Understanding the heat loss you are experiencing can help in understanding issues you may have with improper insulation, old weather-stripping, and worn-out windows. These factors play into the efficiency of your commercial heating system and can cost you money. Today, let’s take a look at how you can calculate how many BTU’s, or how much heat loss, you’re commercial building is experiencing.
First, you’ll need to do some measuring. Get the length, width, and height of each room that you wish to calculate heat loss on. You’ll need to get the surface area of the floor, ceiling, and the walls of each room in question. Make sure you record these measurements and continue to record the calculations you make. It’s also important to remember that more multipliers can be found by researching on the web.
Roof Heat Loss Equation
- Ceiling Area X Multiplier for Building Material Used = Heat Loss Through the Roof
- Glass and Corrugated Asbestos has a multiplier of 5.7
- Sheet Asbestos has a multiplier of 6.5
- 25 mm wood has a multiplier of 5
- 100 mm of concrete has a multiplier of 4
Walls Heat Loss Equation
- Wall Area X Multiplier for Building Materials Used = Heat Lost Through the Walls
- 140 mm insulation block has a multiplier of 1.1
- Corrugated double cladding with 25 mm of fiberglass over polyethylene vapor barrier has a multiplier of 1.4
Floor Heat Loss Equation
- Floor Area X Multiplier for Building Material Used = Heat Lost Through the Floor
- Earth Floor has a multiplier of 1.9
- Concrete Floor has a multiplier of 0.7
To get the total BTU loss (per hour) for the building in question, you will need to do the calculations for all the rooms in your building and then add them together.
Effectively heating your commercial building may not seem as important now, since warmer months are upon us. But doing a quick energy audit now can save you come Fall. If you believe your commercial heating system near South County is in need of some updating, contact American Services for a free quote today!
American Service restaurant equipment installation near Fenton knows that from classic cubes to specialized nugget ice, there is a commercial ice machine for any operation. When shopping for a commercial ice maker, take the time to consider what type of ice cube machine would best suit your operation. Restaurants, bars, hotels and even medical clinics and hospitals all have different requirements.
Besides ice types and sizes, there are other factors to consider as well when selecting the right ice machine. Yield, storage capacity and filtration factor into the decision-making process as well. Cubed ice, flake ice and nugget ice are all possibilities here. Flake ice is often used for food display applications. Cubed ice makers are further broken down into full-cube producing and half-cube making versions. Nugget ice is pellet-sized and perfect for frozen drinks or for carbonated beverages.
Ice is something that establishments can’t afford to be short on, so calculating maximum daily usage and making sure to buy a machine or machines that can out-produce demand is vital. It is estimated that 1 and ½ pounds of ice per person in a restaurant setting. Hospitals, on the other hand need to produce around 10 pounds of ice per bed, while hotels need to have machines that can whip up 5 pounds per day, per room.
As for the types of machines, there are under-counter, cube ice, combination ice, flake ice, and nugget machines to choose from. Undercounter ice machines are convenient because they make and store ice in the same unit. Cube ice-makers create ice with a larder surface area for slower melting. Combination machines make store and dispense ice and flake ice-makers are good for keeping food temperatures low and are more visually appealing when on display. Finally, nugget ice machines produce a more chewable type ice, otherwise known as pellet ice or pearl ice.
American Services HVAC installation in Saint Louis MO knows that if your HVAC equipment is oversized it can result in shortened equipment life, poor humidity control, and higher operating costs. All of these issues have a direct influence on your total cost of ownership, as well as your customers’ comfort level. Oversized HVAC systems can also negatively impact employee productivity and profitability of any organization.
There are several reasons that HVAC systems are oversized:
– Reliance on old name plate data
– Relying on old school rule of thumb formulas, which should only be utilized for general rough estimate purposes.
– Lighting efficiency upgrades that have ultimately resulted in reduced internal heat generation operations within the commercial building.
– Insulation upgrades that have compromised building energy losses.
– Use of full load nameplate data of heating load generators, (computers, office equipment) even though the environment rarely, if ever, operates at full load.
Over-sized HVAC equipment not only results in higher operating cost but also increases the initial capital cost. An oversized unit can require more frequent cycling of the compressor, which will lead to premature equipment failure, with markedly increased energy expenditure. It can also require larger fans in ductwork, which can cause variation in occupant comfort because of the larger surface area, and the greater probability of system air leakage. More importantly the coordination between the economizer and the compressor maybe exacerbated and destroyed.
Generally maintenance costs along with comfort problems follow a pattern. Problems increase each year until the unit is about 20 years old. Owners usually decide at this time in the systems’ life between a major reworking, rebuilding of the existing system, or a completely new HVAC system installation.
One factor that can influence business owners in upgrading HVAC systems includes negative evaluation of the quality and efficiency of the original unit in comparison with the new design by HVAC professionals.
If the decision is to replace the HVAC rooftop unit caution should be taken to properly size the unit to the current cooling load requirements of the building rather than just matching the old design. This evaluation process should be performed by either a certified HVAC consulting engineer, experienced HVAC contractor, or trusted HVAC equipment supplier. Caution: this should not be attempted by an amateur technician.
American Services Restaurant Equipment installation in Bridgeton MO knows that keeping your restaurant equipment in St. Louis working properly starts with selecting the right commercial appliances.
If you are looking for the perfect Commercial Range for your company, consider that each type of range provides for different cooking styles as well as accommodating specific commercial kitchens. For example, one restaurant that is open 24 hours per day and puts out over 250 meals per day will require a more heavy duty unit than a catering business that prepares meal a few times per week.
Commercial ranges are different in that they accommodate different types of cooking, heat output, surface area and level of durability. There are free standing units and then there are some designed to adapt to a “battery” set up in which the range is organized in lineup with other commercial kitchen equipment for the utmost in convenience and efficiency.
Battery ranges are designed to use in very high production kitchens which cook approximately 250 meals or more every day, their powerful output and heavy duty properties enable use with heavy pots and pans.
Hospitals, casinos, colleges, hotels, and correctional facilities as well as restaurants are all ideal candidates for heavy duty ranges.
Restaurant ranges are used in facilities that produce fewer than 250 meals per day, they take up less space and are a very popular selection for smaller kitchens. They are popular selections for diners, café’s and small catering businesses.
A Wok range is used in Asian cooking facilities, specialized from cooking with a wok. These ranges are specifically designed to work well with the shape and makeup of a wok. There is usually a raise ring which supports the round bottomed wok.