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306) cOuISE ZAT-HZc-; P CA <br /> APPENDIX E <br /> HOT WATER DEMANDS <br /> r <br /> :TOTAL GPH <br /> r <br /> ��com SIN I x 75 = 75- <br /> x <br /> 5x 5 = 3O <br /> NOP x <br /> P FR x S = S <br /> WA �C uinr l x 45 = 45 <br /> x = S <br /> x = <br /> x = <br /> x = <br /> x = <br /> x = <br /> x = <br /> I. Calculating the BTU (British Thermal Units)for kitchen gas water heater: <br /> /8 S GHP x 60 degrees rise x 11* _ /Z 2� /� OBTU <br /> *8.33 lbs./gal. of water = 11.1 (rounded off= 11) <br /> 0.75 (thermal efficiency of gas) <br /> The gas hot water heater with at least a rating of /y q 00r BTU <br /> II. Calculating the KW (kilowatt) requirement for kitchen electric water heater: <br /> Total GPH = 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, for the minimum supply of hot water for the food <br /> establishment. The recovery rate of the properly sized water heater must meet the peak demands of the total GPH. <br /> EHD 16-01 22 PLAN CHECK GUIDE <br /> 611/14 1664 <br />