Best Management Practices
| Outdoor | Indoor |
|---|---|
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Commercial, Industrial & Institutional BMPs
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Ponds & Fountains
- Regularly inspect ponds and fountains for leaks, and make corrective repairs as necessary.
- Install a timer to shut-off the fountain during the hottest part of the day and at night.
- For large fountains, install an anemometer to shut-off the fountain during high wind periods.
- Install a meter on the feed line to measure the amount of water that the pond or fountain uses.
- Use these meter readings to identify leakage.
See the following web site for additional suggestions on identifying leakage in ponds and fountains:
www.pfpros.com/water-feature-troubleshooting.html.
Power Washing
Consider dry cleaning methods like sweeping, scraping or brushing instead of power washing. If power washing is the only feasible option, use nozzles that put out 3 gallons per minute or less. Replace brass and plastic nozzles with stainless steel nozzles to avoid the brass wearing down and making the nozzle opening bigger, thus wasting water.
Street Cleaning Equipment
Consider dry sweeping and/or reducing street cleaning frequency. Make sure that the equipment is performing in accordance with manufacturer specifications. Immediately repair any water leaks on the equipment.
Commercial, Industrial, & Institutional Processes
Manufacturing, distribution, cleaning, food preparation, etc. Commercial water users should take steps to ensure that the water used in their processes is used in an efficient manner. These steps include educating their employees, contractors and other users in their facility on the importance of water conservation and the measures that they can take to conserve water. Additional conservation measures can be found in Denver Water's BMPs for Commercial Use.
Restaurants
Restaurants should conserve water in all ways possible without compromising food quality and safety or customer service. Restaurants should post signs at all entrances stating that water will be served only on the customer's request. Restaurants should also post information posters in the food preparation and dishwashing areas listing water saving practices. Copies of these signs and posters along with checklists of conservation best management practices for the food service industry are available on the web.
Hotels
Lodging establishments should conserve water in all ways possible without compromising customer service. Lodging establishments should not change sheets more often than every four days for guests staying more than one night, except for health or safety reasons. Food service operations in lodging establishments should not serve water automatically with meals, but should ask customers if they want a glass of water.
Construction Water
Contractors using water for dust control or other construction uses should be sure all water is used in an efficient manner. Contractors should educate their employees and sub-contractors on how to use water efficiency and the importance of water conservation. Water used for dust control purposes should be applied at a rate slow enough to assure no runoff from the areas of dust control.