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off <br /> APPENDIX E <br /> HOT WATER DEMANDS <br /> FIXTURES NO. OF X GPH = TOTAL GPH <br /> UNITS <br /> A2.1 - HOSE REEL / CABINET 1 X 25 = 25 <br /> A51 - POT SINK 1 X 90 = 90 <br /> A63 - HAND SINK 3 X 5 = 15 <br /> A64 - WORK TABLE W/ SINK 1 X 25 = 25 <br /> A114 - WORK TABLE W/ SINK 1 X 25 = 25 <br /> X = <br /> B1 .1 - PRE-RINSE FACUET 1 X 15 = 15 <br /> B5 - SCRAP COLLECTOR 1 X 15 = 15 <br /> B11 - DISH MACHINE, RACK CONV 1 X 126 = 126 <br /> 831 .1 - FACUET (MOP SINK) 1 X 25 = 25 <br /> B34 - HAND SINK 1 X 5 = 5 <br /> X = <br /> I. Calculating the BTU (British Thermal Units)for kitchen gas water heater: <br /> dishwasher 126 GHP x 80 degrees rise x >>* = 111955 BTU <br /> other 240 GHP x 60 degrees rise x 11* = 159936 BTU <br /> *8.33 lbs./gal. of water = 11.1 (rounded off= 11) TOTAL: 279888 BTU <br /> 0.75 (thermal efficiency of gas) <br /> The gas hot water heater with at least a rating of 280000 BTU <br /> II. Calculating the KW (kilowatt) requirement for kitchen electric water heater: <br /> Total GPH = 366 GPH = 61 .0 KW* <br /> gal/KWH 6 gal/KWH <br /> 366 6 al/KWH <br /> *KW= GPH x 'RISE x 8.33 61 = 9 <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 /> 126 x 80 x 8.33 = 25.1 KW 240 x 60 x 8.33 = 35.9 KW <br /> 0.98x3412 0.98x3412 <br /> EHD 16-01 22 PLAN CHECK GUIDE <br /> 7/5/17 <br />