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

PDH UNITS: 3

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.