mep 123 steve carlson, fcsi, leed robert rippe & associates april 20, 2012
TRANSCRIPT
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MEP 123
Steve Carlson, FCSI, LEEDRobert Rippe & Associates
April 20, 2012
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What We’re Going to Cover
• Electricity• Plumbing
– Water– Gas– Drains/waste– Steam– Refrigeration– Exhaust
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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
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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
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120V/1
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120/240V (What’s in your Home)
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120/208/3 – “Y” Configuration
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120/208/3 - “Delta” Configuration
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Hertz
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Ohms Law
Volts * Amps = Watts
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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?
Voltage Divide by Watts Amps
120 120 3600 30.00
208 208 3600 17.31
120/208 208 3600 17.31
208/3 360 3600 10.00
480/1 480 3600 7.50
480/3 831 3600 4.33
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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
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Water
• Temperature - hot or cold• Pressure• Size - inches NPT• Quality - hardness, chlorine, etc• Protection from contamination• Flow control/shut-offs
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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
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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
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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
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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
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Water Line Sizes
• Usually 1/2” NPT, etc.• Difference between connection size and rough-in size, discuss
with engineer
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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
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Water Quality
• Chlorine is a problem for ice makers • Prevents water from freezing• Affects flavor• Charcoal filter will remove chlorine
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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
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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
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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
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Gas Quick Disconnects
• Many details available• Should clearly state who furnishes
and installs components
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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
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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
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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
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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
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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
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Steam Piping
• Steam kettle detail
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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
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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
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Refrigeration
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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
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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
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Pressure Controls
• Refrigeration systems are activated by changes in pressure• There is no wiring required between the coil and the
condensing unit
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Defrost
• Electric heaters controlled by a timer for freezer
• Do need to wire from time clock to coil
• Air defrost for refrigerators
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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
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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
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Exhaust Volumes
• How low is low volume?• Caveat Emptor-see Fishnick.com
http://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
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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
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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 tests
http://www.fishnick.com/ventilation/ventilationlab/
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Questions?