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APPENDIX E <br /> HOT WATER DEMANDS <br /> FIXTURES NO. OF X GPH = TOTAL GPH <br /> UNITS <br /> 3 compartment sink 1 X <br /> mop sink 1 X = <br /> hand wash sink behind counter 1 X = <br /> hand wash restroom#1 1 X <br /> hand wash restroom#2 1 X = <br /> X = <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 /> 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 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 /> 7/5/17 <br />