I'm looking to understand better South Florida Supermarket (Publix) Heat Reclaim. There are valves in the drop leg, of course, but we don't have the low ambient issues. I see the water tanks run 120F on 90-95F OAT. Are the water tanks supposed to only de-superheat the refrigerant? or do they saturate the refrigerant, too; and is there liquid/vapor feeding back into the condenser. Also, what other, alternately, heat sinks are there for Publix Heat Reclaim. Any link on their protocol, how the system is set up, or just firsthand information, would be helpful. Thankyou in advance.