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Serious question, did I have my water heater temp set way too high for a restaurant hand sink this whole time?
So I'm doing a small cafe buildout in Pilsen and I had the tankless set to 140 out of habit, because that's what I always ran in the old buildings I worked on. Then last Tuesday the health inspector came through and stuck a thermometer in the hand sink, and she kind of tilted her head and said 140 is scalding for people washing up twenty times a shift. I looked at the code book that night and sure enough, the hand sink max is 120, and that whole time I thought hotter water was the safer call for a kitchen. What tipped me off was watching one of the line cooks pull his hand back fast after like two seconds, and he just shrugged like that was normal. I turned it down to 120 and nobody has complained once, and honestly the fixtures are probably going to last longer too. Now I'm wondering how many other spots I set hot just because that's how I was shown. How do you all handle the temp on a tankless feeding both a hand sink and a three bay, do you run a mixing valve or just set the unit lower?
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laura_ross1d ago
Does your dishwasher feed off that same tankless, because that changes the answer?
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