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Hot water is paramount to a food establishment’s safe and sanitary operation. A typical restaurant has at least three different uses for hot water:
- The sinks in the public restrooms
- The dishwashers wash and rinse cycle
- Hand washing sinks for the employees
The boiler must be able to heat the water to 180 degrees and supply the required quantity of water all day, every day. Lacking a sufficient supply of water at the correct temperatures, as prescribed by local health authorities, is a problem. The regulations are in place for a good reason. The culprit may be undersized equipment, poor installation, or inadequate maintenance.
For restaurants to enhance productivity, they need to think more efficiently. Any slip in the performance of the hot water boiler can impact the functioning of the business. In worst-case scenarios, the restaurant might be forced to close its doors temporarily. If you’re concerned about the lost dollars and cents you can count, take measures now. Even if you have to make an investment, you’ll save money down the road.
Address Plumbing Issues Before Trouble Strikes
When was the last time you checked your pipes? If you find it difficult to answer, chances are it’s been a long time. Prevention is the best way to avoid plumbing issues. Adequate plumbing is an essential part of running a restaurant. It affects how fast meals can be prepared, how dishes can be washed, and how long the bathroom lines get.
The hot water distribution system is made up of a network of pipes wrapped in insulation to reduce heat. At times, a recirculation loop and pump are installed to maintain hot water in the supply lines for faster delivery. Faucets, pre-rinse spray valves, and dishwashers represent point-of-use equipment. The use of this sort of equipment peaks during lunch and dinner rushes.
Many issues that business owners face can be prevented. Some of the most common issues that can lead to headaches and major hits in your wallet are burst pipes, low water pressure, backed-up sinks, and grease clogs. If left untreated, they can develop into a real nuisance. Some issues may be lessened, but others are made worse.
Have a thorough assessment completed. In other words, evaluate the critical areas of the plumbing system, with a focus on:
- The structural condition of the pipes
- Grease management
- The remaining useful life of the boiler
- Backflow prevention
- The state of the toilets and sinks
You can do some of these checks on your own, but it would be best to have a professional plumbing contractor carry out the inspection to make sure everything is fine. After the expert does their work, all you have to do is follow routine maintenance.
The boiler carries heated water (or steam) throughout the food establishment. You should be able to use the equipment under peak operation. More exactly, you should have unlimited access to hot water, invest a minimum amount, and reduce operating costs and expenses. Regrettably, there will come a day when hot water goes down. What will you do then?
Monitoring the plumbing system can play an important role in achieving efficiency and performance in restaurant applications. You’ll experience improved system performance and longevity, not to mention energy savings. If the plumbing system is defective, you must pay for the repairs.
Find A Way to Meet Peak Hour Demand
You must get the right quantity of water to the right outlet at the right temperature to conquer operational peak performance. The restaurant should have two water heaters working together to ensure enough hot water for dishwashing or general use. If one of the boilers goes down, the remaining one will meet the building’s load. Therefore, consider getting a mobile boiler.
It would be best to have a backup unit that can produce the required hot water. Temporary boilers are effective solutions, allowing the food establishment to continue normal operation. If the space allows, install an additional boiler to get more hot water when the facility’s demand exceeds its production capabilities. The peak demand will be met. Times have changed, and many commercial establishments serve multiple and diverse loads. At times, the installation of a mobile boiler is imperative.
Doing things the old way can discourage improvements and even take you a step back. So, why should you have more than one boiler? Well, it comes in handy in case your boiler goes offline for service. It’s just an example. It may not be possible to fit a large boiler into the room due to the way the building was constructed. The advantage of a temporary boiler is portability. You can bring it to one site from another without much difficulty.
All in all, hot water boilers are standard appliances in busy restaurants. When it comes to meeting the high demands of the business, two boilers are better than one. You can switch off the second boiler when not in use. It’s the best approach to have some kind of control. When the required temperature is attained, one boiler will turn off while the other will continue working.
Use Energy-Efficient Appliances to Lessen the Demand for Hot Water
The boiler may be the most energy-hungry appliance, but it’s not the only one. Hot water is used for daily activities, and with so many appliances lying around the restaurant, don’t be surprised if the invoice is higher than you expected. Invest in energy-efficient equipment to reduce the demand for high water pressure. You can cut costs by not sacrificing features, quality, or style, all of which contribute to a better environment.
Indeed, energy-efficient appliances cost more upfront, but they dramatically lower your bills. Ask the dealer for Energy Star certified equipment. By switching to better designs, your business can save thousands of dollars per year. Older faucets tend to consume more water. Don’t waste any more time and replace your existing faucets with ones that can save 700 gallons of water per year. Hands-free faucets use a motion sensor, meaning that water is automatically turned on and off.