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2013 ASHRAE Handbook—Fundamentals Table 5A Recommended Rates of Radiant and Convective Heat Gain from Unhooded Electric Appliances During Idle (Ready-to-Cook) Conditions Energy Rate, Btu/h

Rate of Heat Gain, Btu/h

Appliance

Rated

Standby

Sensible Radiant

Cabinet: hot serving (large), insulated* hot serving (large), uninsulated proofing (large)* proofing (small 15-shelf) Coffee brewing urn Drawer warmers, 2-drawer (moist holding)* Egg cooker Espresso machine* Food warmer: steam table (2-well-type) Freezer (small) Hot dog roller* Hot plate: single burner, high speed Hot-food case (dry holding)* Hot-food case (moist holding)* Microwave oven: commercial (heavy duty) Oven: countertop conveyorized bake/finishing* Panini* Popcorn popper* Rapid-cook oven (quartz-halogen)* Rapid-cook oven (microwave/convection)* Reach-in refrigerator* Refrigerated prep table* Steamer (bun) Toaster: 4-slice pop up (large): cooking contact (vertical) conveyor (large) small conveyor Waffle iron

6,800 6,800 17,400 14,300 13,000 4,100 10,900 8,200 5,100 2,700 3,400 3,800 31,100 31,100 10,900 20,500 5,800 2,000 41,000 24,900 4,800 2,000 5,100 6,100 11,300 32,800 5,800 3,100

1,200 3,500 1,400 3,900 1,200 500 700 1,200 3,500 1,100 2,400 3,000 2,500 3,300 0 12,600 3,200 200 0 4,100 1,200 900 700 3,000 5,300 10,300 3,700 1,200

400 700 1,200 0 200 0 300 400 300 500 900 900 900 900 0 2,200 1,200 100 0 1,000 300 600 600 200 2,700 3,000 400 800

Sensible Convective

Latent

800 2,800 0 900 300 0 400 800 600 600 1,500 2,100 1,600 1,800 0 10,400 2,000 100 0 3,100 900 300 100 1,400 2,600 7,300 3,300 400

0 0 200 3,000 700 200 0 0 2,600 0 0 0 0 600 0 0 0 0 0 0 0 0 0 1,000 0 0 0 0

Total

Usage Factor FU

Radiation Factor FR

1,200 3,500 1,400 3,900 1,200 200 700 1,200 3,500 1,100 2,400 3,000 2,500 3,300 0 12,600 3,200 200 0 1,000 1,200 900 700 2,600 5,300 10,300 3,700 1,200

0.18 0.51 0.08 0.27 0.09 0.12 0.06 0.15 0.69 0.41 0.71 0.79 0.08 0.11 0.00 0.61 0.55 0.10 0.00 0.16 0.25 0.45 0.14 0.49 0.47 0.31 0.64 0.39

0.33 0.20 0.86 0.00 0.17 0.00 0.43 0.33 0.09 0.45 0.38 0.30 0.36 0.27 0.00 0.17 0.38 0.50 0.00 0.24 0.25 0.67 0.86 0.07 0.51 0.29 0.11 0.67

*Items with an asterisk appear only in Swierczyna et al. (2009); all others appear in both Swierczyna et al. (2008) and (2009).

Table 5B

Recommended Rates of Radiant Heat Gain from Hooded Electric Appliances During Idle (Ready-to-Cook) Conditions Energy Rate, Btu/h

Appliance Broiler: underfired 3 ft Cheesemelter* Fryer: kettle Fryer: open deep-fat, 1-vat Fryer: pressure Griddle: double sided 3 ft (clamshell down)* Griddle: double sided 3 ft (clamshell up)* Griddle: flat 3 ft Griddle-small 3 ft* Induction cooktop* Induction wok* Oven: combi: combi-mode* Oven: combi: convection mode Oven: convection full-size Oven: convection half-size* Pasta cooker* Range top: top off/oven on* Range top: 3 elements on/oven off Range top: 6 elements on/oven off Range top: 6 elements on/oven on Range: hot-top Rotisserie* Salamander* Steam kettle: large (60 gal) simmer lid down* Steam kettle: small (40 gal) simmer lid down* Steamer: compartment: atmospheric* Tilting skillet/braising pan

Rate of Heat Gain, Btu/h

Rated

Standby

Sensible Radiant

Usage Factor FU

Radiation Factor FR

36,900 12,300 99,000 47,800 46,100 72,400 72,400 58,400 30,700 71,700 11,900 56,000 56,000 41,300 18,800 75,100 16,600 51,200 51,200 67,800 54,000 37,900 23,900 110,600 73,700 33,400 32,900

30,900 11,900 1,800 2,800 2,700 6,900 11,500 11,500 6,100 0 0 5,500 5,500 6,700 3,700 8,500 4,000 15,400 33,200 36,400 51,300 13,800 23,300 2,600 1,800 15,300 5,300

10,800 4,600 500 1,000 500 1,400 3,600 4,500 2,700 0 0 800 1,400 1,500 500 0 1,000 6,300 13,900 14,500 11,800 4,500 7,000 100 300 200 0

0.84 0.97 0.02 0.06 0.06 0.10 0.16 0.20 0.20 0.00 0.00 0.10 0.10 0.16 0.20 0.11 0.24 0.30 0.65 0.54 0.95 0.36 0.97 0.02 0.02 0.46 0.16

0.35 0.39 0.28 0.36 0.19 0.20 0.31 0.39 0.44 0.00 0.00 0.15 0.25 0.22 0.14 0.00 0.25 0.41 0.42 0.40 0.23 0.33 0.30 0.04 0.17 0.01 0.00

*Items with an asterisk appear only in Swierczyna et al. (2009); all others appear in both Swierczyna et al. (2008) and (2009).

