October 2012
iii
Table of Contents
Getting Started
1.1
Introduction............................................................................................................................ 1-2
1.2
Water Management Planning........................................................................................... 1-7
Step 1. Making a Commitment........................................................................................ 1-7
Step 2. Assessing Facility Water Use............................................................................... 1-8
Step 3. Setting and Communicating Goals................................................................1-16
Step 4. Creating an Action Plan......................................................................................1-17
Step 5. Implementing the Action Plan........................................................................1-24
Step 6. Evaluating Progress.............................................................................................1-24
Step 7. Recognizing Achievement................................................................................1-25
Water Use Monitoring and Education
2.1
Introduction to Water Use Monitoring and Education............................................ 2-2
2.2
Metering and Submetering............................................................................................... 2-4
2.3
Leak Detection and Repair................................................................................................. 2-9
2.4
User Education and Facility Outreach..........................................................................2-13
2.5
Codes, Standards, and Voluntary Programs for Water Efficiency.......................2-16
Sanitary Fixtures and Equipment
3.1
Introduction to Sanitary Fixtures and Equipment.................................................... 3-2
3.2
Toilets........................................................................................................................................ 3-4
3.3
Urinals.....................................................................................................................................3-11
3.4
Faucets....................................................................................................................................3-16
3.5
Showerheads........................................................................................................................3-23
3.6
Laundry Equipment...........................................................................................................3-27
Commercial Kitchen Equipment
4.1
Introduction to Commercial Kitchen Equipment...................................................... 4-2
4.2
Commercial Ice Machines.................................................................................................. 4-4
4.3
Combination Ovens...........................................................................................................4-11
4.4
Steam Cookers.....................................................................................................................4-15
4.5
Steam Kettles........................................................................................................................4-19
4.6
Wok Stoves............................................................................................................................4-23
4.7
Dipper Wells..........................................................................................................................4-30
4.8
Pre-Rinse Spray Valves.......................................................................................................4-36
4.9
Food Disposals.....................................................................................................................4-40
4.10
Commercial Dishwashers.................................................................................................4-47
4.11
Wash-Down Sprayers.........................................................................................................4-52
