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APPENDIX E <br /> HOT WATER DEMANDS <br /> FIXTURES NO. OF X GPH - TOTAL GPH <br /> U N ITS <br /> Hand Sink(SB-0931) 1 X 5 — 5 <br /> 3-Comp Sink(FS-0277) 1 X 90 = 42 <br /> Work Sink(SB-0908) 1 X 5 6 <br /> Dishwasher(FS-0788) 1 X 24 = 24 <br /> Beverage Sink(SB-0917) 1 X 5 = 5 <br /> Hand Sink(FS-0496) 1 X 5 — 5 <br /> Work Sink(SB-0901) 1 X 5 = 6 <br /> X = <br /> X - <br /> X - <br /> x = <br /> X = <br /> 93 GPH <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 /> II. Calculating the KW (kilowatt) requirement for kitchen electric water heater: <br /> Total GPH = GPH = i3.9 KW* <br /> gaIIKW H gaI1KW H <br /> KW = 93gphx60x8.33 = 13.9 KW <br /> *KW= GPH x °RISE x 8.33 .98 x 3412 BTH/KW <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 /> EHO 16-01 22 PLAN CHECK GUIDE <br /> 12-27-2011 <br />