Of the Earth’s total water supply 2.5% is fresh water and we have access to just 0.25% of this. Every year, more water is taken from groundwater than is naturally returned. The goal should be to only take as much as is returned naturally.
Dishwashing is obviously a water-intensive activity. Reduced water consumption during dishwashing means less water to heat up, in turn also makes water consumption an environmental and energy issue.
In many industries, the discussion about energy efficiency is intensifying. The discussions are often
about doing away with unjustifiably high energy costs, identifying where and how the excess energy is consumed and to gain control of their processes. Energy efficiency is profitable and helps to increase profits and reduce emissions of carbon dioxide and other greenhouse gases. With a well thought out dishwashing area, excessive energy consumption can be reduced, for example through more efficient use of water.
Of all the world’s seas, the Baltic has the most dead sea beds and the increasingly large algal blooms are being caused by a combination of weather, climate and pollution. About 20 per cent of the phosphorus entering the Baltic Sea comes from phosphates in laundry detergents, cleaning agents and dishwashing liquid.
For the catering industry and restaurants, the dishwashing process needs to be quick and the dishes have to dry quickly. This requires the entire dishwashing process to be water efficient and to use more efficient and environmentally friendly detergents and drying agents.
With a modern dishwashing area, there is enormous potential to reduce the use of chemicals while
guaranteeing hygiene and the quality of dishwashing. Reduced chemical use is an important step
towards a greener catering operation and is a measure for reducing the cost of dishwashing.