ABSTRACT:

Accurate estimation of cooling load is a critical step in the design of air-conditioning systems, particularly for restaurants where occupancy density, ventilation requirements, and internal heat gains are high. This paper presents a calculation-based study for estimating the cooling load of a restaurant dining hall using the Heat Balance (Component Heat Gain) Method. All design parameters, such as occupant sensible and latent heat, ventilation rate, lighting load, solar heat gain through glazing, and overall heat-transfer coefficients, are taken strictly from standard tables provided in Refrigeration and Air-Conditioning by C. P. Arora. No numerical example-specific assumptions are used. The study considers heat gains due to building envelope transmission, solar radiation through windows, occupants, lighting, ventilation, and infiltration. The total room sensible heat, latent heat, and grand total cooling load are calculated and expressed in kilowatts and refrigeration tons. The results demonstrate the suitability of the heat balance method for manual cooling load estimation and provide a clear, standard-based framework for HVAC system sizing in restaurant applications.