A transcript of our water saving video for businesses, 'Water saving tips for the kitchen'.
[Presenter, Josh Byrne]: Saving water in your workplace can make a big contribution to our overall water-use and save your business money.
Commercial kitchens are of course a high water-use area. And at this training facility in Bentley, the students are learning that saving water is just as important as making a good stir fry.
[Michael, student]: My name is Michael. I’m studying Certificate III in Commercial Cookery, Asian Division. I've almost finished my course. So I’m studying to be a chef. Out in the workforce, commercial kitchens are actually high water-usages areas, so were taught not to waste the water. In our classes we use water-efficient tap fittings. If we do have a leakage we have somebody on call, obviously here, that can repair them very quickly so we don't actually waste any water. When we wash the vegetables, we fill up this sink halfway. We can wash the vegetables and then leave them out to dry, rather than running one by one.
[Sound of taps running]
It's better than having the tap running, and you get a faster clean rather than actually washing one at a time you can put them all together.
When we’re moving the plates from the kitchen to the dishwasher, we scrape them off first and then we put them in the dishwasher. When we’re cleaning the floors of we sweep, we use paper towels.
[Sound of food cooking in a wok]
One of the most exciting things in our kitchen is our woks. In previous times, the woks used to have a tap fitted on every station which usually ran at very high speeds to cool down the actual plate itself. We need it to stay cool so you don't get burnt, for health and safety reasons. The wok systems are now airflow rather than the water pump. Before, we used to waste a lot of water until the new wok systems were brought in.
Note: Case studies show a 90% reduction in waster use in woks is achievable by switching from water to air cooled models.
It's very important for all businesses, especially in the food industry, to save water…not only for the environment but for their own costs. A lot of businesses don't actually realise when they conserve water they can actually save money.
[Josh]: For more information on saving water in commercial kitchens, and to explore other ways your business can save water and money, go to watercorporation.com.au