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Issue link: http://ccr-mag.epubxp.com/i/838365

A SOLUTION THAT STICKS COMMERCIAL KITCHENS And as if that's not enough, many municipalities have food service codes that mandate a minimum water temperature be used for specific cleaning processes. It all adds up to a colossal domestic hot water load. Red Robin restaurants, known nationwide for its gourmet burgers, can use upward of 20 gallons of hot water per minute when running at capacity. Most restaurants are similar; Red Robin locations aren't unique in the amount of hot water it uses. But the successful chain is unique in the way it has handled its hot water produc- tion recently, to the point that it now builds its restaurants around its water heating equipment. Literally. The system on which Red Robin locations nationwide now have standardized serve the facilities almost flawlessly, but that wasn't always the case. There was a lot of learning involved, a little trial-and-error, and no shortage of retrofit work before they reached a solution that stuck. Underestimating demand In 2013, Brian Fenske, specialty channel sales manager at Navien, received a call from Red Robin's director of facilities, who was painfully aware of the hot water prob- lems the restaurants throughout Oregon and Washington were battling. The year before, he had helped to size a tankless application in Edmonton, Calif., where several Navien tankless units were then used to replace a gas-fired stor- age-type system. In 2014, Navien's Northwest regional sales manager, Barry LaDuke, and local Red Robin managers hosted Fenske's visit to several restaurants throughout the Pacific Northwest. After touring five Red Robin lo- cations in the region, Fenske found that four of the five restaurants were facing problems caused by an undersized hot water system. Each one used the same gas-fired, tankless water heaters. "The biggest problem was that they were using two or three 199 BTUH tankless Should a unit come off-line for any reason, whether it be failure or planned service, the hot water system still will be able to cover peak demand. 146 COMMERCIAL CONSTRUCTION & RENOVATION — MAY : JUNE 2017

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