Based on California Energy Commission Funded Field Projects
Water heating, represents significant cost to the operator, ranging from an average of $4,500 in a quick-service restaurant to $33,000 annually in a full-service restaurant.
Based on real-world monitoring data, Amin Delagah, from the FSTC, will present the latest research from two multi-year field studies in a k-6 school and full-service restaurant. The seminar will cover the originally installed and replacement systems touching on water heater types and applications, conventional and optimized distribution systems, improvements to overall operating efficiency, hot water delivery performance, and end-use energy and water saving opportunities.
The material will cover both new-construction and opportunities for existing facilities highlighting hot water systems for today's kitchen. The innovative aspects of both projects will be detailed, which include demonstration of demand circulation systems, smart controls and high efficiency pumps, decentralized generation at sinks and heat recovery dishwashers that operate with only a cold water supply line.
Attendees Will Learn:
How to improve the operating efficiency of hot water systems and reduce the energy and water use.
How to specify primary gas water heaters and secondary electric point-of-use heaters.
To understand the multi-dimensional design and operating benefits to the hot water system by specifying heat recovery dishwashers in tandem with demand circulation.
How to simplify the hot water system design while improving the performance and keeping project costs fixed.
Speaker: Amin Delagah
Amin Delagah is a project engineer at the PG&E Food Service Technology Center (FSTC), an unbiased research facility that focuses specifically on commercial foodservice applications.
Amin holds a B.S. in Mechanical Engineering and M.S. in Renewable Energy Engineering with a minor in Environmental Management. He has been at the center for seven years and currently focuses most of his efforts on hot water systems research and technical outreach.