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APPENDIX E <br /> HOT WATER DEMANDS <br /> FIXTURES NO. OF X GPH = TOTAL GPH <br /> UNITS <br /> Lavatory 1 X 5 = 5 <br /> Sink 2 X 10 = 20 <br /> Hand Sink 6 X 5 = 30 <br /> Kitchen Sink 1 X 20 = 20 <br /> Service Sink 1 X 20 = 20 <br /> Tilt Skillet 1 X 40 = 40 <br /> Single Compartment Sink 1 X 30 = 30 <br /> Double Compartment Sink 1 X 60 = 60 <br /> Triple Compartment Sink 1 X 90 = 90 <br /> Can Wash Unit 1 X 20 = 20 <br /> Warewasher 1 X 126 = 126 <br /> Hose Reel 1 X 20 = 20 <br /> 481 <br /> I. Calculating the BTU (British Thermal Units) for kitchen gas water heater: <br /> 481 GHP x 60 degrees rise x 8'33- 247,839 BTU <br /> 0.97 <br /> *8.33 lbs./gal. of water = 11.1 (rounded off= 11) <br /> .D,W7`5(thermal efficiency of gas) 0.97 EFFICIENCY,SEE BRADFORD WHITE CUT SHEET ATTACHED <br /> The gas hot water heater with at least a rating of 250,000 BTU <br /> Il. 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 1"1 22 PLAN CHECK GUIDE <br /> 7/5/17 <br />