Nonresidential Cooling and Heating Load Calculations

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Table 5C Recommended Rates of Radiant Heat Gain from Hooded Gas Appliances During Idle (Ready-to-Cook) Conditions Energy Rate, Btu/h Appliance Broiler: batch* Broiler: chain (conveyor) Broiler: overfired (upright)* Broiler: underfired 3 ft Fryer: doughnut Fryer: open deep-fat, 1 vat Fryer: pressure Griddle: double sided 3 ft (clamshell down)* Griddle: double sided 3 ft (clamshell up)* Griddle: flat 3 ft Oven: combi: combi-mode* Oven: combi: convection mode Oven: convection full-size Oven: conveyor (pizza) Oven: deck Oven: rack mini-rotating* Pasta cooker* Range top: top off/oven on* Range top: 3 burners on/oven off Range top: 6 burners on/oven off Range top: 6 burners on/oven on Range: wok* Rethermalizer* Rice cooker* Salamander* Steam kettle: large (60 gal) simmer lid down* Steam kettle: small (10 gal) simmer lid down* Steam kettle: small (40 gal) simmer lid down Steamer: compartment: atmospheric* Tilting skillet/braising pan

Rate of Heat Gain, Btu/h

Rated

Standby

95,000 132,000 100,000 96,000 44,000 80,000 80,000 108,200 108,200 90,000 75,700 75,700 44,000 170,000 105,000 56,300 80,000 25,000 120,000 120,000 145,000 99,000 90,000 35,000 35,000 145,000 52,000 100,000 26,000 104,000

69,200 96,700 87,900 73,900 12,400 4,700 9,000 8,000 14,700 20,400 6,000 5,800 11,900 68,300 20,500 4,500 23,700 7,400 60,100 120,800 122,900 87,400 23,300 500 33,300 5,400 3,300 4,300 8,300 10,400

Sensible Radiant 8,100 13,200 2,500 9,000 2,900 1,100 800 1,800 4,900 3,700 400 1,000 1,000 7,800 3,500 1,100 0 2,000 7,100 11,500 13,600 5,200 11,500 300 5,300 0 300 0 0 400

Usage Factor FU

Radiation Factor FR

0.73 0.73 0.88 0.77 0.28 0.06 0.11 0.07 0.14 0.23 0.08 0.08 0.27 0.40 0.20 0.08 0.30 0.30 0.50 1.01 0.85 0.88 0.26 0.01 0.95 0.04 0.06 0.04 0.32 0.10

0.12 0.14 0.03 0.12 0.23 0.23 0.09 0.23 0.33 0.18 0.07 0.17 0.08 0.11 0.17 0.24 0.00 0.27 0.12 0.10 0.11 0.06 0.49 0.60 0.16 0.00 0.09 0.00 0.00 0.04

*Items with an asterisk appear only in Swierczyna et al. (2009); all others appear in both Swierczyna et al. (2008) and (2009).

Table 5D Recommended Rates of Radiant Heat Gain from Hooded Solid Fuel Appliances During Idle (Ready-to-Cook) Conditions Energy Rate, Btu/h

Rate of Heat Gain, Btu/h

Appliance

Rated

Standby

Sensible

Usage Factor FU

Radiation Factor FR

Broiler: solid fuel: charcoal Broiler: solid fuel: wood (mesquite)*

40 lb 40 lb

42,000 49,600

6200 7000

N/A N/A

0.15 0.14

*Items with an asterisk appear only in Swierczyna et al. (2009); all others appear in both Swierczyna et al. (2008) and (2009).

Table 5E Recommended Rates of Radiant and Convective Heat Gain from Warewashing Equipment During Idle (Standby) or Washing Conditions Rate of Heat Gain, Btu/h Unhooded

Energy Rate, Btu/h Appliance

Rated

Dishwasher (conveyor type, chemical sanitizing) 46,800 Dishwasher (conveyor type, hot-water sanitizing) standby 46,800 Dishwasher (door-type, chemical sanitizing) washing 18,400 Dishwasher (door-type, hot-water sanitizing) washing 18,400 Dishwasher* (under-counter type, chemical sanitizing) standby 26,600 Dishwasher* (under-counter type, hot-water sanitizing) standby 26,600 Booster heater* 130,000

Standby/ Washing 5700/43,600 5700/N/A 1200/13,300 1200/13,300 1200/18,700 1700/19,700 0

*Items with an asterisk appear only in Swierczyna et al. (2009); all others appear in both Swierczyna et al. (2008) and (2009).

space. Chapter 16 of the 2011 ASHRAE Handbook—HVAC Applications discusses heat gain from equipment, which may range from 5 to 25 W/ft2 in highly automated laboratories. Table 7 lists some values for laboratory equipment, but, as with medical equipment, it is for general guidance only. Wilkins and Cook (1999) also examined laboratory equipment heat gains.

Sensible Sensible Radiant Convective Latent Total 0 0 0 0 0 800 500

4450 4750 1980 1980 2280 1040 0

13490 17940 16970 21720 2790 4770 2790 4770 4170 6450 3010 4850 0 0

Hooded

Usage Radiation Sensible Factor Factor Radiant FU FR 0 0 0 0 0 800 500

0.36 N/A 0.26 0.26 0.35 0.27 0

0 0 0 0 0.00 0.34 N/A

Note: Heat load values are prorated for 30% washing and 70% standby.

Office Equipment Computers, printers, copiers, etc., can generate very significant heat gains, sometimes greater than all other gains combined. ASHRAE research project RP-822 developed a method to measure the actual heat gain from equipment in buildings and the radiant/ convective percentages (Hosni et al. 1998; Jones et al. 1998). This