E – 1788 Improving Hot Water System Performance in Commercial Kitchens

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.