Document 2jyjEgO1mb2jm1j9az4B3L8Np

HEATINC VENTILATING AIR CONDITIONING CUIDE 1943 Table 10. Heat Gain from Various Sources3 - Source PerCent Name plate Rating Percentage or Btu per Hour Sensible Latent- Total Electric Heating Equipment 1. Electric Oven-Baking........................... 3. Coffee Urn--per Gallon Capacity 4. Glass Coffee Maker--per Section....... 5. Warming Receptacle............................. 7. Hot Plates................................... . ......... 8. Steam Table--Water`Bath Tvoe.___ 9. Frying Griddles. 10. Frv Kettle..................... 13. Toaster--Intermittent or Timed Control 14. Toaster--Continuous........................... 15. Hair Dryer in Beauty Parlor--600 w 16. Permanent Wave Machine in Beauty Parlor--24-25 w Units 70 30 50. 80 70 40 60 50 100 80% 80% 1025 90% 80% 100% "65% . 00% 78% 90% 90% ,,,,9% 2050 20% 20% 1025 10% 20% 35% 10% 25% 10% 10% 10% 100% 100% 2050 100% 100% 100% 100% 100% 100% 100% 100% 100% 2050 2050 Gas Burning Equipmentb 17. Gas Heated Oven--Baking...........................no vent connection gravity vent connection 18. Open Top Burner--per Hole--------------------- ----------- ----------- 19. Hot or Closed Top--per Burner...________no vent connection gravity vent connection 20. Coffee Urn--Large 18 in. Diam.--Single Drum......... _.......... 21. Coffee Urn--Small 12 in. Diam.--Single Drum__________ 22. Coffee Urn--per Gallon of Rated Capacity________ ________ 23. Plate Warmer.......................... --............--..no vent connection gravity vent connection 24. Steam Table--Water Bath Type.......TM.......no vent connection gravity vent connection 25. Frying Griddles ........................... ...................no vent connection gravity vent connection 26. Fry KettleTM........... ............. ............ ......... .......no vent connection gravity vent connection 27. Egg Boiler--per Egg Compartment---------- -------------------------28. Cigar Lighter--Continuous Flame Type............. ...................... 29. Curling Iron Heater._____--............... _............................. ........... 30. Pilot Light..... .................. ............................................. ................... i 70 35 50 100 70 60 10. 60 42 75 52 70 49 72% 100% *B% 45% 50% 5000 3000 500 90% 100 /a || 81% 90% 72% 80% . 2500 2250 2250 180 28% 0% 55% 55% 5000 3000 500 10% 0% 45% 19% 10% 28% 20% 2500 250 250 20 100% 100% 100% 100% 100% 10,000 6000 1000 100% 100% 100% 100% 100% 100% 100% 100% 5000 2500 2500 200 Steam Healed Equipmentc 31. Steam Heated Surface Not Polished--per Square Foot of Surface. 32. Steam Heated Surface Polished--per Square Foot of Surface 33. Insulated Surface--per Square Foot- 34. Bare Pipes, Not Polished--per Square Foot of Surface.. 35. Bare Pipes, Polished--per Square Foot of Surface--------36. Insulated Pipes--per Square Foot......... ............................ 37. Coffee Urn--Large, 18 in. Diam.--Single Drum_______ 38. Coffee Urn--Small, 12 in. Diam.--Single Drum.... ......... 39. Egg Boiler--per Egg Compartment-------- :-------------- ------ 40. Steam Table--per Square Foot of Top Surface........... -- _ _.... ' _ VTM 330 .130 80 400 220 110 2000 1200 2500 300 0 0 0 0 0 0 2000 1200 2500 800 330 130 80 400 220 110 4000 2400 5000 1100 Miscellaneous _41. Heat Liberated By Food per Person, as in a Restaurant_____ 42. Heat Liberated from Hot Water used direct and on towels 30 30 60 per hour--Barber Shops: 100 200 300 economic stauis ot tne individual, time ot day for principal meal, and whether the equipment is manually or automatically controlled. Total heat gain will probably not exceed 40 per cent name-plate rating. Per cent sensible and latent heat will depend upon use of equipment; dry heat; baking or boiling. bName-plate ratings of gas burning equipment can be obtained from a Directory of Approved Gas Appliances and Listed Accessories, January 1.1942, obtainable from American Gas Association Laboratories, Cleveland, Ohio. cSteam Requirements of Process Equipment, Report of the Commercial Relations Committee, National District Heating Association (Heating, Piping and Air Conditioning, November, 1942, p. 675). 160 CHAPTER 7. COOLING LOAD nature of contributing load components. An illustrative example will explain the method. Example 1. Determine cooling load requirements for a clothing store illustrated in Fig. 4 and located in Pittsburgh, Pa., Latitude 40 deg. This is a one-story building located on a comer and it faces south and west. Assume building on east and north sides conditioned. Wall construction, 8 in. hollow tile, 4 in. brick veneer, plaster on walls, V -- 0.33 (Table 4, Chapter 4, No. 38 B). Roof construction, 2 in. concrete, XA, in. rigid insulation, metal lath and plaster ceiling, U = 0.26 (Table 11, Chapter 4, No. 2 J). Floor, maple flooring on yellow pine, no ceiling below, U = 0.34 (Table 8, Chapter 4, No. 1 D). Partition, wood lath and plaster on both sides of studding, U = 0.34 (Table 6, Chapter 4, No. 77 B). Show windows, provided with awnings and thin panel partition at rear. Front doors, 2 ft 6 in. x 7 ft (glass paneled). Side door, 3 ft x 7 ft (glass paneled), V = 1.13 (Table 13 A, Chapter 4). Occupancy, 10 clerks, 40 patrons. Lights, 4200 w. - _ Outside design conditions, dry-bulb 95 F; wet-bulb 75 F.. . Inside design conditions, dry-bulb 80 F; wet-bulb 67 F. Basement temperature, 85 F. Store room temperature, 88 F. Solution. It is obvious from the shape and exposure of this store and the large glass area on the west side that the maximum cooling load will occur during the. afternoon when the sun is shining on the west wall. From Fig. 1, the peak load may be expected at 4:00 p.m. The combined normal transmission and solar radiation transmission through the roof at 4:00 p. m. is obtained from Fig. 2. While none of the roofs in Fig. 2 is exactly like this one, roof C is similar. A heat flow of 11 Btu per square foot per ho.ur was assumed. Fig. 4. Plan Diagram of Clothing Store 161 10'x6' 10'*6-