Cover | 1 |
Title Page | 3 |
Table of Contents | 5 |
Getting Started | 7 |
Water Use Monitoring and Education | 35 |
Sanitary Fixtures and Equipment | 57 |
Commercial Kitchen Equipment | 95 |
4.1 Introduction to Commercial Kitchen Equipment | 96 |
4.2 Commercial Ice Machines | 98 |
4.3 Combination Ovens | 105 |
4.4 Steam Cookers | 109 |
4.5 Steam Kettles | 113 |
4.6 Wok Stoves | 117 |
4.7 Dipper Wells | 124 |
4.8 Pre-Rinse Spray Valves | 130 |
4.9 Food Disposals | 134 |
4.10 Commercial Dishwashers | 141 |
4.11 Wash-Down Sprayers | 146 |
Outdoor Water Use | 151 |
Mechanical Systems | 187 |
Laboratory and Medical Equipment | 219 |
Onsite Alternative Water Sources | 259 |
Resources | 269 |
Appendix A: Case Studies Demonstrating Best Management Practices in Action | 277 |
A.1 Introduction to Case Studies | 278 |
A.2 Federal Agency Implements Water Management Strategy | 279 |
A.3 Hotel Installs Water-Efficient Sanitary Fixtures | 282 |
A.4 Restaurants Install Water-Efficient Commercial Kitchen Equipment | 285 |
A.5 Office Complex Reduces Outdoor Water Use | 289 |
A.6 Laboratory Eliminates Single-Pass Cooling | 291 |
A.7 Hospital Installs Water-Efficient Laboratory and Medical Equipment | 294 |
A.8 University Makes the Most of Onsite Alternative Water Sources | 298 |
Appendix B: Sample Worksheets for Water Management Planning | 301 |