Comments on: Restaurant Water Efficiency http://www.sustainablefoodservice.com/blog/restaurant-water-efficiency/ Sustainability in restaurants and foodservice operations Mon, 21 Jun 2010 02:37:26 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Paul http://www.sustainablefoodservice.com/blog/restaurant-water-efficiency/comment-page-1/#comment-88 Paul Mon, 08 Feb 2010 08:21:43 +0000 http://www.sustainablefoodservice.com/blog/?p=87#comment-88 The best option is to thaw meats in the refrigerator. A lot of places struggle with this because it takes a better par setup because you have to start thawing the product a couple days ahead of time. It also takes extra refrigeration space, which may or may not be available. Regardless, it can be done with a little practice, good par sheets and scheduling. The best option is to thaw meats in the refrigerator. A lot of places struggle with this because it takes a better par setup because you have to start thawing the product a couple days ahead of time. It also takes extra refrigeration space, which may or may not be available. Regardless, it can be done with a little practice, good par sheets and scheduling.

]]> By: Steven http://www.sustainablefoodservice.com/blog/restaurant-water-efficiency/comment-page-1/#comment-83 Steven Wed, 27 Jan 2010 20:15:09 +0000 http://www.sustainablefoodservice.com/blog/?p=87#comment-83 In this article you mention how frozen meat is thawed under a constant stream of water. That's currently the practice that the restaurant that I work at follows. What other procedure would you recommend? I know this is most likely the way water is wasted. I also am going through the restaurant I work at and looking for energy efficient replacements. I've used the aerator replacements in my home and knew it would make a huge impact in a place like a restaurant. I also thought of the idea of replacing all the incandescent lights to compact fluorescent lights to save money. And after what I've calculated out. It will definately produce returns. I'm interested in what you have to say about a better procedure for thawing frozen meat. Please email me back. Thank you. In this article you mention how frozen meat is thawed under a constant stream of water. That’s currently the practice that the restaurant that I work at follows. What other procedure would you recommend? I know this is most likely the way water is wasted.

I also am going through the restaurant I work at and looking for energy efficient replacements. I’ve used the aerator replacements in my home and knew it would make a huge impact in a place like a restaurant. I also thought of the idea of replacing all the incandescent lights to compact fluorescent lights to save money. And after what I’ve calculated out. It will definately produce returns.

I’m interested in what you have to say about a better procedure for thawing frozen meat. Please email me back.

Thank you.

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