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Commercial Kitchens

Cari DeWolf, Consultant

Kitchen Chief

Courtesy of PG&E

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• Ice makers• Pre-rinse spray valves• Faucets•Dishwashers• Steamers

Kitchen Equipment

Inventory…

Courtesy of PG&E

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Photos courtesy of PG&E

Photos courtesy of

Ice Makers

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Information from Pacific Gas & Electric Company (PG&E) Food Service Technology Center (FSTC) (Zabrowski, 2007)

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Self-contained

Photos courtesy of

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Separate Units

Photo courtesy of

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Remote

Photos courtesy of

Air Cooled vs. Water Cooled

“A report on Potential Best Management Practices” for CUWCC, June 2008, Koeller and Company

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Air-cooled

Photo courtesy of PG&E

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Air-cooled

Photo courtesy of Charles Bohlig, East Bay Municipal Utility District, 2007

Freeze plate

Trough

Pump

Control panel

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Spice of Ice…

Photo courtesy of

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Cubers

Photos courtesy of

Flake-ice

Photos courtesy of

Nugget

Photos courtesy of

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Pre-Rinse Spray Valves

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CPUC/CUWCC PRSV Program

http://www.fishnick.com/savewater/tools/watercalculator/

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Pre-rinse Spray Valves

Photo courtesy of FisherPhoto courtesy of TS Brass

Photo courtesy of Fisher

Photo courtesy of Zurn

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Photos courtesy of California Urban Water Conservation Council (CUWCC) and Puget Sound Energy (PSE) Programs

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Inefficient spray nozzles

SBW Consulting, Inc. Evaluation, Measurement, & Verification Report for the CUWCC Pre-Rinse Spray Head Distribution Program. May 3, 2004

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Efficient spray nozzles

SBW Consulting, Inc. Evaluation, Measurement, & Verification Report for the CUWCC Pre-Rinse Spray Head Distribution Program. May 3, 2004

5 year estimated life

Faucets and Aerators

Maximum flow rate2.2 gpm at 60 psi20% reduction = 1.8 gpm

Photos courtesy of PG&E

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Commercial Dishwashers

Estimated Costs

CUWCC PBMP Commercial Dishwasher Report - June, 2010

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Chemical◦More water than high-temp models

Heat◦Less water than chemical models◦Booster heater reaches 180o F

Sanitation Methods

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Water usage Number of racks washed Rack measurements:

◦ 20” x 20”◦ 14 plates or 25 glasses◦ 100 pieces of flatware

Run through twice Run cycle = 1 to 3 minutes

Run Cycles

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Under-the-counter

Courtesy of PG&E

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Door-type

Photo by Classeq

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C-Line or conveyor

Photo by Cupexc

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Flight

Photo by Meiko

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Steam Cooking

Photo by Crown

Boiler vs. Boilerless

Connection vs. Connectionless

Photos courtesy of PG&E

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California requires food heated to =/>140o F

Steamers:◦Connection or Connectionless◦Boiler or Boilerless◦Boilerless vs. ConnectionlessWE is similar = 3 gph of operation

Steam Cooking

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Connectionless

Average 14 gpd or 13k gpyAverage 17 kWh per day

Photography by Cari DeWolf

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

(Appendices)

Kitchen Equipment