7.7

Area

The air distribution system for a restaurant is being

designed. The occupancy and cooling loads for the three main

areas are given in the table. The cooling design loads are

based on a design ambient of 95 F db and 78 F wb and a SLR

of 0.7. These loads do not include the ventilation load.

Occupancy Cooling load

(Btu/hr)

120,000

40,000

30,000

Dining

Bar

Kitchen

150

20

4

a.

Specify the set points, flow rates, and capacity of the air-

conditioning systems.

b. Draw some conclusions from your analysis.