Kitchen Design Flashcards Preview

HVAC SYSTEMS > Kitchen Design > Flashcards

Flashcards in Kitchen Design Deck (11)
Loading flashcards...
1

Dead Leg

A section of piping in the domestic hot water system that is not being circulated.

2

GI (Grease Interceptor)

Treatment device to separate grease from the waste stream prior to entering the sanitary sewer.

3

IW (Indirect Waste)

A waste pipe which does not connect directly with the building drainage system, but discharges into a properly trapped and vented fixture or receptacle with an air gap.

4

Recovery Capacity

The amount of hot water (usually in GPH) that a water heater can produce
at a specific temperature rise.

5

Temperature Rise or Delta T (∆T)

The temperature of water as it leaves the water heater minus the temperature of water entering the water heater.

6

Water Column (W.C.)

This refers to the amount of pressure it takes to raise
a column of water 1 inch.

7

What is the normal pressure that natural gas is
delivered unless otherwise specified?

7" w.c. about 1/4 PSI.

8

How many inches of w.c. are there in 1 PSI of pressure?

27.7

9

What is a GRD? and where are they installed?

Grease removal device removes FOG from the interceptor. Typically installed under a sink or counter top for a single point of use. These devices are small and should be emptied daily.

10

What is a hydromechanical grease interceptor (HGI)? and where is it typically installed?

Are used for 1-2 fixtures on average and also allow the capture of a floor drain or floor sink. Installed in the floor of the dishwashing area or other area away from food handling areas.

11

What is a gravity grease interceptor (GI) and where is it installed?

Are typically used in large scale kitchens/Cafes with multiple sources of grease laden waste.