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Sensible heat: heat which causes a change in temperature in a substance is called sensible heat.
Calorific value of a fuel: It is defined as the total quantity of heat liberated when a unit mass of fuel is
burnt completely.
For a solid fuel, it is expressed as cal/gm. or Kcal/kg. For a liquid fuel, it is cal/lt or Kcal/lt. for gaseous
fuel; it is cal/cm3 or Kcal/ m3.
Calorie: It is centimeter-gram-second (CGS) unit of heat. It is defined as the heat required to raise the
temperature of 1 gm. of water through 1*c.
Kilocalorie: it is a larger unit of heat. It is defined as the heat required to raise the temperature of 1kg
of water through 1*c.
1. SOLID FUEL :
COAL: it is used in boiler to produce steam.
Coal/coke: it is charcoal used in tandoor to make chapattis and kebabs
2. LIQUID FUEL
Kerosene: not widely used but may be used as a supplementary fuel.
High speed diesel: it is used in oil-fired boilers & water-heaters.
3. GASEOUS FUEL
LPG: it is used in most of the cooking ovens.
4. ELECTRICITY
Electric oven, rice cooker, electric toaster for cooking, geyser for heating water, etc.
LPG & its properties: physical & chemical properties (refer class notes)
Gas burners: Bunsen burner, parts of burner, high pressure burner, low pressure burner
1. The equipment should be cleaned regularly, as gas contains sulphur , which corrodes metals
2. Gas cylinders should be placed in upright vertical position and never in horizontal position.
3. Cylinders & ovens should be placed in well-ventilated spaces.
4. Inflammable material should not be kept near the gas bank.
5. After the work is over, the gas regulating valve and the burner switch are kept in ‘OFF’ position.
6. Everyday burner heads should be removed and cleansed with steel wire.
Unit – maintenance
Hotel industry invests a huge sum of money on engineering equipment. Maintenance department aims
at keeping all the engineering facilities in the best operation conditions. This department has two
distinct areas of responsibility:
1. To provide utility services required for proper operation of electricity, hot water, steam, AC and
other services.
2. Responsible for repairing and maintenance of equipment, furniture & fixtures in the hotel.
The chief engineer is the head of maintenance department. It has following functions to be performed:
1. Under a Civil engineer: repair & construction of buildings & roads, maintenance of plumbing
&sanitation work, sewage treatment plant, etc.
2. Under a Mechanical engineer: repair, maintenance, & operations of boilers, diesel generator
sets, refrigeration & ACs, swimming pool, pumps, tec.
3. Under an electrical engineer: repair, maintenance & installation of electric transformers, all
electric motors, electric wiring, audio-visual equipment, etc.
4. Maintenance & control of spare parts through stores officer.
5. Purchase of new equipment through tendering, etc.
6. Look after the recruitment, training and proper placement of human power.
7. Coordination with other departments of hotel;.