What Temperature Should Hot Water Be in a Commercial Kitchen?

When it comes to running a commercial kitchen, hot water is a necessity. The right hot water temperature is a balancing act. It needs to be hot enough to kill germs but not so hot that it risks scalding staff or damaging equipment.

In this blog, we’ll walk you through everything you need to know about the temperature for commercial hot water in Sydney, plus insights on how to maintain it.

What Temperature Should Hot Water Be for Commercial Kitchens?

Food Standards Australia New Zealand (FSANZ) makes it clear: utensils, equipment, and all food contact surfaces must be kept spotless and sanitary. This means more than just washing, it’s about using heat and sanitising chemicals correctly to kill harmful bacteria and stop diseases from spreading.

The Four Steps to Effective Cleaning and Sanitising

Cleaning and sanitising in commercial kitchens is a process that needs to be done properly to meet the required standards. Here’s a simple explanation:

• Remove loose dirt and food particles first. Then rinse everything with warm, potable water.
• Wash utensils and equipment using hot water heated to about 60°C combined with detergent. Follow this by rinsing with clean water.
• This is the crucial bacteria-killing stage. Treat surfaces and utensils with very hot, clean water at around 75°C for at least two minutes. Alternatively, apply a chemical sanitiser as per the label’s instructions. Your commercial water heater and plumbing system must support these high temperatures. Staff safety precautions are also needed to avoid burns.
• Finally, let everything air dry. Using a draining rack is the most hygienic way to dry equipment without recontaminating it.

Hot water temperatures of 60°C for cleaning and 75°C for sanitising have been proven to reduce microorganisms to safe levels. This heat effectively kills harmful bacteria that could otherwise compromise food safety or cause illness.

Sanitising does not require scrubbing, instead, it relies on exposing the already clean surfaces or utensils to very hot water to kill harmful bacteria. Because water at 75°C can cause serious burns, commercial kitchens use methods like soaking utensils in hot water baths, utilising dishwashers with controlled rinse cycles, or carefully applying chemical sanitisers to avoid scald injuries.

Best Practices for Safe Use of 75°C Water in Commercial Kitchens

Water at 75°C is perfect for sanitising because it kills harmful bacteria effectively. But that temperature is hot enough to cause serious burns if handled carelessly. So safety needs to be front and centre.

1. Restrict Access to Hot Water Points

Ensure that taps or outlets that deliver water at or near 75°C are only used for dishwashing or sanitising tasks and are clearly marked or located away from general use areas.

2. Staff Training

Train kitchen staff on the risks of handling hot water. Teach safe procedures for using sanitising equipment and handling utensils washed with very hot water.

3. Clear Signage

Display clear signs near hot water outlets to warn of scalding risks. Visual reminders help reduce accidents.

4. Personal Protective Equipment (PPE)

Make sure your staff wear appropriate PPE, like heat-resistant gloves, when handling hot water or sanitised equipment.

By combining these safety measures with the required high water temperature for sanitising, commercial kitchens can protect their staff and maintain hygiene standards without compromise.

What Type of Hot Water System is Best for Commercial Kitchens?

The most commonly used and highly recommended option is a storage tank hot water system. Here’s why it’s the best choice:

• Reliable supply: These systems store a large volume of water and are ready to use whenever needed.
• Cost-effective for high demand: For kitchens that use hot water constantly, storage tank systems are efficient and able to handle heavy workloads.
• Proven technology: These systems are widely used across Australian commercial kitchens, meaning plumbers know them well, parts are easy to find, and servicing is straightforward.

To ensure a reliable supply of hot water in a busy commercial kitchen, having a properly sized storage tank is crucial. If the tank is too small or the recovery rate is too slow, you risk running out of hot water during peak demand.

While tankless units are becoming more common in smaller or medium-sized kitchens, most larger commercial kitchens still prefer storage tank systems for their robust, steady performance.

How to Maintain Hot Water Temperature in Your Commercial Kitchen

1. Set the Thermostat Correctly

Adjust the thermostat correctly so your commercial kitchen gets consistent hot water at the temperature it requires for daily tasks.

2. Insulate Your Tank and Pipes

Heat loss can cause temperature drops and waste energy. Proper insulation around the tank and hot water pipes keeps the heat locked in, ensuring water stays hot all the way to the tap.

3. Regularly Flush the Tank

Sediment builds up over time inside the tank, which can reduce heating efficiency and cause temperature inconsistencies. Flushing the tank every 6 to 12 months clears out this buildup and helps maintain steady hot water.

4. Schedule Professional Servicing

Have a commercial hot water plumber perform annual inspections and servicing. They’ll check the heating elements, thermostat accuracy, and overall system health to keep your storage tank running at its best.

Conclusion

Getting the right hot water temperature for your commercial kitchen is key to keeping your operation safe, hygienic, and efficient. At Fix N Flow, we offer complete services for commercial hot water systems to ensure a consistent supply.

For peace of mind and professional service you can trust, give us a call on 1300 319 275 or visit our website to fill out the online form. Let’s keep your kitchen flowing smoothly with hot water that’s always up to standard.