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APPENDIX E <br />HOT WATER DEMANDS <br />FIXTURES <br />NO. OF <br />UNITS <br />X <br />GPH <br />= <br />TOTAL GPH <br />Wh�1+ <br />S� n11� <br />r <br />x <br />M. it_ <br />s <br />x <br />x <br />,r <br />= <br />x <br />= <br />X <br />= <br />X' <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />= <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 />H. 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 16-01 22 PLAN CHECK GUIDE <br />7/5/17 <br />