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Flesh Cdr <br /> //� A14 <br /> Ca/ �ko <br /> APPENDIX E <br /> HOT WATER DEMANDS [`//ater_Heater-2 :New] <br /> FIXTURES NO. OF X GPH = TOTAL GPH <br /> UNITS <br /> Hand Sink [HS-3] 1 X 2 = 2 <br /> Hand Sink [HS-4] 1 X 2 = 2 <br /> 3-Compartment Sink [S-2] 1 X 20 = 20 <br /> 1-Compartment Sink [S-3] 1 X 20 = 20 <br /> Mop Sink [MS-2] 1 X 20 = 20 <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 /> 64 GHP x 60 degrees rise x 11' = 42,240 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 100,000 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 1601 22 PIAN CHECK GUIDE <br /> 7/5/17 <br />