Anybody have any good info or tried'n'true rules of thumb for estimating heat gains from gas convection ovens?
I work with an MEP design firm and we have opportunities to do design work for a pizza chain. The overall design is pretty straight forward otherwise, but we're having trouble finding any good information on how to size the RTU to adequately cover the oven's heat gains. We've met with the hood manufacturer and have good methods for compensating for make-up/exhaust air, now we just need to make sure to cover the oven adequately. From running test numbers it looks like it would be very easy to greatly under/over-size the system without the proper method.
I've looked through the commercial kitchen section in ASHRAE but didn't find it to be much help...seemed more like it just said "keep this in mind when designing" rather than providing any sort of data or equations. Maybe I just haven't found the correct chapter...
The oven is an Impinger dual oven, 120,000 BTU/Hr each, conveyorized convection setup. I called Impringer and their engineering department couldn't tell me squat, said they've never tested the heat put off by their ovens.
Obviously we need to account for the gain, but don't quite know how much to account for. Most of the heat will go through the exhaust but some of it is going to affect the space. I worked in a pizza shop back in high school...there is definitely a significant sensible gain coming off that oven!
Any info, ideas, insights, etc are hugely appreciated.