Improving Commercial Kitchen Hot Water System Performance
This online engineering PDH course provides guidance on high-efficiency hot water system design and equipment specifications. It 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. This course is a supplemental guideline that complements current design practices and codes.
This 3 PDH online course is intended for mechanical engineers and contractors, kitchen designers, code officials, foodservice operators, property managers, plumbing professionals and maintenance personnel. It is applicable to both new buildings as well as to retrofits of existing buildings.
This PE continuing education course is intended to provide you with the following specific knowledge and skills:
- Reducing hot water use of equipment and faucets while maintaining performance
- Increasing the efficiency of water heaters and distribution systems
- Improving hot water delivery performance to hand washing sinks
- Incorporating "free-heating" technologies like waste heat recovery and solar pre-heating
- Understanding the role of condensing heaters
- Understanding the pros and cons of tankless vs. storage heaters
In this professional engineering CEU course, you need to review the course document titled "Improving Commercial Kitchen Hot Water System Performance", prepared by Fisher-Nickel, Inc, March 26, 2010.
Upon successful completion of the quiz, print your Certificate of Completion instantly. (Note: if you are paying by check or money order, you will be able to print it after we receive your payment.) For your convenience, we will also email it to you. Please note that you can log in to your account at any time to access and print your Certificate of Completion.