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Have you added a dish station to your quick-serve restaurant? If so, how did you specify the equipment? i.e. definitions and schedules?

The space will generate a lot of moisture and heat and I would like to account for that in my model. Any suggestions? The Water Use Equipment Definition is stumping me. I'm unsure how to estimate gal/min for unspecified equipment and, while I understand that the Sensible fraction schedule will pertain to the RH in the space, without a reliable guess on gal/min I don't trust my instincts on estimating.

image description

Have you added a dish station to your quick-serve restaurant? If so, how did you specify the equipment? i.e. definitions and schedules?

The space will generate a lot of moisture and heat and I would like to account for that in my model. Any suggestions? The Water Use Equipment Definition is stumping me. I'm unsure how to estimate gal/min for unspecified equipment and, while I understand that the Sensible fraction schedule will pertain to the RH in the space, without a reliable guess on gal/min I don't trust my instincts on estimating.

image description