Griddles are vital pieces of equipment in the commercial kitchen because they support high-production sauté and shallow-frying applications. Helping clients choose the right griddle—one that delivers high-production capacity and temperature uniformity while saving energy dollars—can be a profitable addition to the kitchen.
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The IFMA Foundation has introduced a white-paper series that offers insights into implementing sustainable practices and other energy-saving techniques.
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According to the U.S. Green Building Council (USGBC), the LEED® (Leadership in Energy and Environmental Design) green building certification system is the preeminent program for rating the design, construction and operation of green buildings. LEED for Commercial Interiors (LEED-CI) is the green benchmark for the tenant improvement market. It is the recognized system for certifying high-performance green interiors that are healthy, productive places to work; are less costly to operate and maintain; and have a reduced environmental footprint.
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The Hobart Center for Foodservice Sustainability (HCFS) recognizes best practices from sustainability programs in foodservice and food retail that showcase clear planning, precise implementation and a strong return on investment. For the third consecutive year, the HCFS is awarding a $5,000 grant to the individual or company judged to have the best-executed foodservice or food retail sustainability project of the year.
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When it comes to evaluating the sustainability of a commercial building, Leadership in Energy and Environmental Design (LEED) is an increasingly more common tool. Created in 2000 by the United States Green Building Council (USGBC), the LEED rating system rates and measures buildings based on their sustainable performance. As the sustainable movement has rapidly evolved over the past few years, LEED is also changing. The latest rating system is called LEED 2009.
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Your clients probably understand they can lower their water and energy costs by switching to an ENERGY STAR® rated warewasher, but they might be surprised to learn just how much they can save.
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How do you make an energy-efficient warewasher even more efficient? One way is to recommend equipment with built-in Energy Recovery systems, such as Hobart’s FT900 Flight-Type Warewasher. Energy Recovery systems reduce energy costs by 16 percent by using cold water for the final rinse cycle.
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Investing in energy-efficient equipment can save foodservice operations 30 percent on their energy costs without sacrificing service, quality, style or comfort.
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