Demand analysis of fresh water supply for a Chinese restaurant

Kwok Wai Mui, Ling Tim Wong, M.K. Yeung, P.S. Hui

Research output: Unpublished conference presentation (presented paper, abstract, poster)Conference presentation (not published in journal/proceeding/book)Academic researchpeer-review

Abstract

It is necessary to understand the simultaneous water demands for Chinese restaurants in Hong Kong in order to design an efficient water supply system at a balance of cost and engineering satisfactory. This study examines the probable maximum demands of water supply systems for Chinese restaurants in Hong Kong with the fixture unit approach, with on-site measurements of the demand patterns at some appliances in a typical Chinese restaurant in the region. Specifically, the demand patterns, the operating flow rates and the operating period of a demand, installed capacity of kitchen sinks, washbasins sink for tea urns and dishwashers were measured. The occupant load and its diurnal variations at the Chinese restaurant were also recorded. The ‘fixture units’ of kitchen sinks, washbasins sink for tea urns and dish washers of Chinese restaurants in Hong Kong were evaluated, and comparisons with the existing design values were performed. The estimates showed that, compared with the existing engineering designs, there were increased demands of plant capacity required for sinks of tea urn and dishwasher in Chinese restaurants. The results would be useful sources of reference in updating the calculation for water demands in some Chinese restaurants in Hong Kong at a balance of cost and system reliability.
Original languageEnglish
Pages61-70
Number of pages10
Publication statusPublished - 2007
EventCIB W062 International Symposium of Water Supply and Drainage for Buildings -
Duration: 1 Jan 2007 → …

Conference

ConferenceCIB W062 International Symposium of Water Supply and Drainage for Buildings
Period1/01/07 → …

Keywords

  • Water demand
  • water supply
  • field survey
  • Chinese restaurant

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