| 1 | of constant temperature hot | | | | | | | 2 | 0.25% |
| 2 | to clean and sanitize | | | | | | | 2 | 0.25% |
| 3 | hot water for free | | | | | | | 2 | 0.25% |
| 4 | constant temperature hot water | | | | | | | 2 | 0.25% |
| 5 | fish are usually preserved | | | | | | | 1 | 0.12% |
| 6 | caught fish are usually | | | | | | | 1 | 0.12% |
| 7 | freshly caught fish are | | | | | | | 1 | 0.12% |
| 8 | improve their bottom line | | | | | | | 1 | 0.12% |
| 9 | managed by your smart | | | | | | | 1 | 0.12% |
| 10 | bottom line we can’t | | | | | | | 1 | 0.12% |
| 11 | line we can’t control | | | | | | | 1 | 0.12% |
| 12 | are usually preserved using | | | | | | | 1 | 0.12% |
| 13 | smart phone or tablet | | | | | | | 1 | 0.12% |
| 14 | your smart phone or | | | | | | | 1 | 0.12% |
| 15 | usually preserved using ice | | | | | | | 1 | 0.12% |
| 16 | by your smart phone | | | | | | | 1 | 0.12% |
| 17 | their bottom line we | | | | | | | 1 | 0.12% |
| 18 | food and just general | | | | | | | 1 | 0.12% |
| 19 | using ice whrl solutions | | | | | | | 1 | 0.12% |
| 20 | be managed by your | | | | | | | 1 | 0.12% |
| 21 | can be managed by | | | | | | | 1 | 0.12% |
| 22 | and can be managed | | | | | | | 1 | 0.12% |
| 23 | monitored and can be | | | | | | | 1 | 0.12% |
| 24 | we can’t control the | | | | | | | 1 | 0.12% |
| 25 | can’t control the milk | | | | | | | 1 | 0.12% |
| 26 | are intelligently controlled and | | | | | | | 1 | 0.12% |
| 27 | systems are intelligently controlled | | | | | | | 1 | 0.12% |
| 28 | all systems are intelligently | | | | | | | 1 | 0.12% |
| 29 | day all systems are | | | | | | | 1 | 0.12% |
| 30 | a day all systems | | | | | | | 1 | 0.12% |
| 31 | hours a day all | | | | | | | 1 | 0.12% |
| 32 | 24 hours a day | | | | | | | 1 | 0.12% |
| 33 | available 24 hours a | | | | | | | 1 | 0.12% |
| 34 | preserved using ice whrl | | | | | | | 1 | 0.12% |
| 35 | dairy and improve their | | | | | | | 1 | 0.12% |
| 36 | and improve their bottom | | | | | | | 1 | 0.12% |
| 37 | temperature hot water this | | | | | | | 1 | 0.12% |
| 38 | “this is an excellent | | | | | | | 1 | 0.12% |
| 39 | is an excellent opportunity | | | | | | | 1 | 0.12% |
| 40 | an excellent opportunity for | | | | | | | 1 | 0.12% |