Dishwasher and btu's....................(Starch)

Joe Brix

....an AC system for a commercial kitchen, how do you account for heat generated by a commercial dishwasher?????

I am looking at a potential job where a Hobart AM14 dishwasher will be used. High temperature sanitation, and all that.

TIA - Starch

Brad White

When sizing AC

for a commercial kitchen, John, I do not get too excited about finite conditions. If you really want to cool a kitchen with all potential loads, the place would be uninhabitable

(Dorothy! Toto! Auntie Em!)

If you really want to know, is the DW vented? (I cannot seem to access Hobart literature). They may have heat output data but the big question is the latent heat, how much "steam" is plumed into the space with each cycle. Venting captures most of that but that also requires make-up air. You could throw 1.5 tons and 500 cfm at it and still be short... Kitchens are tough that way so "spot cooling" and local capture of exhaust sources are my normal practice...

Joe Brix

I agree, Brad.....

....kitchen cooling is a real challenge. There will be an exhaust hood spec'd, and I'm suggesting to the architect that they make it one with makeup air built in. We're also looking at a "spot" cooler, as well. Doing the heat loss for the room is simple enough, but the "unknown" btu variable caused by the dishwasher has me scratching my head. I may just swag it!

Starch

Brad White

Swags are as good

as finite calculations sometimes!

Not sure what the budget is, but there is a line of hoods by Halton and Gaylord (the common standard) which uses potassium permanganate and UV light as a grease destroyer. Part of the application is the use of less face velocity hence air volume. Smaller ducts, less energy... higher first cost I am sure. Something to look at.

Joe Brix

I'm a little confused.....

...by the architect/engineer. I emailed him with my suggestion about the makeup air, and his response basically told me to let HIM know which unit I'll be spec-ing!!!

Uh, excuse me, buy why would I spec this? Isn't that HIS job??????

Starch

Brad White

Normal practice

at least in our neck of the woods is that the Architect specifies the hood as part of kitchen equipment (per their kitchen consultant) and we as the engineers take that information for our design. Hood CFM, static pressure, connection sizes, etc. are all there for us to begin our design.

Unless you are the kitchen equipment consultant, I would defer that back to the design team.

My $0.02

Brad

Joe Brix

I replied....

....to him that I was not comfortable making that decision! I'm going to call him, and suggest that he let the kitchen equipment supplier make a recommendation.

Thanks for all your input, Brad (as usual!)

Starch

[Deleted User]

Check this out...

http://coolerado.com/

ME