Hot Water Design for Heat Pump Water Heaters
October 29 @ 10:00 am - 12:00 pm
Provided by California Energy Wise (CEW), Southern California Edison
2 CEUs available
Description:
The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero net carbon kitchens.
This class explains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters. Learn how heat-recovery dishmachines, effective plumbing design, and decentralized, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment.
Participants will be able to:
- Describe the water and energy savings associated with heat recovery dishmachines.
- Understand the benefits of using heat pump water heaters in commercial foodservice.
- Understand how heat recovery dishmachines and heat pump water heaters can make each other cost effective.
Speaker:
Richard Young, Director of Education, Frontier Energy’s, Food Service Technology Center
To register, contact Gwen Yamasaki at gwen.yamasaki@sce.com or 626.812.7566.
