Commercial Kitchen Money Savings
IS YOUR BUSINESS RUNNING ITS PROFITS DOWN THE DRAIN?
Commercial food preparation facilities like restaurants, hospitals, schools, hotels, and office buildings use significant amounts of water. Did you know a restaurant kitchen’s water usage accounts for 50% of their facilities total water usage? It is very important to manage water consumption and save money.
Commercial kitchens need water-saving devices but they have to be able to still get the job done efficiently. WaterSense said on their website, “ENERGY STAR qualified dishwashers, ice machines, and steam cookers are at least 10 percent more water-efficient and 15 percent more energy-efficient than standard models, with some models saving significantly more.”
Saving water in commercial facilities is important to the bottom line.
Commercial kitchens need and use water intensely. It is critical for them to be able to save money by saving water. Plumbers can help achieve these goals.
- Absolutely no leaks allowed. Every drop wasted with leaks is money down the drain. It can add up to hundreds of dollars a year. Schedule routine inspections and stop wasting money. An expert plumber will help you keep your kitchen running at peak efficiency and avoid costly repairs.
- Aerators are an inexpensive solution. Change out one old aerator in a hand sink for a new 0.5g aerator and save as much as $100 a year in water and energy costs. It’s green, easy, low tech, and affordable.
- Garbage disposals use water and energy. Scrape food and grease over the garbage can before rinsing and loading into the dishwasher. Install strainers to catch food particles. Use a solenoid valve that shuts off the water when the garbage disposal is not running. To make sure your disposal is not using more water than it should, check with the manufacture to determine the flow rate for proper operation.
- Dishwashing requires large quantities of water and energy. Use low-flow pre-rinse spray valves and pre-soak pots, pans, and utensils. Use dishwashers only when full and shut off when not in use. Check with the manufacture to determine the amount of water that should be used so you know when you might have a leak. See if the wash formulas and machine cycles are efficient. You may be able to reprogram the machine and eliminate a cycle. When washing dishes manually, eliminate running water by utilizing the three-component sink for dipping dishes. Make sure water flow stops if using a conveyor-type washer if there are no dishes in the washer. Consider installing a sensing arm or ware gate to detect dishes.
- Hands-free knee or foot-operated pedals make sure the water runs only when needed.
- Air-cooled ice machines will save you money. Let’s compare. To make 100 pounds of ice, a water-cooled machine uses almost 150 gallons of condenser water plus 20 gallons of water for the ice. To make the same 100 pounds of ice, an air-cooled ice machine uses only 20 gallons of water. That is an estimated 150 gallons of water savings per 100 pounds of ice.
Contact us for an inspection and let us help you with the cost savings available for your commercial business.
Call Emory Garland Plumbing for all of your plumbing needs. We are a licensed and bonded Tampa plumbing company available for plumbing emergencies or preventive plumbing maintenance.