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Stadium Square Food and Gas, Manteca, CA <br /> APPENDIX E <br /> HOT WATER DEMANDS <br /> FIXTURES NO. OF X GPH = TOTAL GPH <br /> UNITS <br /> LAVATORY 2 X 5 = 10 <br /> HANDSINK 2 X 5 = 1 <br /> VEGETABLE SINK 1 X 15 = 15 <br /> MOP SINK 1 X 15 = 15 <br /> 3-COMPARTMENT SINK 1 X 45 = 45 <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 /> 95 GHP x 60 degrees rise x 11* = 62700 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 62700 BTU <br /> II. Calculating the KW (kilowatt) requirement for kitchen electric water heater: <br /> Total GPH = 95 GPH = 16.5 KW* <br /> gal/KWH gal/KWH <br /> *KW= GPH x *RISE x 8.33 <br /> .98 x 3412 BTU 18 KW SPECIFIED ON PLANS <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 /> 8/1/14 <br />