Best Commercial Electric Tankless Water Heaters for Restaurants
Answering the need for reliable, scalable hot water in a restaurant setting, these electric tankless models offer continuous flow, energy efficiency, and quick temperature control. They’re best for small to mid-sized eateries, cafes with limited space, and operations seeking on-demand hot water without a storage tank. The top picks below balance high hot-water output, compact install footprints, and straightforward electrical requirements for commercial use. Use the buyer’s guide to compare capacity, electrical needs, and installation considerations.
| Product | Max Flow (GPM) | Key Benefit | Ideal For |
|---|---|---|---|
| Rheem RTEX-24 24kW | varies by inlet temp | High power, strong performance for larger needs | Mid-size kitchens and busier service periods |
| Rheem 18kW 240V | Up to ~4.4 GPM | Balanced power with simple controls | Smaller kitchens, backup for peak hours |
| WINTEMP 36kW 240V | Up to 8.7 GPM | Very high output, WiFi monitor, self-modulating | Medium-to-large restaurants or multi-station setups |
| GREATBEAR 12kW 240V | Depends on demand | Compact, reliable on-demand use | Counter-area hot water or point-of-use needs |
| WINTEMP 13kW 240V | Max ~3.1 GPM | Compact, stable output, easy install | Small kitchens, clinics, or auxiliary runs |
Below are five electric tankless options aligned with restaurant workflows, highlighting who benefits most, why each was selected, and any practical caveats to consider during procurement and installation.
Rheem RTEX-24 24kW Tankless Electric Model
Best for high-demand periods in a mid-size kitchen. The RTEX-24 delivers substantial power and continuous hot water when paired with adequate electrical service. It requires 3 x 40-amp double-pole breakers and a 200-amp service recommended, so the electrical setup is a key factor. This model supports 80–140°F output with 1-degree precision control, making it suitable for restaurants that experience rapid changes in hot-water demand. Caution: verify breaker panel space and service capacity before purchase.
Rheem 18kW 240V Tankless Electric
Better for smaller kitchens or as a backup unit for peak hours. It features external digital thermostatic control with an LED display and self-modulation to match hot-water demand, along with durable copper immersion elements. It performs up to 4.4 GPM, making it a solid choice for dishwashing stations or handwashing sinks where steady temperature is essential. Caution: ensure installation site allows for the electrical footprint and venting is not required for electric models.
WINTEMP 36kW Tankless Electric, WiFi
Best for medium-to-large restaurant setups with higher hot-water needs. The WN36 unit uses self-modulating technology to adjust energy use based on flow and incoming water temperature, aiming for up to 99% energy savings. It supports up to 8.7 GPM, which suits multiple stations running simultaneously. Important: requires 4 x 40-amp DP breakers and 4 x 8 AWG cables with ground, plus a 300-amp service recommendation for some installations. Caution: verify service capacity and professional electrical sizing before installation.
GREATBEAR 12kW Electric Tankless
Choose this for compact installation where space is at a premium. The 12kW unit requires a 60-amp double-pole breaker and 6 AWG wiring. It delivers on-demand hot water with a wide adjustable range and a 1/2″ NPT connection. It’s suited for handwashing or small-dish areas, and can be a practical add-on to supplement larger fleet needs. Caution: likely not sufficient as a sole solution for high-demand commercial kitchens; evaluate total load and simultaneous-use scenarios.
WINTEMP 13kW Tankless Electric
Best for small kitchens, clinics, or auxiliary hot-water needs. The 13kW model handles a steady 3.1 GPM and features a compact footprint with a 1/2″ NPT water connection. Suitable for handwash sinks or light dishwashing stations where space constraints exist. Caution: future scalability may require upgrading to a higher-capacity unit if peak demand grows.
Buying Guide
What size electric tankless heater do you need for a restaurant? Consider peak simultaneous demand, number of sinks, and dishwashing stations. Calculate required GPM at your lowest inlet water temperature to choose a model with adequate output. For high-volume kitchens, prioritize units with higher GPM and robust self-modulation to maintain stable temperatures under load.
Electrical and space requirements are critical. Many commercial-grade electric tankless heaters demand substantial electrical service, dedicated circuits, and clearances in the panel. Verify panel space, conduit routes, and grounding. If power capacity is uncertain, consult a licensed electrician before purchasing.
Temperature control and reliability matter. Look for units with digital thermostats, individual temperature adjustment (in degrees), and stable water temperature under varying flow. Remote monitoring or WiFi control can help operations manage temperatures across multiple fixtures, especially in busy hours.
Installation considerations. Some models require multiple breakers (60–200 amps total per unit) and significant wiring. Ensure your installation area permits safe venting is not required for electric units, and plan for accessible service access for maintenance.
Maintenance and durability. Focus on units with durable copper elements and field-serviceable parts where possible. Note that some units are best suited for intermittent or auxiliary use, while others can handle continuous, multi-station workloads. Consider adding a dedicated shut-off valve and filter at each hot-water outlet for longevity.
FAQ
- What is a practical GPM target for a restaurant’s hot water system? For typical dishwashing and handwashing stations, aim for 3–5 GPM per station during peak periods, adjusting with the number of stations and water inlet temperatures.
- Do electric tankless heaters require venting? No, most electric models do not require venting, unlike gas units. They connect to standard electrical service and water lines.
- How important is self-modulation in a restaurant setting? Very important. Self-modulating systems adjust power in real time, reducing energy waste when demand drops and maintaining stable temperatures when demand rises.
- Can I install a tankless heater myself in a restaurant? Installation involves electrical work and plumbing connections. A licensed electrician and plumber should review electrical service capacity and compliance with local codes before installing a commercial unit.
- What safety features should I look for? Look for over-temperature protection, dry-fire protection, and clearly labeled temperature controls to prevent scalding and equipment damage during high-use periods.
- Is a higher-wattage unit always better for a restaurant? Not necessarily. The right unit matches your peak load and electrical capacity. Oversizing can waste energy and require costly electrical upgrades.