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Submission by City West Water Ltd to the Issues Paper on the Expansion of the Energy Saver Incentive

Appendix 4 – Support Materials

If your kitchen has a pre-rinse spray gun, you’ll know that they can be very handy for removing grease and food scraps from dishes before washing.

The downside is that older models use a lot of water. In fact, they use around 12 litres of precious drinking water per minute.

A new water efficient pre-rinse spray gun, on the other hand, uses only 4 litres of water per minute.

Get a new water efficient spray gun for free, including installation!

City West Water is offering to exchange up to three old pre-rinse spray guns with new 6-star WELS rated, WaterMARK approved, water efficient pre-rinse spray guns for each business site (valued at over $365 each*) for free.

We’ll also pay for the installation of your new spray guns by a licensed plumber!

To take advantage of this limited offer, call (03) 9433 5684.

Benefits of changing your pre-rinse spray gun

• cleans food off dishes faster and easier
• saves up to two-thirds of water used by older models
• reduces your water bill
• uses less hot water, reducing your energy bill

* Based on the average total cost of spray gun, hose, adaptors and installation services. Some sites may not require hose and adaptor replacement.

If you do not have a pre-rinse gun and rinse dishes under a running tap, consider using a scraper or brush to clean food scraps off dishes before loading them in the dishwasher.

To qualify for the new pre rinse spray guns, your business must:

• be located in the City West Water service area, which includes Melbourne’s CBD and its inner and western suburbs
• have an existing inefficient pre-rinse spray gun
• agree to the terms and conditions listed in this brochure.

How will I get my new pre-rinse spray guns installed?

Call (03) 9433 5684 to arrange for a licensed plumber from Schultz Plumbing to come to your business (on behalf of City West Water) to replace your existing pre-rinse spray guns at an agreed time between 7am and 7pm Monday – Saturday, excluding public holidays.

The plumber will:

• asses your current pre-rinse spray guns to see if they are suitable for replacement
• remove your current pre-rinse spray guns
• install the new pre-rinse spray guns, ready for use
• repair any minor leaks on the spray gun assembly for optimum efficiency
• demonstrate to your staff how the pre-rinse spray gun works

Do the new spray guns work as well?

The new spray guns have greater water pressure than older inefficient spray guns, meaning that they do the same job, using less water, in less time.

What happens if I am not satisfied with the new spray gun or the plumber’s service?

Simply call our dedicated hotline on (03) 9433 5684 within 30 days of installation. Your original spray gun will be reinstalled free of charge.

Are there product and service warranties?

The spray guns have a warranty of 12 months. There is a service warranty of 12 months and a customer satisfaction warranty of 30 days. For enquiries regarding warranties, please call 1300 SCHULTZ (1300 724 858).

For more information, please call (03) 9433 5684.

Terms & conditions

• Only business owners or operators in City West Water’s area of operation are eligible to participate. Refer to www.citywestwater.com.au
• Participating businesses must have an authorised connection to a water main owned by City West Water.
• By participating in the program, a participating business confirms that it has obtained the authority of its landlord, where applicable.
• A maximum of three pre-rinse spray guns can be installed per business site. Additional pre-rinse spray guns will require written approval for installation from City West Water.
• The work involved in installing your pre-rinse spray gun is guaranteed for 30 days from the date of installation.
• The plumber will reinstall your original pre-rinse spray gun if you are not satisfied with the new pre-rinse spray gun.  Call (03) 9433 5684 to request reinstallation within 30 days from the date of installation. Your original pre-rinse spray gun will be recycled as scrap metal after this time.
• City West Water accepts no responsibility for the product, its supplier or any issues relating to its use.
• The pre-rinse spray gun installation program provided by City West Water is solely designed to assist businesses to save more water and is in no way associated to the product manufacturer or service supplier. The pre-rinse spray gun is under a 12-month warranty and the warranty card is supplied during the exchange.
• As part of this program, City West Water may ask participants information about water saving on their premises for research purposes. By participating in the program, you agree to provide this information.
• In accordance with the Privacy Act 1988, City West Water collects and manages information relating to your business, provided by your business. Where this information is necessary for the provision of services to your business, it may be provided to City West Water contractors. To ensure protection of your business’ information, these contractors are also bound to comply with these requirements.
• As part of quality assurance, City West Water may need to verify that the work was completed on your premises.  By participating in the program, you authorise City West Water to visit your business premises within 12 months of the service being completed to verify the completion of installation.
• Maximum working temperature of the pre-rinse spray gun is 90 degrees Celsius.
• At the time of installation of the pre-rinse spray valve, free water conservation audits will be offered to participants. A free water conservation audit may be offered at premises where a pre-rinse spray gun cannot be fitted or is not to be fitted, subject to availability.

