Many large dish machines use far more water than is necessary for completing the wash cycle. Furthermore, the water supplied is heated by the DHW system and then again by booster heaters located at the dish machine. Installation of an efficient dish machine, will realize not only water savings, chemical savings, but an even larger energy reduction.
Garbage disposals, pot washers, and pulpers require water during the grinding process. Many times, the flow rate of water supplied greatly exceeds the manufacturer’s recommendations. Simple flow restriction retrofits can be installed to reduce water consumption. There are also many instances where simply changing the way food waste is disposed of saves water and energy costs.
Pre-Rinse Sprayers/Tray Wash Stations
Pre-rinse sprayers present another opportunity for water conservation in most food service environments. These sprayers are used for a variety of functions, including removing food debris from dishware, vegetable washing, and general cleaning. Tray conveyors and tray wash stations will often incorporate stationary sprayers designed to pre-wash trays and other dishware as they pass through the station. Each of these systems can attribute a substantial portion of a food service facility’s overall water consumption.
Convection steamers use water to create steam in the cooking chamber. Many older models are both water and energy inefficient compared to what is available on today’s market. Newer steamers use only 20% of the water of older models and incorporate a vacuum system to allow steam to be formed at a lower temperature, therefore using much less energy.
Ice Machines & Refrigeration
Ice machines and refrigeration condensers can be cooled by once-through fresh water. Over the course of the year, this amount of water can equate to a substantial utility cost. Ice machines also present opportunities for conserving compressor energy by installing simple retrofits that will minimize the machine’s cooling load.