Practical Strategies to Implement Water Efficiency Technologies

Presented by

Michelle Maddaus, Maddaus Water Management; Marty Laporte, Stanford; Amin Delagah, PG&E Food Service Technology Center

About this talk

The Stanford University water conservation project is a collaboration between Stanford and FishNick and it all started at the 2014 Annual PG&E water showcase! The goal of this project is to establish baseline water and energy use for old dishwashers in large kitchens and also to identify operational changes that can easily be implemented to improve efficiency of water and energy use by kitchen staff. In our presentation we will review: elements needed for setting up this project, site selection, and analysis of metering and temperature data from the old and new dishwasher and kitchen processes in a large university kitchen. The data collected by FishNick is used to establish the baseline water and energy use for old inefficient equipment. By reviewing the kitchen operations and understanding staff needs and actions, additional kitchen equipment, maintenance, and efficiency improvements will be implemented. Comparing the water and energy use for the baseline conditions with consumption after the new equipment and processes are in place, helps quantify the potential for water and energy savings and a simple payback for equipment costs.

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Water and energy are quickly becoming some of the world’s most valuable and sought after commodities. These webcasts will feature live presentations by scientists, academics, and business leaders addressing the increasingly important issue of energy and water management. For businesses, efficiency will cut costs and promote environmental awareness, and for all, this summit will provide insight into best practices, tips, case studies, and solutions for responsible resource and facility management.