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Energy and Water Efficiency Improvements for Dishrooms in Military Dining Facilities

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Technical Report,01 Sep 2015,30 Sep 2018

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Gas Technology Institute Des Plaines United States

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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 of the facility ASHRAE, 2012. Within the foodservice facility itself, the dishwashing room or dishroom has the highest energy intensity compared to the other zones within a DFAC ASHRAE, 2012. The dishroom has an intensity of 53.5 Wsq ft, compared to 29.3 Wsq ft for the Carry Out zone, 27.1 Wsq ft for the Serverzone and 13.5 Wsq ft for the Kitchen zone. Up to 75 of the hot water in the kitchen is consumed in the dishroom. Many of the dishwashers installed in foodservice facilities and DFACs are older, use excessive volumes of hot water and are being operated inefficiently. Preliminary field monitoring has shown significant water and energy savings potential by replacing outdated dishwashers with modern ENERGY STAR qualified models. Recent findings have shown that not only are these existing dishwashers also called warewashers consuming large volumes of hot water for the rinse operation, but also the staff operating practices are greatly adding to additional water waste. Water and energy savings of up to 90 have been experienced in unpublished dishwasher replacement field projects by Frontier Energy Fisher Nickel, Inc.. While energy-efficient cooking equipment, improved ventilation systems and advanced space conditions systems have been developed and used for the kitchen, dining and serving zones the dishroom has experienced fewer improvements in energy and water usage for all types offoodservice facilities including DFACs.

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