Believe it or not, Salvador Paz pre-washes dishes at Cambria Pines Lodge. With a quick blast of compressed air, Paz blows leftover food off plates, dishes and pans, potentially allowing the restaurant to save time and hundreds of gallons of water a day. Air-prepped dishes are then washed in the dishwasher.
Believe it or not, Salvador Paz pre-washes dishes at Cambria Pines Lodge. With a quick blast of compressed air, Paz blows leftover food off plates, dishes and pans, potentially allowing the restaurant to save time and hundreds of gallons of water a day. Air-prepped dishes are then washed in the dishwasher. ktanner@thetribunenews.com
Believe it or not, Salvador Paz pre-washes dishes at Cambria Pines Lodge. With a quick blast of compressed air, Paz blows leftover food off plates, dishes and pans, potentially allowing the restaurant to save time and hundreds of gallons of water a day. Air-prepped dishes are then washed in the dishwasher. ktanner@thetribunenews.com

North Coast businesses innovate to conserve water

June 10, 2015 11:55 AM