On-demand hot water for tea, Americanos & service in Canadian kitchens
Keep a steady supply of near-boiling water ready for service with commercial hot water dispensers built for restaurants, cafés, bakeries and hospitality operations across Canada. This collection features compact countertop boilers, hot water towers and related options from trusted brands like Marco, Bunn and Boswell, so you can support tea, Americanos, hot chocolates, soups, oatmeal and back-of-house prep without tying up your coffee brewers.
Compared with kettles or improvised solutions, commercial hot water dispensers provide more precise temperature control, larger capacities and faster recovery times. Many models include insulated tanks, LED temperature displays and energy-saving modes to help manage utility costs while still keeping water ready at the temperatures your drinks and recipes require.
Types of commercial hot water dispensers in this collection
Use the filters on this page to focus on the hot water equipment that best fits your menu and layout:
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Countertop hot water dispensers: Compact, energy-efficient boilers from brands like Marco designed to sit on counters and provide a steady draw of hot water throughout service.
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Hot water towers: Higher-capacity units from brands like Bunn that deliver larger volumes of near-boiling water for busy tea programs, Americanos and kitchen use.
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Hot water boilers / urn-style units: Urn-style boilers, including Boswell models, that can serve either coffee or hot water for banquets, buffets and catering applications.
Smaller cafés might rely on a single countertop dispenser to cover tea and Americanos, while larger restaurants or banquet operations often pair a hot water tower with urn-style boilers for events. When your beverage menu grows, adding a dedicated dispenser helps keep coffee brewers focused on coffee and reduces wait times for hot drinks during peak periods.
Capacity, temperature & placement considerations
When choosing a hot water dispenser, start with capacity. Manufacturers typically list both tank volume and hourly output (cups or litres per hour). Estimate how many hot beverages and recipes you need to support during peak 30–60 minute windows, then choose a unit that can deliver that volume with some buffer. For tea-forward cafés and hotels, a larger tower often makes sense; for smaller bakeries or quick-service counters, a compact countertop boiler may be enough.
Temperature control is equally important. Many commercial hot water dispensers offer adjustable settings and digital displays, allowing you to dial in specific ranges—from below boiling for green tea to near 100 °C (212 °F) for black tea, Americanos and kitchen prep. Look for models with insulated tanks and energy-saving modes to help manage power usage during off-peak times while still keeping water quickly available when the rush hits. Placement should consider both workflow and safety: dispensers should be easy for staff to reach without crossing guest paths, with enough clearance for your tallest mugs, teapots or airpots. Make sure the counter can support the weight of the unit plus a full tank of water, and that staff have a safe, consistent path when carrying hot beverages to the bar, server station or buffet.
If you are unsure which model or capacity is right for your Canadian restaurant, café or hotel, start with your peak beverage demand, available counter space and desired temperature control, then narrow by brand and features. If you do not see the exact configuration you need, a Russell Hendrix representative can help you explore additional options from our hot water equipment vendor partners.
Frequently Asked Questions about Commercial Hot Water Dispensers
What is a commercial hot water dispenser used for?
Commercial hot water dispensers provide on-demand hot water for tea, Americanos, hot chocolate and other beverages, as well as for foods like oatmeal, instant soups and certain prep tasks. In Canadian restaurants and cafés, they are often used alongside coffee brewers so staff have a dedicated source of hot water without tying up brewing equipment or relying on small kettles that cannot keep up with peak demand.
How do I choose the right size hot water dispenser for my operation?
Start by estimating how many hot drinks and food applications you serve during your busiest periods, then compare that to each unit’s tank size and hourly output. A small bakery or café may need only a compact countertop boiler, while a busy restaurant, hotel or banquet operation might require a larger hot water tower that can deliver several gallons per hour. It is usually better to size for peak demand with some extra capacity rather than running a smaller unit at its limit all day.
What is the difference between a countertop boiler and a hot water tower?
A countertop hot water boiler is typically more compact and designed to sit on a counter, delivering hot water from a smaller tank—ideal for moderate volume and tighter spaces. A hot water tower is usually taller and higher capacity, built to supply larger volumes of hot water for busy beverage stations, buffets and kitchen use. Towers from brands like Bunn often offer programmable temperature and energy-saving modes for high-volume Canadian operations.
Can I use hot water dispensers for both front-of-house and back-of-house?
Yes. Many operations place a dispenser at or behind the bar or coffee station for guest drinks, and another unit in the kitchen for prep tasks. Front-of-house units are often chosen for their footprint, appearance and cup clearance, while back-of-house units may prioritize capacity and ease of cleaning. When planning multiple units, consider how your teams move between stations and where hot water will save the most time.
How important is water quality for hot water dispensers?
Water quality has a big impact on taste, scale build-up and equipment life. Pairing hot water dispensers with appropriate filtration can help reduce sediment, chlorine and hardness, which improves beverage flavour and reduces scale on heating elements. This is especially important in parts of Canada with hard water, where scale can accumulate quickly and affect performance over time.
How often should I clean and descale a commercial hot water dispenser?
As a general guideline, wipe external surfaces daily and descale the unit on a regular schedule based on your water quality and volume—often every one to three months in hard water areas or high-volume operations. Follow the manufacturer’s cleaning and descaling instructions and use approved products to protect internal components. Regular maintenance helps maintain temperature consistency, reduce downtime and extend equipment life.
What if I don’t see the hot water dispenser or brand I’m looking for?
The Hot Water Dispensers collection highlights popular models from brands like Marco, Bunn and Boswell. If you do not see a specific size, configuration or brand listed, a Russell Hendrix representative can help you check additional options, lead times and compatible filtration for your beverage program in Canada.
