Supermarket Heat

Constantin

... two WB2 11-44 should be able to cover that load and then some. You could stage them with the Viessmann controller & it sounds like you only need two temperatures (i.e. one 3-way valve).

I wonder if the Viessmann controller could offer something like running a WB2 6-24 and the WB2 15-60 in a low, high, and combined manner. That would give you something close to 12:1 modulation range with just two boilers...

Reading the manual doesn't help me much further. From what I can tell, the controller doesn't recognize the boilers for what they are, instead it measures the water temperatures and modulates the number of boilers accordingly. However, I could be completely wrong. Perhaps Fred can sprinkle some his considerable wisdom...

Ragu

Vitodens with Unico?

I'm looking at heating an older small supermarket. Existing building is 100'x60' to be heated by air handlers in the attic. New addition is a 70'x12' radiant slab. Heat loss is 240,000 for the air handlers and 24,000 for the slab. Good DHW needed for meat cutting area. 8,000 degree days in our area.

I'm researching multiple Vitodens wall mounts/Viessmann indirect/Unico. Comments please. Thanks.

Blackoakbob

Free heat ......

do you know if they are presently using the heat from the refrigeration system? If not, this is easily used to heat the building and DHW. The cost recovery is great! It should be a snap to add a flate plate heat exchanger to provide heat for the new addition infloor. It's my experience that there is more heat available from the compressor system than there is places to use it. Best Regards,

Mike T., Swampeast MO

Combine blackoakbob and Constantin

As Constantin mentions, Vitodens control is all about water temperature.

Recover the heat from the refrigeration and add it to the return from the in-floor heat.