Water And Waste Water Management
Inefficient uses of water in kitchen operations come mainly from two areas: equipment design and behavioral patterns. The main types of water-using equipment found in kitchens are dishwashers, faucets, ice-making machines and garbage disposals. Improved technology has eliminated many of the water issues associated with this equipment, as more rigid standards have been created to curtail excessive water use. An effective part of water savings in kitchens is attributed to behavioral patterns in facilities.
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