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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 />'dishwasher <br />1 <br />X <br />42.9 <br />= <br />42.9 <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />= <br />X <br />= <br />I. 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 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 42.9 x 88 x 8.33 <br />gs x 3412 Kw 98 x 3412 i= 9.4 kw 9 kw heater provided <br />with 20 gallons of storage <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 1601 22 PLAN CHECK GUIDE <br />8/01/16 <br />