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Improving Hot Water System Performance in Commercial Kitchens

A. Bhatia, B.E.

This course reviews the fundamentals of water heating for commercial food service and describes the design process. It concludes with real-world design examples, illustrating the potential for a high performance, energy and water efficient system. It is a supplemental guideline that complements current design practices (ASHRAE Handbook 2007) and codes.

This 3 - hour course requires studying the document titled “Design Guide - Energy Efficient Water Heating, Delivery and Use” prepared by Fisher-Nickel, Inc. The document guides the designer through high-efficiency hot water system design and equipment specifications.

This course includes a multiple-choice quiz at the end, which is designed to enhance the understanding of the course materials.

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NY PE & PLS: You must choose courses that are technical in nature or related to matters of laws and ethics contributing to the health and welfare of the public. NY Board does not accept courses related to office management, risk management, leadership, marketing, accounting, financial planning, real estate, and basic CAD. Specific course topics that are on the borderline and are not acceptable by the NY Board have been noted under the course description on our website.

AIA Members: You must take the courses listed under the category "AIA/CES Registered Courses" if you want us to report your Learning Units (LUs) to AIA/CES. If you take courses not registered with AIA/CES, you need to report the earned Learning Units (not qualified for HSW credits) using Self Report Form provided by AIA/CES.