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Mv%Z4,P.s NL <br /> APPENDIX E <br /> HOT WATER DEMANDS <br /> FIXTURES NO. OF X GPH = TOTAL GPH <br /> UNITS <br /> Par 51�K X 25 = <br /> -Plze-P 5Wk 'L X 5 = 1 Q <br /> �- 51� k i X = 5 <br /> WAV-t WA'5;-I jt-;-f,. 1 X 4 3 = 4 3 <br /> 12fi- ►�I h{5 l�1� <br /> IT X <br /> � �� o�z ► X 5 = 5 <br /> X 1 5 = is <br /> i��� �►rl 1 X 15 = 15 <br /> X = <br /> X = <br /> X = <br /> X = <br /> I. Calculating the BTU (British Thermal Units) for kitchen gas water heater: <br /> 2 1 -3 GHP x 60 degrees rise x 11* = 1 J0,580 BTU <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 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 /> 12-27-2011 <br />