Replacing outdated equipment is one of the easiest ways to become more energy and water efficient. Management planned to retire outdated and inefficient foodservice equipment, replacing them with more energy-efficient models.
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Because foodservice and food retail operations require a large amount of water, foodservice professionals are becoming increasingly aware of the amount of water they use, and the price tag attached to such consumption. As such consciousness is raised, the equipment developed and utilized to conserve water becomes increasingly important. In addition, there are also more frequent government regulations on water and energy consumption.
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The three-compartment sink is a staple in many foodservice operations, but that trend is changing. Foodservice operations that upgrade from a three-compartment sink to a high-temperature commercial warewasher can experience significant benefits not only in monetary savings but also in efficiency and food safety.
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The USGBC’s LEED rating system is a road map for property managers, portfolio owners and service providers to drive down operational costs, while increasing occupant productivity in an environmentally responsible manner. To stay current, it’s often necessary for the USGBC to revise its guidelines based on new issues and challenges.
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Selecting foodservice equipment engineered specifically to conserve water not only reduces water and sewage bills, but also saves a considerable amount of the energy used to heat that water.
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