A tankless water heater is very popular these days because it has proven itself a great replacement for standard storage-type water heaters in residential and light commercial applications, most especially the best natural gas tankless water heater because it adds up the benefit of being less harmful to the environment and to the human health. The question is, how well do these types of hot water delivery system works in locations that call for a continual, high-volume supply of hot water? Generally speaking, tankless water heaters can work just as well as storage based models for a restaurant or other heavy use commercial facility. In addition to that, they will provide the benefits of increased efficiency, energy savings and cost reductions that tankless modelss are expected to provide.
Tankless water heaters, as their name suggests, do not have a storage tank where hot water is kept until it’s needed. Instead, these appliances produce hot water on demand. Heating elements powered by electricity or gas-fired burners quickly warm incoming water to the required temperature. The hot water is then delivered at the sink, tub or other fixture as normal.
In a restaurant or other commercial setting, three important concepts will drive the selection of tankless water heaters: size, flow rate and temperature rise.
1. Sizing – sizing tankless water heaters involve determining how much capacity each unit must have to produce the amount of water required for the restaurant’s opearations. The units must be sized properly to ensure that there’s enough hot water to meet the needs at the time of highest demand.
2. Flow rate – this is the amount of hot water, in gallons, that must be produced every minute to satisfy the restaurant’s highest level of demand of hot water. Flow rates in a restaurant or other commercial setting are usually quite high. In order to determine flow rate, first inventory which hot-water devices are most likely to be in use at the same time and how much how water they require.
3. Temperature rise– Water coming into your restaurant must be heated to the required temperature before it can be used. The difference in temperature between water when it enters your building and when it is hot enough to be used is the temperature rise