Sep 13, 2017 · We’re looking for the exact water heater (or boiler or series of water heaters) that will provide your business enough hot water whenever you need it. An experienced commercial water heater sizing professional takes into account various important characteristics of your business operations, including, but not limited to:
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They are energy efficient hot water systems ideal for large domestic properties and commercial applications such as hotels, canteens, restaurants and hospitals, providing a constant supply of hot water for your customers and staff. We offer a wide range of auto-fill, manual-fill, undercounter and wall mounted commercial water boilers.
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Hot Water Dispensers Commercial water dispensers for restaurants and foodservice. Hatco's Commercial Hot Water Dispensers deliver pre-measured, continuous hot water at the push of a button for food preparation or cleaning. Hatco water dispensers are portable, reliable, and convenient for your restaurant or foodservice operation.
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Oct 25, 2017 · As a restaurant owner, you use hot water on a daily basis in your kitchen. The average restaurant uses 2 gallons of hot water per meal served, and the temperature of that water can play a critical role in keeping things sanitary. Here’s an overview of some of the most important ways that hot water is used in a restaurant:
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Keep a steady supply of hot water available for coffee, hot tea, or hot chocolate with our selection of hot water dispensers. Using a commercial hot water dispenser also allows you to prepare soup, hot beverages, and oatmeal on the spot.
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May 20, 2013 · But there’s one situation where “hot water heater” actually makes sense: when we’re talking booster heaters. Booster heaters “boost” already heated water (between 120°F and 140°F) all the way up to that 180°F your restaurant or other commercial application needs to sanitize without the use of chemicals. Read the full post here
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Restaurant dishmachines come in two main varieties in terms of how they sanitize dishes. Low-temp machines sanitize wares with chlorine- or iodine-based chemical solutions. High-temperature dishmachines rely on water that's been heated to at least 180 degrees Fahrenheit to kill bacteria and other potentially harmful microorganisms.
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Oct 25, 2017 · Do you know which components of your restaurant kitchen’s hot water infrastructure are regulated under the FDA’s Food Code? The Food Code sets the guidelines for each individual state’s food codes, and specifies restaurant hot water requirements for warewashers and sinks.
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