WATER HEATER SIZING GUIDELINES

FOR INITIAL INSTALLATION & REPLACEMENT

COUNTY OF SAN DIEGO

DEPARTMENT OF ENVIRONMENTAL HEALTH
PLAN CHECK AND CONSTRUCTION
5500 OVERLAND AVE. SAN DIEGO, CA 92123
P.O. BOX 129261
SAN DIEGO, CA 92112
(858) 505-6660

REVISED 10.15.2020
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GUIDELINES FOR SIZING WATER HEATERS

California Conference of Directors of Environmental Health

I. BACKGROUND
A critical factor in preventing foodborne illnesses in a food facility is the provision of an adequate supply
of hot water for the washing of hands, utensils, equipment, and the facility itself. The installation of a
properly sized water heater will ensure that a sufficient amount of hot water will be available at all times.

II. PURPOSE
The purpose of these guidelines is to provide a set of criteria that will assist architects, designers,
contractors, and owners in properly sizing water heaters to adequately meet the anticipated hot water
demands of food facilities in California.

Food facilities with water heaters sized according to these criteria should be capable of complying with
the requirements for providing an adequate hot water supply as required by the California Retail Food
Code.

III. LEGAL AUTHORITY

California Health and Safety Code, Division 104, Part 7.

IV. DEFINITIONS
A. Booster Heater: An instantaneous water heater designed and intended to raise the temperature
of hot water to a higher temperature for a specific purpose, such as for the sanitizing rinse on a
high temperature automatic dishmachine.

B. BTU (British Thermal Unit): The quantity of heat required to raise the temperature of one pound
of water one (1) degree Fahrenheit.

C. GPH (Gallons Per Hour): The amount of water, in gallons, that is capable of being used each hour
by the plumbing fixtures and equipment, such as dishmachines.

D. GPM (Gallons Per Minute): The amount of water, in gallons, capable of flowing through a
plumbing fixture or through an instantaneous water heater per minute.

E. Instantaneous Water Heater: A water heater that generates hot water on demand.

F. KW (Kilowatt): A unit of electric power equal to 1,000 watts.

G. Rise: The temperature of water as it leaves the water heater minus the temperature of the water
entering the water heater.

H. Storage Water Heater: A water heater that incorporates a thermostat, a storage tank, and a
burner or heating elements, to heat and maintain the water within the tank at a specific
temperature.
I. Thermal Efficiency: The measure of the overall efficiency of the water heater, taking into
consideration loss of energy due to combustion, radiation, convection, and conduction of heat
from the unit.

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V. GENERAL REQUIREMENTS
A. A water heater shall be provided which is capable of generating an adequate supply of hot water,
at a temperature of at least 120°Fahrenheit (F), to all sinks, janitorial facilities, and other
equipment and fixtures that use hot or warm water, at all times.

B. Water heaters and their installation must be in compliance with all local building code
requirements.

C. Water heaters that use reclaimed heat from equipment to heat water shall be evaluated on a case
by case basis.

VI. SIZING REQUIREMENTS FOR STORAGE WATER HEATERS

A. For food facilities that utilize multiservice eating and drinking utensils, the water heater shall have
a recovery rate equal to or greater than 100% of the computed hourly hot water demand, in GPH.

B. For food facilities that use only single-service eating and drinking utensils, or don't use utensils at
all, the water heater shall have a recovery rate equal to or greater than 80% of the computed
hourly hot water demand, in GPH.

C. For food facilities that handle and sell only prepackaged foods, a water heater with a minimum
storage capacity of ten gallons shall be provided.

D. The hourly hot water demand for the food facility, in GPH, is calculated by adding together the
estimated hot water demands for all sinks and other equipment, such as dishmachines, which
utilize hot water. The estimated hot water demands for sinks and other equipment that utilize
hot water are listed in Appendix I. The hot water demands for automatic warewashers, such as
dishmachines, glasswashers, and potwashers are found in the listing established by a nationally
recognized testing laboratory for that particular piece of equipment.

