Table of Contents - WaterSense at Work

Table of Contents

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• Cover

  1

• Title Page

  3

• Table of Contents

  5

• Getting Started

  7

• • 1.1 Introduction

    8

  • 1.2 Water Management Planning

    13

• Water Use Monitoring and Education

  35

• • 2.1 Introduction to Water Use Monitoring and Education

    36

  • 2.2 Metering and Submetering

    38

  • 2.3 Leak Detection and Repair

    43

  • 2.4 User Education and Facility Outreach

    47

  • 2.5 Codes, Standards, and Voluntary Programs for Water Effciency

    50

• Sanitary Fixtures and Equipment

  57

• • 3.1 Introduction to Sanitary Fixtures and Equipment

    58

  • 3.2 Toilets

    60

  • 3.3 Urinals

    67

  • 3.4 Faucets

    72

  • 3.5 Showerheads

    79

  • 3.6 Laundry Equipment

    83

• 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

• • 5.1 Introduction to Outdoor Water Use

    152

  • 5.2 Landscaping

    154

  • 5.3 Irrigation

    161

  • 5.4 Commercial Pool and Spa Equipment

    170

  • 5.5 Vehicle Washing

    179

• Mechanical Systems

  187

• • 6.1 Introduction to Mechanical Systems

    188

  • 6.2 Single-Pass Cooling

    190

  • 6.3 Cooling Towers

    194

  • 6.4 Chilled Water Systems

    204

  • 6.5 Boiler and Steam Systems

    211

• Laboratory and Medical Equipment

  219

• • 7.1 Introduction to Laboratory and Medical Equipment

    220

  • 7.2 Water Purification

    222

  • 7.3 Vacuum Pumps

    228

  • 7.4 Steam Sterilizers

    234

  • 7.5 Glassware Washers

    242

  • 7.6 Fume Hood Filtration and Wash-Down Systems

    245

  • 7.7 Vivarium Washing and Watering Systems

    251

  • 7.8 Photographic and X-Ray Equipment

    256

• 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

• • Table B-1: Building Water Survey Worksheet

    303

  • Table B-2: List of Water Meters Worksheet

    304

  • Table B-3: Water Consumption History Worksheet

    305

  • Table B-4: Existing Plumbing Equipment Worksheet

    306

  • Table B-5: Water Use Inventory Worksheet

    307