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Personal: Residential


Warewashing Equipment – Commercial Dishwashers and Pre-Rinse Spray Valves


The Canadian foodservice industry represents 4 percent of Canada's gross domestic product, and consumes over 2.1 PJ annually for food preparation and sanitation in foodservice establishments alone1. There are approximately 63,000 restaurants in Canada leading to annual sales in the foodservice equipment market of approximately $124 million as of 2004.2

Commercial kitchens are found in many facilities in addition to restaurants, including bars, schools, hospitals, nursing homes, churches, and institutional cafeterias.  Today's commercial kitchen employs various appliances for cooking and cleaning.  Each of these appliances must be constructed of heavy-duty materials and be able to withstand repeated use.  Because these appliances are used so frequently, significant energy and water savings exists through the utilization of high-efficiency products. 

Due to the existence of technologies that offer significant energy and/or water savings, advocacy groups and regulators alike have identified several commercial kitchen appliances that lend themselves to energy or water use standards.  While there are currently no federal or provincial regulations on energy efficiency in commercial dishwashers, pre-rinse spray valves, or commercial cooking equipment in Canada, ENERGY STAR®, a joint venture of the U.S. Environmental Protection Agency (EPA) and U.S. Department of Energy (DOE), prescribes voluntary energy efficiency standards for commercial fryers, commercial hot food holding cabinets, and commercial steam cookers.  ENERGY STAR is also looking into adding specifications for commercial dishwashers.  Additionally, a potential  ENERGY STAR specification for commercial pre-rinse spray valves has been cancelled due to the product's inclusion in the U.S. Energy Policy Act of 2005 (EPACT 2005).  EPACT 2005 prescribes a flow rate standard of 6.1 litres per minute (Lpm) (1.6 gallons per minute (gpm)) for this product.

The following sections describe the typical energy or water use, and the potential energy and/or water saving technologies for commercial dishwashers and pre-rinse spray valves of the commercial kitchens.

1 Total Annual Foodservice Consumption = (6 GJ/m2 Average Restaurant Annual Energy Consumption per Floor Space) × (8,007,003 m2 Foodservice Floorspace).  Of this total, 30 percent is assumed for food preparation and 14 percent for sanitation;  these are averages of breakdowns for fast-food and full-service restaurants.  Sources: Commercial and Institutional Building Energy Use Survey 2000; Comprehensive Energy Use Database; “Famz Foods: Restaurants Serving Up Energy Efficiency”, Energy Innovators Initiative, NRCan.
2 U.S. Commercial Service Canada, assumed US$ = 1.3 C$ in 2004.  Note that all figures are reported in Canadian dollars unless otherwise specified.