Cooling a tortilla factory

[Steve Wiggins]

62 yr. old building, 1768 sq.ft, very very leaky. Tortilla oven puts off an enormous amount of heat as does the deep fryer.

The fryer to cook the chips is for frying donuts so the owner (friend of my family) wants to buy a new fryer and have a new exhaust hood installed.

Also she is looking to repace the main tortilla oven.

There is currently a single 5 ton split system trying to keep up with the heat load....no luck. There are a couple old evap coolers I see....

Equipment she is looking to buy is Model CF-100 hot oil fryer from Superior Food Machinery, Inc. out of Calif...

Here are some pics:

[Steve Wiggins]

Can't figure out how to post pics......where did img wiz go?

[ingie2004]

Can't figure out how to post pics......where did img wiz go?

"manage attachments" in the addittional options menu.

[Steve Wiggins]

.

[Steve Wiggins]

Ok found it....

[Steve Wiggins]

.

[slimwoodie]

you need source ventilation/ exhaust for the oven

you can't realistically cool that load

the proper standards are in the American Assoc. of Industrial Hygentist's book

git out your check book, tho

i think my copy was $400

[slimwoodie]

Oh my, things are casual in TX

here in NY...Dept of Health ,

would be lockin' them doors ......

[Steve Wiggins]

.

[Steve Wiggins]

Its really a pretty neat little operation.

These people are personal friends of mine.

I am just trying to help them out.

They are even considering abandoning this structure and building a new factory custom from scratch.... That would be fun to design huh?

[Moose]

First concern should be fire suppression system. Looks like you got a job ahead of you.

[ga-hvac-tech]

Its really a pretty neat little operation.

These people are personal friends of mine.

I am just trying to help them out.

They are even considering abandoning this structure and building a new factory custom from scratch.... That would be fun to design huh?

Yeah, it odes look like a neat little business. And with most of the un-skilled labor in our country now-a-days buying their products, they probably have a better balance sheet than us HVAC guys so.

If if were me, I would lean towards them building a new place (or find a larger building) outside of town (read that outside of as many governmental jurisdictions as possible).

Is it dry enough in Waco to go mostly swamp coolers? If so, you might get a lot more bang for the buck cooling that way.

It seems to me that with a large % of make-up air, you would need at least a YCH 120 or 150 to cool that place (10-12.5 ton Trane pack). And as dependable as Trane's are, the airborne grease would do it in.

Good luck, and let us know what you do.

[Steve Wiggins]

I have been given some input and suggestions by the equipment manuf.

1. Fire suppression
2. Hood extensions over hot oil fryer
3. Island hood for oven?
4. Stainless Steel on back wall behind hood/fryer
5. Side induction.....not exactly sure what that is
6. 6" overhang of hood over fryer


26 gallons
335,000 btu @10"w.c.
Pos or neg pressure
212-230°F

[slimwoodie]

I have been given some input and suggestions by the equipment manuf.

1. Fire suppression
2. Hood extensions over hot oil fryer
3. Island hood for oven?
4. Stainless Steel on back wall behind hood/fryer
5. Side induction.....not exactly sure what that is
6. 6" overhang of hood over fryer




all needed

[Steve Wiggins]

What would be the easiest way to use the existing hood and add a fire supression system? What kind of system? Water, chemical, what?

[Moose]

NOT WATER!!!OMG! Listen to the equip. guys, check your local codes etc. Do you know what happens when you spit in the lead ladle?:eek:

[slimwoodie]

What would be the easiest way to use the existing hood and add a fire supression system? What kind of system? Water, chemical, what?

Ansul system

[hvacker]

In New Mexico only fast food can afford to a/c a kitchen. Many will do evap coolers ducted to a duct furnace like Sterling makes, and ducted to diffusers and the hood. Mucho $$ cheaper to run and you get a lot of air changes. Oh ya, also you need a relief exhaust fan balanced to a slightly negative space.

I hought Waco was dry enough for evap coolers.

[Steve Wiggins]

Waco (central Texas) isn't dry enough for evap coolers. Besides that if the tortillas don't dry they tend to stick together so when the chips are deep fried they come out with two or three chips stuck together. Restaurants don't like that.

[slimwoodie]

well,
I'd say, that in order to ave any hope of A/C with a reasonable tonnage

you have to get a hood over the oven
supply air outside the hood, and exhaust

get a source capture at the fryer, don't forget the grease filters.
/ grease duct here
needs fire protection

how you making out in getting that Inspector canned ..??

we all figgered you'd be in Jail, by now ..... :D

[Steve Wiggins]

how you making out in getting that Inspector canned ..??

we all figgered you'd be in Jail, by now ..... :D


Which one? The list is quite long. I put a knotch in my belt every time I get one fired. Got so tired of counting knotches now I just count the belts.

[slimwoodie]

saaay, Steve ..

do you have that Link I gave you on the legalities of taping...??

[Steve Wiggins]

saaay, Steve ..

do you have that Link I gave you on the legalities of taping...??

I lost everything since the computer crash of 2006......lost my computer, house, wife, son. I live in a new world now. No they didn't die I just went through the big D and I don't mean Dallas.

[slimwoodie]

the Big " D

My wife's tryin' to give me the Bone, right now ..

doin' a pretty good job , too

She put my laptop in the sink ..said I was Spying on her ..

thats why I don't have that Link .....:(

[slimwoodie]

seem's all a woman needs to do //

is make up a bunch of chit ..

and your out .....:o

[hvac-tech-lane]

If you want to cool a kitchen with mechanical cooling you will need a captive air type of system otherwise there is too much air being removed by the exhaust fans. However if you analyze the work stations a system that provides spot cooling will be the most effective and lowest operating cost system to do the job, unico has a tech sheet on spot cooling. Also look at 100% outside air for a spot cooling system as many times ODA will be lower temp and cleaner than the return would be in a environment where spot colling is called for. Good luck sounds like fun.

[slimwoodie]

a Freakin' UNICO system..

Aint gonna match the loss of a Kitchen Hood, Dude .....:eek:

[hvac-tech-lane]

a Freakin' UNICO system..

Aint gonna match the loss of a Kitchen Hood, Dude .....:eek:


Double check my post, I stated

"However if you analyze the work stations a system that provides spot cooling will be the most effective and lowest operating cost system to do the job, unico has a tech sheet on spot cooling."

You aren't Going to be able to match the loss of a kitchen hood and cool with a conventional system either.

[slimwoodie]

nooooo...

that's why i said Source capture, w/ make up air ....at that point ....:confused:

[hvac-tech-lane]

Unico spot cooling link

http://www.unicosystem.com/commercialindustrial/spot-cooling-cont-1/

[slimwoodie]

Waco (central Texas) isn't dry enough for evap coolers. Besides that if the tortillas don't dry they tend to stick together so when the chips are deep fried they come out with two or three chips stuck together. Restaurants don't like that.


NO spot cooling here.....