E. The following examples are provided to explain how to calculate the total hourly hot water
demand:
1. Food facility that utilizes only single service eating and drinking utensils.
Assume:
Number Type Demand
1 Three compartment sink (18”x18”) 42 GPH
2 Hand lavatories 10 GPH (5 GPH each)
1 Janitorial sink 15 GPH
Total 67 GPH

67 GPH X 80% allowance for single service utensils = 54 GPH. For the food facility in this
example, a water heater would be required which will recover 54 GPH.

2. Food facility that utilizes multiservice eating and drinking utensils:

Assume:
Number Type Demand
1 Three compartment sink (18”x18”) 42 GPH
1 Automatic dish machine 80 GPH

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1 Hand spray 45 GPH

1 Food prep sink 5 GPH
2 Hand lavatories 10 GPH (5 GPH each)
1 Janitorial sink 15 GPH
Total 197

Since the food facility in this example uses multiservice eating and drinking utensils, 100%
of the computed hourly hot water demand must be provided. Therefore, a water heater
would be required which will recover 197 GPH.

F. To compute a BTU or KW rating for the required hourly hot water demand found in example #1,
the following formulas should be used:

Formula 1 (for gas water heaters):

8.33𝑙𝑙𝑙𝑙
𝐵𝐵𝐵𝐵𝐵𝐵 𝐼𝐼𝐼𝐼𝐼𝐼𝑢𝑢𝑢𝑢 = 𝐺𝐺𝐺𝐺𝐺𝐺 𝑋𝑋 ℉ 𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅 1 𝑋𝑋 ÷ 𝑇𝑇ℎ𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒 𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸 2
𝑔𝑔𝑔𝑔𝑔𝑔𝑔𝑔𝑔𝑔𝑔𝑔
BTU Input = 54 GPH X 50°F X 8.33 lb/gallon / 0.75 = 29,988 BTU
1
The average temperature of tap water varies throughout the State depending upon the
location, elevation, and time of year. In order to properly size the water heater check with
your local health agency to determine the required rise. For the purposes of these
guidelines, a tap water temperature of 70°F will be used. Therefore, to achieve a
temperature of 120°F at the faucet, the required rise would be 50°F.

2
The thermal efficiency for gas water heaters, unless otherwise listed by a nationally
recognized testing laboratory, will be assumed to be 75%.

Formula 2 (for electric water heaters):

8.33𝑙𝑙𝑙𝑙 𝐵𝐵𝐵𝐵𝐵𝐵
𝐾𝐾𝐾𝐾 𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑖 = 𝐺𝐺𝐺𝐺𝐺𝐺 𝑋𝑋 ℉ 𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅 𝑋𝑋 ÷ 𝑇𝑇ℎ𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒 𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸1 𝑋𝑋 3412
𝑔𝑔𝑔𝑔𝑔𝑔𝑔𝑔𝑔𝑔𝑔𝑔 𝑜𝑜𝑜𝑜 𝑤𝑤𝑤𝑤𝑤𝑤𝑤𝑤𝑤𝑤 𝐾𝐾𝐾𝐾
KW input = 54 GPH X 50°F X 8.33 lbs / 0.98 X 3412 BTU/KW = 6.7 KW
1
The thermal efficiency for electric water heaters, unless otherwise listed by NSF
International or other nationally recognized testing laboratories, will be assumed to be 98%.

Sizing tables for gas and electric water heaters are found in Appendices II and III
respectively.

VII. SIZING REQUIREMENTS FOR TANKLESS/INSTANTANEOUS WATER HEATERS

A. INTRODUCTION
1. Tankless (instantaneous) water heaters produce hot water by passing water through a heat
exchanger. For proper heating of the water, water must flow through the tankless water
heater slowly to allow for adequate heat transfer from the heat exchanger to the water.
Therefore, the quantity, or rate at which the hot water is delivered can be significantly less
than that provided by a storage water heater. Tankless water heater flow rates are
measured in GPM.

