Document oexNYjYE76j7JJm82Dwjgn26r

American Society of Heating and Ventilating Engineers Guide, 1929 Water Requirements Hot water requirements for kitchens may be taken as 20 gal. per hour for each sink faucet and 40 gal. per hour per 1000 pieces capacity pier hour of dishwasher. There is a pieak load which occurs at dish washing time, and must be met either by instantaneous heaters or by a storage typie heater. The requirements of the dish washing machine are somewhat under control of the operator, for by more liberal use of steam less hot water, is used, and vice-versa. Cold water requirements are approximately double the hot water requirements but will easily be met through pipes of ample size. Steam Requirements The dish washing machine will consume from 50 to 100 lb. of steam pier 1000 pieces capacity of machine, per hour. An allowance of 150 lb. steam per person, per hour will meet all steam requirements for kitchen except dish washing machine and water heating. The average steam requirements for a kitchen serving 300 to 500 piersons will be cared for by a 25 to 30 hp. boiler. The annual consumpition of such a kitchen will be about 2,000,000 lb. of steam. Power Requirements Dish washing machines require 1 to 2 hp. pier 5000 pieces capiacity pier hour, to drive, with the smallest machine using 34 hp. motor. Kitchen mixing machines take 34 to 1 hp.; bake shop combinations 2 hp: per barrel rating of machine. The 17 in. meat, food and vegetable choppers require 1 hp. and the 20 in. size requires 2 hp. Coffee grinders, knife piolishers, silver burnishers need nominal amounts, about 34 hp. Vegetable pieelers take 34 to 1 hp. according to size. Allow 34 hp. for a 25 qt. ice cream freezer and 1 hp. for 40 qt. size. Electric Cooking Requirements In a complete electric kitchen, i.e., one in which ranges, broilers ,and hot-plates are electric, the watts required for a complete meal will average as follows; which are minimum: General restaurant................................................. 400 to. 500 watts Institution kitchen................................................ 175 to 200 watts Colleges, boarding schools, etc--...................... 250 to 350 watts Clubs, etc....................................................-............ 450 to 600 watts Electricity is subject to considerable abuse, resulting in waste, unless care is used in' its operation. It is easily possible for the figures to be exceeded by 100 per cent and probably that they always will be exceeded by some amount. Steam Pressures Not less than 30 lb. gage, and not over 50 lb. are the usual pressure limits for steam cooking. Lower pressures down to 1 lb. are ample for warmers, but the steam kettles require higher pressures and .it is cus tomary to carry the higher pressures mentioned on all equipment. All jacketed pots, have safety valves usually set at 50 lb. and usually vacuum breakers are required on-the jacketed fixtures to prevent collapse under vacuum conditions. 324 Chapter XIX Laundry, Kitchen and Hospital Equipment and Piping Systems IL E 1 o+i/utg mi^ 325 F ig . 4. K itchen for 500 Room H otel (Floor A rea 5175 sq. f t.)