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]

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[Steve Wiggins]

Ok found it....

[Steve Wiggins]

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[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]

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[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