Energy and Water Efficiency Improvements for Dishrooms in Military Dining Facilities
Abstract
Energy and water usage for commercial foodservice have a significant impact on the overall usage of a facility. Daily meal preparation and cleanup in a military dining facility (DFAC) represents more than 75% of the energy and water load. Within the foodservice facility itself, the dishwashing room or "dishroom" has the highest energy intensity compared to the other zones within DFAC (ASHRAE, 2012). This project identified and demonstrated dish machine with waste water heat recovery to reduce energy and water usage and intensity within a dishroom at a military installation used for cleaning and sanitizing of flatware, dishes, cooking vessels, and other foodservice related utensils. Results showed a savings of 35 therms per day of natural gas and 6,375 gallons of water per day when replacing the existing machine with an energy efficient design. These savings equate to 12,774 therms per year and 2.33 million gallons of water per year.
Document Details
- Document Type
- Technical Report
- Publication Date
- Feb 01, 2019
- Accession Number
- AD1076509
Entities
People
- Alexander Zhivov
- Amin Delagh
- David Zabrowski
- Don Fisher
- Frank Johnson
Organizations
- Engineer Research and Development Center
- Fisher Consultants
- Frontier Energy (United States)
- Gas Technology Institute