This checklist will help facility managers evaluate the appropriateness of
water-saving adjustments for improving the efficiency a restaurant. Remember,
water savings often bring energy savings, too.
The free
Water Program for Restaurant Outreach (Water PRO) from the Southwest Florida
Water Management District helps restaurants lower operating costs and conserve
water by making a few adjustments in service and appliances.
Kitchen
About half of the water used in restaurants is used in kitchen areas.
Slow the flow!
Turn off the continuous flow used to
wash the drain trays of the coffee/milk/soda beverage island. Clean
thoroughly as needed.
Reduce the flow to dipper wells
(troughs) for ice cream and butter scoops, and other frequently used
utensils.
Adjust ice machines to dispense less
ice if ice is being wasted.
Presoak utensils and dishes in basins
of water, rather than in running water.
Replace automatic shut-off spray
nozzles, which can use as much as 4.5 gallons of water each minute, with
low-volume nozzles using 2.0 gallons per minute.
Do not use running water to melt ice in
bar sink strainers.
Turn off food preparation faucets that
are not in use. Consider installing foot triggers.
Do not allow water to flow
unnecessarily. Consider using automatic shut-off faucets at bar sinks.
Dishwasher Hints
Wash only full loads in the
dishwashers.
Replace the spray heads to reduce flow.
Turn dishwashers off when dishes are
not being processed.
Be water thrifty!
Reuse the rinse water from
the dishwasher as flush water in garbage disposal units.
Use water from the steam
table, instead of fresh water, to wash down the cook's area.
Serve water only upon
request.
Restrooms
Domestic water use accounts for an average of 35% of the water use in
restaurants.
Repair Leaks! A leaking toilet can
waste more than 50 gallons of water each day and a dripping faucet or
showerhead can waste up to 1,000 gallons per week!
Replace existing faucets that use as
much as 2.5 gallons per minute with those which use only 1.5. In most
cases, low-volume faucet aerators can be installed when the entire
faucet does not need replacing.
Water use in toilets can be reduced by:
Installing toilet tank water
displacement devices, such as toilet dams, bags, or weighted bottles.
Retrofitting flushometer (tank-less)
toilets with water-savings diaphragms, which save one gallon (20%) per
flush.
Replacing toilets with low-volume
models. Toilets can use as much as 4.5 gallons per flush, while
low-volume toilets use only 1.6 gallons per flush. An average savings of
more than 16% of a restaurant's total water use is possible through this
one water conservation action.
These water efficiency suggestions are more than just a good idea. Low-volume
water fixtures are also required by most local building codes.
Building Maintenance
General
Check the plumbing for leaks, and turn
off unnecessary flows.
Read water meters monthly. Compare the
readings to those taken in the same month of the previous year. This
will help to identify leaks as they occur, as well as monitor
conservation efforts.
Check the pressure. Where system
pressure is higher than 60 psi, install pressure-reducing valves.
Reduce excessive blowdown! Many cooling
towers operate below the suggested levels of total dissolved solids (TDS)
unnecessarily. Adjust boiler and cooling tower blowdown rate to maintain
TDS at levels recommended by manufacturers' specifications.
Shut off water-cooled air
conditioning units when not needed, or replace water-cooled equipment with
air-cooled systems.
Cleaning
When cleaning with water is
necessary, use budgeted amounts.
Switch from "wet"
carpet cleaning methods, such as steam, to "dry," powder
methods.
Consider changing window
cleaning schedules from "periodic" to "as required."
Outdoor Water Use
Landscaping
Water your landscape only when needed.
Look for signs of wilt before watering established plants.
Water early in the morning or in the
evening when wind and evaporation are lowest.
Install an automatic rain shut-off
device on sprinkler systems.
Consider using low-volume irrigation,
such as a drip system.
Avoid runoff! Make sure sprinklers are
directing water to landscape areas, and not to parking lots, sidewalks,
or other paved areas.
Adjust the irrigation schedule for
seasonal changes. Sprinklers generally do not have to be run as often in
cooler weather, or during the rainy season.
Consider using drought-tolerant,
low-maintenance plants.
General
Be sure all hoses have shut-off
nozzles.
Use a broom, rather than a hose, to
clear sidewalks, driveways, loading docks and parking lots.
Wash vehicles only when needed.
Investigate the availability of
reclaimed water for irrigation and other approved uses.
Make it a Company Policy
Educate employees about the importance
and benefits of water conservation. Materials may be available from the
SWFWMD or your local water supplier.
Create water conservation suggestion
boxes, and place them in prominent areas.
Install signs in restrooms, and display
information on tables, encouraging water conservation.
Assign an employee to evaluate water
conservation opportunities and effectiveness.
Any retrofitting and/or plumbing changes to facilities must be consistent
with regulatory agencies. Check with the appropriate agencies before making
changes.
Restaurants use an average of 5,800 gallons per day (GPD)
of water.
Types of
Water Uses
Average Water Use
(% of total)
Potential Savings
(% of total)
Kitchen
50
12
Domestic
35
16
Irrigation
2
1
Cleaning
1
--
Other
12
--
TOTALS
100% 5,800 gpd
29% 1,682
Source: ICI Conservation in the Tri-County Area
of the SWFWMD. SWFWMD, November 1997.
