I would like to install a HW system to a light commercial kitchen serving a dining eating area, typical loads are:
-5 no. 50litre capacity sinks (250 litre total)
-D/washer (40 litres/hour)
-8no. whb's (50 litres)
What are the benefits (if any) of a thermal store / heat exchanger system over a more common indirect HW unvented cylinder, I guess we may need two cylinders whichever system was installed to cope with the HW demand?
We really don't want to run out of hot water, although I don't want a system more suited to running a large hotel!!
If anyone has any experience / advice I would be very grateful
Thankyou.
-5 no. 50litre capacity sinks (250 litre total)
-D/washer (40 litres/hour)
-8no. whb's (50 litres)
What are the benefits (if any) of a thermal store / heat exchanger system over a more common indirect HW unvented cylinder, I guess we may need two cylinders whichever system was installed to cope with the HW demand?
We really don't want to run out of hot water, although I don't want a system more suited to running a large hotel!!
If anyone has any experience / advice I would be very grateful
Thankyou.