With the installation of Flosaver Air Reduction & Efficiency Valve, you will only be paying for water, not air and water. This will reduce your total overall operational expenses immensely.
Apartment Buildings & Condominiums
Commercial buildings are made up of many systems that rely on water. With today’s desire to design green systems, the engineer’s goal has become not only to provide a functional design, but also to keep usage and energy savings in mind. With or without the need to achieve U.S. Green Building Council LEED points, water conservation can be incorporated into a design, even if it is just at the fixture level. Providing a system that reduces water usage will not only lower energy costs, it will also ensure future availability of resources and convey a corporate message that the environment matters.
Commercial buildings use 7.9 million gallons annually per building, 20 gallons per square foot, and 18,400 gallons per worker per year. On a daily basis, they use an average of 22,000 gallons per building, 55.6 gallons per thousand square feet, and 50.1 gallons per worker.
One of the best ways to identify suitable water conservation measures is to establish a water savings plan to create a benchmark with which to rate and prioritize them. However, before we can determine and incorporate a water savings plan, we must first look at where water is used within a building. Water conservation will vary in a commercial setting depending on the building type. While hospitals and office buildings require a large water volume for mechanical systems, hotels and restaurants require high usage in laundry and food service applications, respectively. In sports complexes with large playing fields and stands, the usage is driven by large public toilets and the irrigation system. Determining the applications that have the greatest water consumption is critical to prioritize the overall goals and budget. Once the systems have been determined, a water savings plan can be developed. Installing a Flosaver valve is the first step to reduce your water bills of up to 25% or more. Call today for a free analysis.
Industrial & Manufacturing
Water is used in many stages of the industrial production process. From maintaining facilities, to conducting manufacturing processes, and even to grow elements used to make products. When you look at an industrial product, the water usage is typically hidden – you’re not thinking of the water used to make your car, for example, because the end product doesn’t have visible water.
Nationally, industrial water uses account for 15.9 billion gallons of daily water withdrawals–approximately four percent of the total across all usage categories. According to the U.S. Geological Survey, between 1.501 and 2.21 billion gallons of water were withdrawn for industrial use each day in Indiana, as of 2010. Fourteen percent of water used was from private well systems operated by the manufacturer.
Take a look to see just how much water goes into making the products we use every day. For instance, to make the average passenger car, around 39,090 gallons of water are required. To make a single tire, an average of 518 gallons of water are used. Let’s take a look at another: clothing. To create a pair of blue jeans, about 1,800 gallons of water are needed just to grow enough cotton for one pair. To grow enough cotton to create one t-shirt, 400 gallons of water are consumed. These totals are just for growing the cotton – creating cotton fabric, constructing the clothing, and other factors are not accounted for, but do add to the water footprint to each clothing item. Another one – shoes. It takes about 2,257 gallons of water to make one pair of shoes. To make a pound of synthetic rubber, used for shoe soles, 55 gallons of water are needed.
For construction materials, even more water is needed. One board of lumber takes about 5.4 gallons of water to grow – not including water consumed during logging, cutting, and processing. A 2,400-square foot home requires approximately 30,000 square feet of lumber and other wood products. To make one gallon of paint, it takes 13 gallons of water. A ton of steel requires 62,000 gallons of water. A ton of cement consumes 1,360 gallons of water.
How about some of our favorite beverages? The average latte takes 53 gallons of water to create. This does not account for producing the to-go cups and lids for your drink. A barrel of beer is 32 gallons of beverage. To create one barrel, it takes approximately 1,500 gallons of water. Look at the bottle of water you’re drinking – it takes 1.85 gallons of water just to make that bottle! To produce a single liter of bottled water, it takes 1.39 liters of water.
Installing a Flosaver valve by pbH2o Solutions is the first step in reducing your overall water expenditures. Call today for a free evaluation.
Hotels & Resorts
Senior Care Facilities
Senior care facilities on average use 100 gallons per bed and 20 gallons per employee. These usages doesn’t even consider additional flow for a property that included a community room that was available for use by those other than the residents.
Senior care facilities that have conducted successful water use reduction programs have been able to reduce water use up to 25% or more. For large facilities, this can translate to over $100,000 per year savings in water, sewer and energy costs. Based on published reports, healthcare facilities that implement water conservation changes can expect a return on investment (ROI) in the range of approximately 25% – 40%. However, to achieve such dramatic savings requires a systematic approach.
- Audit current water use.
- Install water meters at strategic locations in the facility.
- Read/record water readings weekly (or more frequently at first) and analyze the data.
- Look for high water use areas, trends, and unusual occurrences.
- Identify water conservation opportunities, including low hanging fruit (drips, leaks and unnecessary flows), changes to operations (e.g., improved practices in cleaning, laundry and kitchen), and opportunities requiring engineering/equipment solutions (toilets, sterilizers, boiler, chillers, etc.).
- Determine cost of opportunities and potential return on investment.
- Prioritize water conservation opportunities.
- Develop a phased plan that fits your budget.
- Obtain funding (revise plan, if necessary).
- Implement plan.
- Measure and document success.
