Accession Number:



Energy and Water Efficiency Improvements for Dishrooms in Military Dining Facilities

Descriptive Note:

[Technical Report, Final Report]

Corporate Author:

Gas Technology InstituteFrontier EnergyENGINEER RESEARCH AND DEVELOPMENT CENTER CHAMPAIGN ILFisher Consultants

Report Date:


Pagination or Media Count:



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.

Subject Categories:

  • Logistics, Military Facilities and Supplies
  • Machinery and Tools

Distribution Statement:

[A, Approved For Public Release]