Restaurant & Kitchen MEPThe Architect Guide to Pre-Empting

MEP Engineering Nightmares (Almost! )

Challenges / Restrictions: Issues / Problems:

- Construction Codes

- Roof & Exterior Wall

Space

- Space Requirements for

MEP Equipment

- Reuse of Existing MEP

Systems

- Capacity of Existing

Utilities

- Construction Budgets

- Temperature & Humidity

Out of Control

- Grease Duct

Construction & Routing

- Exhaust Termination

- Grease Interceptor

- Domestic Hot Water

- Cross Connection BFP

- Gas Pressure

- Electrical Capacity

Building Codes / Jurisdictions

- International Building Code

- International Mechanical Code

- International Plumbing Code

- International Fuel Gas Code

- International Energy Conservation Code

- International Fire Code

- National Electrical Code

- Washington Suburban Sanitary Commission (WSSC )

- DC Codes Supplement of 2013

- Local Health Department

- Metropolitan Washington Airport Authority (MWAA)

Temperature & Humidity is Out of Control!

1. Fresh Air: Avoid Oversizing

2. Apply Smart Fresh Air Solutions

3. Design Proper Space Air Balance

Fresh Air SolutionsDifferent Methods for Different Scenarios

i) Blue Jacket Brewery (BJB): 100% outside air system, see next slide

ii) Sugar Shack: High and Low Fresh Air `Intake Settings

Architect: ALine Architecture Alexandria, VA

iii) Dream Café: Energy Recovery System

combined with Exhaust Or Relief Air Fan

Architect: The Lieumann Firm Fairfax Station, VA

Space Air Balance Design Design Case: BJB

Architect:Form Design

Fairfax, VA

Grease Duct Construction & Routing

- Separation Of Grease Duct Systems a separate system for solid fuel cooking

- Construction, 16 gage steel or 18 gage SS.

- Enclosure: One Per Grease Duct

- Clearances: 18” to combustibles, 3” to non-combustibles where not enclosed, 6” to non-combustibles in an enclosure, Exception: use listed fire wrap.

- Slope: 2% for < 75 Ft, 8.3% for > 75 Ft 50’ 12” fall, 75’ 6.25’ fall.

- Cleaning Access

Grease Duct Construction & RoutingBen’s Chili Bowl, H Street

Architect:Form Design

Fairfax, VA

Grease Duct Termination

IMC (VA, MD)

DC (w/o Scrubber)

DC (w/ Scrubber)

Property Line 10’ 10’ 10’

Exterior Walls & Roofs 3’ 3’ 3’

Openings in the Building / Horizontal 10’ 20’ (1) 10’

Or Vertical 3’ 5’ 3’

Adjoining Grade 10’ 15’ 15’

(1) On narrow lots where 20’ distance is not doable the code official is authorized to approve a smaller distance.

CaptiveAire Pollution

Control Unit (PCU)

Grease Duct Termination Use of Scrubber (Grease and Odor Removal)

Architect:GrizForm Design

District of Columbia

Grease InterceptorSizing: WSSC or Not-WSSC

IPC WSSC All The Rest

Section 1003.3.4 and Table 1003.3.4.1

Hydromechanical Grease Interceptor shall be sized in accordance with: ASME 112.14.4 or PDI G101

Flow Based GI vs Volume Based GI

Flow Based GI: sizing based Tables 1003.a & 1003.b

Volume Based GI: sizing based on Table 1003.c

Sizing is based on PDI G101

Grease InterceptorSizing: WSSC Methods

Flow Based GI: • Sizing is based on flow rate• Indoor Installation • Serves particular group of fixtures

Volume Based GI: • Sizing is based on retention time• Outdoor Installation• Serves Building Wide

If DFUs are not known, the GI shall be sized on the maximum DFUs allowed for the pipe size connected (2”=21 DFU, 3”=36 DFU, 4”=180 DFU)

Grease InterceptorSizing: PDI G101 Method

Grease InterceptorPiping: Under The Sink Flow Based GI

Important Note: Where food waste grinder connects to a grease interceptor, a solid interceptor shall be installed between the grinder and the grease interceptor

Domestic Water Heater- Two Temperature System (140F and 110F)

- Recovery Requirements 80 degrees temp. rise for manual dishwashing and 100 degrees when using dishwashing machine

- Gas vs Electric 36 KW electrical water heater requires 100 amps

- Tank vs Tankless Tankless electrical is not feasible Two gas tankless would be required

- Installation, Equipment Weight, 8.33 lbs./gal, 100-gals HWH is 1500 lbs. or more

Cross Connection & Backflow Prevention Guide

Equipment AVB PVB DCV DCV withIntermed. AV

Pre-Rinse Hose with Spray Nozzle X

Hose Bib, Threaded Faucet X

Mechanical Dishwashing Machine X X

Soap or Detergent Dispenser X X

Coffee Urn, Ice Maker X

Carbonated Beverage Dispenser X (1)

Garbage Can Washer X X

(1) Stainless steel or composite, copper is not allowed

AVB: Atmospheric Vacuum BreakerPVB: Pressure Vacuum BreakerDCV: Double Check ValveDCV+AV: Double Check with Intermediate Atmospheric Vent

Electrical & Lighting

- Fifty (50) foot-candles (FC) in food prep, bar, beverage service islands, and areas where knifes, slicers, saws or grinders are used.

- Twenty (20) foot-candles in buffet / salad bar, dishwashing, inside reach-in and under-counter refrigerator equipment, utensil storage, handwashing, toilet rooms, and at handsinks.

- Ten (10) FC in walk-in, dry food storage, dining and all other areas.

- Covered light fixtures with a lens, or shatter-resistant lamps / bulbs are required in food storage, preparation, service, and display areas, and where utensils and equipment are cleaned and stored, including bars and waitstaff service areas.

- IECC, Allowable LPD is 1.4 w/ft2

- Electrical Service Sizing

Questions?