A new defrosting system offers a more sustainable solution.
location, cold water flows from kitchen sink faucets constantly—sometimes for up to 12 hours a day.
Today, though, the faucets at Jax are off and Lucero is breathing a little easier thanks to a new water-saving defrosting invention calledThe concept is simple: when plugged into a power outlet and placed in a container or a sink full of water, the device recirculates the water over sealed foods. It uses approximately ten gallons of water at a time, a huge improvement from the current method.
“Every time I would go up there, I would see the water running just to defrost the food. That left a lasting image in my head,” said Marsh, 30. “I went to the chef, actually, and was like, ‘Hey, why are you doing this?’ because it just really bugged me to see all that water going down the drain.” Once they 3D-printed a prototype, they brought it to the hotel kitchen to test it out, slowly making tweaks to improve their new invention.
He was so inspired by the new tool that he left his executive chef job in early December to join Boss Defrost as its chief sales officer. His wife, Diana Lopez Starkus, also came on board to handle marketing and brand development.
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