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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 />SNK - Breakroom Sink <br />1 <br />X <br />6.4 <br />= <br />6.4 <br />LAV - Lavatory <br />6 <br />X <br />3.2 <br />= <br />19.2 <br />13 - Hand Sinks <br />4 <br />X <br />3.2 <br />= <br />12.8 <br />JS - Mop Sink <br />1 <br />X <br />20.0 <br />= <br />20.0 <br />98 - Pot Sink (1 Compartment) <br />2 <br />X <br />12.7 <br />= <br />25.4 <br />45 - Pot Sink (2 Compartment) <br />1 <br />X <br />45.0 <br />= <br />45.0 <br />14 - Pot Sink (3 Compartment) <br />3 <br />X <br />50.6 <br />= <br />151.8 <br />22 - Pot Sink 3 Compartment) <br />3 <br />X <br />70.3= <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 />350.9 GHP x 60 degreesrise x 11*= 231,594 BTU <br />*8.33 lbs./gal. of water = 11.1 (rounded off = 11) <br />0.75 (thermal efficiency of gas) 2 @ 125,000 <br />The gas hot water heater with at least a rating of = 250,000 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 <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 1601 22 PLAN CHECK GUIDE <br />7/5/17 <br />