Energy Efficient Water Heaters, A Big Building Savings

Posted on June 22nd, 2010 by

Bradford White water heaters are some of the most energy efficient water heaters in the world. At the National Restaurant Association Conference, in Chicago, Mark Taylor explains why Bradford White products are such a great energy efficient solution for restaurants.

Full Transcription:

Ben Lack: So we’re here with Mark Taylor with Bradford White Corporation. Thanks so much for giving us some of your time.

Mark Taylor: It’s great, Ben. Great to be here.

Ben Lack: Talk to us a little bit about the different types of technologies that Bradford White offers.

Mark Taylor: Well, we have a myriad of products available, and Bradford White is a full-line water heater manufacturer. We have residential electric, commercial electric, commercial gas, residential gas, oil, fire, solar, storage. It can boiler-type products. It can be self-contained type products with stored energy available in the form of a tank as well as tankless type products. So, again, it’s a little bit of everything that can satisfy anybody’s needs.

Ben Lack: And a lot of the products, I assume, save energy for companies that have this technology in their building.

Mark Taylor: That is true, and there’s some specific products. And one of the reasons we’re at the National Restaurant Show in the Green Pavilion is we are actually Green Dining and the Green Restaurant Association endorsed with our EF-series product which is a fully tank type condensing technology product which has a stored energy as far as the tank, but is condensing technology so it can run up to 99.1 percent thermal efficiency. Therefore, as traditional water heaters can maximize about eighty percent thermal efficiency, this technology will go up to 99.1 percent. So, therefore, there’s a fifteen to eighteen percent energy savings available just in making that heater which, in general, would be less than a one-year payback.

Ben Lack: And why is it so much more efficient?

Mark Taylor: It’s because of the design, the heat exchangers. Really, what we’re trying to do is this particular unit employs a three-pass combustion system which rings out all the latent heat that’s available in the combustion process. And by having that, going through the three-passes, and the key here is vertical three-passes, we don’t have coils. We don’t have anything else unique inside there. We actually have a vertical three-pass system. And that third pass is where the condensing takes place. And you want a vertical tube, and it’s glass-lined inside and out, so it’s protected because condensate is acidic. Because the tube is vertical, you can imagine this. When condensate forms that tube, it’s actually not tracking in any one spot. It’s random distribution. Therefore, it will not rot out. If you have a helical coil or if you have a horizontal tube that is condensing, condensate will lay in the bottom of the tube. And it will do is it will continue to track in that one place and eventually rot out.

So that’s why this concept is unique in the industry. And we, frankly, have been building this for almost eight years and have not had one heat exchanger failure.

Ben Lack: Wow.

Mark Taylor: Yeah, that is quite impressive. And we can stand behind it.

Ben Lack: Is the installation any different?

Mark Taylor: What’s key for the installation specifically in the restaurant environment is that this particular here is part of a closed combustion system. It can operate in normal atmospheric-type situation, or if there’s enough combustion-air that’s in the mechanical room. The product can actually run as a true power venter. But it’s designed as a two-pipe system or a two-pipe system up to a wall or roof to be able to vent out through a single wall penetration. The importance and the key to that is two-fold. Number one, because the condensing technology flow-gas temperatures are so low, that it can actually run in PBC which is a very inexpensive installation or a very flexible installation for venting. Secondly, because it is a closed-combustion system, you decouple the water heater from the nasty indoor air environment of a restaurant that can produce, with all of the cooking oils, with negative vent pressures, and you can isolate the heater from operating from within that environment. So, therefore, it doesn’t have the reliability issues that you’ll find in some atmospherically-fire vented water heaters.

Ben Lack: So tell me a little bit about why you’re doing what you’re doing.

Mark Taylor: Why we’re doing this is because we’re just trying to get the message out. We are a national manufacturer, USA-owned, employee-owned, all of our products are made right in the United States. So we’re here trying to promote our products through the restaurant chain, the restaurant industry, because they’re a big user of water heaters. And it’s actually probably one of the most harsh environments for a water heater. So water heaters do not last long in restaurant applications because of the use and demand. We have developed a product and most of our products are always designed for the professional installations. This particular model and these two particular products are fantastic for restaurant applications. So we’re just trying to get the message out with our wholesale distribution partners throughout the entire country. And we’re making sure that the end-user knows the benefits of the product. That’s why we’re here.

Ben Lack: Well, Mark, thanks so much for giving us a little bit of information about the company. And we wish you guys a lot of luck.

Mark Taylor: Hey, thank you very much for your time to chat.

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5 People have left comments on this post

» Kara Fausset said: { Jun 23, 2010 - 12:06:31 }

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