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<br />EHD 16-01 22 PLAN CHECK GUIDE <br />7/5/17 <br />APPENDIX E <br /> <br />HOT WATER DEMANDS <br /> <br />FIXTURES NO. OF <br />UNITS <br />X GPH = TOTAL GPH <br /> X = <br /> X = <br /> X = <br /> X = <br /> X = <br /> X = <br /> X = <br /> X = <br /> X = <br /> X = <br /> X = <br /> X = <br /> <br />I. Calculating the BTU (British Thermal Units) for kitchen gas water heater: <br /> <br /> GHP x 60 degrees rise x 11* = BTU <br /> <br />*8.33 lbs./gal. of water = 11.1 (rounded off = 11) <br />0.75 (thermal efficiency of gas) <br /> <br />The gas hot water heater with at least a rating of BTU <br /> <br />II. Calculating the KW (kilowatt) requirement for kitchen electric water heater: <br /> <br />Total GPH = GPH = KW* <br />gal/KWH gal/KWH <br /> <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 /> <br />HAND SINK <br />3-COMP SINK <br />PREP SINK <br />MOP SINK 1 <br />1 <br />1 <br />3 12 <br />14 <br />10 <br />10 <br />36 <br />10 <br />10 <br />14 <br />70 46,200 <br />46,200 <br />NOTE: The existing method of water heating servicing <br />WalMart and future Charleys, are heat exchangers <br />using refrigerant hot gas as the heat source. The <br />design intent is to reuse the existing system.