Водоэффективность предприятий общественного питания

Water Use Efficiency of Public Catering Organizations

M. M. Brodach, Professor, Moscow Institute of Architecture, N. A. Shonina, Lecturer at Moscow Institute of Architecture

Keywords: water use efficiency, resources saving, hot water supply, grease trap, mud settler, commercial dish washer

Public catering organization use large amounts of water resources, as well as thermal energy, in particular used for hot water preparation.  Measures implemented for reduction of consumption of these resources allow for improvement of profitability of companies, and for their classification as green facilities.

Предприятия общественного питания являются потребителями большого количества водных ресурсов, а также тепловой энергии, в частности затрачиваемой на нагрев горячей воды.