Workforce Education & Training Adding a Dishmachine: water and energy consumption Impacts and ...Can Big Chains Adapt? December 5th, 2018

Richard Young Presentation by: Director of Education ryoung@frontierenergy.com 2

Direct Customer Support Appliance Test Lab Field Research Direct Customer Support Workforce Education & Training

Fire Safety in the Kitchen Dec 11th register at www.CAEnergyWise.com

Disposables + Foodservice = “Wicked Problem” “…a problem whose social complexity means that it has no determinable stopping point." technology + regulation + behavior change

Three Questions: What's involved in a typical retrofit for dishwashing at a food business? (costs, space issues, infrastructure changes) How are energy and water consumption generally impacted? (assume high-efficiency dishwashing) Can QSR/fast-casual chains adapt? Costs? What about with 3rd party dishwashing services? (Is it easier in new restaurants?)

What's involved in a typical retrofit for dishwashing What's involved in a typical retrofit for dishwashing? Door-Type Machine Vapor Hood = $15,000 to $25,000 Dishmachine = $10,000 Stainless = $5,000 to $15,000 Install = $5,000 to $20,000

What's involved in a typical retrofit for dishwashing? Work with EH to Approve Ventless Dishmachine = $20,000 Stainless = $5,000 to $15,000 Install = $5,000 to $20,000

What's involved in a typical retrofit for dishwashing What's involved in a typical retrofit for dishwashing? Undercounter Machine Dishmachine = $4,000 to $8,000 Pre-rinse/scrapping station and dish landing/storage station = $5,000 to $10,000 Install = $5,000 to $10,000

Pipe Size and Recirculation Other Considerations? Pipe Size and Recirculation Kitchen Dishroom HVAC New DHW = $4,000 to $6,000 Electrical Service Available Space Floor Drains

How are energy and water consumption generally impacted? HVAC = ?? Vapor Hood = $1,000/yr Dishmachine = $10,000 to $20,000/year* Pre-rinse = $2,000/yr* Labor = ½ to 1 FTE Fats, Oil, Grease (FOG) *Including water and energy, excluding chemicals

Example: Hot Water Use at Each Fixture

How are energy and water consumption generally impacted? Dishmachine = $700 to $1,000* Pre-rinse/scrapping = $1,000* Install = $5,000 to $10,000 HVAC = ?? Fats, Oil, Grease (FOG) Labor = ½ to 1 FTE *Including water and energy, excluding chemicals

Incentive: Dishwashers are way cheaper than disposables Cafeteria case study: $500/day on disposables (included trays) $50/day on utility costs (efficient conveyor at ~1000 meals/ day) We need more in-depth case studies to convince the industry this is a good move!

Can QSR/fast-casual chains adapt? (Is it easier in new restaurants?)

Every inch of a QSR has a purpose

Can QSR/fast-casual chains adapt? (Is it easier in new restaurants?) No / Maybe Yes – with Incentives added cost to customer HVAC and ventilation space Labor capital cost utilities and water flow and storage of contaminated wares Percentage of take-out vs dine-in is 70% to 90%

Thanks!