BEGIN:VCALENDAR VERSION:2.0 PRODID:-//ChamberMaster//Event Calendar 2.0//EN METHOD:PUBLISH X-PUBLISHED-TTL:P3D REFRESH-INTERVAL:P3D CALSCALE:GREGORIAN BEGIN:VEVENT DTSTART:20160524T160000Z DTEND:20160524T180000Z X-MICROSOFT-CDO-ALLDAYEVENT:FALSE SUMMARY:Hot Water System's for Today's Kitchen DESCRIPTION:The hot water system is a basic component of any commercial food service operation. Water heating\, delivery and use represents a significant cost to the operator ranging from $2\,000 in a small quick-service restaurant to $50\,000 annually in a large full-service restaurant in California.\n\n \n\nIt would make sense that this near-universal water-and-energy using system would evolve to become highly efficient but that is not the case. A century later\, the heaters\, piping\, piping layout and hot water using equipment that make up the typical food service hot water system have changed little in most kitchens\, making this a robust opportunity for real energy and water savings.\n\n \n\nResearchers at the Food Service Technology Center (FSTC) spent the last five years studying hot water systems and this seminar represents the Center's findings. Amin Delagah\, from the FSTC\, will present the latest research on water heater types and applications\, 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.\n\n \n\nAttendees will learn:\n\n\n Ways to improve the operating efficiency of hot water systems.\n To specify water heater type and size using food safety sizing guidelines and results from field monitoring studies.\n To identify emerging technologies for optimizing hot water delivery system performance.\n How to simplify hot water system design while improving performance and keeping project costs fixed. X-ALT-DESC;FMTTYPE=text/html:

The hot water system is a basic component of any commercial food service operation. Water heating\, delivery and use represents a significant cost to the operator ranging from $2\,000 in a small quick-service restaurant to $50\,000 annually in a large full-service restaurant in California.

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It would make sense that this near-universal water-and-energy using system would evolve to become highly efficient but that is not the case. A century later\, the heaters\, piping\, piping layout and hot water using equipment that make up the typical food service hot water system have changed little in most kitchens\, making this a robust opportunity for real energy and water savings.

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Researchers at the Food Service Technology Center (FSTC) spent the last five years studying hot water systems and this seminar represents the Center'\;s findings. Amin Delagah\, from the FSTC\, will present the latest research on water heater types and applications\, 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.

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Attendees will learn:

\n\n\n LOCATION:12949 Alcosta Blvd. Suite 101 San Ramon\, Ca 94583 UID:e.1449.5034 SEQUENCE:3 DTSTAMP:20260428T080639Z URL:https://business.danvilleareachamber.com/events/details/hot-water-system-s-for-today-s-kitchen-05-24-2016-5034 END:VEVENT END:VCALENDAR