Commercial Construction & Renovation

MAY-JUN 2017

Commercial Construction & Renovation helps our subscribers design, build and maintain better commercial facilities by delivering content to meet the information needs of today's high-level executives.

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A SOLUTION THAT STICKS COMMERCIAL KITCHENS units when, in reality, they needed four or five to meet the demand," Fenske says. "The fifth site had four water heaters, which might have been sufficient if not for some other installation errors." In nearly every situation, Fenske found that the big dishwashers weren't equipped with a pressure reducing valve. This not only created pressure drop issues throughout the kitchen, but led to excessive hot water use as well. Fenske explained why the restaurants were experiencing so many problems, and the words resonated. In 2015, several upper-level Red Robin managers visited Navien, in Irvine, Calif., to learn how the use of new NPE tankless water heaters could solve the problems. "After seeing the high-efficiency NPE-240A units in person, and learning about how proper design and installation plays a huge role in system performance, Red Robin made a decision to work with us going forward," Fenske says. "It planned to convert any problematic installations to Navien units, while standardizing on the NPE-240A for construction of all new restaurants going forward." Chipman Design, Red Robin's architect based in Chicago, modified the building de- sign for new restaurants in order to facilitate good access to the robust hot water system. Few businesses use as much hot water per square-foot as a restaurant during peak dining times. 148 COMMERCIAL CONSTRUCTION & RENOVATION — MAY : JUNE 2017

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