Water used in hospitality and food service establishments account for approximately 15 percent of the total water use in commercial and institutional facilities in the United States. The largest uses of water in restaurants are associated with equipment and processes that take place in the kitchen. Restrooms follow kitchens as the second highest water use in restaurants. Data obtained from the New Mexico Office of the State Engineer, American Water Works Association (AWWA), AWWA Research Foundation, and East Bay Municipal Utility District produced the Business Case for Water Efficiency study. We learned that over the past 10 years, the costs of water and wastewater services have risen at a rate well above the consumer price index. Restaurant owners can expect these and other utility costs to continue to increase in order to offset the costs of replacing aging water supply systems.
A number of studies have been done in attempts to calculate typical sit-down restaurant’s water bills and usage. Restaurants water usage is implemented in every aspect of the business. It is involved in the kitchen, dishwashing, landscaping, cooling and heating, domestic, restrooms, etc. One aspect that is commonly put aside, yet very common and problematic, is leaks within a restaurant. This can account for a 10% rise in overall water bills, adding 200 gallons a day to the already high price and usage. Approximately 3,000 to 7,000 gallons of water are being used per day, averaging to about 5,800 gallons per day. For a bigger picture of this, about 24 gallons of water per seat per day were also calculated. At quick serve restaurants, the number of gallons per seat were higher, while only using one third of the overall average amounts. These numbers lead to the whopping minimum of 2 million gallons of water usage annually. At larger restaurants, the number could potentially double.
Operating costs and environmental impacts are influenced by water use. Industry estimates suggest that implementing water-efficient practices in commercial facilities can decrease operating costs by approximately 11 percent and energy and water use by 10 and 15 percent, respectively. Since food service facilities use hot water for many tasks, reducing water use can provide real benefits by decreasing energy bills. To maximize savings on utility bills, restaurant owners can benefit from assessing some of the most water-intensive equipment used in kitchens. Equipment such as dipper wells and wok stoves, for example, can use quite a bit of water due to a continuous flow.
If it is necessary to replace existing food service equipment, upgrading this equipment with water-efficient models can save money, with a relatively short payback period. The first step in saving money on your water bill is to install a Flosaver valve by pbH2o solutions. Call today for a free evaluation.
Schools & Universities
Health Clubs & Gyms
Amusement & Water Parks
Investing in water conservation will not only save the park money, it increases attendance by creating good will. Water and amusement parks are all over the country and in need of lowering water usage and costs of water bills, especially in areas of drought.
The main objective of water conservation in a waterpark is to reduce the amount of new supply needed on a daily basis through the efforts of water reclamation and minimizing refill needs. Water reclamation is the term given to the re-use of an existing water supply. The water system of a waterpark operates like one giant swimming pool.
The pool is filled once, then the water is filtered at an appropriate rate, reusing the same water over and over. Water levels need to be maintained for public health and safety. Water loss at a waterpark comes from four activities: splash out, evaporation, deck wash down, and backwash loss. Splash out is defined as loss of water from human interaction with the water system. Evaporation is the conversion of water from a liquid to a gas, and is greater at outdoor waterparks. Deck wash-down is a maintenance operation for cleaning the solid surface areas surrounding the aquatic landscape. Backwash is a maintenance operation that is used to clean the filters of the water system and it accounts for the largest majority of water loss in the waterpark. In the overall waterpark water system, the maintenance and topping off operation accounts for 2% to 3% of total water use on a daily basis. In other words, a waterpark is re-using approximately 97% to 98% of its water system. This re-use of water is water conservation and reflects the largest percentage of water use at the waterpark. Daily water consumption for the waterpark is based upon the smaller percentage of water loss that is discharged into the sanitary system. Besides being good community stewards of local water supplies, owners who develop indoor and outdoor waterparks have the added benefit of increasing their bottom line through good water conservation techniques. Water conservation means a more efficient operation and lower utility bills. In waterpark design, water conservation is a naturally occurring design principle. Through design efficiencies, the more water that an indoor or outdoor waterpark can conserve, the better the return on investment. The waterpark design community is constantly trying to develop new and more efficient methodologies for water conservation, not just in the waterpark attraction itself, but throughout all components of the resort. A waterpark resort might contain several components, all of which use water. These components include: lodging accommodations in the form of hotel guest rooms or condominiums, restaurants, conference facilities, family entertainment centers, an indoor/outdoor waterpark, and exterior landscaping. Hotel and Leisure Advisors have analyzed that the 2% to 3% of water use at the waterpark component represents only 15% to 20% of the overall water consumption of the entire resort. The lodging and restaurant components of the resort reflect the largest percentage of consumption approximately 65% to 75% of the overall resort daily water consumption.
Understanding water consumption at waterpark resorts in relation to other entertainment/recreational uses that consume water is a valid methodology to gain perspective and transform public perception. A 100,000 square foot waterpark resort might use on average 125,000 to 160,000 gallons of water per day. How much do you spend on water? Are you ready to save up to 25% or more? Install a Flosaver water valve by pbH2o Solutions and get started saving today. Call now for a free evaluation.