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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 />Break Rm Sink (SNK) <br />1 <br />X <br />10 <br />= <br />10 <br />Lavatory (CTL1) <br />4 <br />X <br />5 <br />= <br />20 <br />Hand Sink #13 <br />6 <br />X <br />5 <br />= <br />30 <br />Mop Sink (JS) <br />1 <br />X <br />20 <br />- <br />20 <br />Single Comp. Prep Sink #98 <br />2 <br />X <br />13 <br />= <br />26 <br />Two Comp Prep Sink #45 <br />1 <br />X <br />45 <br />= <br />45 <br />3 Comp Sink #14 <br />3 <br />X <br />51 <br />= <br />153 <br />3 Comp Sink #22 <br />1 <br />X <br />70 <br />= <br />70 <br />Hot Water Hose Bibbs (HB1) <br />4 <br />X <br />5 <br />= <br />20 <br />X <br />= <br />X <br />= <br />X <br />= <br />I. Calculating the BTU (British Thermal Units) for kitchen gas water heater: <br />394 GHP x 60 degreesrise x 11*= 260,040 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 260,040 BTU <br />II. 691Q ting the KW (kilowatt) requirement for kitchen electric water heater: <br />Total GPH = GPH = <br />gal/KWH gal/K Pt--_ <br />*KW= GPH xjDS&r1n3 <br />8 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 />We have provided 5 tankless water heaters with 199,000 BTU each. Each unit has a recovery <br />of 4.34 GPM. <br />EHD 16-01 22 PLAN CHECK GUIDE <br />8/01/16 <br />