Systems Design Report - Kitchen
Systems Design Report - Kitchen
Time of
Cooling Peak Air Heating Floor
Zone Name / Sensible Sensible Flow Load Area Space
Space Name Mult. (kW) Load (L/s) (kW) (m²) L/(sꞏm²)
Zone 1
BAKERY & PASTRY AREA 1 23.9 Aug 1500 1987 0.6 53.5 37.13
B-DRY STORAGE AREA 1 2.3 Jul 1500 188 0.3 30.5 6.17
CHANG. ROOM-2 1 1.0 Jul 1400 84 0.1 20.0 4.22
CHANG.ROOM- DINING HALL 1 1.0 Jul 1400 84 0.1 20.0 4.18
CHEF'S OFFICE 1 0.4 Jul 1400 36 0.0 7.7 4.62
CHEMICAL STORAGE 1 0.5 Aug 1700 39 0.2 4.4 8.95
COLD KITCHEN 1 4.1 Jul 1400 338 0.1 23.0 14.70
ELECTRICAL ROOM 1 7.3 Aug 1500 605 0.9 45.8 13.20
E-VEGETABLE PREP.AREA 1 8.4 Jul 1400 698 0.1 26.6 26.24
F-POULTRY PREP. AREA 1 3.3 Jul 1400 271 0.1 18.0 15.07
G-MEAT PREP AREA 1 6.2 Jul 1400 518 0.1 17.7 29.25
H-FISH PREP. AREA 1 4.5 Jul 1400 375 0.1 18.0 20.82
I-POT WASH&STORAGE 1 2.0 Aug 1600 163 0.4 22.6 7.21
J-HOT COOKING AREA 1 45.2 Jul 1400 3755 0.5 111.8 33.59
L-DISH WASH&STORAGE AREA 1 5.2 Jul 1400 434 0.1 36.4 11.92
Q-PARCEL ROOM 1 1.9 Jul 1600 159 0.5 20.0 7.97
RECEIVING AREA 1 2.9 Jul 1700 241 0.7 25.0 9.64
SERVERY AREA 1 2.7 Jul 1400 221 0.2 40.0 5.53
SOLID WASTE 1 1.6 Aug 1600 134 0.4 17.5 7.65
VEGETABLE WASH AREA 1 1.5 Jul 1500 122 0.3 16.1 7.56
Air Density x Heat Capacity x Conversion Factor: At sea level = 1.207; At site altitude = 1.203 W/(L/s-K)
Air Density x Heat of Vaporization x Conversion Factor: At sea level = 2947.6; At site altitude = 2938.2 W/(L/s)
Site Altitude = 26.8 m
Air Density x Heat Capacity x Conversion Factor: At sea level = 1.207; At site altitude = 1.203 W/(L/s-K)
Air Density x Heat of Vaporization x Conversion Factor: At sea level = 2947.6; At site altitude = 2938.2 W/(L/s)
Site Altitude = 26.8 m
0.016
0.012
4 0.010
1 23 5
0.008
0.006
0.004
0.002
0.000
0 5 10 15 20 25 30 35
Temperature ( °C )
0.012
1 24
0.010
65 3
0.008
0.006
0.004
0.002
0.000
0 5 10 15 20 25 30 35
Temperature ( °C )