Commercial Construction & Renovation

MAY-JUN 2017

Commercial Construction & Renovation helps our subscribers design, build and maintain better commercial facilities by delivering content to meet the information needs of today's high-level executives.

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Page 148 of 214

A solution that sticks Red Robin solves hot water woes with proper sizing and equipment selection F ew businesses use as much hot water per square-foot as a restau- rant during peak dining times. Between the bar and the kitchen, there can be more than a dozen sinks; some singles, doubles and triples, as well as vegetable washing stations and, of course, a commercial dishwasher and pre-rinse area. 144 COMMERCIAL CONSTRUCTION & RENOVATION — MAY : JUNE 2017

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