ELECTRIC POWER SYSTEMS INCOMMERCIAL BUILDINGS IEEE S1d 241-1990

Typical elec1ronic da1a processing machine power service requiremen1s are isled below.

I) Elec1ric service can be any commere ially available voUage wilb an insula1ed equipmen1 grounding conduc1or.
2) Vohage variations 10 be limi1cd 10 +6% and -13% (see ANSI C84.l-1989. Eleclric Power Sys1ems
and Equipmen1 -Voltage Ratings (60 Hz) [I I)
3) Line-10-line voliage b<llance is not usually specified; but 2.5% is aconservative figure.
4) Frequency varia1ion nol grea1er !ban 1().5 Hz.
5) Ma..imum 101al harmonic content of lhe power sys1em waveforms on the electric power feeders is
not in exoess of 5% wilh 1he equipment not operaling.

II may be desirable 10 provide a separa1e 1ransformer bank. motor-al1ema1or se1.or complete rec1ifier bauery
inverter assembly for lheelectromc daiaprocessing machinery. Analysis offil1eringequipmen1 and surge-protective
equipment on the incoming utility power line is also required to minimi,.,e the likelihood of improper
operation due to line transienis. If Ille area is fed by a low-vol1age secondary-network power
sys1em.lbecus1omershould consull lhe local equipment manufaccurer regarding the advisability of aseparate
transformer bank. Line inductive reactance at the wall box should not exceed 0.0173 ohms/line and can
consis1of eilber Ille overall reactance of lhe en1ire power system or the subtransient react.anceof lheseparate
alternator. The reactance-to--resistanceratio may be as low as 2 with no upper limit.

Typical loads for a medium 10 large inslallat.ion could be as follows;

Central processing unit

75kVA
Miscellaneous(tape.
disks.printers) 17SkVA
400 Hz motor-generator set 64kVA

Air condfrioning 30ions

Addi1ional commenis on eleclrical power requiremen1s for these loads can be found in Chapm 16. An early
check wilb 1he ulility company supplying elec1rical service may provide valuable da1a on supply reliabilily.

2.2.8 Food Preparation

Tbe magnirude of •heeleclrical load depends more upon lhe number of meals served a1 one rime !ban upon
Ille total si7.e of Ille space.Tbe load also depends upon whelher electrici1y or gas is used to provide Ille heat
for Ille main equipment (ovens and ranges).Howe\'er, lhe additional devices usingelectric power (that is, fryers,
microwave O\'ens. stock keules. warming iables. meat slicers and saws.coffee pois. 1oasters. waffle irons.
mixers. poiato peelers. e1c.) may present a si1,able load and should not be overlooked in sys1em design. Besides
Ille equipmen1directly involved in food prepara1ion . 1here will be addi1ional service equipment including
ligh1ing. dishwashing and garbage disposal equipment, exhaust fans. make-up air heaters, hot water booster
heaters. etc. Jn addition, there may also be refrigera1ion equipmen1.varying from walk-in·type refrigerators 10
freewr uni IS or deep-free1.e lockers. (Commercial free1.er or cold s1orage plan1s present different sys1em
design problems: they are considered an industrial type of building .and consequen1ly are excluded from this
recommended prac1ice.)When 1he u1ili1y power supply is subjecl 10 prolonged outages. free1er or refrigera1ed
loads may require 1ransfer 10 an altema1e or siandby power source. (This may also apply to labora1ories
where sensti1ive experimental ma1erials are kepi under refrigera1ion.) Table 12provides some approximate iota!
load data for commercial ki1chens Iba• migh1be located in acommercial building .

Tbe cooling load for the kitchen should no1be overlooked since heat gain in Ille kilchen isoften large. Tbis
heal can be removed by exhaust fans (for example.range hoods.room exhausts). air condi1ioning, or
acombination of lhe iwo. Wben ventilation alone is used. fan capacity toprovide oneairchange per minute may be
necessary. There areso many variables in heat gains for 1<i1chen equipmen1 tha1 a general rule-of-lbumb
canno1be used for Ille load required 10 air condition acommercial kitchen.
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