Tips To Conserve Water In Your Restaurant Sinks

Running a busy restaurant can be very challenging. Your commercial kitchen needs to be efficient if you’re going to be profitable. Efficiency and conservation matter for food costs, labor, utilities and even how much water you use.

Did you know that the average sit down restaurant uses almost 6,000 gallons of water per day? This combination comes from cleaning, drinking, and even restroom use.

Here are some tips to help conserve water in your restaurant sinks to not only help the environment, but put more money in your pocket.

Educate Employees on Water Conservation

Effective water conservation in a commercial kitchen requires the cooperation of all staff members. Employees should be trained in water-saving practices, such as turning off faucets when not in use, scraping dishes instead of rinsing them before placing them in the dishwasher, and using water-saving settings on equipment like dishwashers and steam cookers.

You can also train your staff to fill your three-compartment sink only when necessary. For opening, wait until there is a small buildup of dishes before preparing the first two hot sinks. This way the water doesn’t chill throughout the day, needing a refill every few hours.

Turning all running water off at night also helps. Certain items like dipper wells or blender rinsing spouts constantly use running water. These can be manually turned off overnight to prevent water waste over time.

Adopt Water-Saving Kitchen Practices

In addition to training your employees, adopting water-saving kitchen practices can further reduce water consumption. For instance, use overnight refrigeration when thawing food. This cuts down on using cold water to thaw and allows you to prepare for the next day’s menu.

While there will be rushes that require your workers to quickly thaw more product, this can be countered. Examine which dishes are most popular per season, making sure frozen ingredients are readily available for meals.

Cleaning the kitchen floor with a broom instead of a hose will save both water and money. Reusing cooking water, such as the water used to boil pasta or vegetables, for watering plants (once it cools down) or other cleaning purposes is another way to conserve water.

Serve water only when customers order it. Preparing a pitcher of water that might not even be used can cost you in the long run.

Keep Up with Equipment Maintenance

Regular maintenance of kitchen equipment is essential to prevent water waste due to leaks and ensure optimal water usage. Take the time to inspect faucets and pipes for leaks and address any issues as soon as possible. It’s also a good idea to clean dishwasher filters regularly to maintain their efficiency, and check steam cooker seals and valves to prevent unnecessary water loss.

Keeping your plumbing patched cuts down on bills tremendously. Keep faucets off and secure when not in use. Make sure to repair any leaky pipes and plumbing fixtures. Even if it is just a few drops, a small amount can add up to a large bill over time.

Explore Water Recycling and Reuse

Investing in systems that recycle and reuse water can contribute significantly to water conservation efforts in a commercial kitchen. Greywater systems, for example, collect water from sinks, dishwashers, and other kitchen appliances and treat it for reuse in non-potable applications like irrigation. Another option is rainwater harvesting, which involves collecting rainwater from the roof and using it for landscaping or cleaning purposes.

Choose Water-Efficient Equipment

One of the most effective ways to save water in a commercial kitchen is by investing in water-efficient equipment. Modern commercial kitchen appliances are designed with water-saving features that can make a significant difference in your water consumption.

For example, low-flow pre-rinse spray valves can reduce water usage by up to 60% compared to standard valves. Similarly, Energy Star certified dishwashers use 40% less water than their conventional counterparts. Opting for steam cookers with water-saving features can lead to up to 90% less water usage compared to traditional models.

Machines like high-temperature dishwashers reuse the same wash water several times, helping to cut down on waste. For ice machines, air cooling systems are usually better for spending. Just make sure to keep filters checked and clean throughout its use in your kitchen.

Only start your dishwasher once it’s full. Even so, do not overload the machine. This can cost you, either by dishes not coming fully clean or the machine overworking itself.

By training your staff to know the correct balance, a dishwasher can be extremely helpful and cost efficient.

Besides these devices, a commercial garbage disposal can be another big factor in water bills. Most commercial garbage disposals use water as a lubricant. The grinding blades work better with hot water in breaking down food scraps. This means more water for heavier meals, which costs more in the future.

But there is an effective and affordable commercial garbage disposal alternative that doesn’t require electricity or running water.

Conserve Water in Your Restaurant Sinks

Preventing kitchen plumbing problems in your commercial kitchen from clogged 3 compartment sinks has a simple solution: The Drain Strainer™

The Drain Strainer™ can help you avoid issues with what gets put down your restaurant sinks. No matter how much you focus on employee training, short cuts are always going to be taken and items are going to be put down your kitchen’s 3 compartment sinks that can clog them.

If you want to avoid issues with garbage grinders that are leaking or have burned out motors, The Drain Strainer™ is an effective and affordable commercial disposal alternative.

Invented by a former restaurant owner, The Drain Strainer™ can eliminate issues with mangled silverware or dangers from employees putting their hands down the commercial garbage disposal trying to clear out a clog.

Click here to find out more about how our product can keep the 3 compartment sinks in your commercial kitchen running smoothly.

Water conservation in a commercial kitchen is an environmentally responsible and financially sound decision. By investing in water-efficient equipment such as The Drain Strainer, restaurants can dramatically reduce their water consumption. By adopting these water conservation strategies, commercial kitchens can become more sustainable and cost-effective in the long run.