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Gregory Wait describes the features and benefits of the new dishwashing system in the Parr Club kitchen, Randolph Air Force Base, Texas. The new system’s water-recirculating design will save about half a million gallons of water a year or more while also shortening the wash process. Mr. Wait, the vice president of the system’s manufacturer, said many chain restaurants and other establishments and institutions with high-volume kitchens showed very large savings in water and manpower.(U.S. Air Force photo/Brian McGloin)
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Gregory Wait describes the features and benefits of the new dishwashing system in the Parr Club kitchen, Randolph Air Force Base, Texas. The new system’s water-recirculating design will save about half a million gallons of water a year or more while also shortening the wash process. Mr. Wait, the vice president of the system’s manufacturer, said many chain restaurants and other establishments and institutions with high-volume kitchens showed very large savings in water and manpower.(U.S. Air Force photo/Brian McGloin)


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