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138

Learn Best Practices

Water Conservation Starts in the Dishroom

POSTED: April 3, 2012

Restaurants can use a lot of water. Luckily, it’s easy to reduce water usage—not to mention electric, gas and waste-disposal costs—without significant capital or operational investment and without sacrificing performance or food safety. The answer is in the dishroom. 

Water-Saving Tips for Foodservice Operations

POSTED: May 11, 2010

According to Conserve: Solutions for Sustainability, an environmental initiative of the National Restaurant Association, the cost of water is rising faster than the inflation rate, and your water bills are going to take a bigger bite out of your budget each year. There isn’t much you can do to lower the cost of water, but you can help stem the tide by using less of it.

Select Warewashers to Reduce Water Usage and Costs

POSTED: May 11, 2010

Equipment that requires significant amounts of water—such as combi ovens, steamers and, most notably, warewashers —contributes heavily to operating expenses and the water resources a kitchen consumes each day. Machines that are engineered specifically to conserve water not only reduce water and sewage bills, but also save a considerable amount of the energy used to heat that water. Moreover, it reduces the burden on municipal water supplies and wastewater systems.

Reducing Water Consumption in a Commercial Kitchen

POSTED: May 11, 2010

Because foodservice and food retail operations consume a large amount of water, foodservice professionals are becoming increasingly aware of the amount of water they use—and the price tag attached to such consumption. As such consciousness rises, the equipment developed and used to conserve water becomes increasingly important. 

Energy Star® Qualified Warewashers Can Save Me How Much?

POSTED: May 11, 2010

You probably understand you can lower your water and energy costs by switching to an ENERGY STAR® rated warewasher, but you might be surprised to learn just how much you can save.

Out With the Old, In With the New

POSTED: May 11, 2010

The three-compartment sink is a staple in many foodservice operations, but that trend is changing. Foodservice operations that upgrade from a three-compartment sink to a high-temperature commercial warewasher can experience significant benefits not only in monetary saving but also in efficiency and food safety.

CASE STUDY

UW Stevens Point (UWSP)

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UWSP has operated sustainability programs for decades. For more than 20 years, it has collected vegetable materials from its two campus kitchens and delivered them to the campus compost site in cooperation with its grounds program. The university has also used an oil collection system to recover and recycle cooking oils.

CASE STUDY

The Caroline

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The Caroline kitchen staff routinely had to rewash glasses and utensils because the restaurant’s low-temp, door-type (single-door) warewasher was leaving a film on ware. This problem led to increased water, energy, chemical and labor costs. By installing the Hobart Advansys™ Ventless Door-Type Warewasher, they were able to reduce water costs by 12% and reduce chemical use by 25%.

CASE STUDY

Georgia Tech Dining Services

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Learn how Georgia Tech Dining Services implemented energy, water and waste reducing initiatives in order to increase the sustainability of their operation and receive the 2010 Hobart Center for Foodservice Sustainability.

CASE STUDY

Lincoln Square Restaurant

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Lincoln Square Restaurant saves $300 per month on reduced water, energy and chemical costs by switching to the Advansys™ Ventless warewasher.

HCFS CASE STUDY

Fletcher Allen Health Care

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Fletcher Allen Health Care is both a community hospital and, in partnership with the University of Vermont, the state’s academic medical center. The main goal of Fletcher Allen Health Care’s sustainability program was to reduce its energy and water use by decreasing its volume of petroleum-based products and by implementing a Farm-to-Fork program.

Water Conservation Starts in the Dishroom

POSTED: April 3, 2012

Restaurants can use a lot of water. Luckily, it’s easy to reduce water usage—not to mention electric, gas and waste-disposal costs—without significant capital or operational investment and without sacrificing performance or food safety. The answer is in the dishroom.

Water-Saving Tips for Foodservice Operations

POSTED: May 11, 2010

According to Conserve: Solutions for Sustainability, an environmental initiative of the National Restaurant Association, the cost of water is rising faster than the inflation rate, and your water bills are going to take a bigger bite out of your budget each year. There isn’t much you can do to lower the cost of water, but you can help stem the tide by using less of it.

Select Warewashers to Reduce Water Usage and Costs

POSTED: May 11, 2010

Equipment that requires significant amounts of water—such as combi ovens, steamers and, most notably, warewashers —contributes heavily to operating expenses and the water resources a kitchen consumes each day. Machines that are engineered specifically to conserve water not only reduce water and sewage bills, but also save a considerable amount of the energy used to heat that water. Moreover, it reduces the burden on municipal water supplies and wastewater systems.

Reducing Water Consumption in a Commercial Kitchen

POSTED: May 11, 2010

Because foodservice and food retail operations consume a large amount of water, foodservice professionals are becoming increasingly aware of the amount of water they use—and the price tag attached to such consumption. As such consciousness rises, the equipment developed and used to conserve water becomes increasingly important.

Energy Star® Qualified Warewashers Can Save Me How Much?

POSTED: May 11, 2010

You probably understand you can lower your water and energy costs by switching to an ENERGY STAR® rated warewasher, but you might be surprised to learn just how much you can save.

Out With the Old, In With the New

POSTED: May 11, 2010

The three-compartment sink is a staple in many foodservice operations, but that trend is changing. Foodservice operations that upgrade from a three-compartment sink to a high-temperature commercial warewasher can experience significant benefits not only in monetary saving but also in efficiency and food safety.

Learn how Hobart's Opti-Rinse sprayers use 59% less water and only .39 gallons per rack.

Run only fully loaded dish racks through warewashers to cut down wash cycles and reduce utility costs.

Purchase an ENERGY STAR qualified warewasher and save $200 in reduced water costs annually.

Learn how to test and repair leaks to save your operation hundreds in water costs.