The pizza parlor is in Providence, RI. The whole restaurant is 2000 square feet and the cooling would be for the whole building. It is an open style kitche so the area is one big zone. According to the equipment sales rep, the fans exhaust 4000 cfm and make-up 70-80% of the air from outside...
I am trying to get an idea of how much additional tonnage is needed for cooling of a commercial kitchen (pizza parlor). A computerized heat gain calls for 6 tons which includes the building, people, lighting, etc. How much additonal tonnage is needed basedon the following:
3 exhaust hoods @...