|Re: [GBlist] Commercial Kitchen Equipment||<– Date –> <– Thread –>|
|From: Racheli&John (jnpalmeattglobal.net)|
|Date: Tue, 5 Jun 2001 11:54:02 -0600 (MDT)|
Forwarding note from: "Matt Duston" <mountainsun [at] pcisys.net> Tue, 5 Jun 2001 08:43:32 -0600 >From Racheli The following question was put to the green building listing. I thought that people with common house cooking experience might be able to help. Matt said that the dining room is supposed to accomodate up to 100 people. Any advice? You can post it to this listing and I'll forward it, or send it directly to Matt. Thanks, R. Hello List - Has anyone had good or bad experience with any particular brands of commercial kitchen equipment? We would like whatever we put into our new dining hall to be as energy efficient as possible, while being functional and high quality. Any recommendations as to brands? Matt Duston The Catamount Institute www.catamount.coloradocollege.edu 719.687.0929 Sustainability...Science...Systems...Service...Spirit...Stewardship ______________________________________________________________________ This greenbuilding dialogue is sponsored by REPP/CREST, creator of Solstice http://www.crest.org, and BuildingGreen, Inc., publisher of Environmental Building News and GreenSpec http://www.BuildingGreen.com ______________________________________________________________________ _______________________________________________ Cohousing-L mailing list Cohousing-L [at] cohousing.org Unsubscribe and other info: http://www.communityforum.net/mailman/listinfo/cohousing-l
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