Re: Butler Station
JW, this thread's direction is in no way trying to come down on you or blow the question out of proportion. At some point each of us is going to have to make this determination in the field, and have an explanation the AHJ will buy.
Or it may result in a proposal.
But I don't think anybody's picking on you or your class. Just thought I'd make that clear, 'cause you seem a little ancy about it.
Originally posted by electricmanscott:
Another thing. It seems that this thread keeps getting focused on where the cooking is done. I don't think the main objective of having sa circuits is solely because the cooking is done there. There are other issues, such as food serving areas that may have warming appliances in use.
What appliances/scenarios are you thinking about, specifically?
I was discussing this with my buddy at work today, and we kinda came to the conclusion that the key to a kitchen is the range. Ranges beckon blenders and food processors, crock pots, waffle irons, etc. A microwave is a microwave, there's not much to supplement it with.
Generally, we use little power to make a salad, right? So "food preparation" is an element of a kitchen, but not the end. In 210.8(B), it defines a kitchen as "an area with a sink and permanent facilities for
food preparation and
cooking." I see a distinction there between preparation and cooking.
Switching to the "dwelling unit" front, would it be fair to state that the following is true:
Sink + Countertops + Range = Kitchen
Sink + Countertops + Fridge + Microwave = Sub-Kitchen
Kitchen = 2 SA's
Subkitchen = 1 SA
Would it be acceptable to allow the 2 SA's for the main kitchen to supply the sub-kitchen?