Top 10 Water-Saving Tips for the Commercial Kitchen
Water may not cost much in dollars, but it means the world to our environment. Conserving water is usually easier than you might think, and it is especially important for restaurants, which use an average of 5,800 gallons of water each day. Saving water will even save you money over time. Check out the tips below for some great ways to sustain this strained resource and maximize your profits, too.
- Buy ENERGY STAR® qualified equipment. ENERGY STAR awards energy-efficient qualifications to commercial dishwashers, ice machines and steamers that meet certain standards of energy and water efficiency. These units save the operator money by conserving water and reducing water bills over time. »
- Install low-flow pre-rinse spray valves. An easy and cost-effective way to conserve water is achieved by installing a low-flow pre-rinse spray valve. These get the job done just as well as standard models but save a bundle in water costs, up to $1,000 each year depending on rate of use. » Learn More
- Repair all leaks right away. Water leaks may be the most unexpectedly detrimental issues in the commercial kitchen setting. Without repairs, water leaks can result in up to $700 in excessive water costs over the span of one year. When you notice a leak, be sure to repair it or call a professional right away to avoid an ocean of unnecessary water waste costs. » Learn More
- Go boiler-less. Many boilerless steamers and combi ovens are qualified by ENERGY STAR, and for good reason. These models do not use a water line, and use far less water—and money—than comparable machines.
- Only wash fully loaded dish racks. The commercial dishwasher will work the same and use the same amount of water no matter how many dishes are in the rack. Using full racks will make the dishwasher more efficient with the water it is already using.
- Do not thaw foods under running water. Thawing foods under running water requires several gallons to warm food from its frozen state. Putting the food in the refrigerator gets the job done just as well, saves water and requires nothing more than a little foresight.
- Reuse water for cleaning or other needs. Using reclaimed water is one method of making the most out of your building’s water. Also, using excess water from steamers and other equipment for secondary cleaning tasks can be a great way to avoid needlessly dumping water down the drain.
- Turn it off. Streams of water or water-consuming equipment are often left flowing or operating when not needed. Water conservation can be as simple as turning down a valve or turning off a switch.
- Install pedal operated foot controllers for faucets. Give your hands a break—and your water bills, too. Using pedal operated foot controls for faucets at the dish station or hand sink will prevent water from running in excess.
- Serve water upon request only. Serve water to customers only when they request it. By doing so, your restaurant will avoid pouring water unless the customer actually needs it. Your customers will appreciate your environmental-concern, too.
More from Going Green...
- Why Go Green in the Commercial Kitchen?
- Going Green in Your Commercial Kitchen: First Steps
- Investing in Green Equipment for Your Commercial Kitchen
- Greenwashing: Not All Things Green are Gold
- Training Your Commercial Kitchen Staff to Go Green
- Green Glossary
- Seals and Certifications in the Commercial Kitchen
- Top 10 Energy-Saving Tips for the Commercial Kitchen
- Energy Assessments for the Commercial Kitchen
- Energy-Efficient Hoods in the Commercial Kitchen
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