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

2. Richard Young Presentation by: Director of Education 2

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

4. Fire Safety in the Kitchen Dec 11th
register at

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

6. 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?)

7. 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

8. 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

9. 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

10. 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

11. 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

12. Example: Hot Water Use at Each Fixture

13. 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

14. 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!

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

17. Every inch of a QSR has a purpose

18. 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%

19. Thanks!