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HOT WATER HEATER SIZING GUIDELINES
Water heaters and booster heaters need to be sized utilizing the criteria contained in this document. Recovery rate of the hot water unit is more important than actual capacity. The total hot water demand for the food establishment must be taken into consideration when determining the appropriate size of the water heater. The water heater location, energy input in BTU’s or kilowatts, and tank capacity in gallons are to be indicated on plans.
Definitions
Booster Heater: An instantaneous water heater designed and intended to raise the temperature of hot water to a higher temperature for a specific purpose, such as for the sanitizing rinse on a high temperature automatic dishmachine.
BTU (British Thermal Unit): The quantity of heat required to raise the temperature of one pound of water one degree F.
GPH (Gallons Per Hour): The amount of water, in gallons, that is used each hour by the plumbing fixtures and equipment, such as dishmachines.
GPM (Gallons Per Minute): The amount of water, in gallons, flowing through a plumbing fixture or through an instantaneous water heater per minute.
Instantaneous Water Heater: A water heater that generates hot water on demand.
KW (Kilowatt): A unit of electric power equal to 1,000 watts.
Rise: The temperature of water as it leaves the water heater minus the temperature of the water entering the water heater.
Storage Water Heater: A water heater that incorporates a thermostat, a storage tank, and a burner or heating elements, to heat and maintain the water within the tank at a specific temperature.
Thermal Efficiency: The measure of the overall efficiency of the water heater, taking into consideration loss of energy due to combustion, radiation, convection and conduction of heat from the unit.
General Requirements for Water Heaters
A water heater shall be provided which is capable of generating an adequate supply of hot water, at a temperature of at least 120°F., to all sinks, janitorial f
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