The material covers the move to water heating electrification and focuses on the basic questions surrounding the transition in electric residences. Includes several studies and myths and methods for new construction and retrofits. California code issues are covered for both new construction and retrofits. A Webcast with a sample HPWH covering the various features and design elements.
This is class 4 of 6 in 3C-REN’s High Performance Fundamentals Certificate series. Earn a 3C-REN certificate of completion after finishing the series and passing short quizzes at the end of each class. This series will be hosted twice throughout 2023. Having gained a solid understanding of high-performance building enclosures from classes 1 through 3 in 3C-REN’s High Performance Fundamentals series, participants are well-prepared for this class, which will provide a foundation in the use of heat pumps for both space
Manufacturers Heat Pump Water Heating (HPWH) Education session focused on technology features and benefits, appropriate applications, energy efficiency compared to other water heater types, installation techniques, and best practices, service support and warranty, proper maintenance, troubleshooting, and selling strategies.
This is class 5 of 6 in 3C-REN’s High Performance Fundamentals Certificate series. Earn a 3C-REN certificate of completion after finishing the series and passing short quizzes at the end of each class. Do you have any customers who wait a long time to get hot water somewhere in their house? Do you know someone who is frustrated watching the water run down the drain while waiting when outdoor watering is restricted due to drought? Have you ever wondered why a
The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero net carbon kitchens. This class explains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems