This question can be answered immediately. Yes and no. Previously, used ice bins weren’t always sustainable. But there is a way forward for those restaurateurs who continue to be challenged financially. It would be so much easier to simply purchase an entirely new and state of the art ice maker.
But reality bites. To counter this financial reality, read on for clues on how you can become sustainable within your business.
The fact remains that conventional ice makers and all types of refrigeration equipment that need to be electrically powered continue to sap huge amounts of energy. You can already see the implications of this in your own domestic setting in which case the refrigerator is on for twenty-four hours a day, and day in and day out. But the utilization of a flake ice machine opens up the possibility for making major energy savings.
This is due to the installation of advanced features that are able to enhance the efficiency of ice production and its subsequent quality. It is also possible through the practice of sustainable environmental practices as propagated and recommended by your environmental protection agency.
And if you are operating commercially, it is also possible that your local environmental assessment authority could be offering you logistical and financial support as well. Here is one ‘state of the art’ example. It is the famous Energy Star (ES) initiative.
The Energy Star program began its sustainable life as far back as the early nineties. Back then, and still to this day, it is backed by the federal Environmental Protection Agency (EPA). The program’s goal was to help improve energy efficiency. Such improvements were geared towards helping improve the state of the environment while at the same time benefiting the consumer and businesses financially.
At the time of writing, over three and a half trillion kilowatt hours of electricity has been saved. And nearly half a trillion dollars as well.
And in the process, previously traditional water cooling ice makers have been banned in a number of cities. Interestingly, these machines required less energy to operate. But they were generating over one hundred gallons of wasted cooling water per one hundred pounds of ice produced. But these days, ice makers, coolers and bins are all subject to being able to be monitored and adjusted in order to help conserve water and energy use. The machines are now a lot more efficient to operate.
Throughout this article, readers have been given encouragement in that they can become sustainable within their food or health services practice. They should also be motivated in the sense that achieving sustainability is not merely a pipe dream but utterly necessary. And in concluding your reading of this note, you now know that it is not so much the device but the how. It is how you utilize your icemaker that counts.
And you will have picked up that there are now devices out there that use so much less energy than was the case previously.