A question about Kitchens

RUDICEL@THUBAN.AC.HMC.EDU
Fri, 21 Apr 1995 11:42:45 -0800 (PST)

This is a little bit outside the focus of this group, but I am researching
"green industrial kitchens" for a restaurant that is going to actually be built
in Claremont, CA. There's information on waste stream and food sources
(pesticides, organics, fish and poultry etc. . .) easily available. I'm having
a harder time with the ecology of the physical plant of industrial
kitchens--what kinds of machines are better than other, what kinds of cleaners
are available, that kind of thing. Does any one have any suggestions for
resources?

Stephen Rudicel
Harvey Mudd College
909 621-8555 x3626
RUDICEL@THUBAN.AC.HMC.EDU