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B. SIZING AND CONFIGURATION

1. Food facilities with improperly sized tankless water heater systems will not be able to
provide the minimum hot water flow rate required when multiple plumbing fixtures and/or
pieces of equipment require hot water simultaneously. An example of this is when multiple
fixtures in use at a food facility cause the pressure (PSI) of the hot water line feeding a dish
machine to fall below the required pressure for that machine. When this occurs, an
inadequate quantity of hot water may be dispensed during the machine's wash and/or rinse
cycles, which may lead to improper warewashing and possible cross-contamination.
2. Consequently, facilities with high hot water demand may be required to install multiple
tankless water heaters and/or equipment booster heaters. Also, facilities with dish
machines that require minimum hot water pressure rates and do not have internal pressure
gauges that measure incoming hot water flow, may be required to install pressure gauges at
hot water lines feeding dish machines. Gauges must be installed according to dish machine
manufacturer’s recommendations/guidelines and applicable plumbing codes.

C. TEMPERATURE RISE
1. The flow rate of hot water that a tankless water heater can provide is also affected by the
temperature of the incoming water at the food facility. Colder incoming water will require
the tankless water heater to provide more heat to the incoming water, which will lower the
flow rate of hot water that the tankless water heater can provide. Whereas storage water
heaters have reserve supplies of hot water to mediate the effects of high degree rise
requirements at a food facility, tankless water heater system don’t have this safe-guard.

D. LOW FLOW FIXTURES

1. The ability of a tankless water heater system to provide hot water may also be compromised
where there are low flow fixtures at a facility. When low flow fixtures are present at a
facility these fixtures may not activate the tankless water heater system because the hot
water demand of the fixture(s) is below the activation rate of the tankless water heaters .
The minimum activation rate of some tankless water heaters can be 0.4 GPM or higher.
Where low flow fixtures are utilized or required at a facility, facilities with tankless water
heaters may need to provide hot water recirculation system and/or point-of-use water
heaters. Local health jurisdictions may prohibit tankless water heaters with high minimum
activation rates, for example, units with rates of 0.5 GPM or higher.

E. THE COLD WATER SANDWICH EFFECT

1. The ‘cold water sandwich effect’ is another factor that must be taken into account when
considering the installation of a tankless water heater. The ‘cold water sandwich effect’ is a
condition where cold water is fed into a facility’s hot water lines while the tankless water
heater’s heat exchanger is heating up. This delay in providing hot water by the tankless
water heater can result in 10 to 30 seconds of cold water being fed into the hot water lines
at a facility while the heat exchanger is heating up. When this occurs, equipment and
fixtures with low hot water demand, such as low water demand dish machines and hand
sinks, may not receive the quantity of hot water that they require for proper operation.
Facilities with low water demand dish machines or faucets may be required to install hot
water recirculation systems, booster heaters, and/or point-of-use water heaters to ensure
that a consistent supply of hot water is available for all of the fixtures and equipment at
their facility.

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F. WATER QUALITY AND MAINTENANCE

1. Other factors to consider when evaluating the benefits and costs of installing a tankless
water heater system are water quality and maintenance. In areas with hard water, tankless
water heater manufacturers, as part of the warranty, may require pre-treatment of the
incoming water to the tankless water heater. Manufacturers may also require regular
maintenance of the heater to remove scale and lime deposits and for cleaning and flushing
of any required filter(s).

G. ELECTRIC TANKLESS / INSTANTANEOUS WATER HEATERS

1. Local health jurisdictions may limit or prohibit the use of electric tankless water heaters at
licensed food facilities due to the low flow rate that these units can provide and the lack of
durability that has been observed in many of these types of units. Where very low flow rates
are required, such as in some satellite food facilities, at restrooms (hand sinks), and at single
fixtures or pieces of equipment, local health jurisdictions may approve the use of electric
tankless water heaters. Note: The minimum activation rate for the electric tankless water
heater must be lower than the maximum flow rate for each fixture that is fed by the
tankless water heater. A tank water heater may be required when low flow rate
fixtures/aerators are used.

