Water Conservation :: Tankless Water Heaters
By Amelia Levin, Sr. Associate Editor -- Foodservice Equipment & Supplies, 2/12/2009 2:48:00 PM
According to the Food Service Technology Center, daily hot water use for restaurants average about 500 gallons a day, and that’s combined with a gas load as high as 400 million therms per year used to heat the water, a figure that just about matches that of a traditional piece of cooking equipment. FSTC Test studies showed that using high efficiency tankless water heaters, rather than standard , could result in a savings of $316 a year. Read the full report. 
Tankless water heaters differ from traditional tank heaters by heating water only when it’s needed, or on demand. Standard tank water heaters will operate periodically to maintain water temperature (usually between 120° -140° F) even if no water is being used at the time.
The potential drawback with hot water heaters is that they can take longer to heat up and release the hot water. Ironically, if the water is run too long waiting for the hot water to come out, this can result in added water usage. It’s important, therefore, to use a specialized pump which will extract the hot water faster.
Read more about tankless water heaters and energy savings.
Osteria Nonna Maria in Sheboygan, Wisc. Successfully implemented a tankless water heating system, as this case study outlines.
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Web Series :: Water Conservation
02/12/2009Main Course: Tankless Water Heaters
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