A problem with a solution

The average commercial kitchen wastes 32,000 gallons/month to slack frozen food, enough water to fill ­­­half an Olympic swimming pool.  That's just one restaurant.  The city of Denver alone has over 2,600 restaurants and there are thousands of other food service operations (hospital, K-12 schools, campus dining, grocery meat & seafood), so when we broaden our understanding of the scope of the water waste, it's staggering.  

Boss Defrost reduces water needed for slacking from 32,000 gallons to about 450 gallons per month, per operation.  The potential water conservation is enormous.