Water Management Planning
Water Use Reduction
Commercial Kitchen Equipment (cont.)
Replace existing pre-rinse spray valves with models that
use 1.3 gpm or less.
Hand scrape food from dishes or install food strainers and
compost food waste.
Load dishwashers to capacity.
Replace old dishwashers with ENERGY STAR qualified mod-
Use a broom or mop instead of a water broom or high-
pressure hose to clean floors.
Outdoor Water Use
Plant native or drought-tolerant species.
Use mulch around trees and plant beds.
Install WaterSense labeled weather-based irrigation control-
lers or consider irrigation controllers with rain or soil moisture
Use drip irrigation to water plant beds.
Ensure irrigation schedule is appropriate for climate, soil
conditions, plant materials, grading, and season.
Have an irrigation professional certified by a WaterSense
labeled program conduct an irrigation audit.
Check the position and location of spray heads to ensure
that they are working properly and water is not being
directed onto non-landscaped areas, such as sidewalks.
Use pool covers to control evaporation loss.
Maintain proper pool chemistry to limit pool cleaning and
Use friction washing in vehicle washes and consider install-
ing a water reclamation and reuse system.
Eliminate single-pass cooling.
Professionally monitor cooling tower and boiler chemistry
and maximize cycles of concentration.
Install cooling tower meters and control systems to control
chemical feed and blowdown based on conductivity.
Table 1-4. Action PlanWater Use Reduction Opportunity Checklist (cont.)