Ways to Save Water in a Restaurant Kitchen

A restaurant kitchen may use tens to hundreds of tons of water each month. Without water, hygiene and food safety fail. How can utilization be improved? CHINENG shares practical water-saving methods for kitchen teams.

Water-saving methods for restaurant kitchens

1. Cascaded wash sinks

Ingredient sinks can be built in four stepped tiers: the top for lotus root and similar vegetables, the second for jellyfish and seafood, and the third and fourth for thawing meat. Linked tanks let one fill of water serve four stages before drain, cutting consumption sharply.

2. Measure detergent

Wash ware in dedicated crates. Trials show six scoops of detergent per crate of water is an efficient dose. Post the ratio on the drum with a dedicated scoop so staff do not overdose, and water use stays controlled. Adjust the ratio to your sink size.

3. Separate first-wash and rinse water

Keep two large barrels: one for first vegetable wash water (settle, then use for floor cleaning) and one for second rinse water (settle, then use for strongly flavored meats such as chicken, beef, or mutton).

4. Split large and small ware sinks

Washing greasy plates with small bowls in one sink needs more detergent and many rinses.

Solution: dedicate one sink to large ware and one to small ware so small items need fewer rinses and less water.

Water is essential, but it should be used where it counts. Savings start in the back kitchen; some restaurants cut several thousand yuan a month with these measures. Follow the CHINENG website for more.