Authors
MICHAEL RIDGE CENG, MIMECHE
Principal Engineer, FairHeat
michael.ridge@fairheat.com
GARETH JONES BSC (HONS)
Managing Director, FairHeat
gareth.jones@fairheat.com
Abstract
The ADE CIBSE Heat Networks Code of Practice (CP1 2020) (2), now has a minimum requirement that for kitchen hot water outlets, a temperature of 45oC must be delivered within 45 seconds. Historically, this has not been met by most heat networks.
Delivery time trials were undertaken to determine a design approach for acceptable delivery times. The key finding is that the additional time created by the pipe cooling down to ambient between usage events has a significant impact on the total delivery time, which is not currently accounted for at design. The paper presents empirical data and equations as a first stage to establish advice as to how to allow for the warm up time during design. Further research is required to create a robust industry standard.
