16 APRIL 2004
6-2.3.2 Engineering Details
Water and Drains
Water temperature at hand basins shall not exceed 110F (43C). Potwashing
sinks, dishwashing machines and water wash exhaust ventilators require a
minimum of 140F (60C).
If water hardness is over 6 GPG provide water softener and soft water lines to all
equipment requiring a water connection. Below 2 GPG, some equipment
functions can be adversely affected.
Water wash systems in exhaust ventilators are recommended.
Food waste disposers (garbage grinders) are recommended.
20 to 30 air changes per hour in the kitchen are required.
The air supply into the kitchen should be tempered.
Spot cooling is required in cold food preparation and plating areas.
Negative air pressure must be maintained in the kitchen to control odor transfer.
Separate fans and duct systems are required for:
Wood fired equipment;
Exhaust hood control panels require 24 hour uninterrupted power.
Air cooled refrigeration equipment requires adequate ventilation of not less than
1,000 cfm (472 L/S) per horsepower [250 cfm (118 L/S) for watercooled].
Protection of cooking equipment and hood and duct systems must be through a
listed sprinkler system attached to the building sprinkler systems when the
building is sprinklered.
Protection of the cooking equipment and hood and duct system must be
accomplished with a wet chemical extinguishing system where the building is not
Back-up power is required for:
Other equipment required for emergency service.
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