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In a world with global warming, pollution, limited energy resources, increasing food costs, the days of energy guzzling commercial kitchens are over. Maverick Cuisine Certified Green Kitchens will give you the power and ability to produce the greatest food you can create, optimizing the use of energy, reducing your carbon footprint.. Let us help you create the kitchen of the future		Kitchen converted to green	A typical restaurant saute station has 6 to 8 open burners and a couple of convection ovens. Total gas usage is 310,000 btu/hr. For a 12 hour operation with gas costs at $ 1.7 per Therm, this results in a cost of $ 63/day, or aprox. $ 20,000 per year. For the same output, a kitchen using low temperature cooking methods with a finishing kitchen, will use on average 18 kW per hour, at $ 0.12/kWh for 12 hours would cost $ 26/day, or aprox. $ 8,500 per year
The true green kitchen is one that minimizes the amount of energy used, as well as decreasing waste. In the USA the average entree in a restaurant needs 2,000 to 4,000 BTU/hr of energy. In a green kitchen this energy used can be decreased to below 1,000 BTU per entree.		Same Kitchen before green	The combination of the Maverick Low Temperature Cooking System, Energy Efficient Cooking Suites, and complimentary products supplied or specified by Maverick Cuisine, are the essentials of a truly green Kitchen. In addition to the energy saving benefits, and producing better food, the other advantages are:
Maverick Green Kitchens are developed with the input of the owners, chefs, architects, designers and consultants. There are currently more than a dozen gourmet restaurants operating in the USA. Maverick Cuisine has further developed the Green Kitchen model to fit: - Chain restaurants - Catering - Healthcare - Neighborhood restaurants		Commerce NYC	- Higher Food Yields (95% on meats compared to 70% to 85%) - Reduced hood size and extraction fan - Less make-up air required - Less direct cooking labor and support labor - Labor needs are spread evenly through the day - More control over food cost, and reduction of waste - Improved quality and consistency of food
Please contact us for further information, and how Maverick can help you create the next Green Kitchen.		Corton NYC	Examples of Maverick Green Kitchens: - Commerce (Harold Moore), NYC - Corton (Paul Liebrandt), NYC - Seasonal, (Wolfgang and Eddie), NYC - June (Josh Adams), Peoria IL - Aldea (George Mendes), NYC
USA TODAY, By Bruce Horovitz, If the restaurant industry can dial down the enormous environmental damage it does daily even slightly, it would be huge. Restaurants are the retail world's largest energy user. They use almost five times more energy per square foot than any other type of commercial building, says Pacific Gas & Electric's Food Service Technology Center (FSTC). Nearly 80% of the $10 billion dollars that the commercial food service sector spends annually for its energy use is lost in inefficient food cooking, holding and storage, says PG&E's tech division. The average restaurant annually consumes roughly 500,000 kilowatt hours of electricity, 20,000 therms of natural gas and 800,000 gallons of water. Using the latest EPA carbon equivalents, that amounts to 490 tons of carbon dioxide produced per year per restaurant, PG&E estimates.