Commercial dishwashers of some type are present in nearly every one of the 75,000 restaurants in California. Over 50,000 of these operations are high- and medium-volume establishments that are candidates for water- and energy-efficiency initiatives. The dishwashing operation in a typical restaurant consumes over two-thirds of all of the water used by that establishment. Dishwashers are the largest single user of water and energy in that operation. Water- and energyefficient equipment exists in the marketplace, but the use of such equipment is not mandated. By some estimates, at least one-half of the high- and medium volume food service operations in California are using low-efficiency dishwashers. The water and energy savings potential that exists with the efficient equipment translates into significant cost savings for a typical food service operation. Replacement of a low-efficiency machine with a high-efficiency machine can save from 0.2 to 1.5 acre-feet of water per year per machine. Annual energy savings range from 5,500 kilowatt hours (kWh) per year to as high as 62,000 kWh, depending upon the customer volume of the restaurant, and the type of old equipment replaced and new equipment installed. Energy savings associated with reduced gas water heating requirements ranges between 500 and 1,500 therms, again depending upon volume. Together, the water and energy savings related to dishwasher replacement are significant. When converted into annual costs to the food service establishment, they usually provide an attractive option to the operator. However, the additional benefits to the State of California water and energy utility industries may warrant consideration of a menu of financial incentives to further encourage equipment replacement. Includes 5 references, tables.
| Edition : | Vol. - No. |
| File Size : | 1
file
, 150 KB |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 7 |
| Published : | 01/01/2002 |
