The hot water system is a basic component of any commercial foodservice operation and water heating and delivery represents a significant cost to the foodservice operator. It would make sense that this near-universal water-and-energy using system would evolve to become highly efficient but that is not the case. A century later, the heaters, piping and piping layout that make up the typical foodservice hot water system have changed little, making this a robust opportunity for real energy and water savings.

Researchers at the Food Service Technology Center (FSTC) spent the last several years studying hot water systems and this seminar represents the Center's findings. Don Fisher and Amin Delagah will present the latest research on water heater types and applications, optimized distribution systems, and improvements to overall system efficiency and will preview a new Hot Water System Design Guide.

The material will cover both new-construction and opportunities for existing facilities. This high-level forum will be geared towards industry professionals and structured to encourage questions and technical discussion.

Speaker: Don Fisher, Amin Delagah

Don Fisher, President/CEO of Fisher-Nickel, inc., manages the Food Service Technology Center in San Ramon, CA. Don received a B.Sc. in Mechanical Engineering in 1972 and a M.Sc. in Mechanical Engineering in 1974 from the University of Manitoba.

After ten years of promoting energy efficiency in Canadian restaurants, Don migrated to California in 1986 with his partner Judy Nickel to operate what has become North America’s foremost center on energy performance in commercial foodservice – namely the PG&E Food Service Technology Center. »more about Don