All you can heat: Tankless water heating solves chain restaurants’ problems
Hot water is the lifeblood of any restaurant kitchen operation. Lacking a sufficient and ready supply at the correct temperatures, as prescribed by local health authorities, facility management usually has no choice but to lock the doors until the problem is fixed.
But despite the vital importance of hot water, getting the right quantities to right outlets at the right temperatures — especially during operational peaks — is an anxious, uphill battle for many managers. Whether the culprit is undersized equipment, poor installation, or inadequate maintenance, many restaurants routinely endure a tense, can’t-live-with-’em/can’t-live-without-’em relationship with their commercial water heaters.