Gas pressure drop
- Thread starter Tristar
- Start date
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How did you get that volume?
And why are you doing this and not your engineer?
And why are you doing this and not your engineer?
Measured the pipe lengths per diameter, then used volume = pi x radius squared x length of pipe (I used the outside diameters, 28, 22 & 15 to be on the safe side). I appreciate that this is a rough and ready calculation and does not account for the pressure.
Our regular guy is coming next week to discuss this.
Does the information on the meter help in any way?
I should point out that the system has been operating satisfactorily for 20 years. The Vaillant is original and the WB was fitted about 15 years ago.
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Hmmmmnnnnn... I smell more than gas!
Thanks anyway guys, as far as I can tell from the replies and my, admittedly rough, calculation, the system can be serviced by a non-commercially qualified gas engineer, and the pressure drop may be below the permitted limit. We will ask our normal engineer to confirm this one way or the other next week. I assume that the meter information did not help to clarify the situation. As an aircraft engineer, I have some knowledge of physics, but I am afraid that I know very little about gas heating systems, domestic or commercial.
He should have the COMCAT qualification if it's a commercial cooker. What is the kitchen used for?
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Pi R2 x L plus meter volume plus fittings. Or use tables.
Based on the OP's piping specs my calcs came out at...
0.032739 for an E6
0.041139 for a U6
0.066639 for a U16
0.032739 for an E6
0.041139 for a U6
0.066639 for a U16
Very occasionally, heating pre-cooked meals. To be honest, the cooker is over the top for our needs, a 4 ring one would adequate.
I used this, (and outside diams.) and added 10% to be safe.
Sorry, I don't understand your abbreviations.
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