"Chicken hosers no longer need WaterSense designation," was how I wanted to start my recent writeup on revamped water efficiency measures in commercial kitchens. That's what my husband, who works in commercial kitchens, has always called pre-rinse spray valves because at a job in his early teens they dropped a chicken on the floor and hosed it off in the dish sink before continuing to prep it. And henceforth the term "chicken hoser" has remained the accepted usage. So it goes in commercial kitchens, which are more locker room than art studio, no matter what the Food Channel wants you to think.
When I saw the press release about WaterSense designation being dropped for pre-rinse spray valves, I first was concerned that EPA was growing more toothless by the second. But the happy opposite was true: the market had risen to the point where all commercial pre-rinse spray valves will now meet or exceed WaterSense standards anyway. A definite win, as commercial kitchens use vast amounts of water and energy. In the United States, pre-rinse spray valves go through 51 billion gallons of water each year just rinsing dishes. And perhaps the occasional non-dish item.
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