October 2012
A-11
A.4 Restaurants Install Water-Efficient Commercial Kitchen Equipment
The Potomac, Maryland, location includes the
same features; it also incorporated 0.5 gpm
faucet aerators on prep sinks and does not use
a garbage disposal for removing food waste
from dishes. Both locations also use dipper
wells for utensil cleaning, which are not flowing
continuously but are operated with an on/off
mechanism. These features, along with a focus
on continuous improvement, enabled both
locations to earn GRA’s certification.
Savings Summary
Because they do not collect water data, these restaurants are not able to cite how
many total gallons of water they have saved through their efforts. Table A-2 provides
a summary of the best management practices implemented at each restaurant and
an indication of how much water the facilities may be saving compared to typical
restaurant practices.
The restaurant owners noted that the water- and energy-efficient products and
practices have not slowed down productivity in their busy operations, and they are
all very satisfied with the products and equipment they have installed in and out of
the kitchen.
Table A-2. Best Management Practices Implemented at Certified Green Restaurants®
Best
Management
Practice
Percent Savings
Compared to Standard
Product/Practice
Uncommon
Ground
The Grey
Plume
Founding
Farmers
Commercial Kitchen Best Management Practices
High-Efficiency Faucet
Aerators on Prep Sinks
30-75
X
X
X
Manually Operated
Dipper Well
Significant
X
High-Efficiency
Pre-Rinse Spray Valve
20-40
X
X
X
ENERGY STAR Qualified
Commercial Dishwasher
25
X
X
X
ENERGY STAR Qualified
Commercial Ice Machine
10
X
X
ENERGY STAR
Qualified Steam Cooker
90
X
Self-Contained
Steam Kettle
Significant
X
Food Composting (no
garbage disposal)
100
X
Founding Farmers exterior
(
continued)
