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* Cookers * Woks * Combination ovens * Garbage disposers * Grinders * Sluice troughs * Strainers/Scrapper baskets (Appendices) 2

 Large volume of food  Stand alone  Size varies  Electricity/gas  20 to =/>100 gpd  Drained daily 3

 Connected to a central boiler system  WE and EE evaluation to justify $$  Not necessary in every food-service operation  10 year estimated life  $$$ - $$$$ 4

 Large establishments  20 to =>100 gpd  Vary in size  Drained daily  Not needed in every operation  $$$ - $$$$ 5

 Uses steam for baking /roasting  Keeps food moist  Large cooking capacity  Inefficient = gpd  WE = gpd  Boiler / boilerless  Gas and electric 6 Graphic by FSTC

 Boiler (Steam) ◦ Injects water into chamber ◦ 30+ gph  Boilerless (Misting/Spray) ◦ Estimated water use = 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 $$$$$+ 7

 Grinds food waste prior to dishwashing  Zero to high water and energy use  Types: ◦ Grinder ◦ Sluice Trough Tables ◦ Pulper ◦ Strainer/scrapper basket 8

 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  $$$ - $$$$ 9

 Slope design ◦ Food waste flushes into grinder/disposer ◦ Continuous water flow ◦ 2 to 15 gpm  R ecirculating system ◦ Strain solids, flushes into garbage disposer ◦ Returns reuse water to the trough ◦ Only 2 to 3 gpm  $$$ 10

 Removes solids before entering grinder stream ◦ Fats, oils, greases ◦ Strains and compacts solids  75% of water re- circulated to the head of the trough 11

 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 12

 Rinse ice-cream scoops  Continuous hot/cold water flow  Flow rate gpm  Water savings = hours of operation  Reduce flow to <0.3 gpm ◦ In-line flow restrictors 13 Photo by Big Well Photo by Nemco

 Manual or automatic  Overflow and fill valve  Fill valve remains open during full boil to reduce evaporation  Stand-by/simmer  Automatic control valves for better WE 14 Photo courtesy of EBMUD

 Traditional woks ◦ Constant water flow over the stove  Waterless woks ◦ New to US market ◦ Australia ◦ Air-cooled ◦ Better insulated 15 Photo courtesy of EBMUD

 After hood is shutdown ◦ Hot water sprayed over grease-extractor  0.5 to 1.0 gpm per linear foot  Water savings is undetermined  $$$ 16

 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 17

 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 ◦ $$$$ 18

 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 19