Water-saving
technologies
WINTER 2008 | WAREWASHER VS. THREE-COMPARTMENT SINK
Out With the Old, In With the New: Warewashers Offer Savings in Water and Cost Compared to Three-Compartment Sinks
The three-compartment sink is a staple in many foodservice operations, but that trend is changing. Foodservice operations that upgrade from a three-compartment sink to a high-temperature commercial warewasher can experience significant benefits not only in monetary savings but also in efficiency and food safety.
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FALL 2008 | LEED GUIDELINES
LEEDing the Way: USGBC Revises LEED Rating System
The USGBC’s LEED rating system is a road map for property managers, portfolio owners and service providers to drive down operational costs, while increasing occupant productivity in an environmentally responsible manner. To stay current, it’s often necessary for the USGBC to revise its guidelines based on new issues and challenges.
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SUMMER 2008 | REDUCE WATER USAGE AND COSTS
Help Clients Reduce Water Usage and Costs
Selecting foodservice equipment engineered specifically to conserve water not only reduces water and sewage bills, but also saves a considerable amount of the energy used to heat that water.
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