I’m often making recommendations to restaurant owners that they install high-efficiency (low-flow) pre-rinse spray valves at their dish sink. I’ve seen various types and have had many sites install the units, but with mixed reactions. Some people say they love them, others say they don’t see a difference from their previous unit, and a few other wind up telling that they had to put their old one back in because the low-flow didn’t work. Typically they say it took too long to rinse off dishes, which seems odd to me because the Food Service Technology Center has done extensive research on pre-rinse spray valves that proved otherwise. Not that they operators where wrong, but maybe they just have bad water pressure.
So, with all the back and forth I’ve seen with the sprayers I’m curious what others have experienced. Have you installed a 1.0 gpm or under sprayer? What kind did you buy? How did you like it? Did the dishwashers complain, praise it or not even notice? Did you see a difference on your water or natural gas bill?
Let me know in the comments or via the contact page and I’ll compile the results into a user review post.