Dorfman Pacific Company

Restaurant Equipment and the green revolution in commercial kitchens

Going Green in the commercial kitchen with green products, Pro-environmental practices and a mindset Green

Production companies, service providers and senior policy makers around the world look for ways to positively affect the environment, it is time for the restaurant industry to make an honest introspection and s' commit to make changes to green at each step of the way.

Introduction

The foodservice industry is globally positioned to open the way to the green revolution simply because of the size of the industry and energy consumption significantly. Any change, regardless of size, that have been adopted throughout the industry is producing a significant impact. And the change in operational procedures and processes is not limited to the purchase of restaurant equipment. There are a number of strategies you, as a responsible owner of a restore operation can take in your kitchen to run a commercial operation truly green and not only contribute to a safe environment, but also a positive impact on your profitability by reducing expenses and improving overall productivity. Here are ten tips to help you achieve this objective in a manner that requires minor changes in business practices, employee training and a dash of common sense.

Tip # 1: Reduce water consumption

Water use in your restaurant, school cafeteria or catering operation is inevitable. However, there are several things you can do to reduce water consumption and reduce unnecessary consumption.

The Standard Dishwasher

The commercial dishwasher is perhaps the most important piece of restaurant equipment you use in your foodservice operation. Unfortunately, most commercial dishwashers are neither efficiency nor support the conservation of water. You may not be able to replace your dishwasher with the existing energy are effective because of budgetary constraints. However, if you can, consider investing in dishwashers and other equipment restaurant business that have the Energy Star logo. More on this in a moment. When using the dishwasher in your foodservice operation, the attempt as often as possible to set the units for the cycle of law. Some utensils may not be as dirty as the others and may therefore not required to undergo an extended cycle. More cleaning cycle, the more water consumption. If you have a small operation where dishes are cleaned by hand, train your personnel dishroom not let the tap run continuously. Cleaning and rinsing small items and China in a large plastic container will save gallons of water and show a reduction of your monthly water, "said Laurel Kohl, a researcher at the Institute for Senior Sustainable Energy at Eastern Connecticut State University. Kohl also believes that the tap water for catering is more earth-friendly compared to bottled water and attempts to conserve water resources, as opposed to bottled water.

Icing the ice machine

By maintaining a record of the use of ice in your eating establishment, trying to estimate how much ice you use on a daily basis and adjust production accordingly. If you are located on a university campus and students are out of spring break, reducing the number of ice machines you operate during slower times. This will not only conserve precious water resources but also of the electricity used to operate the ice machines.

Low flow pre-rinse spray pipes and faucets

Installing low-flow pipes pre-rinse spray valves and is a great way to control water use in your facility. More importantly, ask your maintenance man to come once a month and check carefully drops FA.