Commercial Kitchen / Community Center DHW Design — Indirect vs Tankless vs TurboMax

harpxeet

Hi everyone, I need advice on a commercial domestic hot water (DHW) system for a community center kitchen.

The building already has a ~380 Mbh propane boiler that is currently used for in-floor heating.

For hot water, there are only three 60-gallon electric tanks installed in parallel. This setup works okay during weekdays or low demand periods, but it is not able to keep up during peak usage.

On weekends or during events when the community center is full, the system struggles badly and we end up getting lukewarm water when multiple fixtures are running at the same time (kitchen sinks, prep areas, 4-5 washrooms , 6-7 handwashing stations etc.).

I am trying to decide the best upgrade option and I’m getting mixed opinions:

1. Install multiple commercial tankless water heaters

2. Add a separate boiler dedicated to DHW with a large indirect storage tank

3. Connect DHW to the existing 379MBH boiler using a TurboMax or high-recovery indirect system with DHW priority

4. Add more storage tanks in parallel to increase capacity

My main concern is reliability during high peak demand (weekend events), stable temperature under simultaneous use, and not overcomplicating the system unnecessarily.

What would be the most reliable and practical solution in this situation? Any real-world experience from similar commercial or community kitchen setups would be really helpful.