Prep Table
Prep Table
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Help finding BTU requirements for a pizza prep table?
I'm trying to find out how many BTUs of cooling I need to maintain approx 36 degrees farenheit in a 44 cubic foot prep table, I need to determine the heat load of the 12"x115" tray section aswell and account for that in my btu requirement, I also need to determine the amount of BTUs required to keep like 100lbs of pizza dough at 36 degrees and include that in my btu requirement aswell. can anyone point me in the direction of a website to help me figure this stuff out? or could u give me a hand and show me how you could come up with these answers?
Well, I am not in the mood to crunch any numbers or dig up the information I know you need, but I can try and point you in the right direction.
First, I would assume the table and dough are both at room temperature before anything is turned on. You would then have to determine the thickness and material construction of the walls of the table (you have to use stainless steel and account for any insulation) and use the equation for conduction to determine the heat gain to the table with an estimated room temperature on the exterior of the table (say 70 degrees) and an interior temperature of 36 degrees. You would then have to determine what kind of cooling you would need to cool the dough. This is tricky. You would have to determine the Biot Number to see if the cooling for the dough would be by conduction (because of the volume and thickness of the dough) or by convection. Once you know that, you can determine how much cooling is needed to cool the dough based on it properties. You will probably have to make some assumptions here. This will give you the sensible capacity required by the coil.
The kicker for what you are trying to do is the latent heat produced by the dough. This could actually add a significant amount of capacity to the coil. Raw dough aspirates because of the yeast and will emit moisture into the 44 cubic feet. The aspiration rate will probably be in grains of moisture or lbs of moisture per hour or per minute. You will have to convert that into btu's/hr and make sure the coils can remove that amount of moisture.
adding the latent and sensible loads will give you a total coil load.
This isn't easy to do. I spent months trying to figure out how to dehumidify a flash spiral freezer at a bakery that froze raw dough that had excessive frost build up inside and around the freezer reducing the cooling capacity and causing them to run the defrost cycle too often shutting down production.
I worked with some engineers at Munters. You might want to poke around their web site or call a sales rep or factory engineer. They have a little different application because they mainly deal with the dehumidification with a desiccant wheel, but they might be able to help you with the latent heat loads.
