When running a restaurant, the phenomenon of kitchen waste is often seen everywhere. There is a lot of waste, such as small seasoning ingredients and large water, electricity and gas. Below, I will share the water-saving coup of the restaurant kitchen, hoping to help you!

Self-designed circulating water

Many frozen ingredients need to be thawed with tap water, which seriously wastes water resources. In order to solve this problem, we tried to soak in water, but the thawing effect was not ideal. Later, inspired by seafood pool, I designed a simple defrosting system, which can be recycled as long as it is filled with water at one time. The defrosting effect is good, but the water consumption is greatly reduced.

This device is like this. The thawing tank is divided into two layers, an inner layer and an outer layer. I installed a water pump and pipes under the outer pool. As soon as the tap is turned on, water will flow into the inner pool. When the inner pool is full, it will overflow to the outer pool. When the outer pool is full, turn off the faucet and turn on the water pump, and the water will naturally be recycled in the inner and outer pools.

Special dishwashing pool

The daily water consumption in the dishwashing room is also very large. In the past, everyone had a swimming pool. After a little treatment, bowls and dishes are thrown into the pool and washed repeatedly with washing liquid, which is time-consuming and laborious to operate and consumes a lot of water. Now, we have changed a new method of washing dishes, which not only saves water, but also greatly improves efficiency.

First of all, we redesigned the dishwashing room and merged the small dishwashing pools into a large dishwashing pool, with the dimensions of 3.5 meters long, 1.5 meters wide and 0.2 meters deep. A large water pipe is installed above the center of the pool, and then connected with eight hot water faucets and two high-pressure faucets that can be pulled.

Secondly, at work, eight aunts are arranged on both sides of the pool, four on each side, each with a faucet, and the assembly line is operated. The first aunt who washes the dishes is responsible for scraping the impurities off the plate, washing it a little and giving it to the second aunt. After she washed the dishes with detergent, she gave them to her third aunt and then to her fourth aunt. She put the washed dishes into the sterilizer, and the whole operation was over.

The water source adopts three-stage filtration.

The control of water resources is very critical. How to make better use of water resources? We adopted the method of three-stage filtration, thus realizing the "reuse" of water resources. Let me give you an example: for example, the thawing tank, we made a very simple improvement, installed an activated carbon processor and a tap water pipe under the thawing tank, and then connected the tap water pipe to another tank.

When thawing, seal the sewer pipe tightly. We put the raw materials that need to be thawed into the thawed pool, and then inject enough water. After several hours, when the raw materials are thawed, open the sealed sewer pipe, and the thawed water will flow into another pool through the activated carbon processor. Because the oil in the thawed water has been treated with activated carbon, we use this part of water to clean it, and the effect is also very good.

Similarly, the thawing tanks of meat and vegetable materials are also connected together. After the vegetarian food is thawed, we will open the seal between the two pools and let the thawed water flow into the thawed pool for the meat food. Because the water thawed by vegetarian ingredients is almost clean, it is no problem to thaw meat ingredients.

Wipe the floor with a towel.

Cleaning water consumption is also very large. Therefore, like many hotels, we ask chefs not to flush the floor with water, nor to wipe the floor with a mop, but to wipe the floor with a rag.

The new dishwasher saves more water.

In the past, dishes were washed after soaking, but now we are using a new dishwasher. Just clean up the impurities in the dish and put it in the dishwasher. The operation is convenient, which not only saves water, but also greatly saves labor cost.

Stair Design of Thawing Pool

Thawing food takes a lot of water. In order to save water, we improved the defrosting pool and made it into a three-layer ladder structure. On the top floor, we use it to thaw vegetarian ingredients. On the second floor, we can thaw very small meat materials, such as chicken pieces. On the third floor, you can thaw some big ingredients, such as whole chicken and duck. After the improvement, the thawing water consumption is at least reduced by 1/4 compared with that before the improvement.

Install the induction faucet

In the past, faucets were all turned manually, which was very troublesome to operate and easy to appear? Constant water? Situation. In addition, due to too frequent application, it is easy to cause the aging of the faucet. Now, we have installed induction taps. As long as the spoon reaches it or the hand reaches it, the water will naturally flow down. When the spoon leaves or the hand leaves, the water turns off naturally.

The idea of thawing should be flexible.

Thawing really wastes a lot of water. In order to solve this problem, I ask the chefs to take out the ingredients that need to be thawed the next day and put them in the refrigerator at room temperature before leaving work every night according to the daily operation of the hotel. After going to work the next day, take out the ingredients in the refrigerator and it will thaw naturally soon.

This can not only effectively reduce the waste of water resources, but also ensure the thawing effect of ingredients. If the ingredients thawed in advance are not enough, then we can use tap water to thaw them.

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