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Commercial Kitchens

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* Cookers* Woks* Combination ovens* Garbage disposers* Grinders* Sluice troughs* Strainers/Scrapper baskets

(Appendices)

Kitchen Equipment

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Large volume of food

Stand aloneSize variesElectricity/gas20 to =/>100 gpdDrained daily

Steam Kettles

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Connected to a central boiler system WE and EE evaluation to justify $$ Not necessary in every food-service operation

10 year estimated life $$$ - $$$$

Steam Kettles (cont’d)

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Large establishments20 to =>100 gpdVary in sizeDrained dailyNot needed in every operation

$$$ - $$$$

Steam Tables

Uses steam for baking /roasting

Keeps food moist Large cooking capacity Inefficient = 360 - 480 gpd

WE = 120 - 180 gpd Boiler / boilerless Gas and electric

Combination Ovens

Graphic by FSTC

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Boiler (Steam)◦Injects water into chamber◦30+ gph

Boilerless (Misting/Spray)◦Estimated water use = 10 - 15 gph

◦Approximately 1/3 afy water savings

Closed system re-condenses steam◦Better water and energy savings◦Some 40 to 60% more energy efficient

10 year estimated life and $$$$$+

Combination Ovens

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Grinds food waste prior to dishwashing

Zero to high water and energy use

Types:◦Grinder◦Sluice Trough Tables◦Pulper◦Strainer/scrapper basket

Garbage Disposers

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Grinds food then disposes into the sewer system

Solids and grease pass into the grease trap

5 – 10 gpm 2 to 8 hp (horsepower) motor 2+ hours of operation per day 5 year estimated life $$$ - $$$$

Grinder

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Slope design◦Food waste flushes into grinder/disposer ◦Continuous water flow◦2 to 15 gpm

Recirculating system◦Strain solids, flushes into garbage disposer

◦Returns reuse water to the trough◦Only 2 to 3 gpm

$$$

Sluice Trough Tables

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Removes solids before entering grinder stream◦Fats, oils, greases◦Strains and compacts solids

75% of water re-circulated to the head of the trough

Pulper

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Zero water use Captures about 80% of solids

Dumped as solid waste

About 1,000 gpd water savings

Reduces energy cost 10 year estimated life

Strainer/scrapper basket

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Rinse ice-cream scoops

Continuous hot/cold water flow

Flow rate 0.5-1.0 gpm

Water savings = hours of operation

Reduce flow to <0.3 gpm◦In-line flow restrictors

Dipper Wells

Photo by Big Well

Photo by Nemco

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Manual or automaticOverflow and fill valveFill valve remains open during full boil to reduce evaporation

Stand-by/simmerAutomatic control valves for better WE

Pasta Cookers

Photo courtesy of EBMUD

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Traditional woks◦Constant water flow over the stove

Waterless woks◦New to US market

◦Australia◦Air-cooled◦Better insulated

Woks

Photo courtesy of EBMUD

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After hood is shutdown◦Hot water sprayed over grease-extractor

0.5 to 1.0 gpm per linear footWater savings is undetermined$$$

Hood Washing

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Most common practice◦Mop the floor using soapy water◦Rinse with hot water using high-pressure hose

◦Flow directed towards floor drain◦Water use = approximately 1,250 gpd

Filling large wash basins/set tub◦Fill multiple buckets◦Requires maximum flow rate◦1,000 to 1,500 gpd

Floor Washing

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Pressure washer instead of hose◦More WE◦Splash pre-cautions◦Need watershed and pollution protection

controls Water brooms and mopping

◦Reduce water use to <500 gpd Wet-dry vacuum / mechanical floor-cleaning

◦Tank or hose fed◦Water use reduction to <250 gpd◦Hot water savings of 750 – 1k gpd◦$$$$

Other methods

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Conventional practice◦Broom/dustpan before mopping◦Soapy water with hot-water rinse with or

without shut-off mechanism◦Chemicals to remove grease◦Squeegee water to floor drain before

final rinse Mop and squeegee

◦Clean mop◦Water rinse◦No wash-down hose

Other floor cleaning practices