Hot water is the lifeblood of any restaurant kitchen operation. Lacking a sufficient and ready supply at the correct temperatures, as prescribed by local health authorities, facility management usually has no choice but to lock the doors until the problem is fixed.
The high-profile equipment involves an efficient, resilient trigeneration plant to provide heating, cooling, and power service. However, UConn’s most critical asset may be its forward-thinking, campus-wide energy strategy. Read more stories in June Issue 2017.