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___jY,!29/2002 14:54 FAX 4025 <br /> APPENDIX E <br /> HOT WATER DEMANDS <br /> FIXTURES <br /> NO- OF UNITS X GPH - TOTAL GPH <br /> S1NK <br /> 2 X 10 = 20 <br /> For 1AR't11Etli) I X 2- 5 <br /> P T SINK t (_0Kf <br /> Por 519 K (z corlP.veTn�F+r) <br /> KOF SINK I X 15 15 <br /> D 51 N K LAV A`mi�.Y) <br /> X = <br /> X - <br /> X <br /> X <br /> X <br /> X <br /> X = <br /> 9 TL79L' 145 CtPt'S <br /> I. Calculating the BTU (British Thermal UndS)for kitchen as water heater: <br /> �}5 GHP x 60 degrees rise x 11'= 95 1'700 BTU <br /> '8.33 lbs-/ al.of water = 11.1 (rounded off= 11) <br /> 0.75 (therrnal efficiency of gas) <br /> The gas hot water heater with at least a rating of 9 6O�BTU <br /> II. Calculating the KW (kilowatt)requirement for kitchen electric water heater: <br /> Total GPH = <br /> GPH = KW' <br /> gal/KWH gal/KWH <br /> 'KW= GPH x°RISE x 8.33 <br /> 98 x 3412 BTU <br /> KW <br /> Please make the necessary changes or alterations,as indicated above,forthe minimum supply of hotwaterfor the <br /> food establishment. The recovery rate of the properly sized water heater must meetthe peak demands of the total <br /> GPH. <br /> 24 <br /> E"o 1"1401 <br /> REVISED 0241.02 <br /> i <br /> i <br />