7.7 Area The air distribution system for a restaurant is being designed. The occupancy and cooling loads for the three main areas are given in the table. The cooling design loads

are based on a design ambient of 95 F db and 78 F wb and a SLR of 0.7. These loads do not include the ventilation load. Occupancy Cooling load (Btu/hr) 120,000 40,000 30,000 Dining Bar Kitchen 150 20 4 a. Specify the set points, flow rates, and capacity of the air- conditioning systems. b. Draw some conclusions from your analysis.