BRADFORD WHITE CEHD50 24 to 36 kW Commercial Electric Water Heater (50 gallons) | Montreal, Laval, Longueuil, South Shore & North Shore

Fast recovery in a 50 US gallon tank, for kitchens where every square foot counts

In food service, the back of house is rarely spacious, and hot water must never run out in the middle of service. The Bradford White CEHD50 commercial electric water heater, in its six-element version offered from 24 to 36 kW, relies on power rather than volume. Its 50 US gallon tank (42 imperial gallons, 189 L) takes up little room, but its six Incoloy-sheathed elements bring it back to temperature quickly, even when the sinks are running non-stop. AirGreen installs it in restaurants and food businesses in Montreal, Laval, Longueuil, the South Shore and the North Shore.

It is for owners of a café-bistro, a takeout counter, a bakery or a catering service who need to fit a water heater into a corner, often in the basement, without giving up the amount of hot water available at peak times.

Small tank, high power: the logic of this model

A storage water heater supplies hot water in two ways: through the heated water it keeps in reserve, and through its ability to reheat the incoming cold water while hot water is being drawn. A large, low-power tank relies on the first. The six-element CEHD50 relies on the second: its reserve is modest, but its installed power lets it keep up with sustained demand throughout service.

This approach works especially well when hot water is used continuously rather than in one large draw. In a kitchen, the prep sinks, the dish area and cleaning follow one another for hours; that is exactly the pace a compact, high-power tank is designed for.

Where it stands out in food service

• The dish area: pre-rinsing dishes and filling sinks from the start to the end of service.
• Prep sinks: washing vegetables, containers and utensils.
• Staff handwashing sinks: hot water available at all times, a point inspectors look at closely.
• End-of-night cleaning: floors, hoods and surfaces, often when the reserve is already being drawn on.

If your commercial dishwasher requires a specific supply temperature, we check its requirements with you before setting the water heater.

Manufacturer data for the six-element CEHD50

• Capacity: 50 US gallons (42 imperial gallons, 189 L).
• Elements: six standard screw-in elements, Incoloy-sheathed, low watt density.
• Power ratings offered: 24, 27, 30, 36 kW.
• Conversion: six-element models "can be converted from 24 kW to 36 kW ONLY".
• Available voltages: 208 V, 240 V, 277 V, 380 V, 415 V, 480 V and 600 V, units shipped as standard three-phase.
• Water connections: 1 1/2 in. (38 mm) NPT, factory-installed true dielectric fittings.
• Tank: Vitraglas lining with Microban.
• Drain valve: brass, low restriction, vandal-resistant design.
• Dimensions and weight: 50 7/16 in. (1,281 mm) high, 24 in. (610 mm) in diameter, 270 lb (122 kg) for the standard model.

An electrical load to plan with the rest of the kitchen

Between 24 and 36 kW, this water heater becomes one of the most demanding appliances in the kitchen, alongside the ovens, the electric fryers and the ventilation. The exact power is therefore chosen with everything connected to the same panel in mind. The manufacturer allows the power of a six-element model to be converted later, but only between 24 kW and 36 kW: a restaurant that plans to expand its dining room can keep some room to grow.

Voltage and phase are specified at ordering, among the voltages offered from 208 V to 600 V. All units are shipped in the standard three-phase configuration, and on 600 V models only kW conversion is permitted. Before recommending a configuration, we check the main panel nameplate and the remaining capacity, then confirm everything in writing.

Hygiene: Microban and NSF kits

The Vitraglas interior lining with Microban, an antimicrobial technology, protects the tank. According to Bradford White’s documentation, NSF kits are offered for the CEHD, which matters directly to food establishments, and ASME construction is available when the plans call for it. The design is also UL certified for field conversion. We state in the quote the options selected for your business.

Fitting into a kitchen or a basement

In many Montreal restaurants, the water heater sits in the basement at the bottom of a narrow staircase. At 24 in. in diameter and 270 lb empty, the CEHD50 is handled by two people with the right equipment, and we measure the route before delivery. Its 50 7/16 in. height lets it fit under low ceilings or beneath a storage shelf.

The location must have a floor drain nearby for the relief valve and flushing, along with enough clearance in front of the elements for service. We also avoid placing the unit where carts and cases could knock into the piping.

Maintenance in a food-service setting

A kitchen relies on its water heater every day, sometimes seven days a week. We recommend a visit once a year, scheduled outside service hours: flushing through the low-restriction brass valve, checking the six elements and their connections, and testing the relief valve. Because the elements are screw-in, a worn element is replaced without changing the unit, which reduces downtime.

Model number and warranty: confirmed at ordering

The full model number of a CEHD specifies the power, voltage, phase and ASME option. Since the six-element version comes in several power ratings, that number is settled with you and then confirmed at the time of ordering. The manufacturer’s warranty terms that apply to the selected unit are stated in the written quote.

Installation of the Bradford White CEHD50 (24 to 36 kW) in your establishment

AirGreen is a family business established in Montreal, active for more than fifteen years in heating, ventilation and air conditioning and holder of RBQ licence 5645-9605-01 (ventilation, refrigeration and electrical). In food service, a day without hot water is a lost day, so we plan the work with you around your opening hours. Our service includes:

• a free on-site assessment of the location, the delivery route and the electrical capacity;
• the choice of power and voltage, confirmed in a written quote;
• draining and removing the old tank, then disposing of it;
• connecting the cold and hot water to the tank, the relief valve and its discharge to the drain;
• the electrical connections, made under our RBQ licence;
• commissioning, setting the temperature to suit your equipment and checking each element;
• a maintenance schedule suited to the pace of your kitchen.

Service area

We serve restaurants and businesses in Montreal, Laval and Longueuil, as well as Brossard, Saint-Hubert, Terrebonne, Blainville and the entire South Shore and North Shore.

Request your free on-site estimate for the Bradford White CEHD50, 24 to 36 kW. You will receive a clear written quote, and financing options are available for your establishment.