Pumped Rinse Dishmachines
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1 Pumped Rinse Dishmachines Michael Slater, Engineer ACEEE Hot Water Forum March 12, 2019
2 Acknowledgements
3 Learning Objectives Why are dishmachines important to restaurants? How do they work? What is a pumped rinse and why is it important? Field monitoring results Baseline sites Replacement sites Savings potential, next steps and recommendations
4 But first, a little motivation
5 Why do people even use dishmachines? Labor savers NSF Standards Tank Temperature Chemical Rinse Temp = 140 F High Temp Rinse = 180 F Multiple types for multiple applications
6 Dishmachines are Ubiquitous in CFS Source NAFEM data % Warewashing Machine Type 2009 Units sold Undercounter 9647 Door-type 6631 Conveyor 4240 Glass 2731 Pot/Pan 1228 Flight-type 519 Rack/Cabinet/Tray 25 Total % 10.9% 38.6% 16.9% 26.5% Undercounter Door-type Conveyor Glass Pot/Pan Flight-type
7 Dishmachines use a lot of Water and Energy 30 Conventional ENERGYSTAR Energy Use per Hour (therm/h) Energy Use Per Hour (therm/h) Water Use Per Hour (gal/h) Water Use Per Hour (gal/h) 0 San Jose Marriott Stero STPCW Hilton Hotel Stero STPCW Claremont Stero STPCW Facebook Stero STPCW- ER SJ Marriott Facebook Hobart FT1000 Hobart FT1000 Gate Gourmet Hobart FT900 Gate Gourmet Meiko M-iQ 0
8 How is so much energy being used? Wash Removes debris from the surface of the dishware; filters/recirculates water in tank Rinse Uses either chemical-assisted water or very hot water to sanitize dishware; uses new hot water for each rinse Tank Heater Replenishes heat lost in rinsing process Booster Heater Boosts inlet hot water from building water heater to desired rinse temperature Building Water Heater Supplies 120 F+ water to dishmachie
9 Project Goals: What We re Trying to Address Dishmachines use more water and energy as they age Maintenance can increase rinse pressure as a band-aid solution for deeper problems Operating staff has a hard time identifying increased water/energy use
10 Project Setup: What We re Doing & Why Field monitor the water and energy consumption of 3 pressure-rinse machines vs. 1 pumped rinse machine Document final rinse flow rate against manufacturer s specifications Show savings potential of pumped rinse dishmachines
11 Summary of Data from Past Projects 2 low temp machines, 5 high temp machines Unsure of average machine age Average water use per rack: 1.67 gal/rack Actual vs. Rinse flow rate: 1.5* Average Energy use per rack: 3,600 btu/rack Average total water use: 260 gal
12 Danville Brewing Company Results Daily Water Use Rinse Water Use (gal/d) Total Water Use (gal/d) Rated Water Use Per Rack (gal/rack) 0.83 Actual Water Use per Rack (gal/rack) 1.37 Flow Pressure Rinse Pressure (psi) 22.6 Specified Rinse Pressure (psi) Dishmachine Age (years) 1.5 Water Temperatures Heat Exchanger Inlet ( F) 60.2 Heat Exchanger Outlet/Booster Inlet ( F) Booster Outlet/Final Rinse ( F) Tank ( F) Operating Time Dishwasher Operating Span (h) 8.7 Number of Racks Per Day 178 Energy Use and Efficiency Total Dishwasher Energy (therm/d) 6.2 Booster Heater Efficiency 73% Overall Dishmachine Efficiency 36% Energy Use Per Rack (btu/rack) 3,500
13 Oncoming Site: Catering Company CMA180 Non-Pumped rinse machine, 3 years old ~150 racks per day of use Previous monitoring of same model revealed: 1.4 gpm rinse flow rate (1.5*spec) 3,000 btu/rack Estimate ~250 gal/day, 4.5 therms/day
14 Comal Preliminary Results (just a few days of data!) Daily Water Use Rinse Water Use (gal/d) Total Water Use (gal/d) Rated Water Use Per Rack (gal/rack) 1.09 Actual Water Use per Rack (gal/rack) 1.17 Flow Pressure Rinse Pressure (psi) N/A Specified Rinse Pressure (psi) N/A Dishmachine Age (years) ~5 Water Temperatures Cold Water ( F) 58.3 Booster Outlet/Final Rinse ( F) Operating Time Dishwasher Operating Span (h) 7.2 Number of Racks Per Day 240 Energy Use and Efficiency Total Dishwasher Energy (therm/d) 4.5 Booster Heater Efficiency 85% Overall Dishmachine Efficiency 41% Energy Use Per Rack (btu/rack) 1,900
15 Next Steps Install metering equipment on 2 additional sites to satisfy project conditions Perform a 1:1 replacement with a pumped rinse door-type machine Replicate studies for undercounter and rack conveyor machines Consider additional dishmachine technologies Design mid-life replacement programs for dishmachines Eventually regulate?
16 Future Dishmachine Studies Exhaust Heat Recovery Drain Water Heat Recovery (ongoing) Advanced tank filtering for rack conveyor machines
17 Questions? Michael Slater Frontier Energy
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