Frontier Energy Study Validates ConserveWell™ Savings

On the fence about switching to the newest industry technologies? Head to the Food Service Technology Center!

Frontier Energy who works out of the FSTC, and better known as Fishnick, performs efficiency and performance tests on commercial kitchen equipment and appliances, and then provides “education, viable resources and up-to-date information at no cost.”

For more than 25 years, the California-based company has employed its 40-plus standard testing methods to evaluate a range of equipment like commercial kitchen ventilation, water heating and building HVAC and lighting.

In one recent study entitled, “Dipper Well Replacement Evaluation Report” that included Server’s ConserveWell and an additional dipper well alternative, the FSTC “monitored the baseline water and energy use and then replaced the existing dipper wells with the alternative products and calculated savings at two full service restaurants.”

By replacing a heated continuous-flow dipper well with a ConserveWell, one restaurant was able to reduce its water use by 115,900 gallons in a year and save over $2,000.00 in utility costs!

For more details, you can read the full study here.

Ready to see how much you can save? Calculate your savings with our ConserveWell™ ROI calculator!

Calculate your savings with the ConserveWell™ ROI Calculator

Replacing one continuous-flow dipper well with one ConserveWell™ can save more than 14,500 gallons of water per month, as well as reduce your monthly utility bill by over $136.

Restaurants like Frisch's Big Boy have seen significant savings – you can too! Or, see the WaterSmart Innovations study done by Fishnick.

Savings seem too good to be true? Use our ConserveWell™ ROI Calculator – just click "Check the Facts," select how many dipper wells you're looking to replace, and see how quickly your investment will pay for itself!

 Looking for even more ways to lessen your environmental footprint? Switch from disposable pumps to Eco™ Pumps and see how much you can lower your operational costs and plastic waste.

Water Waste Exposed at NAFEM 2017

This year at NAFEM, there’s no doubt many restaurant operators will be seeking solutions to cut waste, whether the focus is on food, money, packaging, resources, or all of the above. While Server has many waste reduction solutions, the ConserveWell hits a few target areas while also promoting a healthier work environment.

 

Visit us at booth #612 to see our new ConserveWell display featuring a real-time reminder of just how much water these dipper wells waste. From the moment NAFEM begins until the last minute of the show, we’ll track how many gallons of water are sent down the drain.

 

A dipper well’s stream of water doesn’t stop when you’re not rinsing utensils; it keeps running until it’s shut off – a step that is sometimes overlooked in the long list of closing duties. Or what if your restaurant operates 24 hours? It’s also important to take into account the cost of water waste treatment for each individual region because as the gallon counter increases, so will the fee.

 

The ConserveWell doesn’t require running water; instead, about one quart of water is heated to 145°F – a temperature at which bacteria can’t grow – and changed out every four hours.

 

The benefits will be obvious when you see a live comparison between the traditional dipper well and Server’s ConserveWell. Not only will you cut costs and conserve resources, you’ll ensure your customer’s safety in a time when health and cleanliness are more important than ever.