Document 37GN5gQr7VMOE2vwKrpRLODqO

672 CHAPTER 29 1956 Guide Table 1. Unit Steam Consumption op Process Equipment5 Kitchen Appliances (exclusive of wateh heating) Consumption* Lb peb Hb PBESSCHE, PSIG Stock and vegetable kettles (per 5 gal) Vegetable steamere (per compartment) Steam tables (per sq ft) Bain-Maries (per sq ft) Coffee urns (per gal) Water urns (per gal) Soup warmers (30 X 30 X 28 in.) Egg boilers (3 compartments) Clam, lobster, and potato steameiB (per compartment) Oyster pots Plate and cup warmers (per 20 cu It) Food-warming ovens (per 20 cu ft) Silver burnisher and washers Dishwashers (per tray) Laundby Equipment 20.0 40.0 1.7 3.4 3.4 5.0 100.0 18.0 40.0 18.0 35.0 35.0 69.0 60.0 7-20 7-20 7-20 7-20 7-20 7-20 7-20 7-20 7-20 7-20 7-20 7-20 7-20 7-20 Tumblers 40 X 04 in. 30 X 38 in. Washers, (per gal water heated) Flatwork ironers, 100 to 120 in. chest type (per roll) 60 to 100 in. cylinder type (per machine) Standard presses Luge shirt body presses Cuff and neckband presses Sleevers Steam-electric irons - Woolen pressing machines Large--electric vacuum . Small--electric vacuum Large--steam vacuum Small--steam vacuum Feather cleaning and sterilising 16 pillows per hr Hospital Equipment Sterilisers, for bottles or pasteurization (per bottle) Sterilizers, for water, (per gal) Sterilisers, lor instruments and utensils, 8 X 9 X 18 in., water depth 3H in. 9 X 10 X 20 in., water depth in. 10 X 12 X 22 in., water depth 4 in. 12 X 16 X 24 in., water depth 4 in. 10 X 12 X 36 in., water depth 4 in. 16 X 15 X 20 in., water depth 10 in. 20 X 20 X 24 in., water depth 24 in. Sterilisers, for instruments @ 240>250 F, 12 X 20 in. 14 .X 22 in. 16 X 24 in. 360 225 1 60 60-120 105 190 15 12 8 25 12 35 20 175 1 12 . 27 30 39 60 66 92 144 48 60 72 100 100 1^100 100 100 100 100 100 100 100 65 65 65 65 100 40 40 40 40 40 40 40 40 40 40 40 40 District Heating 673 Table 1. Unit Steam Consumption of Process Equipment (Concluded). Hospital Equipment (continued) Consumption, Lb per Hr Pressure, PSIG Sterilizers, for surgical supplies 10 X 20 in. 12 X 20 in. 14 X 22 in. 16 X 24 in. 16 X 36 in. 10 40 22 40 28 40 38 '40 54 40 . 20 X 28 in. 20 X 36 in. 20 X 48 in. 20 X 60 in. 60 78 98 - 124 : 40 40 40 SterilizeiB, (autoclave) (240-250 F) 15.5 X 24 in. 17.5 X 28 in. 21.5 X 30 in. 24 X 36 in. 24 32 40 40 40 42 40 Disinfector, mattress 30 X 42 X 84 in. 60 X 88X 108 in. Blanket warmers 18 X J4 X 72 in. 43 35-60 318 35-60 4 35-60 * From District Heating Handbook (National Diatrict Beating Aeeaaiation, Third Edition. 1951) ineae values represent approximate requirements after warm-up period. with high pressure are: (1) lower heat loss per square foot of pipe surface; (2) less trouble with traps and valves; (3) simpler problems in pressure reduction at the buildings; and (4) general reduction in mamtenance costs. With distribution pressures not exceeding 50 psig, there is less danger if the full distribution pressure should build up in the radiators or heaters through the faulty operation of pressure-regulating valves. With pres sures higher than 50 psig, a second pressure-reducing valve or some form of emergency relief is required to prevent excessive pressures in the radiators or other heaters.1 The advantages of high-pressure distribution are: (1) smaller pipe sizes; (2) availability of the steam for various other operations requiring higher pressures than the building heating system; and (3) wider flexibility in allowance for maximum pressure drop. Where distribution pressures Table 2. Annual Steam Consumption for Water Heating for Vahioub Types of Buildings, per Cu Ft of Volume* b Type op Building Hotel lienee Club Apartment Houae Department Store Office Theatre Parking Garage Consumption, Lb/(Yb)(Cu Ft) 3.20 2.56 2.41 0.95 0.85 0.57 0.46 Consumption Lb/(Yb) (Cu Ft) (100 F deg Temp. Rise op Wateb) 2.66 2.11 1.99 0;79 0.71 0.48 0.38 a diatrict beatin* companies from metered consumptions. Budding volume rm District Heating Handbook (National District Heating Association, Third Edition, 1951, p. 347).