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  1. #1
    Join Date
    Mar 2007
    Location
    Southern California
    Posts
    2

    Formula to figure out tonage for Restuarant.

    I am trying to find a formula to figure out the tonage for an A/C unit in a small Restaurant. Btu's per person? 55 to 60 people 960 square ft on the beach. Any help will be greatly appreciated. Thank You.

  2. #2
    Join Date
    Aug 2003
    Location
    Fort Worth, TX
    Posts
    11,086
    You'll need a lot more info than that. Best to have a commercial contractor run a heat load calculation for you. Restaurants have other factors to consider, such as make-up air for the kitchen, lighting, humidity loads from food prep, cleaning, etc. And the heat gain/loss from the structure itself.

    Don't scrimp on this. Nothing sucks more than going to a restaurant that is poorly cooled or heated. I can tolerate a cool one but if the wife is cold the dining experience isn't pleasant. You know what they say about keeping mama happy...
    • Electricity makes refrigeration happen.
    • Refrigeration makes the HVAC psychrometric process happen.
    • HVAC pyschrometrics is what makes indoor human comfort happen...IF the ducts AND the building envelope cooperate.


    A building is NOT beautiful unless it is also comfortable.

  3. #3
    Join Date
    May 2000
    Location
    Indianapolis, IN, USA
    Posts
    33,398
    Do a Manual N.

    Friends opened a pizza joint. Building about the same size as yours. Came with a 3 ton which the landlord said would be fine. Hah! We added 5 tons to it and in hot weather, even that struggles!

  4. #4
    Join Date
    Dec 2001
    Location
    Southern Tier, NY
    Posts
    6,066
    Uh-Oh ...

    Manual N required.....

    it'l be a lot easier to do it .. now ..

  5. #5
    Join Date
    Mar 2007
    Location
    Southern California
    Posts
    2

    Thank You for the help.

    Thanks for helping me out. I have ordered the Manul N and will figure this out in a couple of days. Thanks again for the quick response.

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