Presentation Transcript

1. MEP 123 Steve Carlson, FCSI, LEEDRobert Rippe & Associates April 20, 2012
2. What We’re Going to Cover Electricity Plumbing Water Gas Drains/waste Steam Refrigeration Exhaust
3. Electricity Electrical Terms Voltage is a measure of potential energy Current is the flow of electricity Amperage is how current is measured DC - direct current-batteries Used for some elevators in Chicago Loop area AC is alternating current Hertz is the frequency of alternating current 60 in US, 50 in Europe & Asia Hot (X), Neutral (N) and Ground
4. Voltages 120/1 = 120 volts, single phase 208/1 120/208 120/240 - residential 208/3 = 120/208/3 277/1 – used for building lighting 480/3 = 208/480/3
5. 120V/1
6. 120/240V (What’s in your Home)
7. 120/208/3 – “Y” Configuration
8. 120/208/3 - “Delta” Configuration
9. Hertz

10. Ohms Law

    Volts * Amps = Watts
11. Use Ohm’s Law to Calculate Amperage from Wattage P= V x I or watts = volts x amps Example - how many amps is 3600 watts?
12. When to Use Different Voltages 3 phase better for large motors 480/3 better for large loads like heaters 480/3 doesn’t need to go thru a secondary transformer Consider availability of replacement motors or heaters before specifying 480/3
13. Water Temperature - hot or cold Pressure Size - inches NPT Quality - hardness, chlorine, etc Protection from contamination Flow control/shut-offs
14. Water Temperature Hot Water Minimum incoming temperatures for warewashing equipment Booster heaters required to raise temperature to 180 degrees, sometimes for lower temperatures Some elementary schools only provide 90 -110 degree hot water, always ask! Temperature for food prep & pot washing 110 degree minimum Chemical sanitizing needs 75-120 degree water
15. Cold Water Sometimes cold is not so cold, find out summer water temperatures when sizing ice makers Shouldn’t have problems with water being too cold
16. Water Pressure Always check manufactures cutsheet Warewashing equipment 20-25 psi Cooking equipment 30-60 Beverage equipment up to 80-90 psi Ideal water pressure should be 40 -55 psi Tell engineers what pressure the equipment needs, they should specify pressure reducing valves at equipment
17. Flow Control/Faucets Shut-off should be provided at all water connections Engineer to specify, mechanical contractor to install Types-gate valves, ¼ turn ball valves, angle stops Faucets typically furnished loose for installation by mechanical trades
18. Water Line Sizes Usually 1/2” NPT, etc. Difference between connection size and rough-in size, discuss with engineer
19. Water Quality Biggest concern is hardness - check specs Important for any equipment that heats water Water filters can help, they take out particulate, not minerals/hardness Reverse osmosis systems take out minerals/hardness Water softening exchanges calcium with sodium which can still precipitate
20. Water Quality Chlorine is a problem for ice makers Prevents water from freezing Affects flavor Charcoal filter will remove chlorine
21. Protection from Contamination Backflow prevents/anti-siphon devices Required for “submerged inlets” like disposer water inlets, spray rinses, etc. Prevent waste water from siphoning back into water supply if water pressure drops Water wash hoods require “reduce pressure principal backflow device” or RPZ
22. Gas Natural and propane Measured in BTU’s Sizes in inches NPT 1 cubic foot of natural gas = 1000 BTU’s 1 cubic foot of propane gas = 2500 BTU’s
23. Gas Pressure Gas pressure for cooking equipment listed as inches/water column, w.c. Typical pressures 3.5-7 w.c. Gas piping in commercial building is 2 psi or higher 1 psi = 27” w.c. Engineer needs to specify a “Pounds to Inches” pressure reducing valve Cooking equipment should have a “Inches to Inches” pressure reducing valve
24. Gas Quick Disconnects Many details available Should clearly state who furnishes and installs components
25. Drains/Waste Systems Direct-hard piped Indirect-piped to floor sink or floor drain with air-gap Local codes determine which type of connection Most states require food prep sinks to have an indirect waste connection
26. Direct Waste Connections Typically for handsinks or other non-food sink When food prep sinks are direct connected a “tell-tale” floor drain is required Require a tail-piece and a “P-trap”, typically furnished by mechanical trades Drain usually furnished loose by FSEC Drain can be strainer, removable basket, lever or pop-up waste
27. Grease Traps Put them far away from the kitchen Required for “greasy waste” What fixtures needs to be connected varies by code and inspector If you can’t get them out of the kitchen try to make them flush with floor
28. Steam Steam is water vapor Transfers heat by condensing from vapor to water There is five times as much heat in steam as boiling water Steam is the most efficient way to transfer heat/cook Steam can be hotter than 212 degrees You can brown meat in a steam kettle with 50 psi steam
29. Steam Steam requirements are listed as inches NPT, psi and pounds/hour or boiler horsepower 1 boiler horsepower = 34.5 pounds/hour Typical steam pressures are 15-45 psi Some cook/chill projects use 100 psi steam The higher pressure the faster the cooking
30. Steam Piping Steam kettle detail
31. Steam Piping Steam requires 2 connections Supply Condensate return Condensate lines need to return via gravity or a condensate pump Challenges with condensate return when on grade
32. Refrigeration Refrigeration removes heat by “changing state” from liquid to a vapor or gas Refrigerant boils at low temperatures, 25 degrees or -20 degrees Liquid refrigerant can still give off heat on a 120 degree roof Refrigeration systems work on changes in pressure High pressure = hot Low pressure = cold
33. Refrigeration
34. The “Low Pressure” side The expansion valve releases high pressure liquid refrigerant into the evaporator coil There is so little pressure in the coil so the refrigerant boiling point is so low that it absorbs heat from the air and turns into a “super-heated” gas The refrigerant gas is “sucked” on to the compressor so this is also known as the “suction or gas” side
35. The "High” Side The compressor “compresses” the gas which increases it temperate to 90-130 degrees The gas proceeds to the condenser, like a radiator, and it gives off it’s heat to the atmosphere Then on to the receiver which has a reserve of liquid refrigerant ready to meet demand Then back to expansion valve Condensing unit refers to the compressor, the condenser and controls
36. Pressure Controls Refrigeration systems are activated by changes in pressure There is no wiring required between the coil and the condensing unit
37. Defrost Electric heaters controlled by a timer for freezer Do need to wire from time clock to coil Air defrost for refrigerators
38. Other Components Suction line accumulator/filter-prevents liquid from getting into compressor Liquid line filter/drier-collects moisture and debris before expansion valve Liquid line site glass-for inspection Low ambient controls Headmaster controls-regulates how much heat needs to be given off when cold outside Crankcase heater
39. Exhaust Hoods Type I-grease exhaust Type II-steam and vapor-limited uses Hood types Wall canopy Island, single and double Backshelf or low proximity
40. Exhaust Volumes How low is low volume? Caveat Emptor-see Fishnick.comhttp://www.fishnick.com/publications/appliancereports/hoods/disclaimer.php The more ends of the hood that are enclosed the lower the volume can be Island hoods require the most exhaust Backshelf hoods use the lowest amounts - look at McDonald’s fryer line
41. Make-up Air What goes out must come in Make-up air has to come from the room, not the hood Make-up air replaces the air the rises from the cooking equipment How the make-up air is supplied affects exhaust performance more than hood design
42. Make-up Air Guidelines The farther away the better The lowest velocity possible Some make-up air systems at the hood do work, but be cautious Look at the Schlieren testshttp://www.fishnick.com/ventilation/ventilationlab/
43. Questions?