H. FIXTURE FLOW REQUIREMENTS

1. Tankless water heaters must be sized to provide hot water of at least 120°F at a rate of at
least two GPM to each fixture at a facility. Therefore, warewashing sinks that have multiple
faucets will be required to be supplied with 2 GPM per faucet. Hand lavatories and facility
dump sinks are required to be provided with at least ½ GPM per faucet. Note: Actual fixture
flow rates may exceed the estimated rates listed in the sizing guidelines. Where rates are
higher than the guidelines, alterations may be required to a facility’s hot water system to
ensure an adequate supply of hot water is available at that facility.

I. EQUIPMENT FLOW REQUIREMENTS

1. The minimum required flow rates for equipment, such as dish machines and glass washers,
can be determined by referencing the NSF listings for the piece of equipment specified, by
checking the listings of other established nationally recognized testing laboratories and/or by
checking the manufacturer’s specifications. Dish machine and glass washer minimum
required flow rates can also be determined by dividing the length of time of the rinse cycle
(in seconds) into 60 seconds and then multiplying that number by the quantity of hot water
required per rack (see formula listed below).

Formula 3 (hot water demand for dish machines):

𝐺𝐺𝐺𝐺𝐺𝐺 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷
60 𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠/𝑚𝑚𝑚𝑚𝑚𝑚
= 𝑥𝑥 (𝑞𝑞𝑞𝑞𝑞𝑞𝑞𝑞𝑞𝑞𝑞𝑞𝑞𝑞 𝑜𝑜𝑜𝑜 ℎ𝑜𝑜𝑜𝑜 𝑤𝑤𝑤𝑤𝑤𝑤𝑤𝑤𝑤𝑤 𝑟𝑟𝑟𝑟𝑟𝑟𝑟𝑟𝑟𝑟𝑟𝑟𝑟𝑟𝑟𝑟 per rack{gal})
𝑟𝑟𝑟𝑟𝑟𝑟𝑟𝑟𝑟𝑟 𝑐𝑐𝑐𝑐𝑐𝑐𝑐𝑐𝑐𝑐 𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡 (𝑠𝑠𝑠𝑠𝑠𝑠)

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Flow Requirements for Facilities w/ Tankless Water Heaters

Type Minimum Flow Requirement
Hand Lavatories 0.5 GPM
Dump Sink 0.5 GPM
Warewashing Sink 2.0 GPM (per faucet at sink)
Food Preparation Sink 2.0 GPM
Janitorial Sink 2.0 GPM
Dish Machine / Glass See ANSI accredited certification program listing, manufacturer’s
Washer documentation, and/or formula listed in this guide.
Other Equipment See ANSI accredited certification program listing and/or
manufacturer’s documentation.

i. Example #1
Food facility with two hand sinks in the kitchen and one hand sink in each restroom for a
total of four hand sinks. There is a warewashing sink with one faucet, a janitorial sink,
and a food preparation sink. Facility has a low temperature dish machine that requires a
flow rate of 4.3 GPM and incoming hot water pressure of 15 psi to 25 psi according to its
NSF listing. The local health agency uses a 60°F rise for their calculations based on
incoming water temperatures. The tankless water heater proposed for this facility is a
gas tankless water heater that has a maximum input of 199,000 BTU/H. At a 60°F rise,
this water heater is able to provide a maximum flow rate of 5.6 GPM.

Number Type Demand (GPM)

4 Hand lavatories 2
1 Warewashing sink (1 faucet) 2
1 Food Preparation Sink 2
1 Janitorial Sink 2
1 Dish Machine 4.3
Total: 12.3

In example #1 above, the facility has a hot water flow requirement of 12.3 GPM. The
proposed water heater has a maximum flow rate of 5.6 GPM. Therefore, three of the
proposed tankless water heaters would be required at this facility. (See “Installation
Requirements” below).

ii. Example #2
Food facility has three hand sinks in the kitchen, two hand sinks in the restrooms, and
one hand sink at front bar area. Facility has a bar sink that has one faucet and a
warewashing sink with two faucets. Facility also has a janitorial sink, a bar dump sink,
and a food preparation sink. Facility also has a high temperature dish machine that
requires minimum final rinse temperature of 180°F. The flow rate requirement for the
dish machine is 4.8 GPM.

