How Did They Do That? – Part I

Suzanne Painter-Supplee Principal SEE Solutions Phoenix, AZ Author's Website

In this series, we will examine how certain categories of equipment achieved improved water and energy savings and address effects on application, production and operating expenses that can include additional unforeseen water treatment and upkeep/maintenance. Real savings or the appearance of savings?

It was my first week working for an ice machine manufacturer when my MIT-educated, scientist father asked me, “Water weighs 8.33 pounds per gallon, yet ice machines are using more than 20 gallons per 100 pounds of ice. Where is all that water going?” 

Ice makers use water in the ice, with the ice, to release the ice and also to ‘purge’ the machine to keep it clean.  With lower water consumption, which of these functions are affected, where and why?  Then, if you buy in, what else do you have to do to achieve the same results or better for your operation?

Why does a home dishwasher use more than 10 gallons per cycle when a similarly-sized commercial unit uses less than one while washing more dishes?  We all know that the answer is easy, because a high-temperature commercial undercounter unit is generally on a 50 amp circuit and never runs on 115 volts because heat is built with energy instead of water.  You will see clearly that consistently: when water usage is lower, ‘heat’ that you pay for is higher.

Half of understanding where to save big bucks is knowing where, the “what” that’s cut and what for, in the first place.  But these are still great questions now that foodservice equipment manufacturers have had to lower their water and energy consumption in pursuit of the merit badge that is an ENERGY STAR® listing.

As discussed previously, ENERGY STAR bases its standard on idle energy, which does not include the booster, motors or even primary heat! (primary heat is your building’s hot water heater)

 So, how will it affect your operation if you buy in to purchasing an ENERGY STAR-listed machine?  And, is the actual, in-service consumption equal to the rated or even the ‘as advertised’, water and energy consumption? Will field adjustments need to be made which could negate these savings?

Are there situations or locations where, due to water quality and incoming water temperature that will ultimately impact savings?  A decision maker needs to consider all of this before the time of purchase or be disappointed with lower than expected savings and unanticipated costs.

Sadly, equipment replacement is largely foodservice’s “crisis management” rather than what it should be— the opportunity to enhance the bottom line via continuous evaluation, budgeting for replacement, weighing energy savings, rebates and labor considerations, so that when you have the need, you can buy wisely, with research already done. Next time, the nuts and bolts of easily accessible unbiased information to do just that!