Heat generated by restaurant equipment

[texanman]

Hi,
I need some help/advise on how to obtain the heat generated from various equipment in the kitchen of a restaurant. Dishwasher, deep fryer, 4 burner stove. The cooking equipment are under the hood so some of the heat will be taken out (if it can be called that) by the exhaust of air through the hood, what about the radiated heat from cooking eqmt. And the dishwasher latent and sensible heat, how can it be estimated/calculated.
thanks,

 

[AbbyNormal]

ASHRAE Handbook of Fundamentals is a good place to start, they give you values to use when appliances are under hoods or not.

You will have to apply some diversity to the other appliances in there, that are not under hoods.

In a big kitchen, from an NEC standpoint, you are carrying the loads at 65%, and that is even conservative. So you need to think about the heat gain of mixers, true refrigerators, refrigerated work tops, toasters, coffee makers etc that are not under the hoods

Take the "V" out of HVAC and you are left with a HAC(k) job.