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APPENDIX E <br /> HOT WATER DEMANDS <br /> FIXTURES NO. OF X GPH = TOTAL GPH <br /> UNITS <br /> LAVATORY 5 X 5 = 25 <br /> HAND SINK 3 X 5 = 15 <br /> THREE COMPARTMENT SINK 1 X 45 = 45 <br /> PREP SINK 2 X 30 = 60 <br /> DISHWASHER 1 X 35 = 35 <br /> DUMP SINK 1 X 10 = 10 <br /> GLASS WASHER 1 X 35 = 35 <br /> PREWASH SINK 1 X 30 = 30 <br /> SERVICE SINK 1 X 10 = 10 <br /> X = <br /> X = <br /> X = 265 <br /> I. Calculating the BTU (British Thermal Units)for kitchen gas water heater: <br /> 265 GHP x 60 degrees rise x 11* = 174,900 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 174,900 BTU <br /> II. Calculating the KW (kilowatt) requirement for kitchen electric water heater: <br /> Total GPH = 265 GPH = 40.8 KW* <br /> gal/KWH gal/KWH <br /> *KW= GPH x °RISE x 8.33 <br /> .98 x 3412 BTU <br /> INV <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 /> EXISTING WATER HEATER IS A 100 GALLON, 199,000 BTU , NO UPDATES <br /> REQUIRED. <br /> EHD 16-01 22 PLAN CHECK GUIDE <br /> 7/5/17 <br />