Kitchens

Improve Water Efficiency and Save Money in the Kitchen

The need to save water has never been greater. In recent years, we experienced the worst period of drought and lowest stream flows in our state’s history. Our future water resources depend on individuals and businesses using water wisely, and kitchens are one area of a business that can make a difference.

The main types of water-using equipment found in kitchens are dishwashers, sinks, pre-wash spray rinse units, ice-making machines and garbage disposal units. There are many opportunities to improve the efficiency of appliances and water use behaviour in kitchens.

As well as saving Victoria’s valuable water resources, some benefits of efficient kitchens include:

• more sustainable energy usage
• reduced sewage volumes
• reduced costs
• improved business image.

Water use and sewage disposal charges are based on the amount of water you use. The less water you use, the less you pay. And by using less water, you are likely to be left with a lower energy bill, due to a reduced amount of energy used to heat the water.

By becoming more water and energy efficient, the public image of a business can be improved as the general public appreciate businesses that promote environmentally friendly practices.

How can we improve water efficiency in the kitchen?

First, businesses need to understand where their water is used and how they can improve efficiency. Complete a Water Management Action Plan (waterMAP) to identify where water is being used and develop a strategy of short, medium and long term actions to save water and money.

You can work through your waterMAP with your City West Water consultant, who can provide advice on how a combination of behavioural change and modifications and upgrades to equipment can help your kitchen to become more water and energy efficient.

Did you know?: When you use hot water more efficiently, you will also save on your energy bill!

Tips to improve water efficiency

Behavioural changes

Food service

• Instruct waiters to serve water from jugs to prevent half empty bottles or carafes of water being discarded
• Turn off any continuous flow used to wash drain trays of post-mix drink machines and cleaning trays.

Behavioural change

• Seek commitment from your staff to save water. It is important to communicate the importance of saving water to your staff
• Place stickers and simple signs in areas of high water usage to remind staff to save water
• Post simple instructions near equipment that uses water to help people remember to do the right thing.

Food preparation

• Rather than defrosting frozen foods under a tap, it is more water efficient to defrost food in the refrigerator or using the microwave.

Washing practices

• Wash vegetables or rice in a bowl or a plugged sink rather than under running water. Water collected from washing could be used to soak dirty utensils
• Soak dishes in a plugged sink instead of under running water
• Scrape food scraps from plates or use a five or six star high pressure pre-rinse spray gun
• Only run dishwashers on full loads.

Maintenance

• Check for worn gaskets in sinks
• Check for dripping taps or obvious leaks
• Ensure regular maintenance of waterusing devices, such as dishwashers and ice makers. Repairs and regular maintenance should be conducted by a qualified technician.

Equipment modifications

• Garbage disposal units, while not water intensive, add to pollutants in the sewer and reduce wastewater quality, making water harder to recycle. An alternative to garbage disposal units is to use strainers or traps that employ a mesh or steel screen to collect food waste for later disposal. Many companies provide a service of collecting food wastes to make compost for garden fertiliser. Investigate this opportunity for your kitchen
• Install flow control to the rinse line to ensure the water flow and pressure is matched to the minimum settings recommended by the manufacturer
• Where practical to do so, consider modifying dishwashers to recycle final rinse water for next initial rinse.

