Restaurants are normally in hot water over their water heating bills. Everything from cleaning dishes to cooking the food uses warm water in some capacity. Combined with the legacy infrastructure many of these establishments have in place, it’s easy to see how they can benefit from installing a tankless electric water heater.
Major water consumers
A study by the Pacific Gas and Electric Company found the foodservice sector at large consumes the most energy out of any industry using commercial buildings, per square foot. Warm water is essential in maintaining cleanliness in a number of different places, so it’s no surprise restaurants are pegged for this.
The report also found that nearly one-fifth of the average energy load for an eatery is attributed directly to heating water. In cutting back on expenses in this area, business can reap the profits and improve other areas of operation. With foodservice being heavily reliant on stretching margins to meet the budget, this should be an advantage every storefront acts upon.
By incorporating sustainable water consumption habits, along with using a tankless electric water heater, restaurants can effectively find an edge over their rivals in this highly-competitive industry.
Where do the savings come from?
A blog by Sobieski pointed out a number of different aspects that need to be taken into consideration as savings are being identified:
Cost of energy.
Size and distance of water heater to source.
Flow rate and health of piping.
Average use of system.
The PG&E study reported some interesting findings when comparing storage water heaters to their tankless counterparts in a restaurant venue. High-efficiency tankless water heaters have a clear advantage over storage, as the tankless use 90 gallons of water and 81 cubic feet of gas less per day. Over the course of the year, this translates to 32,850 gallons of water saved and 29,565 cubic feet of gas not used.
Energy savings increase dramatically with the inclusion of a tankless electric water heater, as natural gas is priced incredibly high right now, according to the U.S. Energy Information Administration.
What other practices help?
Reducing energy waste by switching to a tankless water heater is just the beginning of what restaurants need to do to cut costs significantly. Incorporating sustainable water consumption practices is key.
“Low-flow faucets are essential in reducing water heating bills.”
Low-flow faucets can really dictate how much water is spent over the course of a day. In restaurants that are open from morning until night, these are essential. Code Green Houston reported that simply attaching these fixtures can cut water usage by up to 80 percent, which really shows on the bill at the end of the month. To see even better results, couple it with a point-of-use tankless water heater that will ensure warm water quickly gets to the faucet so that visitors don’t waste water waiting for it to reach a certain temperature.
Making the most out of each dishwasher load can cut down on usage as well. DoItYourself.com recommended doing so in a residential capacity, though the same principles can be applied in the foodservice sector. During rush hour, make sure the dishwashing pan is always filled to the brim. Also, at the end of the night ensure you have a full load to go through the cycle. If you don’t, it could make more sense to leave a few dishes until the next day.
By incorporating these sustainable methods, as well as outfitting infrastructure with a tankless water heater, restaurants can quickly start saving money on their monthly utility bill and put that extra income to better use.