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. <br />' <br />APPENDIX E <br />\f(lA.1 CJ CMB,ur7q <br />5to 7'6~-7'1 ~5 <br />HOT WATER DEMANDS <br />FIXTURES NC>. OF X GPH = <br />UNITS <br />PfUJ S.µ1/c. I <br />~ -CJAA (?4(-}MG)J <br />X = <br />0i'f\lc. j <br />_\tMo ~~ ~ ,n~ X = <br />I . X = <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 :SO, ODO BTU <br />II. Calculating the KW (kilowatt) requirement for kitchen electric water heater: <br />Total GPH = GPH = KW* ---- <br />gal/KWH gal/KWH <br />TOTALGPH <br />.. <br />- <br />*KW= GPH x 0 RISE x 8.33 <br />.98 x 3412 BTU <br />KW <br />Please make the necessary changes or alteratio11s, 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 <br />7/5/17 <br />22 PLAN CHECK GUIDE