| Site (place of mounting): |
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| Designation of boiler room: |
for heating
for heating and hot water boiling
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| Boiler room type: |
detached
mounted on roofs
annex
built-in
mobile
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| Allocation of boiler room: |
in constructions of the customer - new construction
in constructions of the customer - reconstruction
in container
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| Fuel: |
natural gas
disel fuel (reserve)
lowest heat of combustion, kcal/Nm3
gas pressure, kg/cm2(kPa)
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| Required heat rating of boiler room, MW: |
total
considering potential needs
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| Design heat demand including heat losses, MW: |
maximum, for heating
maximum, for ventilation
maximum, for hot water boiling
hourly average for hot water boiling
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| Temperature conolitions,C: |
of heating system
of hot water system
of ventilation system
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| Volume,m3 |
of heating and ventilation systems of the objects
including supply pipelines
|
| Pressure required in supply pipelines, kg/cm2: |
heating
ventilation
hot water supply
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| Circulating pressure losses in the systems of the object, including supply pipelines, m: |
heating
ventilation
hot water supply
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| Characteristic of source water: |
pressure, kg/cm2
hardness, total, mg-eqi/l
carbonate hardness, mg-eqi/l
calcium, mg/l
magnesium, mg/l
dry residue, mg/l
iron, mg/l
oxygen, mg/l
PH
trasparence, cm
|
| Power supply |
availability of service entry 3x380V
including a reserve entry
electric power reserve for boiler room, kW
actual voltage in the mains, V
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| Automatic control |
under contstant check of personnel
without personnel
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| Dispatching control |
a need for dispatching control
no need for dispatching control
distance from the boiler room, m
|
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In case heating demands are not available, submit information on types of heating areas, volumes of outdoor spaces, indoor temperature and inner heat release of the object.
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| Type of heated spaces: |
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| Volumes of outdoor spaces: |
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| Air temperature indoors: |
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| Inner heat release of the object: |
|
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In case heating demand of the hot water system is not available, present preliminary data on number of consumers, number of consumption points and their characteristics (shower, hand wash basins, etc).
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| Number of consumers: |
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| Quantily of consumption points: |
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| Characteristics of: |
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| Contact person: |
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| Contact person position: |
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| Contact telephone: |
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| Fax: |
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| E-mail: |
|
 |
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*
Margins marked off with red to be filled in.
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