Which area of a facility accounts for 13% of water usage?

The kitchen and dishwashing area of a facility is associated with significant water usage due to the various activities involved in food preparation, cooking, cleaning utensils, and washing dishes. This area typically requires a constant supply of water for cooking processes and must also accommodate sanitary practices, which contribute to the overall percentage of water consumption in a facility.

While other areas like restrooms are essential for water usage as well, they generally account for a larger percentage compared to kitchens, particularly in terms of fixtures like toilets and sinks. Cooling systems also consume substantial water, primarily for maintaining temperature control, though the percentage can vary widely based on the type and operation of the system. Grounds maintenance includes irrigation and landscape upkeep, which also utilizes water but is generally managed more efficiently compared to indoor facilities.

Focusing on the kitchen and dishwashing, the combination of food service needs, sanitation protocols, and the high volume of water for washing up underscores why this area has a notable share of overall water consumption within a facility. Therefore, recognizing the kitchen and dishwashing as accounting for 13% of water usage illustrates the critical role it plays in facility management and resource allocation.