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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 />LAVATORY <br />2 V1 <br />X <br />5 <br />= <br />10 <br />PREP SINK <br />1 <br />X <br />20 <br />= <br />20 <br />3 - COMP SINK <br />1 V <br />X <br />60 <br />= <br />60 <br />MOP SINK <br />2 ✓✓ <br />X <br />20 <br />= <br />40 <br />HAND WASH <br />1 V <br />X <br />5 <br />= <br />5 <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />TOTAL <br />= <br />135 <br />I. Calculating the BTU (British Thermal Units) for kitchen gas water heater: <br />135 GHP x 60 degrees rise x 11* = 89,100 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 199,000 <br />BTU <br />II. 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 />