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
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
Glass
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.
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