Commercial kitchen dead load
Commercial kitchen dead load
(OP)
Hey all you fellow number crunchers,
I've got to do a preliminary evaluation to determine what measures will be necessary to put a restaurant on the second floor of a ~1900 bldg. Anybody have any idea of a uniformly distributed equipment dead load? It will be a typical 4-star restaurant kitchen with gobs of stainless steel, ovens, walk-in cooler, ranges, prep tables, etc. The dining area is ~1400 sf so its not going to be a very large volume/flow kitchen. I was thinking in the 100 psf range but really don't have a good feel for this. Any help would be appreciated.
Also, ASCE 7 in table C4-1 gives a minimum live load of 150 psf for non-domestic kitchens. The building code official stated a 65 psf live load for this kitchen. Does ASCE's live load include equipment? I thought kitchen type equipment would be considered dead load....
I've got to do a preliminary evaluation to determine what measures will be necessary to put a restaurant on the second floor of a ~1900 bldg. Anybody have any idea of a uniformly distributed equipment dead load? It will be a typical 4-star restaurant kitchen with gobs of stainless steel, ovens, walk-in cooler, ranges, prep tables, etc. The dining area is ~1400 sf so its not going to be a very large volume/flow kitchen. I was thinking in the 100 psf range but really don't have a good feel for this. Any help would be appreciated.
Also, ASCE 7 in table C4-1 gives a minimum live load of 150 psf for non-domestic kitchens. The building code official stated a 65 psf live load for this kitchen. Does ASCE's live load include equipment? I thought kitchen type equipment would be considered dead load....






RE: Commercial kitchen dead load
One thing to be cautious - the exhaust hoods, which can be suspended from structure above, can be quite heavy. There is frequently a fire-rating requirement that requires multiple plies of gypsum board wrapped around the ducts.
RE: Commercial kitchen dead load
RE: Commercial kitchen dead load
I recently checked the capacity of an existing two-way slab (designed for 60 psf) for a commercial kitchen load of 150 psf. It was my understanding that the 150 psf accounted for equipment loads in addition to any "people" loads in the kitchen, full sinks of water, rolling trays full of dishes, etc. Anyway, the actual equipment loads from the architect/equipment supplier turned out to be over 250 psf in isolated areas!! I believe the average for the whole floor was pretty close to the 150 psf code value.
RE: Commercial kitchen dead load
RE: Commercial kitchen dead load