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i <br /> i <br /> APPENDIX E <br /> HOT WATER DEMANDS <br /> CF.,�,y-z_. <br /> f r-� �i� . }` <br /> FIXTURES : O:W OF ..X � GPH� �w � � T�OTA . max . <br /> ' �,. L .GPH <br /> x � �� � U.Nf,TSfetiw` o- Y 7r <br /> X — <br /> X <br /> v <br /> X <br /> X h - <br /> X _ <br /> X — <br /> X = <br /> X — <br /> X <br /> X <br /> X <br /> 1. 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 190 BTU / <br /> W LLQ A �"T-n1N ca—) C3 <br /> ll. Calculating the KW (kilowatt) requirement for kitchen electric water heater: <br /> Total GPH GPH w 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 /> 8101116 <br />