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APPENDIX E <br />HOT WATER DEMANDS <br />FIXTURES <br />NO. OF <br />UNITS <br />X <br />GPH <br />= <br />TOTAL GPH <br />LAVATORY <br />X <br />= <br />1> <br />HANDSINK <br />X <br />MOP SINK <br />1 <br />X <br />l� <br />= <br />l� <br />3 -COMPARTMENT SINK <br />1 <br />X <br />45 <br />_ <br />45 <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />TOTAL <br />= <br />90 <br />DEMAND FACTOR <br />X <br />.40 <br />= <br />)6 <br />X <br />= <br />I. Calculating the BTU (British Thermal Units) for kitchen gas water heater: <br />GHP x 60 degrees rise x 11* = 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 <br />BTU <br />II. Calculating the KW (kilowatt) requirement for kitchen electric water heater: <br />Total GPH = 16 GPH = 8.9 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 />8/01/16 <br />