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. 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.  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.