Kitchen and Food Prep


Kitchen and Food Preparation 

Inefficient uses of water in kitchen operations come mainly from two areas: equipment design and behavioral patterns. The main types of water-using equipment found in kitchens are dishwashers, faucets, ice-making machines and garbage disposals. Improved technology has eliminated many of the water issues associated with this equipment, as more rigid standards have been created to curtail excessive water use. An effective part of water savings in kitchens is attributed to behavioral patterns in facilities. Awareness programs, education, training and job performance measures can influence proper behavioral patterns of staff. Water Management’s programs address:

  • Dishwashers
  • Kitchen Faucets
  • Pre-rinse Sprayers
  • Tray Conveyors
  • Pulpers/Scrapers
  • Troughs
  • Ice Machines
  • Garbage Disposals