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APPENDIX E <br /> HOT WATER DEMANDS <br /> FIXTURES NO. OF X GPH = TOTAL GPH <br /> UNITS <br /> Lavatory 2 X 5 = 0 <br /> Sink 4 X 5 = 20 <br /> Mop Sink 1 X 15 = 15 <br /> X = <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 /> 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 /> Il. Calculating the KW (kilowatt) requirement for kitchen electric water heater: <br /> Total GPH = 45 GPH = 6.726 KW' <br /> gal/KWH gal/KWH <br /> 'KW= GPH x*RISE x 8.33 Total KW provided is 21 <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&01 22 PLAN CHECK GUIDE <br /> 6/01116 <br />