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726 CHAPTER 28 1958 Guide Table 1. Unit Steam Consumption op Process Equipment* Kitchen Appliances (exclusive op water heating) . . Consumption,b Lb per Hr Pressure, psig Stock and vegetable kettles (per 5 gal) Vegetable steamers (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 steamers (per compartment)' . Oyster pots Plate and cup warmere (per 20 cu.ft) Food-warming ovens (per 20 cu ft) Silver burnisher and washers Dishwashers (per tray) Laundry 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 94 in. 30 X 36 in. Washers, (per gal water heated) Flatwork ironers, 100 to 120 in. chest type (per roll) 50 to 100 in. cylinder type (per machine) Standard presses Large 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 sterilizing 15 pillows per hr Hospital Equipment Sterilizers, for bottles or pssteurization (per bottle) Sterilizers, for water, (per gal) Sterilizers, for instruments and utensils, ' 8 X 9 X 18 in., water depth 3}$ in. 9 X 10 X 20 in., water depth in. 10 X 12 X 22 in., water depth 4 in. 12 X 18 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. Sterilizers, 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 15-100 100 100 100 100 100 100 65 100 ' 40 . 40 40 40 40 40 40 40 40 40 District Heating 727 Table 1. Unit Steam Consumption op 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 22 28 . 38 64 40 40 40 40 40 20 X 28 in. 20 X 36 in. 20 X 48 in. 20 X 60 in. 60 40 78 40 98 40 124 40 Sterilizers, (autoclave) (240-250 F) 15.5 X 24 in. 17.5 X 26 in. 21.5 X 30 in. 24 X 36 in. ^ 24 40 32 40 40 40 42 40 Disinfector, mattress 30 X 42 X 84 in. 60 X 66 X 108 in. Blanket warmers 18 X 24 X 72 in. 42 35-60 318 35-60 4 35-60 b Dtertct Seating Handbook {National Dietriet Heating Aeeaeiation, Third Edition, 1951). These values represent approximate requirements after warm-up period. which is a direct measure of the extent to which investment in facilities is used. It is often employed to determine savings by equipment offering higher efficiency. The load factor for space heating is usually between 15 and 30 percent. For space heating plus additional steam requirements such as water heating, cooking, or laundry, it is between 15 and 40 percent. Where process requirements predominate, as in fac tories load factors are sometimes 50 percent or more. Load factors for various types of buildings are given in Table 9, Chapter 18. 2. Duration of plant output. The cumulative number of hours for the various plant send-outs and the predicted peak boiler demand on the coldest day are used in conjunction to determine the number and sizes of boilers, in order to effect most emcient loading of individual units and the plant as a whole. The cumulative numDer ol hours a typical district heating plant will send out steam at various plant out puts, with outputs expressed in percentage of maximum hourly rate, is given in Table very low e n0^e<^ that the duration of plant output for the higher send-outs is DlAn/?*e<* Ujlter ^teatmenf. Good feed-water treatment is an absolute necessity in a p t in order to be able to operate the boilers at maximum outputs. Dirty tubes j. able i. annual steam Consumption for Water Heating for Various Types of Buildings, per Cu Ft of Volume Type op Building Hotel Residence Club Apartment House Department Store Office Theatre RssUas Garage Consumption Lb/(Yb) (Cu Ft) (100 F dkg Temp. Rise op Water) i> .apPDr^r>Tlt^4"-"`*lw?>3y,s8Xis3 byy floouurrtteeeenn district heating companies from metered consumptions. Building volume b From n^EJ083 ^lyme. ttnct Beating Handbook (National District Heating Association, Third Edition, 1951, p. 347).