GRAND HYATT SINGAPORE MAKES 66% WATER SAVINGS IN THE POTWASHING!
BEFORE THE TRIAL: LETTING UTENSILS SOAK FOR HOURS.
The hotel restaurant at Grand Hyatt, Singapore was washing their pots and pans in a 3-sink system, letting utensils soak for hours before they could be scrubbed clean. This was time consuming and created a lot of waste in water and chemicals. With increasing costs of resources in Singapore and shortage of labour, Grand Hyatt Singapore considered if the No Pre-Washing Concept™ from GRANULDISK could address these challenges. In order to have a baseline, the water consumption was measured before installing the pot and pan washer from GRANULDISK.
AFTER THE TRIAL: IMPECCABLE RESULTS.
With an average of 150 pans and pots in the banquet kitchen, the stewards quickly took to using the Granule Smart pot and pan washer. With the new concept, water consumption was only 741 litres of water daily in the pot washing area. This is roughly 34% of what the water consumption was before. The trial also proved that substantial time savings were made when investing in a GRANULDISK solution. Savings of 80% were made or 1 352 hours yearly. Plus additional benefits like wares circulated back to chefs much quicker, which is crucial during peak cooking periods. Last but not least, the wash result is impeccable.
– We are very happy with GRANULDISK and we are looking forward to more machines in our kitchens, says Vijay SIVARAJAH, Manager-Stewarding, Grand Hyatt Singapore.
Water savings: 66%
Energy savings: 87%
Chemical savings: 60%
THE STAFF ABOUT THEIR NEW POT WASHER:
“My chefs love it! The utensils get clean and dry quickly, ready for use immediately. GRANULDISK improves our operational efficiency while reducing our environmental footprint.”
Lucas GLANVILLE, Director of Culinary Operations,
Grand Hyatt Singapore and South East Asia
“Sustainability is an integral part of our vision and the GRANULDISK concept is another milestone in line with our environmental goals. GRANULDISK is not only a great way to save costs but also contributes to our planets thrivability.
Jerome PAGNIER, Director of Food & Beverage,
Grand Hyatt Singapore
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