Your restaurant uses a lot of water. Between the water you serve your guests, the ice machine, the dish machine, and the sink, any restaurant goes through a lot of water on a daily basis. I don’t have to tell you how much that water costs you. I’m sure you’re reminded every time you look at your monthly utilities bill.
When you go through as much water as a restaurant does in one month, even a small adjustment in daily water usage can make a huge difference in how much money you spend. And sometimes those small adjustments can be astoundingly easy.
Take, for example, the spray valve on your pre-rinse assembly. Naturally, you want a strong flow of water so that dishes can be quickly rinsed before they go into the dish machine. The problem with a strong flow is that a lot of water gets used very quickly, and that costs you money.
In recent years low flow spray valves have become very popular for this very reason. A low flow valve uses a fraction of the water per minute as older spray valves. Over the course of a year, a low flow valve can save you thousands of gallons in water usage and therefore hundreds of dollars on utilities.
But will a low flow spray valve clean dishes? The term “low flow” certainly doesn’t sound like something that powers food bits off very quickly.
It took a company with a reputation like T&S to engineer a low flow valve that didn’t sacrifice any of the performance anyone would expect out of their pre-rinse. Their new low flow spray valves clean dishes just as quickly or even faster than any other manufacturer. Even better, T&S low flow spray valves use half the water as the competition, which can translate into as much as 100,000 gallons of water a year.
Making your restaurant more green is so overused these days it’s become cliché. But when something as simple as changing out the spray valve on your pre-rinse can save you this much money, and bolster your greening efforts at the same time, what’s not to love? It’s a win-win for your restaurant.