News

May 20, 2009

Saving Water: It's a No-Brainer, Say NRA Show Speakers

Despite restaurants’ near-obsession with cutting expenses, many operators are still flushing away dollars on their water use.

That was the message aired repeatedly during a presentation at the NRA Show on saving money by conserving water. The speakers all but smacked their foreheads as they detailed the missed opportunities. They ticked off one no-brainer after another that could cut thousands off a restaurant’s utility bills, often with no more effort than turning a dial, checking efficiency ratings online, or screwing low-flow nozzles onto rinse hoses.

"Knocking 20 percent off your usage is tough. Knocking off 10 percent is relatively easy," said Don Fisher, manager of the Food Service Technology Center, an equipment lab run by California’s Pacific Gas & Electric utility to find ways of reducing commercial kitchens’ energy consumption.

Fisher noted that conserving water has a ripple effect on electricity or gas expenses because “energy and water use are so entwined.” Fellow panelist Chris Moyer, manager of the National Restaurant Association’s Conserve initiative, observed that “17 percent of all the energy produced in the U.S. is used to push or pull water.”

Fisher, Moyer and co-panelist Jeffrey Clark, speaking on behalf of the U.S. Environmental Protection Agency’s WaterSense conservation program, offered explicit recommendations for slashing restaurants’ utility charges:

• "It's time to get rid of all water-cooled ice machines. End of story,” said Fisher. He explained that an icemaker producing 1,000 pounds a day of ice might be using 2,000 gallons of water to cool the condenser. Newer air-cooled units require no more power, contrary to popular belief, and sometimes burn less.
• “Eliminate automatic water service” and instead provide patrons with water only upon request, said Moyer.
• Spec larger ice machines, since the efficiencies of that equipment rise with size. “If you’re on the fence about going for a 600-pound machine or an 800-pound machine, go for the 800-pound machine,” said Fisher.
• Fix any water drips or leaks, including leaks from your hot water heater. Fisher cited a restaurant that wasted $4,300 on water because of a leaky heater.
• Check the temperature of your hot water. “Typically restaurants are over-heating their water by 10 to 20%,” said Fisher. Adjusting the thermostat on the hot water heater could have a significant impact on energy costs, he said.
• Make sure the automatic flu damper on your water heater is on. Fisher explained that installers often turn off the damper to avert service problems. The damper saves energy by keeping air from flowing in or out of the heater when it’s not venting.
• Insulate the pipes leading out of the water heater to preserve the heat.
• Check the energy consumption ratings of equipment before you buy it. Comparable units can have vastly different power needs, said Fisher. He noted that an association of cooling-equipment manufacturers provides the comparative information online.
• Install low-flow valves on the pre-wash rinse hoses in your dishwashing station. “There’s a $1,000 savings from a $75 cost,” said Fisher.

The speakers also urged restaurateurs to quantify how much energy or water each piece of equipment requires. Fisher cited the example of a three-compartment tabletop steamer that a casual-dining restaurant was using. The unit was tiny. Yet when the restaurant calculated how much water was required for cooling, it learned that the device cost $8,000 a year to operate.

Fisher noted that a dishwasher -- “probably your most energy/water intensive system” -- can cost $18,000 a year to run if you factor in water, power and detergents.

Clark urged restaurateurs in the audience to benchmark their water and energy use by using the EPA’s free Portfolio Manager program. Moyer noted that monitoring water use from month to month can help a restaurateur discover leaks or other hidden problems that are sending dollars down the drain.