Page 3 of 3 FirstFirst 123
Results 27 to 33 of 33
  1. #27
    Join Date
    Sep 2018
    Posts
    8
    Post Likes
    Thread Starter
    Quote Originally Posted by Chev5372 View Post
    You could use a dry cooler on the roof , no need to worry about oil traps.


    Sent from my iPhone using Tapatalk
    What is a dry cooler? Can you include a link to a video of how they work?

  2. #28
    Join Date
    Sep 2018
    Posts
    8
    Post Likes
    Thread Starter
    The hood system is fine and efficient. Our load calculations factor in the following and still require 17 tons of conditioned ventilation air:
    3400 sqft.
    800 sqft open kitchen with 14' hood range, 2 fryers, pasta cooker, small charcoal grill, 8 burner stove, and double stock pot burner.
    Walk-in condenser unit heat will be displaces... somehow.
    Ice machine condenser unit heat will be displaced.
    100 seat capacity with alcoholic beverages being 35-45%of the sales. Meaning, it will feel hot after a couple of drinks.
    South and West entrances with only 3 windows.

    All of that being said, the owner is going to put a total of 19 tons up on the roof. If I where to place the condensers in the kitchen then 5 tons of a/c would be required to handle just the heat load off of that. So that is completely out of the question.

  3. #29
    Join Date
    Dec 2014
    Location
    New Mexico
    Posts
    804
    Post Likes
    A dry cooler is a coil with fans to draw air across the coil. The coil and piping between the roof and condenser are filled with glycol. You would have a water ( glycol) cooled condenser at the walk in with a pump to move the glycol. You could tie in the ice machine as well. Everything needs to be sized properly since glycol is not as efficient as water but with the right percentage no need to worry about freezing in the winter or worry about compressor oil return with long refrigerant lines.
    Should be able to find images on line from Mueller, Baltimore air coil and Heat Craft.


    Sent from my iPad using Tapatalk

  4. #30
    Join Date
    Nov 2006
    Location
    Southeastern Pa
    Posts
    28,920
    Post Likes
    Quote Originally Posted by restaurantowner View Post
    The hood system is fine and efficient. Our load calculations factor in the following and still require 17 tons of conditioned ventilation air:
    3400 sqft.
    800 sqft open kitchen with 14' hood range, 2 fryers, pasta cooker, small charcoal grill, 8 burner stove, and double stock pot burner.
    Walk-in condenser unit heat will be displaces... somehow.
    Ice machine condenser unit heat will be displaced.
    100 seat capacity with alcoholic beverages being 35-45%of the sales. Meaning, it will feel hot after a couple of drinks.
    South and West entrances with only 3 windows.

    All of that being said, the owner is going to put a total of 19 tons up on the roof. If I where to place the condensers in the kitchen then 5 tons of a/c would be required to handle just the heat load off of that. So that is completely out of the question.
    I have done a lot of chain restaurant work, and I find that most charcoal grills have their own ducted exhaust. Is that the case here?

    Is all exhaust going to be on the side of the first floor wall?
    [Avatar photo from a Florida training accident. Everyone walked away.]
    2 Tim 3:16-17

    RSES CMS, HVAC Electrical Specialist
    Member, IAEI

    AOP Forum Rules:







  5. #31
    Join Date
    Sep 2002
    Location
    Virginia
    Posts
    4,754
    Post Likes
    I wonder if he meant charbroiler … where it has nat gas with lava rocks

  6. #32
    Join Date
    Jan 2015
    Location
    Iowa
    Posts
    972
    Post Likes
    If you can't use a water cooled unit, and I saw it was said there is no room on the ground outside, can a condensing uint be hung on the wall outside (in back or side with a service platform)

  7. #33
    Join Date
    Sep 2018
    Posts
    8
    Post Likes
    Thread Starter
    So, we are looking at a robata grill, which is a form of a charbroiler that uses indirect heat. We are placing all of the equipment under 2 hoods in a straight run. the grill will be beside the fryers.
    So the run of equipment would be the following:
    Pasta cooker, then 8 burner stove, then charbroiler, then 2 fryers, then 2 stock burner.

Page 3 of 3 FirstFirst 123

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Related Forums

Plumbing Talks | Contractor MagazineThe place where Electrical professionals meet.