requirements and reduces energy and operating costs as designed.
Included in the new construction is a green roof over the gymnasium lobby with an adjacent observation window for the students. Not only is utility of roof cover provided but numerous ecological and economic benefits are realized. These benefits include: extended roof life expectancy, sound insulation, thermal insulation, natural habitat, high water retention, climate moderation, and pollution reduction, in addition to providing a visual teaching tool for the students
Selinsgrove Elementary School has received the Green Building Association of Central Pennsylvania's 2010 Overall Design Award. Congratulations to EI Associates Harrisburg Project Team !!
Public domain image from United States Dept. of Agriculture's Agricultural Research Service.
Fifty years ago, frozen orange juice was just a flavorless commercial flop. The only orange juice you could get back then was either squeezed from fresh oranges, mixed from a relatively tasteless concentrate, or poured from a can-and it tasted like a can!
All this at a time when lots of good Florida oranges were going to waste.
60 years ago, Louis G. MacDowell, director of research for the Florida Citrus Commission, had an idea. He suggested that adding a little single-strength fresh juice, or "cut-back," to slightly overconcentrated orange juice might restore the flavor and aroma lost during vacuum evaporation.
He took the idea to USDA researchers, the folks with the equipment and expertise to help develop the idea. Not only did it work but the vastly improved concentrate could be easily frozen. And so began the success story that's now such a familiar sight on the breakfast table-frozen concentrated orange juice.
Photo by Scott Bauer.
industrial equipment engineering
levels land survey equipment
lab equipment powerpoint
football equipment history
farm equipment hire
sports equipment sydney
pool equipment fence
rental sound equipment
physical therapy equipment