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GDMD Engineering, Inc. Ph 209-367-0899 212 West Pine St. Fax 209-367-0898 Lodi, CA 95242 E-mail: gdmdengrinc@sbcglobal.net February 5, 2020 Jon Miller RED Inc.1 217 J St, Modesto, CA 95354 Re: Home 2 Suites Tracy Moffat Model No. USE33D5-H2 Reheating Oven It is proposed that the above oven will be installed in the pantry on the first floor. The fire code requires appliances exceeding 12 kW be placed a Type 1 or 2 hood based on the products generated (grease and/or steam) during normal operation. Electric appliances that operate at less than 12kW are to evaluated based on the foods to be heated/cooked in the oven as to the necessity of a type 1 or 2 hood installation. The above convection oven's electrical input of 5.8kW is less than 12kW and therefore is not required to be placed under a hood unless grease or steam vapors will be generated. The duty factor once warm is 0.3-0. of the rated wattage for normal operation. It's use will be limited to the following duties: 1. Heating Precooked and packaged food items consisting of eggs, meats, breads, cookies, etc.. 2. Baking cookies. Based on the proposed usage and menu presented for the facility, this oven does not generate grease or steam laden vapors. The oven is not required to be placed under a type 1 or 2 hood. Cooling - The oven will generate 0.5 x 5.8kW x3.413 MBH/kW = 9.9 MB of heat during normal operation with the hours of operation of approx 4 hours per day in the morning and 2-3 hours per day in the evening. The HVAC system that serves the room and the other spaces on the first floor provides 19 MBH of cooling. During normal operation the HVAC system should be adequate to cool the spaces. The airflow in the space should be increased from 140 cfm to 300 cfm, and it is recommended the room be exhausted. If you have any questions on the above, please call. orEss ro G Sincerely W 29759 N Greg Davis, PE M29759 sry�F HAND"' �P President