1.

0 Sizing Based on the Recovery-Storage Capacity Inter-relation

(Adapted from ASHRAE HVAC Applications, 2015)
Below Figures show relationships between recovery and storage capacity for various
building categories. Any combination of storage and recovery rate that falls on the proper curve
satisfies building requirements. Using the minimum recovery rate and maximum storage capacity
on the curves yields the smallest hot-water capacity able to satisfy the building requirement. The
higher the recovery rate, the greater the 24 h heating capacity and the smaller the storage capacity
required.
Steps to obtain graph and hot water demand:
1- Specify type of demand. There might be more than one type, for example, a hotel that
includes a restaurant will need to use both figures 17 and 20.
2- Calculate for each type separately. This will better help us to analyze the problem.
3- Obtain the total number of units whether its rooms, meals, occupants,,,etc.
4- Obtain the usable storage capacity and it related recovery capacity at different values.
5- Update the graph to include the new values instead of the basic graph values.
6- Obtain the power required values as a graph as well.
7- Get fixed cost at each KW value (tank + heating source equipment).
8- Get running cost in terms of kWh at each value of consumption.
9- Check the intersection of the two lines of fixed cost and running cost.
10- Do not forget to include the stratification effect based on the tank specifications.
 2.0 ASHRAE Fixture Method
Table 10 can be used to determine the size of water-heating equipment from the number of fixtures.
However, caution is advised when using this table, because its data are very old, taken well before the
introduction of modern low-flow fixtures and appliances. To obtain the probable maximum demand,
multiply the total quantity for the fixtures by the demand factor in line 19. The heater or coil should have a
water-heating capacity equal to this probable maximum demand. The storage tank should have a capacity
equal to the probable maximum demand multiplied by the storage capacity factor in line 20.

Note: Please pay attention to units agreement and conversion.

Steps:

1- Obtain the maximum probable hourly flow rate value in (L/h).

2- Use the demand factor to obtain the actual flow rate in (L/h) and convert it to (L/s).
3- Use both the storage capacity factor and demand factor to obtain the actual storage in (L).
4- Do not forget to include water stratification effect.
5- Use point 2 to calculate the power required in (kWh).
6- Use different recovery periods to obtain the required power.
2.1 A more careful analysis to food services

The procedure for sizing water heaters for restaurants typically includes the following
steps:

1. List all hot-water end-use fixtures by type and by count.

2. Characterize each fixture for maximum hot-water use per hour and per minute.

3. Calculate the peak hot-water demand for water heaters with and without storage.

4. Obtain the water heater temperature rise required for winter.

5. Calculate the minimum water heater input rate.

6. Select the water heater type, input rate, and storage capacity.

It is important to note that the hot-water requirements for various fixtures presented in
Table 11 are based on various resources (see the table notes), which are currently used by food
service facilities and health departments to size hot-water heaters. Some equipment flow data in
these guidelines predates current low-flow fixtures used in kitchens.

The sizing guidelines are limited in that they only focus on calculating the energy input
rate to the water heater without providing guidance on minimum hot-water storage requirements
hot-water delivery performance considerations (e.g., performance limitations of tankless heaters
with door-type dishwashers). The food safety sizing guidelines for water heaters also do not
consider after-hours cleanup, when the peak hourly hot-water use occurs in some facilities; this
may cause emptying of the tank on a nightly basis. Rapidly using hot water and filling the tank
with cold water can cause thermal fatiguing of the tank, greatly reducing the operating life in gas
storage heaters (Fisher-Nickel 2010).

