Page 119 - WaterSense at Work

October 2012
Figure 4-5. One Type of Air-CooledWok Stove
By replacing conventional wok stoves with waterless or recirculating chilled water
models and reducing the flow rate and duration of rinse spouts and reservoir taps,
facilities could use 90 percent less water than normally required for cooling, cleaning,
and cooking in wok stoves.
Operation, Maintenance, and User Education
For optimal wok stove efficiency, consider the following:
Encourage cooking staff to turn off rinse spouts and reservoir taps when not in use.
Inspect and ensure the shut-off valves for the rinse spouts and reservoir taps are
in working order.
Ensure the cooling water is shut off when the wok stove is not in use, especially
at the end of each day.
Routinely check cooling water lines for leaks and corrosion.
Wok Stoves
Sydney Water,
op. cit.