Instant Hot Water Dispenser Tank
Reverse Osmosis Compatible Hot Water TANK ONLY
This Little Gourmet hot water tank features:
- Reverse Osmosis compatible
- Stainless steel tank with stainless steel tubes
- 2.5 quart (5/8 gallon) capacity
- Stainless steel heating coil
- Provides 60 cups of 190° water instantly, per hour
- Perfect for instant coffee, tea, hot chocolate, and other instant drink mixes
- Thermostat sensor helps prevent dry start-up
- Fingertip adjustment from 140-190°
- Speed up boiling water process by starting with hot water
- Mountain Plumbing Products model #641-3
- 1300 watt, 120 volts
- Spec Sheet
- Installation Instructions
This is a replacement tank for those who already have a hot water dispenser faucet
Reverse Osmosis Compatible Hot Water TANK ONLY = $500.06
Are instant hot water dispensers safer to use than microwaves for heating water?
Click here to read why this instant water heater is safer than heating water in a microwave.
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Frequently Asked Questions
Q. "I've read that microwaving hot water can be dangerous?"
A. Water and other liquids, when heated in a microwave, do not always bubble when they reach the boiling point. They can actually get superheated and not bubble at all. The superheated liquid will bubble up out of the cup when it is moved or when something like a spoon or tea bag is put into it. To prevent this from happening and causing injury, do not heat any liquid for more than two minutes per cup. After heating, let the cup stand in the microwave for at least thirty seconds before moving it or adding anything to it. Here is what our local science teacher had to say on the matter: "Thanks for the microwave warning. I have seen this happen before. It is caused by a phenomenon known as superheating. It can occur anytime water is heated and will particularly occur if the vessel that the water is heated in is new, or when heating a small amount of water (less than half a cup). This is caused by the water heating faster than the vapor bubbles can form. If the cup is very new, it is unlikely to have small surface scratches inside it that provide a place for the bubbles to form. As the bubbles cannot form and release some of the heat that has built up, the liquid does not boil, and the liquid continues to heat up well past its boiling point. Then, what usually happens is that the liquid is bumped or jarred, which is just enough of a shock to cause the bubbles to rapidly form and expel the hot liquid. The rapid formation of bubbles is also why a carbonated beverage spews when opened after having been shaken.
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