Equipment replacement

Pre-rinse spray guns

• Replace pre-wash units with manually operated pre-rinse spray guns, which are used for rinsing cooking utensils, pots and pans, for soaking dishes and cleaning. They are designed with automatic shut-off valves at the hose head to supply water only when needed. Low-flow high pressure spray heads can be used as a replacement for conventional taps or automatic pre-rinsers
• Investigate replacing pre-wash units with a high efficiency dishwasher which includes pre-rinsers that recycle water. An efficient dishwasher will save water, power and minimise the labour required for prerinsing.  The size of the dishwasher should be matched to your kitchen’s needs.

Did you know?: Water cooled ice-making machines use up to 10 times as much water as air cooled machines, typically using 600 litres of water a day for cooling. This can account for more than half of the water that is used by the machine.

Ice-making machines

• The type of condenser in an ice-making machine will have the greatest effect on water use. There are two types of refrigeration condensers available –air cooled and water cooled. Air cooled condensers are significantly more water efficient. Ice makers can consume water during cleaning cycles as well as during ice making. High efficiency ice makers should not exceed 12 litres of water per 10 kilograms of ice produced.  More information is available at www.energyrating.gov.au/library/pubs/200410-mepsicemakers.pdf
• Consider buying ice from commercial suppliers instead of buying an ice making machine
• Adjust the quantity of ice that is dispensed to ensure the machine is not used unnecessarily. When upgrading, ice makers should be sized to dispense the amount of ice required
• Transfer unused ice to the freezer for later use. 

Dishwashers

• If your dishwasher is over seven years old, it is likely that upgrading to a newer model will provide significant water and energy savings. Typical water consumption for new commercial dishwashers is 2.5 to 4 litres per cycle and can differ between manufacturers and models. To gain the most benefit, make sure you have the right type of dishwasher to suit your business.  The table below indicates what types of dishwashers are typically appropriate for various numbers of restaurant patrons.

Serving capacity (no. of patrons)	Optimal dishwasher type
Less than 60	Under counter
60 – 200	Pass through dishwasher (hood)
More than 200	Conveyer

• Train staff to follow the manufacturer’s operating instructions for correct dishwasher use to ensure it is used efficiently.

Cleaning

Improve Water Efficiency and Save Money When Cleaning

The Water Conservation Solutions program for businesses can help your organisation to improve its water efficiency. Employing best practice cleaning methods will deliver the following benefits:

Reduced water and energy usage, labour, cleaning chemicals and sewage disposal costs

Water use and sewage disposal charges are based on the amount of water you use.  The less water you use, the less you pay.  This is especially true for hot water systems where cost savings are doubled by saving both water and energy at the same time.  Using the cleaning procedure and products that are best suited to your task will help you save time, effort and cleaning chemicals.

Improved health and safety management

Well cleaned spaces make healthy environments for people. Using the right chemicals will protect the health of occupants, cleaners, and sewer workers. 

Contributes to the sustainability of Victoria’s valuable water resources

The need to save water has never been greater.  In recent years, we experienced the worst period of drought and lowest stream flows in our state’s history. Our future water resources depend on individuals and businesses using water wisely.

An improved business image

The general public value businesses that promote environmentally friendly practices.

Did you know?: Reducing the amount of chemicals that go to sewer enables more water to be recycled for other purposes.

How can we improve water efficiency?

A Water Management Action Plan (waterMAP) improves water efficiency onsite, by helping businesses to understand where their water is used.

Businesses that have a waterMAP have succeeded in improving water efficiency and saving money. The waterMAP identifies short, medium and long term ongoing actions that will improve water efficiency and save money.

