Professional Documents
Culture Documents
Page
Page
1-1 Cold water network (for wet area “toilet, kitchen”)ِشثكاخ انًٍاِ انثاسد
Steps of design
1- Count the number of sanitary ware “S.W” served “fed” by this pipe
2- Count water supply fixture unit “WSFU” for this sanitary ware (by table A-2)
3- Convert fixture unit “WSFU” to GPM (by chart A-2 OR A-3)
4- BY GPM we get pipe size (by friction chart A-5)
EX: عُذي ذٕانٍد تٓزا انشكم-
Steps of design
1- Count the number of sanitary ware served “fed” by this pipe
F الصو ٌكٌٕ انـfriction َدٍة انقطش يع يشاعاج انـ، V= 8 𝑓𝑡 𝑠𝑒𝑐 ّ ٔانسشعGPM َذخم انخشٌطح تـ
< 10 𝑓𝑡 100𝑓𝑡
* In case of F > 10 take the larger size for the same line of GPM