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  1. #14
    Join Date
    Dec 2005
    Location
    San Jose, CA
    Posts
    465
    70 tons of cooling for the Outback. I always figued a rule of thumb to be

    1 ton of cooling= 400 square feet (general rule of thumb)
    actual conditions will affect load
    example= design temp
    people in space
    lighting
    so with my rule of thumb that would be about a 30000 sq. foot restaurant.

    just my 2 cents

  2. #15
    Join Date
    Mar 2003
    Posts
    7,326
    I did a resturant that was around that size a few years ago, and eighty tons were installed. It should have been a tad higher but the owner was a tad cheap.

  3. #16
    Join Date
    Mar 2007
    Posts
    3,139
    I don't really work in restaraunts, but I look at HVAC equipment everywhere I go. I notice here in Florida, there are many small restaraunts about town with 3 or 4 20-25 ton rooftop units.

    I've seen some pretty complex systems in restaraunts before, with building pressure controlled makeup air/exhaust, VFDs, 100% outside air units feeding the returns of other units, etc. etc. I heard somewhere in Orlando, there's a steakhouse with a 300 ton screw chiller. Never seen it before, though.

  4. #17
    Join Date
    Jul 2003
    Location
    Orange County N.Y.
    Posts
    1,176
    Quote Originally Posted by blackbelt3677 View Post
    1 ton of cooling= 400 square feet (general rule of thumb)

    <snipped>

    so with my rule of thumb that would be about a 30000 sq. foot restaurant.

    just my 2 cents
    A company I used to work for had a book with all kinds of design rules of thumb in it. A house would be something like 28 btus per square foot heat and 30 or 32 btus for cooling, whereas say a jewelry store would be closer to 50 btus cooling per square foot and minimal for the heat.

    That's why it is so important to do your heat loss calculations, you may get by with the rules of thumb but more information is always better for you and the customer.

    ...Ron
    Roof Rat

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