This facility has a glass washer at its bar. This glass washer has a rinse time of 32 seconds
and 1.7 gallons of hot water being delivered per rack. This glass washer has

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its highest water demand during the rinse cycle, so the required flow rate for this glass
washer can be calculated by dividing the length of the rinse cycle (in seconds) into 60
seconds and then multiplying by the gallons of hot water required per rack. So the
required flow rate for this glass washer equals [(60 / 32) X 1.7] which is 3.2 GPM.

The local health agency uses a 50°F rise for their calculations based on incoming water
temperatures at this facility. The tankless water heater proposed for this facility is a gas
tankless water heater that has a maximum input of 199,000 BTU/H. At a 50°F rise, this
water heater is able to provide a flow rate of 7.7 GPM.

Number Type Demand (GPM)

6 Hand lavatories 3
1 Warewashing sink (2 faucet) 4
1 Bar sink 2
1 Food Preparation sink 2
1 Dump sink 0.5
1 Janitorial sink 2
1 Dish Machine 4.8
1 Glass Washer 3.2
Total: 21.5

In example #2 above, the facility has a hot water flow requirement of 21.5 GPM. The
tankless water heater proposed is able to provide 7.7 GPM of 120°F water. Therefore,
three of the proposed tankless water heaters would be required (See “Installation
Requirements” below). Also, the dish machine would be required to have a booster
heater that is capable of boosting the 120°F incoming water to at least 180°F.

VIII. REQUIREMENTS FOR BOOSTER HEATERS

A. When a hot water sanitizing warewashing machine is used, a booster heater must be provided
that will raise the incoming general purpose hot water up to at least 180°F for the final sanitizing
rinse cycle.

B. When sizing a booster heater, the hot water demand for the warewashing final sanitizing rinse
cycle should be obtained from the NSF International listings or listings established by other
nationally recognized testing laboratories.

C. The formulas for calculating BTU or KW input listed in section VI.F. should be used when
determining the minimum required size for a booster heater.

D. When a booster heater is installed below a drainboard, it shall be installed at least six inches above
the floor, away from the wall, and in a manner that will allow accessibility for proper cleaning and
servicing.

IX. RECIRCULATION PUMPS

A. Where fixtures are located more than sixty feet from the water heater, a recirculation pump must
be installed in order to ensure that water reaches the fixture at a temperature of at least 120°F.

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B. In some cases it may be more practical to install a separate, smaller water heater for remote
fixtures, such as for restroom handsinks.

X. INSTALLATION REQUIREMENTS
A. Where feasible, water heaters should be located in an area of the food facility separated from all
food and utensil handling areas.

B. The Uniform Building Code prohibits the installation of gas water heaters in restrooms or change
rooms.

C. Water heaters shall be mounted in one of the following manners:

1. On six inch high, easily cleanable legs.
2. On a four inch high coved curb base. All openings between the water heater and the base
must be sealed in a watertight manner.
3. On a properly finished and installed wall pedestal, positioned so that it is out of the work
and traffic space.
4. In an easily accessible location above a suspended ceiling. Where a permanently installed
ladder is required to access the water heater, the ladder shall not be installed above a
food or utensil handling area.
5. Note: The local health agency may allow alternate installation methods when a water
heater is installed in an area separated from food and utensil handling areas, such as in a
mechanical room.

D. A common mistake with electric water heaters is the ordering and installing of a water heater
with an upper element of 4500 watts, a bottom element of 4500 watts, and a total connected (or
maximum) wattage of 4500 watts. On such a water heater, only one element is operating.. Many
individuals do not observe the total connected wattage and assume that because each of the
elements is 4500 watts, their water heater has an input rating of 9000 watts. Water heater
manufacturers have specific procedures for rewiring an electric water heater so that the upper
and lower elements are operating simultaneously. Some manufacturers only permit rewiring in
the factory. Field modifications will normally void warranties and any listings that the unit comes
with. Prior to acceptance of a field modified water heater, the local health agency should ensure
that the modifications were performed according to the manufacturer's recommendations and
with the approval of the local building officials. The data plate on a field modified water heater
must be changed to reflect the total connected wattage rating with both elements operating
simultaneously.

