Faucets can waste large amounts of water, as they are the most heavily used water source in kitchens. Conventional faucets, with typical flow rates of 2.5 to 4.0 gpm, can waste as much as 40 gallons of water a day when not fully closed. Since 1994, water efficiency standards have been federally mandated, requiring that all post-1994 manufactured faucets consume a maximum of 2.5 gpm @ 80 psi. But many facilities have older fixtures with rubber gaskets that wear and deform because of high amounts of hot water use. By simply installing a brass gasket and an automatic shut-off nozzle, a facility could save as much as 21,000 gallons of water per year. There have been many adjustments and technology advancements in faucet design as a variety of low-flow faucet types are being manufactured. Foot-activated kitchen faucets will reduce water use while providing additional convenience. Faucets used in kitchens will be primarily the conventional type or pre-rinse pressure sprayers.

Known as high-efficiency sprayers, these inexpensive nozzles use less water and can save a commercial kitchen hundreds of dollars a year in energy costs alone. The sprayers can also cut the water bill. Pre-rinse sprayers are an essential component of kitchen operations. They are used to remove leftover grease and food off dishes, pots and pans before they go into a dishwasher. While conventional sprayers use between 2.5 and 4 gallons of water per minute, the high-efficiency sprayers use from 1.6 to 2.65 gpm. The new generation of sprayers also comes with an automatic shut-off valve at the hose head, so water is supplied only when needed.