Marias Restaurant Lesson 19 Appendix B Zone 1

Maria’s Restaurant Lesson 19 Appendix B Zone 1 Manual N

Maria’s Restaurant Design Shelving/Storage Fry CT/O 25 ft. 1 standard Shelv. C 2 S 1 SP C 3 SK WH R 2 F 2 S 1 1 handicap B 2 1 urinal B 1 S 3 Bar Men’s Restroom Bar 12 X 10 Seating 12 Counter F 1 Shelv. . R 1 C 1 DW Woman’s Restroom S 2 1 handicap C 7 Ice C 6 R 3 (Staff: Maria & 6 Employees each shift. Glass Store Front and front door) R 4 Restaurant 33 X 15 11 X 4 & 11 X 6 Seating 58 H 1 66 ft. B = Beverage Area R = Refrigerator (blue walk in) C = Counter S = Sink; S 1 Hand; S 2 3 Pot; S 3 Bar CT = 4 burner plus flat top over ovens SK= Steam Kettle DW = Dishwasher SP = Salad/cold Prep table F = Freezer (blue walk in) H 1 = Hot Prep Table with Heat Lamp Shelf

Zone 1 Manual N

Location & Size

Indoor Design Settings

Hour of Day and Stuff

Help Section Contains the Rules and It is a step by step instruction set.

Notes Section Contains Program Editor’s Notes and the date for the version of the form.

Form N 1, Data Base, & Stuff Notes Section Contains Program Editor’s Notes and the date for the version of the form.

Start With Stuff on the Right Side

Ventilation

Infiltration Levels, Exposure, Tightness

Infiltration Door Traffic

Ducts

Internal Loads

Occupants

Office Equipment

Food Service Equipment

Plants & Blower Heat

Floors

Ceilings

Wall

Partition Walls

Door SEE GLASS FOR FRONT DOOR Sky Light

Glass

Data Base

Data Base Next Lesson

Back To Manual N 1

Heating Total

Sensible Cooling

Latent Cooling

Total Cooling + 50, 185 + 21, 481 = 71, 666

Zone 1 Load Summary

Field Notes One of the most common mistakes in doing a load calculation is in skipping the entering of the square feet and the above grade volume (AG volume). Unfortunately, many existing contractors mistakenly feel the need to decrease the cooling design temperature and increase the cooling design temperature. Always, make sure they are correct before using an existing load calculation for equipment selection.