Unvented storage or instant gas heater

[steve26]

I run a small kitchen and are looking to extend it during the autumn, increasing the number of sinks, new pass-through dishwasher etc. This will serve a 100 seat dining area.

We currently have a boiler (quite new condensing) and would like that to run a new indirect unvented cylinder (or two if it is needed). Has anyone had any experience with installing HW systems to say, a light commercial kitchen.

Will unvented storage be adequate for the demand or would a gas instantaneous heater system be better for the job?

 

[ChrisR]

PLEASE don't start two threads on the same subject with different information in each -

I just bashed out the following then saw your other thread which shows I wasted my time

//www.diynot.com/forums/viewtopic.php?t=142314

LOTS of things to consider here, with several potential solutions. Off the top of my head - have probably missed a few:

Resources:

• Mains pressure flow available
  space available
  gas supply
  existing plumbing
  size of current boiler and its usage
  budget

Requirements:

• Flow of water you need, in terms of peak flow (several taps?) and volume (to fill sinks?)
  Pressure you need - do you need force
  temperature (kitchens usually like guarantee of HOT hot water, for dealing with fatty waste)
  backup - instantaneous boilers can fail like anything else
  delay in getting hot (hot enough) water to a given tap.

You could use anything(s) from

• instantaneous heater - one or more
  unvented storage
  thermal store
  accumulator(s)
  break tank, vented storage and pump
  secondary return
  point of use storage (eg undersink, 10 - 15 ltres)
  large water heater with store integral (eg "Andrews" type)
  a mixture

 

[steve26]

PLEASE don't start two threads on the same subject with different information in each -

I just bashed out the following then saw your other thread which shows I wasted my time

//www.diynot.com/forums/viewtopic.php?t=142314

LOTS of things to consider here, with several potential solutions. Off the top of my head - have probably missed a few:

Resources:

• Mains pressure flow available
  space available
  gas supply
  existing plumbing
  size of current boiler and its usage
  budget

Requirements:

• Flow of water you need, in terms of peak flow (several taps?) and volume (to fill sinks?)
  Pressure you need - do you need force
  temperature (kitchens usually like guarantee of HOT hot water, for dealing with fatty waste)
  backup - instantaneous boilers can fail like anything else
  delay in getting hot (hot enough) water to a given tap.

You could use anything(s) from

• instantaneous heater - one or more
  unvented storage
  thermal store
  accumulator(s)
  break tank, vented storage and pump
  secondary return
  point of use storage (eg undersink, 10 - 15 ltres)
  large water heater with store integral (eg "Andrews" type)
  a mixture

Yea, sorry about starting another thread, I couldn't find the one i started originally !! I take your point, there is no right or wrong way of doing this, just a number of things to consider (which you have described... thanks).

I will have a think about it.