Foodservice operations—and every other type of business—are continually on the lookout for ways to save on energy costs. Restaurants use about 2.5 times more energy per square foot than other commercial buildings and with energy costs rising at a rate of 6 percent to 8 percent per year, it’s easy to see why it's a focal point.
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Foodservice equipment downtime is expensive. Thousands of dollars a day can be lost when just one piece of equipment goes down. Service, however, can also be expensive if clients aren’t careful.
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In the current economy, it's all about saving money. Properly maintaining the equipment an operation has can help reduce the occurrence of expensive repairs or worse, equipment replacement costs.
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Hard water is defined as water that is high in mineral content, mostly consisting of calcium and magnesium. Though not harmful to a person’s health, hard water can risk harming the performance of equipment used in a commercial kitchen. Many of the issues and costs associated with the problems hard water can cause can be resolved by installing the proper water softener.
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Water treatment is a critical issue for foodservice and food retail operations, as the productivity and operational costs of water-fed equipment are directly affected by the quality of the water that feeds them. Disinfectants such as chlorine and chloramines can impact the life span and performance of kitchen equipment as well as affect the taste of foods and beverage.
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There are several ways you can help your clients extend the life of their equipment and make energy-efficient improvements that contribute to higher profits and benefit the environment as well. Advise your clients to establish and follow a preventive maintenance schedule. Preventive maintenance results in longer-lasting equipment and greater operational efficiency.
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