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X. Commercial Kitchens. Cari DeWolf, Consultant. Kitchen Chief. Courtesy of PG&E. Kitchen Equipment. Ice makers Pre-rinse spray valves Faucets Dishwashers Steamers. Inventory…. Courtesy of PG&E. Photos courtesy of PG&E. Ice Makers. Photos courtesy of.

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X. Commercial Kitchens

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X. Commercial Kitchens

  • Cari DeWolf, Consultant


Kitchen Chief

Courtesy of PG&E


Kitchen Equipment

  • Ice makers

  • Pre-rinse spray valves

  • Faucets

  • Dishwashers

  • Steamers


Inventory…

Courtesy of PG&E


Photos courtesy of PG&E


  • Ice Makers

Photos courtesy of


Information from Pacific Gas & Electric Company (PG&E) Food Service Technology Center (FSTC) (Zabrowski, 2007)


Self-contained

Photos courtesy of


Separate Units

Photo courtesy of


Remote

Photos courtesy of


Air Cooled vs. Water Cooled

“A report on Potential Best Management Practices” for CUWCC, June 2008, Koeller and Company


Air-cooled

Photo courtesy of PG&E


Air-cooled

Control panel

Freeze plate

Pump

Trough

Photo courtesy of Charles Bohlig, East Bay Municipal Utility District, 2007


Spice of Ice…

Photo courtesy of


Cubers

Photos courtesy of


Flake-ice

Photos courtesy of


Nugget

Photos courtesy of


Pre-Rinse Spray Valves


CPUC/CUWCC PRSV Program

http://www.fishnick.com/savewater/tools/watercalculator/


Pre-rinse Spray Valves

Photo courtesy of Zurn

Photo courtesy of Fisher

Photo courtesy of TS Brass

Photo courtesy of Fisher


Photos courtesy of California Urban Water Conservation Council (CUWCC) and Puget Sound Energy (PSE) Programs


Inefficient spray nozzles

SBW Consulting, Inc. Evaluation, Measurement, & Verification Report for the CUWCC Pre-Rinse Spray Head Distribution Program. May 3, 2004


Efficient spray nozzles

5 year estimated life

SBW Consulting, Inc. Evaluation, Measurement, & Verification Report for the CUWCC Pre-Rinse Spray Head Distribution Program. May 3, 2004


Faucets and Aerators

Photos courtesy of PG&E

  • Maximum flow rate

    • 2.2 gpm at 60 psi

    • 20% reduction = 1.8 gpm


Commercial Dishwashers


Estimated Costs

CUWCC PBMP Commercial Dishwasher Report - June, 2010


Sanitation Methods

  • Chemical

    • More water than high-temp models

  • Heat

    • Less water than chemical models

    • Booster heater reaches 180o F


Run Cycles

Water usage

  • Number of racks washed

  • Rack measurements:

    • 20” x 20”

    • 14 plates or 25 glasses

    • 100 pieces of flatware

      • Run through twice

  • Run cycle = 1 to 3 minutes


Under-the-counter

Courtesy of PG&E


Door-type

Photo by Classeq


C-Line or conveyor

Photo by Cupexc


Flight

Photo by Meiko


Steam Cooking

Boiler vs. Boilerless

Photo by Crown

Connection vs. Connectionless

Photos courtesy of PG&E


Steam Cooking

California requires food heated to =/>140o F

  • Steamers:

    • Connection or Connectionless

    • Boiler or Boilerless

    • Boilerless vs. Connectionless

      • WE is similar = 3 gph of operation


Connectionless

Photography by Cari DeWolf

Average 14 gpd or 13k gpy

Average 17 kWh per day


Kitchen Equipment

* Cookers/Kettles

* Woks

* Combination ovens

* Garbage disposers

* Grinders

* Sluice troughs

* Strainers/Scrapper baskets

(Appendices)


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