? 6 ways to save water in restaurant kitchens. There is always one that suits you. It is not only hygienic and safe but also saves water.

Dozens to hundreds of tons of water are used in restaurants every month. Without water, restaurant hygiene and food safety cannot be guaranteed. The following 6 methods can ensure food safety and save water.

Method 1: Wash the spareribs in a washing machine

When making sparerib dishes, it is generally necessary to marinate them in advance with food powder and meat tenderizer powder to make the ribs taste more tender. After marinating, the ribs should be placed Run a long stream of water under the pipe to wash away the alkaline smell. It often takes two to three hours to brew, which is a huge waste of water.

If you put the marinated ribs into a washing machine, pour water just enough to cover the ribs, let the washing machine spin for three minutes, then take out the ribs and drain the water. Repeat this cleaning process three times, and you will see that the color of the ribs becomes whiter.

The advantage of doing this is that the cleaning is cleaner and the water consumption is less. It can save one tenth of the water than the original. In addition, if you are in a hurry to cook and waiting to use the ribs, you can wash it quickly in the washing machine. good.

Method 2: Restaurant employees wash dishes together

If a restaurant has about 60 employees. Everyone goes to the water pipe to wash the dishes. Calculated based on the two minutes each person needs to wash, it is equivalent to a water pipe that continues to flow for two hours. Calculated for a DN20 pipe, it is 2.5 tons/hour. The amount of water used by employees per month is 150 tons per year. Down 1800 tons. In a year, 18,000 yuan may be washed out of employees' bowls alone.

The method is: take three basins and collect the water. Put dishwashing liquid in the first basin and clean water in the other two basins. All employees wash dishes in these three basins after eating. . First wash away the grease in the first basin, then rinse thoroughly in the second and third plates. In this way, three basins of water can wash all employees' bowls, which greatly saves water consumption.

Method 3. Washing pools are divided into different sizes

Generally, when cleaning tableware in the kitchen, large tableware (plates) and small tableware (bowls) are washed together, because large tableware is greasy. A lot of dishwashing liquid is used, but small tableware only requires a small amount of dishwashing liquid. If they are washed together, they need to be rinsed with water many times to rinse the dishwashing liquid clean.

Solution: The kitchen sink is divided into two categories, one is dedicated to washing large tableware, and the other is dedicated to washing small tableware. In this way, the small tableware sink can be washed clean without multiple rinses. , saving a lot of water.

Method 4, stepped pool-saving pool

The pool for washing raw materials in the restaurant can be made into a stepped pool. It is divided into four levels, and the top level is the fresh lotus root pool. , used to clean lotus roots and other vegetables, the second floor is a jellyfish pool, used to clean jellyfish and other seafood, the third and fourth floors are thawing pools, used to defrost meat raw materials. The four layers of pools are connected to each other, so that water can be used four times at a time. The water from the lotus root can flow to the jellyfish pool along the connecting pipe below, and then thawed before being discharged into the sewer, which greatly saves water.

Method 5: Use detergent quantitatively

Use a special cleaning box to clean these tableware. In order to reduce the number of rinses, we have tested many times and found that the amount of water added to each box is 6 tablespoons of dishwashing liquid is the optimal amount. Stick this ratio on the dishwashing liquid bucket with a special measuring spoon. You will not add too much every time you use it, and the water consumption will be very good every time. control. You can find out what proportion of dish soap is suitable according to the size of your cleaning pool.

Method 6: Separately recycle wool washing and cleaning water

Place two large buckets in the kitchen, one for wool washing and vegetable washing water, and the other for cleaning vegetable water. For example, after washing the vegetables for the first time, the remaining water will precipitate to remove impurities and be used to clean the kitchen and wash the floor; the water for washing the vegetables for the second time will settle slightly and then be used to wash the chicken. The smell of beef, mutton, and meat is relatively strong. meat products.

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