E. When multiple water heaters are connected, they must be installed in parallel, not in series (See
Appendix IV).

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Appendix I

Hourly Hot Water Demand Table

• Utensil Sinks
Compartment Size Gallons Per Compartment Compartment Size Gallons Per Compartment
16” X 20”→ 14 18” X 30”→ 23
18” X 18”→ 14 20” X 28”→ 24
18” X 24”→ 19 24” X 24”→ 25
18” X 26”→ 20 24” X 30”→ 31

• Dishmachines/Glasswashers: Refer to manufacture specs for GPH and minimum water temperature inputs
• Bar Sink (12” X 12”): 6 gallons per compartment
• Food Prep Sink: 5 gallons per compartment
• Janitorial Sink: 15 gallons per sink
• Garbage Can Wash Facility: 15 gallons per facility
• Hand sink(s): 5 gallons per sink
• Pre-Rinse Hand Spray: 45 gallons (if other type, refer to manufacture specifications)
• Clothes Washer:
o 9 & 12 pound washers 45 gallons
o 16 pound washers 60 gallons
• Employee Shower: 20 gallons
• For all others: Refer to manufacture specifications

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Appendix II

Sizing Table for Gas Water Heaters

Gallons per Hour Delivery at Indicated Temperature Rise

BTU (X1000) 40°F 50°F 60°F 70°F

5 11 9 8 6
10 23 18 15 13
15 34 27 23 19
20 45 36 30 26
25 56 45 38 32
30 68 54 45 39
35 79 63 53 45
40 90 72 60 54
45 101 81 68 58
50 113 90 75 64
55 124 99 83 71
60 135 108 90 77
65 146 117 98 84
70 158 126 105 90
75 169 135 113 96
80 180 144 120 103
85 191 153 128 109
90 203 162 135 116
95 214 171 143 122
100 225 180 150 129
105 236 189 158 135
110 248 198 165 141
115 259 207 173 148
120 270 216 180 154
125 281 225 188 161
130 293 234 195 167
135 304 243 203 174
140 315 252 210 180
145 326 261 218 187
150 338 270 225 193
155 349 279 233 199
160 360 288 240 206
165 371 297 248 212
170 383 306 255 219
175 394 315 263 225
180 405 324 270 232
185 416 333 278 238
190 428 342 285 244
195 439 351 293 251
200 450 360 300 257
205 461 369 308 264
210 473 378 315 270
215 484 387 323 277
220 495 396 330 283
225 516 405 338 289
230 518 414 345 296
235 529 423 353 302
240 540 432 360 309
245 551 441 368 315
250 563 450 375 322

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Appendix III

Sizing Table for Electric Water Heaters

Gallons per Hour Delivery at Indicated Temperature Rise

KW 40°F 50°F 60°F 70°F

1 10 8 7 6
2 20 16 13 11
3 30 24 20 17
4 40 32 27 23
5 50 40 33 29
6 60 48 40 34
7 70 56 47 40
8 80 64 54 46
9 90 72 60 52
10 100 80 67 57
11 110 88 74 63
12 120 96 80 69
13 130 104 87 75
14 141 112 94 80
15 151 120 100 86
16 161 128 107 92
17 171 136 114 97
18 181 145 120 103
19 191 153 127 109
20 201 161 134 115
21 211 169 141 120
22 221 177 147 126
23 231 185 154 132
24 241 193 161 138
25 251 201 167 143
26 261 209 174 149
27 271 217 181 155
28 281 225 187 161
29 291 233 194 166
30 301 241 201 172
31 311 249 207 178
32 321 257 214 184
33 33 265 221 189
34 341 273 227 195
35 351 281 234 201
36 361 289 241 206
37 371 297 248 212
38 381 305 254 218
39 391 313 261 224
40 401 321 268 229
41 411 329 274 235
42 422 337 281 241
43 432 345 288 247
44 442 353 294 252
45 452 361 301 258
46 462 369 308 264
47 472 377 314 270
48 482 385 321 275
49 492 393 328 281
50 502 401 335 287

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Appendix IV

Water Heaters Installed In Parallel

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