Most commercial businesses have a variety of cleaning and rinsing applications that can consume large volumes of water. Often these cleaning practices and the chemicals used will be based on habit rather than an evaluation of what cleaning is necessary.

A careful examination of your cleaning practices can save on cleaners’ time, chemical costs and unnecessary water use. Most often this will cost no money to begin with, but the money and water you save will be ongoing!

Tips to improve water efficiency

Behavioural changes

Re-evaluate cleaning schedules

In areas that are seldom used, investigate if a reduction in the frequency of cleaning is appropriate to ensure cleaning does not occur unnecessarily

• For high use areas such as entrances, exits and walkways, a high frequency cleaning routine will prevent the build up of dirt and grime, and eliminate the additional effort required to remove ingrained dirt if it is left to build up. Often this will involve regular sweeping of doorways, and spot mopping if necessary
• Evaluating the cleaning requirements of areas before undertaking tasks that may be unnecessary will ensure that cleaning occurs on an ‘as required’ basis. For example, if it has just rained, it may not be necessary to wash windows
• For efficient after hours clean ups, focus on team cleaning as opposed to zone cleaning.  Having cleaners work together eliminates the need for unnecessary lighting of the whole building, as staff can turn on and off lights on an ‘as required’ basis.

Re-evaluate cleaning product use

Match products and quantity used to the amount and type of dirt

Ensure the correct quantity of cleaning product is being measured out for use to reduce the amount required to be purchased and save cleaner’s time when removing the excess product.  Over-application of cleaning products is very common and does not aid the cleaning process.  Use dispensing systems where possible.

Consider environmentally friendly cleaning products, especially for maintenance cleaning.  When selecting environmentally sound products, consider whether the product is:

• 100% biodegradable
• phosphate free
• chlorine free
• vegetable based
• unscented
• dye free
• concentrated

Match products to the surface type to avoid inappropriate product selection, which can result in unnecessary quantities of water and cleaning products being used.

Evaluate the need for the following products:

• Antimicrobial products (or disinfectants) –these are appropriate for cleaning environments that need to be sterile, but overusing antimicrobial products can place an unnecessary load on sewage treatment systems
• Abrasive products – extra time and water is required to clean off residual product
• Solvents – over-use can have adverse impacts on the health of staff and cleaners1, create health and safety risks for sewerage system workers and contribute pollutants to the sewer which make water difficult to recycle. An evaluation of solvent use will ensure they are not being used unnecessarily. ¹ Women’s Voices for the Earth – November 2009
• Air fresheners – a suitably cleaned area will produce no smell. The use of air fresheners often masks odours which indicate cleaning is not being performed correctly.

Re-evaluate cleaning procedures

Switching from wet carpet cleaning methods, such as steam cleaning, to dry powder or steam vapour machine methods will dramatically reduce the water use of the procedure

Consult your carpet cleaner to ensure your carpet is suited to this change.

With water use in cleaning, ‘less is best’

The more water that is used, the more water is required to be dried off. Using a spray bottle on wall and bench surfaces allows for the volume of water used to be better matched to the task at hand. The dirtier the surface, the more water is required. It is important to properly dry the surface after cleaning to avoid puddles, which can become a breeding ground for bacteria, especially in toilet areas.

Try the CLEAR-WET-WAIT-WIPE technique

CLEAR dirty surfaces to reduce the amount of grime to be removed by mopping and wiping.  Use brooms, brushes, vacuums, squeegees, scrapers and other utensils to clean surfaces before performing a wet clean. By collecting the majority of waste, residue or contaminants in a dry form, large volumes of wasted water can be avoided. For example:

• sweep floors instead of hosing with water
• vacuum or sweep dry material spills such as salt or dyes instead of using water
• use squeegees to collect food processing residues from the floor before hosing with water
• consider using a high pressure ‘water broom’ for large areas that will use water more efficiently than a mains pressured hose. 

