HOBART-SPONSORED WEBINAR EXPLAINS HOW TO DESIGN A SUSTAINABLE KITCHEN
CHICAGO, Illinois – October 23, 2007 – According to a recent foodservice survey, 30 percent of respondents were more likely to patronize green restaurants than non-green establishments, and almost half of all respondents indicated they would pay a premium for green products when offered. It’s obvious to see the economic incentives in going green, but there are a lot of questions surrounding how to best design a water- and energy-efficient kitchen.
To alleviate the confusion, Rick Cartwright, vice president and general manager of Retail Systems for the ITW Food Equipment Group, and Richard Young, senior engineer and director of education at the Food Service Technology Center, conducted a Webinar on sustainable kitchen design.
“Many people aren’t aware that a building’s kitchen uses five times more energy per square foot than the rest of the building combined,” says Young. “So it’s easy to see why the kitchen is the place to start when going green.”
The main goals of a sustainable kitchen are efficiency, productivity and quality. With this in mind, Cartwright suggests the first step in designing a sustainable kitchen is to layout the space for optimum equipment performance and maximum convenience. “Exhaust ventilation and air filtration systems should be properly positioned, vented and shielded,” says Cartwright. “This will ensure lower energy costs, better indoor environmental air quality, and an overall more comfortable and productive working environment.”
Equipment Selection
According to Cartwright, sustainable kitchens should include equipment designed for high efficiency and low water consumption. Durability, efficiency, immediate and long-term cost of ownership, and regularly scheduled preventive maintenance should factor in to equipment selection.
“When designing a sustainable kitchen, look for warewashers, pre-spray nozzles, steamers, combination ovens and other water-intensive equipment engineered to conserve water, lower water and sewage bills, and reduce the energy cost of heating water,” explains Cartwright.
Cartwright suggests selecting warewashers that meet or exceed LEED® and ENERGY STAR® standards. On average, ENERGY STAR warewashers use 25 percent less energy and 25 percent less water than non-ENERGY STAR models. This can save businesses $850 a year on their energy bills and $200 a year on water costs while reducing water consumption by 52,000 gallons a year.
“In addition to warewashers, kitchens should incorporate ENERGY STAR fryers, holding cabinets and steamers to optimize efficiency,” explains Young. “Beginning in 2008, ENERGY STAR will also rate ice machines, griddles and convection ovens.”
While they aren’t always considered equipment, special attention should also be paid to water treatment solutions and cleaners, as they can have long-lasting impacts on equipment life span and the overall kitchen environment. Lighting solutions should also not be overlooked, as they dramatically reduce energy costs and improve visibility in the kitchen.
Waste Reduction
In addition to selecting the right equipment, reducing waste is a significant component of a sustainable kitchen. “On average, a typical meal generates 1.5 pounds of trash,” says Cartwright.
Closed-loop recycling programs significantly reduce the amount of waste generated by kitchens. Eliminating Styrofoam as disposable food ware, minimizing packaging such as cardboard and freight materials, purchasing recycled products, or reusing products and materials will go a long way toward eliminating waste.
“Using pulpers can cut foodservice waste volume by as much as 88 percent, further reducing disposal costs,” says Cartwright. “Sustainable kitchens can also turn to high-volume organic waste decomposition systems. This biological process turns solid food waste in a liquid that can be poured down a drain or recycled as fertilizer.”
Don’t Go It Alone
Designing a sustainable kitchen can be overwhelming, but there are several resources available to help. Young suggests working with outside consultants or companies that can help design kitchens that are efficient, productive, healthy and environmentally responsible.
For more information on designing a sustainable kitchen, visit the Food Service Technology Center at www.fishnick.com, or the Hobart Sustainable Design Web Site at www.hobartcorp.com/sustainabledesign. To access the archived Webinar, How to Build a Sustainable Kitchen, visit www.food-management.com.
Food Service Technology Center
The Food Service Technology Center (FSTC) is the industry leader in commercial kitchen energy efficiency and appliance performance testing. The FSTC, operated by Fisher-Nickel, Inc., has developed more than 30 standard test methods for evaluating commercial kitchen appliance performance. In addition to being a clearinghouse of information on equipment performance, the FSTC also has expertise in commercial kitchen ventilation and building energy efficiency, including lighting, glazing and HVAC.
About Hobart
Hobart is the world leader in commercial food equipment and service for the foodservice and food retail industries. Hobart manufactures products for warewashing and waste handling; food preparation; baking; cooking; weighing, wrapping and labeling systems; and Traulsen refrigeration. Hobart equipment is supported by a national network of nearly 1,700 factory-trained service technicians and 200 locations across the United States. To learn more about Hobart, visit www.hobartcorp.com.
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