Ultimate Guide to Safe Hot and Cold Water Systems in Hospitality

In the hospitality industry, the efficiency and safety of your hot and cold water systems are more than a convenience—they’re critical to maintaining high standards of hygiene, guest comfort, and operational efficiency. Whether you operate a hotel, restaurant, pub, or bar, properly maintained water systems are essential for delivering safe drinking water, facilitating cleaning processes, and preventing health risks such as Legionnaires’ disease.

In this guide, we explore key maintenance practices, temperature monitoring strategies, and Legionella prevention steps tailored to the needs of hospitality venues.

Why Water System Maintenance Matters in Hospitality

From supporting showers and food preparation to supplying clean water for drinking and washing, hot and cold water systems are fundamental to day-to-day operations. Without routine checks and preventive maintenance, these systems can become breeding grounds for Legionella bacteria, which thrive in stagnant or lukewarm water.

Need professional support? Call us on 01454 417 920 or email sales@dantek.co.uk for expert water hygiene solutions.

Cold Water System Safety Tips

1. Cold Water Storage Tanks

Cold water tanks distribute water throughout your facility. To maintain safety and performance:

• Inspect annually for internal and external damage.

• Check the lid, insect screens, insulation, and water cleanliness.

• Clean, disinfect, and repair as needed. Cracked tanks are a growing issue—act promptly.

📞 Spot damage? Contact us on 01454 417 920.

2. Cold Water Monitoring and Temperature Control

• Take monthly temperature readings at sentinel taps (the farthest and nearest outlets).

• Cold taps should run below 20°C within two minutes to suppress Legionella growth.

3. Flushing and Stagnation Prevention

• Flush infrequently used outlets weekly for several minutes.

• Monitor daily usage to ensure consistent flow.

4. Temperature Profiling

• Conduct temperature checks at various outlets over time.

• Build a full system temperature profile to detect anomalies early.

Hot Water System Maintenance for Hospitality

1. Calorifiers

These essential components must be:

• Inspected annually both inside and out.

• Cleaned regularly with base debris flushed and sampled.

• Monitored monthly for flow and return temperatures, ideally around 60°C.

2. Circulating vs Non-Circulating Systems

• In non-circulating systems, hot water should reach 50°C within one minute at outlets.

• Circulating systems should maintain at least 50°C at various points.

3. Thermostatic Mixing Valves (TMVs)

TMVs prevent scalding while maintaining safe temperatures:

• Inspect and clean annually.

• Adjust based on your Legionella risk assessment.

4. Showers & Spray Taps

• Dismantle, clean, and descale components every quarter.

5. Expansion Vessels & Filters

• Flush monthly to biannually.

• Replace internal bladders and follow manufacturer’s maintenance guidelines.

6. Point-of-Use (POU) Heaters

• Monthly temperature checks.

• Quarterly cleaning and descaling to prevent Legionella.

Infrequently Used Outlets: Flush to Stay Safe

Outlets not used regularly can be high-risk areas:

• Flush weekly and purge to drain.

• Consider removing redundant outlets to reduce risk.

Recordkeeping & Documentation

All water system maintenance activities should be logged:

• Record temperatures, inspections, and remedial actions.

• Adjust maintenance based on findings and risk assessments.

Site-Specific Advice is Key

Each venue has unique plumbing and system layouts. Always refer to your Legionella risk assessment for a customised maintenance schedule.