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APPENDIX E <br /> HOT WATER DEMANDS <br /> s F <br /> k <br /> G •F <br /> xi•:> � S w � -.., &: - .�y.-,-t�, i...;...' is.."3t`f r�� � � .. S � r ".,,u, <br /> f_A`14 ATO!L Z X 5- <br /> S1 1i <br /> ^S11i K_ 3 x <br /> 3- 60,11' ep IX)l L ! x l's = 5' <br /> W,P 51 "k- 1 x 15, = 1 s <br /> 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 /> l GHP x 60 degrees rise x 11* _ :363041 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 63d BTU <br /> II. Calculating the KW (kilowatt) requirement for kitchen electric water heater: <br /> Total GPH GPH = $.ZZ. KW* <br /> gal/KWH gal/KW H <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 />