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Thread: Bar equipment

  1. #1
    Join Date
    Jul 2015
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    Bar equipment

    Hi all,
    I'm working on a demand load calculation for a restaurant that has a kitchen in the back, with over 15 pieces of equipment, and a bar in the front area for drinks. Looking at the NEC 2008 version, can the equipment in the bar area be included in the demand loads of table 220.56? I'm thinking of using 65% demand for the kitchen and the bar, but i'm not sure if the bar area can be included.

    According to the 2008 NEC, a kitchen is defined as: An area with a sink and permanent facilities for food preparation and cooking. so i don't think a bar applies. if not, what demand can i use for the bar section?

    Thanks.

  2. #2
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    Dec 2007
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    If the bar has "commercial electric cooking equipment, dishwasher booster heaters, water heaters, and other kitchen equipment" (which the "other kitchen equipment" is pretty vague, then I don't see why you can't apply those demand factors to any common feeder or service that supplies both areas. A feeder that only supplies the bar or only supplies the kitchen can't use the total appliances in both areas for demand factors, but the service or feeder that supplies both certainly should be able to.

  3. #3
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    Quote Originally Posted by kwired View Post
    If the bar has "commercial electric cooking equipment, dishwasher booster heaters, water heaters, and other kitchen equipment" (which the "other kitchen equipment" is pretty vague, then I don't see why you can't apply those demand factors to any common feeder or service that supplies both areas. A feeder that only supplies the bar or only supplies the kitchen can't use the total appliances in both areas for demand factors, but the service or feeder that supplies both certainly should be able to.
    I see what you're saying... in this case the bar has 'other kitchen equipment'. it doesn't have electric cooking equipment, dishwasher booster heaters, or water heaters. However, 'other kitchen equipment' by definition is an area with a sink with permanent facilities for food preparation and cooking... the bar is not used for food prep or cooking, which is what throws me off.

    I think i'm splitting hairs... i'll just apply the 65% demand!

  4. #4
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    Quote Originally Posted by Grouch1980 View Post
    I see what you're saying... in this case the bar has 'other kitchen equipment'. it doesn't have electric cooking equipment, dishwasher booster heaters, or water heaters. However, 'other kitchen equipment' by definition is an area with a sink with permanent facilities for food preparation and cooking... the bar is not used for food prep or cooking, which is what throws me off.

    I think i'm splitting hairs... i'll just apply the 65% demand!
    A majority of the bar load is probably refrigeration type equipment, correct? I could be reading between the lines but see no problem with using the same demand factor to any common service or feeder equiment. You could easily put same or similar refrigeration equipment in the kitchen area and have no reading between the lines then.

  5. #5
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    Quote Originally Posted by kwired View Post
    A majority of the bar load is probably refrigeration type equipment, correct? I could be reading between the lines but see no problem with using the same demand factor to any common service or feeder equiment. You could easily put same or similar refrigeration equipment in the kitchen area and have no reading between the lines then.
    yes, it's mostly refrigeration equipment at the bar. Nothing cooking related. Thanks kwired!

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