There is no current method for calculating the minimum storage requirement for a food
service facility or sizing storage heaters based on the ratio of storage capacity and energy input
rate. This is a difficult task, because hot-water use on an average daily, peak hourly, or perminute
basis greatly varies between food service facilities, especially in larger facilities, even of equal size
and type.
 The data provided in Table 12 shows the range of water heater flow rate and hourly hot-
water demand requirements for various types of low- and high-temperature sanitizing dishwashers
based on 100% operating capacity of the machines. Loading a dishwasher at 100% capacity is
impractical in most commercial kitchens. Some local health departments assume a 70% operating
rinse capacity for sizing dishwashers’ hot-water demand, except for rackless-type conveyor
machines where the fresh-water rinse is continually operating when the machine is in operation.
2.2 Commercial Laundries

Commercial laundries generally use a storage water heater. The water may be softened to
reduce soap use and improve quality. The trend is toward installing high-capacity washer-
extractor wash wheels, resulting in high peak demand. Sizing Data. Laundries can normally be
divided into five categories. The required hot water is determined by the mass of the material
processed. Average hot-water requirements at 82°C are:

Institutional 4.6 mL/(kg·s)

Commercial 4.6 mL/(kg·s)
Linen supply 5.8 mL/(kg·s)
Industrial 5.8 mL/(kg·s)
Diaper 5.8 mL/(kg·s)

Total mass of the material times these values give the average hourly hot-water
requirements. The designer must consider peak requirements; for example, a 270 kg machine may
have a 1.25 L/s average requirement, but the peak requirement could be 22 L/s. In a multiple-
machine operation, it is not reasonable to fill all machines at the momentary peak rate. Diversity
factors can be estimated by using 1.0 of the largest machine plus the following balance:
 7.0 Hot Water Demand Pattern (Adapted from CIBSE, 2018)

The European especially British does not use the fixture method in accounting for hot
water demand. Rather, they rely on the occupants’ type, their activities and building type to
estimate the required hot water demand, recovery rate and power.

7.1 Histogram Method

Measured hot water consumption alone is not sufficient as a sizing guide. The rate at which
these amounts are drawn off must also be considered. To project the demand pattern over the
operating period of the building, an hour-by-hour analysis of likely hot water usage should be
made, taking into account the number of occupants, the type and level of activity and any other
factors that may affect hot water demand. The projected pattern of demand should be recorded in
the form of a histogram. By establishing a hot water demand histogram a representative peak
demand volume can be established. Typically the peak hour usage is between 15 and 20% of the
day’s total usage.
7.2 Recommended Recovery Period

Mixing will tend to be less in larger, especially taller, vessels. Thus the traditional cylinder
with height at least twice the diameter is highly suitable. Efficient hot water storage may depend
on stratification within the vessel, so that the lower density hot water remains at the top of the
vessel ready for use, whilst the cold replenishment water enters and remains at lower levels. When
calculating hot water storage volumes, a diversity factor should be applied, assuming stratification
of 80% unless otherwise stated or known. This implies that 80% of the storage capacity will
provide usable hot water.
 8.0 Occupant Method for the Calculation of DHW

On selection of a recovery period, the curves provide the basis to calculate (for a storage
temperature of 65 °C):

(a) system heat input (excluding system heat losses)

(b) hot water storage capacity.

Steps:

(a) Select a recovery period (a recovery period of less than half an hour can seldom be achieved
with indirectly heated systems).
(b) Apply selected recovery period to curve (a) for building type and area of demand (i.e.
catering or service). Read off:

(i) boiler output, q, in kW per person or per meal

(ii) hot water storage capacity, v, in litres per person or per meal.

(c) Adjust the boiler output if the required hot water temperature differs from 65 °C:

where q' is the adjusted boiler output rating (kW/person or meal), θs is the hot water storage temperature
required (°C) and θc is the cold feed temperature (°C) (if unknown assume 10 °C).

(d) (i) Calculate boiler output rating, Q (kW) and total storage capacity, V (litre), using numbers of
people or meals applicable. Where one central plant is provided for both catering and service demands,
the ratings and capacities should be added.

(ii) Add rate of system heat loss to Q to give an adjusted rate, Q'.

(e) It is assumed in the above stages that the design of the vessel incorporates devices to inhibit mixing of

incoming cold water with hot water (see HTM 04-01(47) for recommenda tions on stratification). If the
vessel does not have such a device then an increase in the storage volume is necessary to allow for
mixing.