Engineering Manager Tim Hong: The Turbo Pot technology has been a great addition to our restaurant as we continue to place more focus on energy conservation. This conservation frees resources and time that can be directed towards creating a better dining experience for our guests.

General manager Kirk Nishikawa: Feast From the East would like to thank you for creating such an innovative product like the Turbo Pot. It's a simple and cheap solution to part of our energy usage reductions that has generated immediate results in our Kitchen. Aside from the increase in pot efficiency for cooking and boiling, we have also noticed a couple pleasant side effects due to the lower stovetop flame levels. The kitchen is actually a little cooler since the burners do not have to be at such high levels (Although hoods help with conductive and convection heat, they still don't help with radiative heat from the flame). Less heat build-up hopefully will translate to less A/C usage and make those hot summers more bearable in the kitchen. We also noticed that we don't boil away our water as quickly since we can keep the flame really low and just flash heat the water to a boil when we need it. In our conventional pots, this process took a little too long so we had to keep the water boiling at all times. So it suffices to say that a simple pot purchase will potentially help us save gas, electricity, water and money. The $75 rebate per pot just sweetens the deal even more. In the up and coming months I will let you know what our gas/electricity bills have to say about the new pots.

It makes me wonder how much energy and money we could have saved if this product was available 30 years ago when we first opened our doors for business! Thanks again for the Turbo Pots and stay innovative!

The Turbo Pot has been tested by the PG&E foodservice technology center. It is stated in the report: “Where previous efforts to improve energy efficiency have focused on the range top, Eneron, Inc. has taken the approach of focusing on the cooking vessel— Using the Eneron, Inc. prototype stock pots proved to be a remarkably effective method of increasing range-top performance.” The full report can be found on PG&E's foodservice technology center website: www.fishnick.com

Director of Marvell, Thomas Irpan: At Marvell, we pay keen attentions to sustainability of our business such as energy used in our equipment, appliances, lighting, building facilities etc. to stay ahead in competition. Eneron's turbo pot can further help us in energy saving in our kitchen.

VP of R&D and Kitchen Operations Joel Barker: I have been in Research and Development for Carrabba's Italian Grill for 10 years and with the company for over 19. In this time, I have seen many products that claim to be ‘the best thing since sliced bread.’ Well, the Turbo Pot really is the best thing since sliced bread!

Owner Dominic Rossetri: We boil gallons and gallons of water every morning making pasta and the turbo pot has saved us a lot of time.

Nathan Vaughn: We have a 500 seat Italian Restaurant in Southeast Oklahoma. We provide spaghetti to every customer that walks through the door along with a variety of great Italian dishes. This requires us to have 5-6 28 quart pots of boiling water on at all times. We choose to use the Turbo Pot because we can bring 28 quarts of water to a boil 5-7 minutes faster than a traditional pot. This allows us keep our pasta station running smoothly, even in the busiest of times. I purchased our first Turbo Pot about 4 years ago and it is still working great. We have since replaced all of our traditional stock pots with Turbo Pots.