October 2012
4-49
4.10
Commercial Dishwashers
••
Operate conveyor-type machines in auto-mode. This will save energy by running
the conveyor motor only when needed.
Retrofit Options
Efficient retrofit options are available for conveyor-type dishwasher units. When ret-
rofitting an existing conveyor-type dishwasher, consider installing rack sensors that
allow water flow only when dishes are present, saving water by initiating the clean-
ing cycle less frequently.
Replacement Options
When purchasing or leasing a new commercial dishwasher or replacing an existing
commercial dishwasher, look for ENERGY STAR qualified models,
61
which save water,
conserve energy, and reduce overall operating costs. For flight-type dishwashers,
which do not qualify for the ENERGY STAR, choose equipment with a water use of
less than 0.01 gallons per dish.
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In addition, choose models that reuse rinse water, if
possible, as opposed to traditional fill-and-dump machines.
Be sure to consider the typical kitchen throughput to select an appropriately sized
commercial dishwasher. A commercial dishwasher that is larger than necessary will
waste water if the machine is not loaded to capacity.
Savings Potential
ENERGY STAR qualified commercial dishwashers use 25 percent less water than con-
ventional models, on average. Use ENERGY STAR’s commercial kitchen equipment
savings calculator
63
to estimate facility-specific water, energy, and cost savings for
replacing an existing commercial dishwasher with an ENERGY STAR qualified model.
The Food Service Technology Center also has a life cycle and energy cost calculator,
64
which can be used to calculate the savings potential from replacing many types of
commercial kitchen equipment, including commercial dishwashers.
Depending upon the type of machine, a range of water and energy savings can be
achieved. To estimate facility-specific water savings and payback, the facility can also
use the following information.
Current Water Use
To estimate the water use of a commercial dishwasher, identify the following infor-
mation and use Equation 4-22:
••
Water use per rack washed.
••
Average estimate of racks washed per day.
••
Days of facility operation per year.
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Ibid.
62
Koeller and Company and H.W. (Bill) Hoffman & Associates, LLC,
op. cit.
63
EPA and DOE’s ENERGY STAR. Savings Calculator for ENERGY STAR Qualified Commercial Kitchen Equipment.
.
64
Food Service Technology Center. Commercial Foodservice Equipment Lifecycle Cost Calculator.
.
