Hot Water System Design For Commercial Kitchens

Water heating, represents significant cost to the operator, ranging from $2,500 in a quick-service restaurant to $50,000 annually in a full-service restaurant. Based on real-world monitoring data, Amin Delagah, from the FSTC, will present the latest research on water heater types and applications, optimized distribution systems, improvements to overall operating efficiency, hot water delivery performance, and end-use energy and water saving opportunities. The material will cover both new-construction and opportunities for existing facilities highlighting hot water systems for today's kitchen. Attendees Will Learn: - How to improve the operating efficiency of hot water systems. - To specify water heater type and size using food safety sizing guidelines and results from field monitoring studies. - To identify emerging technologies for optimizing hot water delivery performance. - How to simplify the hot water system design while improving the performance and keeping project costs fixed.