WET the surface. Pre-spray stubborn spots on floors, benches etc with water. Using too much water will make it difficult to spread the water around and will also increase drying times. 

WAIT if the dirt is not removed after a few wipes.  Let the water do the work. Begin another task if necessary. When you return, the dirt should wipe away easily.

WIPE the area dry to ensure that no moisture is left for bacteria to grow in. Use squeegees on tables and bench top surfaces to eliminate the need for excessive water use.

Timber floors should not be cleaned with hot water as this will damage the surface over time.

Physical mechanical cleaning performed correctly can have more effective results. 

Find and eliminate the source of spills and leaks to reduce the need for washdowns.

Staff education

• One of the most effective ways to save water in cleaning procedures is to ensure cleaning staff are supervised and educated on water saving cleaning practices. Specific cleaning practices should be defined and reiterated over time as cleaning staff often change
• It is recommended that cleaning staff be made aware of the site’s commitment to saving water and be rewarded for suggesting new water saving opportunities
• Cleaners should be educated to understand the impact of hosing wastes and pollutants to sewer or stormwater systems and to present simple alternatives to prevent this from occurring
• If waterless urinals are fitted at the site, educate cleaners on the cleaning techniques and products required. Embedding these requirements in cleaning contracts will help ensure the waterless urinals are successful
• To protect the health of cleaners and occupants, a thorough inventory of the cleaning chemicals in use can be conducted in order to screen out chemicals that are unnecessarily harmful, and educate cleaning staff on their potential impacts
• Ensure cleaners have knowledge of the Material Safety Data Sheets (MSDS) which are required to accompany a number of cleaning chemicals. MSDS contain information about health and environmental risks associated with cleaning chemicals, and how to mitigate and manage these risks. In particular, cleaners should be aware of potential health effects, first aid measures and handling and storage information contained on the sheets.

Outdoors

Please be mindfull of Permanent Water Saving Rules and prevailing water restrictions when considering the following tips.

• Sweeping paved areas and parking areas (rather than hosing) saves water
• Reconsider the need to wash building exteriors or other outside structures. If possible, source rainwater or recycled water for this purpose
• Where possible, reduce the frequency of cleaning external equipment and flooring
• Change the window cleaning schedule from regular to ‘as required’ and use squeegees rather than hosing to save water and time
• Wash vehicles only when needed unless necessary for operator safety. Use recycled water if possible, or go to a water efficient commercial car wash.

Equipment modification

• Floor mats, ‘clean zones’, and other methods can be used to reduce the tracking of waste and dirt throughout a facility
• Fitting washing equipment with aerated spray nozzles and shutoff valves will reduce water use
• Efficient trigger spray nozzles on hoses can cut down unnecessary water wastage
• Consider high-pressure washers to clean more quickly and efficiently
• Consider using low-flow ‘fogging’ nozzles to rinse parts efficiently
• Installation of flow restrictors in water lines that supply hoses and pressure washers can be used to prevent excess water use
• Timers that shut off process water when a process is shut down will ensure water is not used unnecessarily
• Checking and adjusting stationary spray nozzles so they are aimed properly will ensure the optimum application of jets
• A review and adjustment of nozzles’ spray patterns will assist with achieving the optimum application of spray
• Equipment can be coated with a nonstick surface to allow for easier cleaning.

Equipment replacement

• Steam vapour cleaning machines (not to be confused with carpet steam cleaning) prove effective in areas requiring an intensive clean, and can provide a high level of disinfection. These machines heat a very small amount of water and release it as steam vapour. In facilities with high disinfection requirements such as aged care facilities and hospitals, this can be a healthy and environmentally friendly alternative
• A number of cleaning surfaces, including sensitive bench tops and floors, can be cleaned using micro-fibre cleaning cloths in place of cleaning products. Microfibre cloths are particularly effective in food preparation areas, as only cold water is required to remove grease. This saves on water heating, reduces chemical costs, and often reduces cleaning times.