The Boiler Room Blog

Advice on commercial water heater selection, maintenance and safety issues for businesses that rely on a steady supply of hot water.

Reduce Restaurant Water Costs

Cut Water Costs: How to Reduce Expenses in a Restaurant

Running a profitable restaurant requires more than creating delicious meals.

You need to watch your bottom line and reduce expenses too. Cutting water costs is a great place to start. Restaurant owners know to stay on the lookout for ways to save. Running a watertight ship is essential to keep your place afloat. Without watching utility costs, you could be flushing water down the drain. Here’s how to cut your water costs and boost those profit margins.

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water purification historic north point water tower milwaukee wi

Water Purification: It’s a BIG Deal!

Have you ever stopped to consider exactly how water gets to your home and business?

Most of us have a vague understanding of pipes, water pumps and giant towers filled with water—but that’s just the beginning.Water intake plants are located at major water sources, such as rivers, lakes and dams. Water flows from its source into these plants and out through countless miles of pipes called aqueducts, which transport water almost everywhere.

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pilot light flame on booster heaters

Booster Heaters: Electric or Gas?

Last week on The Boiler Room, we talked about using booster heaters for hot HOT water warewasher sanitation vs. chemical sanitation without a booster heater.

Do you need a booster heater for your restaurant or other commercial establishment? You can read all about it here: To Boost or Not To Boost?

Now let’s talk electric booster heaters vs. gas booster heaters. I’m inclined to suggest you go with a gas booster heater for your restaurant, hotel, or other commercial enterprise. Here’s why…

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benefits of booster heaters

To Boost or Not to Boost?

If you want to go with the high-temp warewasher, a booster heater is for you.

In the business we like to avoid using the common (albeit misguided) term “hot water heater.” We prefer plain ol’ water heater. Why? Because “hot water heater” is redundant. Think about it: you don’t need to heat already hot water; you need to heat regular tap water. Get it?

But there’s one situation where “hot water heater” actually makes sense: when we’re talking booster heaters. Booster heaters “boost” already heated water (between 120°F and 140°F) all the way up to that 180°F your restaurant or other commercial application needs to sanitize without the use of chemicals.

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