October 2012
1-5
1.1
Introduction
Facility owners and managers interested in better managing and reducing facility
water use should review Sections 1 and 2. These sections provide overarching best
management practices applicable to all facility types and outline actions that can be
taken to ensure the success of any water management plan or water use reduction
strategy. Sections 3 through 8 address opportunities associated with specific equip-
ment and systems used at commercial and institutional facilities. Appendix A pre-
sents case studies that illustrate how specific facilities have successfully implemented
one or more of the best management practices described in
WaterSense at Work
.
Appendix B provides sample worksheets to facilitate water management planning.
Table 1-1. Quick Guide to
WaterSense at Work
Section
Best Management Practices Covered
1.
Getting Started
•
Water Management Planning
2.
Water Use Monitoring and Education
•
Metering and Submetering
•
Leak Detection and Repair
•
User Education and Facility Outreach
•
Codes, Standards, and Voluntary
Programs for Water Efficiency
3.
Sanitary Fixtures and Equipment
•
Toilets
•
Urinals
•
Faucets
•
Showerheads
•
Laundry Equipment
4.
Commercial Kitchen Equipment
•
Commercial Ice Machines
•
Combination Ovens
•
Steam Cookers
•
Steam Kettles
•
Wok Stoves
•
Dipper Wells
•
Pre-Rinse Spray Valves
•
Food Disposals
•
Commercial Dishwashers
•
Wash-Down Sprayers
5.
Outdoor Water Use
•
Landscaping
•
Irrigation
•
Commercial Pool and Spa Equipment
•
Vehicle Washing
6.
Mechanical Systems
•
Single-Pass Cooling
•
Cooling Towers
•
ChilledWater Systems
•
Boiler and Steam Systems
(
continued)
