FSTC Turns on the Faucet for the Innovative “Wok Water Saver”

FSTC Turns on the Faucet for the Innovative “Wok Water Saver”
The Food Service Tech Center out of San Ramon, California has issued a pass to the innovative Wok Water Saver, a cooling system that reduces the need for wastewater thanks to an internal refrigeration system. The product is said to operate at a 98% efficiency level, saving water while reducing operating expenses. The Wok Water Saver table has been approved by the department, with FSTC spokesperson Mr. Kong Sham stating that it was 98% efficient in reducing heavy amounts of cooling water.

Pasadena, CA March 5, 2010 -- The Wok Water Saver, a new cooling table that reduces water usage for restaurants and diners, has been officially tested and approved by the Food Service Tech Center out of San Ramon, California. The FSTC is the leader in commercial kitchen energy efficiency and appliance performance testing.    
In order to market any food service product in America, a manufacturer must pass the Food Service Tech Center test. The Wok Water Saver table has been approved by the department, with FSTC spokesperson Mr. Kong Sham stating that it was 98% efficient in reducing heavy amounts of cooling water. The product will be posted on the FSTC website on March 17, 2010 at which time it will be marketed to a worldwide audience.
The Wok Water Saver functions using an internal refrigeration system that keeps the temperature down. This system can be turned on while the wok is started and can cool down the area to an ideal cooking temperature. Since the mechanism continually cools the wok, there is no need for continuously running water. Because the typical wok requires multiple gallons of water a day just for cooling, this results in literally millions of gallons of wastewater for just the state of California alone.
Currently, the Wok Water Saver Company has a patent pending with the U.S. Patent Office as well as various international offices. The product was created by company founder Hector Delgadillo, an experienced refrigeration serviceman. He noticed that the average restaurant in California wasted thousands of gallons of water a day because of their superheated woks. He went out and asked several business owners of large chain restaurants about their yearly water expenditures. Not surprisingly, many of these owners were very concerned about rising water expenses affecting their profits.
The Wok Water Saver Company is hoping to sell their custom-made cook counters with patented GRS technology to restaurant owners who both appreciate environmental responsibility and of course, a greater profit margin. The company is currently offering free consultations and a satisfaction guarantee on all products.
For more information call 626-683-1374 or visit the official website at http://wokwatersaver.com/.