Advanced Hot Water: Heat Pump Water Heater Design, Performance, and Environmental Health Implications for Commercial Foodservice

Provided by SCE Energy Education Center
3 CEUs available

As more commercial kitchens transition to all-electric operations—whether driven by code requirements or operator preference—Environmental Health Professionals are increasingly asked to evaluate emerging hot-water technologies. This session explains the fundamentals of heat pump and electric-resistance water heating, and compares the benefits, limitations, and performance considerations of each technology. Participants will learn practical guidance for determining when Heat Pump Water Heaters (HPWHs) are appropriate for limited-service commercial kitchens and how to evaluate them in the absence of detailed Environmental Health guidelines.

Learning Objectives:

Participants will be able to:

• Explain the basics of heat pump water heaters and resistance water heaters.
• Approve a HPWH for use in limited-service commercial kitchens
• Access additional resources that explain optimized hot water systems design.

Speakers:
Daniel LaCommare, Frontier Energy Food Service Tech Center, Engineer

To register, contact Jey Lacey at Jey.Lacey@sce.com