2002年6月，加州城市水资源保护委员会成立 代表该州30家水务公司获得了230万美元的拨款 加州公共事业委员会（CPUC）。这笔补助金正在资助一项重大的前期工作 针对中小型食品的喷雾阀更换计划 服务机构。CPUC为项目成本的70%提供资金； 剩下的30%由水务公司提供资金。在这个直接安装程序中， 到2003年底，大约17000个阀门将被免费更换， 每个阀门每天可节约热水300加仑以上。 在一家典型的餐馆里，洗碗的费用超过三分之二 该机构使用的所有水。在某些情况下，近一半的 洗碗机中使用的水由该预冲洗喷淋阀消耗，该阀为 用于将食物从餐具、器皿和平底锅中取出，然后放入容器中 洗碗机这些阀门目前可以以各种流速购买: 大多数购买和安装的平均速度超过3.0 gpm。高效的 本程序中安装的替换阀使用1.6-gpm或更低。 因为这个项目也是第一次有很多供水设施 能够对餐饮业进行认真的游说，该项目还包括 一种数据收集组件，被设计成以后的基础。 计划阶段:构建和实施另一个激励计划的阶段 专门针对同一区域内的洗碗机、制冰机或蒸汽机 食品服务机构。这个包含17000家餐厅的庞大数据库将 也将成为未来其他水资源研究的宝贵信息来源 保护工作。本文提供了有关如何获得补助金的具体信息，以及 该领域的实施经验。这篇论文为读者提供了 关于喷雾阀工作方法和实现方法的见解 安装（和节水），以及采用的方法和尝试 不成功的它还将为供水设施提供具体建议 考虑与食品服务行业进行任何形式的保护推广。

In June of 2002, the California Urban Water Conservation Council was awarded a $2.3 million grant on behalf of 30 water utilities in the state by the California Public Utilities Commission (CPUC). The grant is funding a major pre-rinse spray valve replacement program directed at small and medium sized food service establishments. The CPUC is funding 70 percent of the Program cost; water utilities are funding the remaining 30%. In this direct-install Program, approximately 17,000 valves will be replaced free of charge by the end of 2003, yielding hot water savings of more than 300 gallons per day per valve. The dishwashing operation in a typical restaurant consumes over two-thirds of all the water used by that establishment. In some cases, nearly one-half of the water used in dishwashing is consumed by this pre-rinse spray valve, which is used to remove food from dishware, utensils, and pans before placing them in the dishwasher. These valves currently can be purchased with a variety of flow rates: most that are purchased and installed are over 3.0-gpm. The efficient replacement valves being installed in this program use 1.6-gpm or less. Because this program was also the first time that many water utilities were able to do serious canvassing of the restaurant sector, the Program also includes a data collection component designed to serve as the foundation for a later program phase: that of constructing and implementing another incentive program directed specifically at the dishwashers, icemakers, or steamers within those same food service establishments. This voluminous database of 17,000 restaurants will also be a valuable source of research information for other future water conservation efforts. This paper presents specific information on how the grant was obtained and the implementation experiences in the field. The paper provides the reader with insights as to the methods that worked and which achieved spray valve installations (and water savings), as well as the methods and attempts that were unsuccessful. It will also offer specific recommendations for water utilities considering any type of conservation outreach to the food service industry.