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E – 1788 Improving Hot Water System Performance in Commercial Kitchens

Intended Audience: kitchen designers, mechanical engineers and contractors, code officials, foodservice operators, property managers, plumbing professionals and maintenance personnel.



This course reviews the fundamentals of water heating for commercial food service and describes the design process. It concludes with real-world design examples, illustrating the potential for a high performance, energy and water efficient system. It is a supplemental guideline that complements current design practices (ASHRAE Handbook 2007) and codes.

This 3 – hour course requires studying the document titled “Design Guide – Energy Efficient Water Heating, Delivery and Use” prepared by Fisher-Nickel, Inc. The document guides the designer through high-efficiency hot water system design and equipment specifications.

Learning Objectives

Upon completion of the course, the student should understand:

  • reduce hot water use of equipment and faucets while maintaining performance;
  • increase the efficiency of water heaters and distribution systems;
  • improve hot water delivery performance to hand washing sinks;
  • incorporate “free-heating” technologies like waste heat recovery and solar pre-heating;
  • Understand the role of condensing heaters;
  • Understand the pros and cons of tankless vs. storage heaters.

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