Plumbing Code Definition 1

[msquared48]

Can someone please post the Plumbing Code definition of both a "Commercial Kitchen", and a "Single Service Kitchen"? I do not have a copy of the current Plumbing Code.

I think that I know the difference, but am not absolutely sure. I am trying to size a grease interceptor for a new local restaurant. Thanks.

Mike McCann
MMC Engineering

 

[Ron]

Mike,
Those terms are not defined in the Plumbing Code. What do you need specifically?

 

[bimr]

It is not in the plumbing code, it is in the mechanical code.

“IBC commercial kitchen” means a kitchen that is required by the International Building Code (IBC), because of the nature of the cooking or food preparation activities, to have commercial food heat-processing equipment, such as compensating hoods, grease filters, kitchen hoods, and similar types of equipment.

“Single service kitchens” generally have no food preparation (heat/serve only), and use only paper service items.


You need to check the local mechanical building code to be sure of the definition established by the the authority having jurisdiction.

 

[msquared48]

Ron:

Our local jurisdiction has a cookbook form for determing the required volume of a grease interceptor vault, and the factors employed get into defining the two terms above. Talked with an inspector at the local utility today and got their "definitions", and the difference seems to hinge on whether or not a commercial dishwasher is used. I also think that it hinges on whether or not paper plates and disposable utensils are used as opposed to ones that have to be washed.

Thanks for the input.

Mike McCann
MMC Engineering

 

[Ron]

Mike/bimr....thanks...I learn something here every few hours!